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Functional properties in andean native tubers: A review
ArticleAbstract: Chimborazo in Ecuador is located in the Middle Inter-Andean region. People from this region have utiPalabras claves:Agricultural cultivation, Andean ecosystem, Antioxidants, carotenoids, PolyphenolsAutores:Martínez‐monzó J., Moreno M., P. García-Segovia, Santillán L.Fuentes:scopusEvaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours
ArticleAbstract: The objective of this study was to evaluate the effect of wheat flour substitution with toasted cornPalabras claves:alternative flour, Consumer perception, Reformulated madeleine, textureAutores:Andrés-Bello A., Barreto-Palacios V., Casas Moreno M., González-Carrascosa R., Iborra-Bernad C., Martínez‐monzó J., P. García-SegoviaFuentes:scopusEffect of Replacement Wheat Flour by a Composite Mix Flour in Sponge Cakes
ArticleAbstract: This study assessed the effect of partial replacement of wheat flour with composite mix flour made wPalabras claves:Proximal composition, sensorial analysis, sponge cakes, texture, vegetal proteinAutores:Ana Moreno, Janet Graciela Fonseca, Lourdes Benitez Santillán, Lourdes Del Rocío Benítez, Martínez‐monzó J., Mayra Alexandra Logroño, P. García-SegoviaFuentes:googlescopusEffect of Temperature on 3D Printing of Commercial Potato Puree
ArticleAbstract: The temperature and composition of food, during the printing process, maybe a key factor impacting oPalabras claves:3D Printing, EXTRUSIÓN, Potato puree, Rheological propertiesAutores:Cárdenas J., Martínez‐monzó J., P. García-SegoviaFuentes:scopusEffect of medicago sativa addition on physicochemical, nutritional and functional characteristics of corn extrudates
ArticleAbstract: Currently, extrudates are considered unhealthy products, being characterized as high in calories; riPalabras claves:flavonoids, folates, functional, Medicago sativa, nutritional, Phenolic acidsAutores:Chiş M.S., Igual M., Martínez‐monzó J., P. García-Segovia, Ranga F., Socaci S.A., Vodnar D.C.Fuentes:scopusEffect of microalgae addition on mineral content, colour and mechanical properties of breadsticks
ArticleAbstract: Microalgae has recently attracted considerable attention due to its potential as a high source of prPalabras claves:Autores:Igual M., Martínez‐monzó J., P. García-Segovia, Uribe-Wandurraga Z.N.Fuentes:scopusEffect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation
ArticleAbstract: The objective of this study was to evaluate the effect of the incorporation of different microalgaePalabras claves:bread, COLOR, microalgae, textureAutores:Lara I.F., Martínez‐monzó J., P. García-Segovia, Pagán-Moreno M.J.Fuentes:scopusEffect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices
ArticleAbstract: The aim of this work was to study the effect of temperature and air velocity on the drying kineticsPalabras claves:Antioxidant activity, Apple, Drying kinetics, Microstructure, total phenolicsAutores:Chacana M., Di Scala K., Lemus-Mondaca R., Martínez‐monzó J., P. García-Segovia, Shun Ah-Hen K., Vega-Gálvez A., Vergara J.Fuentes:scopusEffects of processing conditions on the quality of vacuum fried cassava chips (Manihot esculenta Crantz)
ArticleAbstract: Concern for the nutritional quality of chips is growing due to rising consumption, motivating researPalabras claves:Blanching, COLOR, Oil absorption, texture, Vacuum fryingAutores:Fiszman S., Martínez‐monzó J., P. García-Segovia, Urbano-Ramos A.M.Fuentes:scopusOptimizing the texture and color of sous-vide and cook-vide green bean pods
ArticleAbstract: Changes in color and texture of green bean pods (Phaseolus vulgaris L. cv. Estefania) as a functionPalabras claves:COLOR, Preference ranking test, Response surface design, texture, Vacuum treatmentsAutores:Iborra-Bernad C., Martínez‐monzó J., P. García-Segovia, Philippon D.Fuentes:scopus