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scopus(5)
Consumer perception and acceptability of microalgae based breadstick
ArticleAbstract: The demand for sustainable and healthy food is increasing. Therefore, it is necessary to find new soPalabras claves:check all that apply questionnaire, consumers’ expectations, microalgae, Neophobia, perceptions and acceptance, realistic locationAutores:García-Alcaraz V., Martínez‐monzó J., P. García-Segovia, Tárrega A.Fuentes: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:scopusResistant maltodextrin’s effect on the physicochemical and structure properties of spray dried orange juice powders
ArticleAbstract: Resistant maltodextrin (RMD), derived from the heat treatment of corn starch, is a water-soluble ferPalabras claves:colour, Microstructure, Orange juice, Resistant maltodextrin, spray dryingAutores:Igual M., Martínez‐monzó J., P. García-SegoviaFuentes: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:scopusTechno-Functional Properties of Corn Flour with Cowpea (Vigna unguilata) Powders Obtained by Extrusion
ArticleAbstract: Legumes are a good source of vegetal protein that improves diets worldwide. Cowpea has been used asPalabras claves:Cowpea, EXTRUSIÓN, Physicochemical properties, ProteinAutores:Igual M., Martínez‐monzó J., P. García-Segovia, Sotelo-Díaz L.I.Fuentes:scopus