Mostrando 6 resultados de: 6
Filtros aplicados
Publisher
LWT(3)
Food Engineering Reviews(1)
Food Science and Technology International(1)
Journal of Food Science(1)
Área temáticas
Tecnología alimentaria(5)
Alimentación y bebidas(2)
Plantas conocidas por sus características y flores(1)
Origen
scopus(6)
Advantages of sous-vide cooked red cabbage: Structural, nutritional and sensory aspects
ArticleAbstract: The comparison between equivalent cooking treatments should be applied in a systematic way. This stuPalabras claves:ANTHOCYANINS, COLOR, FIRMNESS, Response Surface Methodology, Sensory analysesAutores:Iborra-Bernad C., Martínez‐monzó J., P. García-Segovia, Tárrega A.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 pH on Color and Texture of Food Products
ReviewAbstract: Color and texture are important quality characteristics and major factors affecting sensory perceptiPalabras claves:COLOR, FISH, meat, Ph, texture, vegetablesAutores:Andrés-Bello A., Barreto-Palacios V., Martínez‐monzó J., Mir-Bel J., P. García-SegoviaFuentes: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:scopusPhysico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling
ArticleAbstract: In this paper, physico-chemical and structural properties of cut and cooked purple-flesh potato, grePalabras claves:Antioxidants, COLOR, Cooking treatment, FIRMNESS, MicrostructureAutores:Iborra-Bernad C., Martínez‐monzó J., P. García-SegoviaFuentes:scopus