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CYTA - Journal of Food(1)
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scopus(6)
Amino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion
ArticleAbstract: The aim of this study was to investigate the amino acid (AA) release from breads enrichment with ediPalabras claves:Amino acids release, bread, edible insect, Pea proteinAutores:Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopusEffect of Konjac Glucomannan (KGM) and Carboxymethylcellulose (CMC) on some Physico-Chemical and Mechanical Properties of Restructured Gilthead Sea Bream (Sparus aurata) Products
ArticleAbstract: The development of restructured fish products and the application of new food ingbkp_redients have bPalabras claves:Gilthead sea bream, Konjac gum, Restructured fish products, Sodium carboxymethylcellulose, TransglutaminaseAutores:Andrés-Bello A., Iborra-Bernad C., Martínez‐monzó J., P. García-SegoviaFuentes:scopusEffect of adding resistant maltodextrin to pasteurized orange juice on bioactive compounds and their bioaccessibility
ArticleAbstract: Resistant maltodextrin (RMD) is a water-soluble and fermentable functional fiber. RMD is a satiatingPalabras claves:Bioaccessibility, bioactive compounds, Orange pasteurized juice, Resistant maltodextrinAutores:Arilla E., Codoñer-Franch P., Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopusEffects of vacuum cooking (cook-vide) on the physical-chemical properties of sea bream fillets (Sparus aurata)
ArticleAbstract: Vacuum cooking (cook-vide) may be an option for production of ready-to-eat dishes with high organolePalabras claves:FAT, FISH, Protein content, Vacuum cooking (cook-vide)Autores:Andrés-Bello A., Martínez‐monzó J., P. García-SegoviaFuentes:scopusProduction of cold-setting restructured fish products from gilthead sea bream (Sparus aurata) using microbial transglutaminase and regular and low-salt level
ArticleAbstract: In order to extract salt-soluble proteins, such as myofibrillar proteins, sodium chloride is added tPalabras claves:Cold-setting; mechanical properties, Gilthead sea bream, Microbial transglutaminase, Restructured products, tPAAutores:Andrés-Bello A., Martínez‐monzó J., P. García-Segovia, Ramírez J.Fuentes:scopusStability of vitamin C, carotenoids, phenols, and antioxidant capacity of pasteurised orange juice with resistant maltodextrin storage
ArticleAbstract: Resistant maltodextrin (RMD) was added at increasing concentrations (0%, 2.5%, 5% and 7.5%) before pPalabras claves:bioactive compounds, citrus juice, pasteurization, STORAGEAutores:Arilla E., Codoñer-Franch P., Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopus