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Creativity and innovation patterns of haute cuisine chefs
ArticleAbstract: The objective of this article is to analyze the innovation patterns and drivers in culinary activitiPalabras claves:haute cuisine, innovation, Restaurant chefsAutores:Albors-Garrigos J., Barreto V., Hervás-Oliver J., Martínez‐monzó J., P. García-SegoviaFuentes: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:googlescopusMicroencapsulation of essential oils using β-cyclodextrin: Applications in gastronomy
ArticleAbstract: The formation of microcapsules with β-cyclodextrin (β-CD) can protect some lipophilic food componentPalabras claves:essential oils, Gastronomy applications, Microencapsulation, ß-cyclodextrinAutores:Barreto-Palacios V., Bretón J., Martínez‐monzó J., P. García-SegoviaFuentes:scopusMolecular Gastronomy in Spain
ArticleAbstract: Beyond the overwhelming international success of Ferrán Adria, Spain has been one of the countries wPalabras claves:chefs, Education, Molecular gastronomy, RESEARCH, spain, TECHNOLOGYAutores:Arboleya J.C., Fiszman S., Garrido M.D., Laguarda S., Martínez‐monzó J., P. García-Segovia, Palacios V., Ruiz J., Vercet A.Fuentes:scopusTrends and innovations in bread, bakery, and pastry
ArticleAbstract: The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenPalabras claves:Bakery, bread, innovationAutores:Albors-Garrigos J., Martínez‐monzó J., P. García-SegoviaFuentes:scopusReplacing Sugar in Ice Cream: Fruit Up® as a Substitute
ArticleAbstract: Consumers desire new foods that are simultaneously delicious, indulgent, and healthy. In the last fePalabras claves:CONSUMERS, Dry heat, Fruit Up, ICE CREAM, moist heat, Sensory analysisAutores:Andrés-Bello A., Barreto-Palacios V., Bretón-Prats J., González-Carrascosa R., Iborra-Bernad C., Martínez‐monzó J., P. García-SegoviaFuentes:scopus