Mostrando 10 resultados de: 80
Publisher
Foods(13)
Journal of Culinary Science and Technology(7)
Food Science and Technology International(5)
LWT(5)
Journal of Food Engineering(4)
Área temáticas
Tecnología alimentaria(51)
Alimentación y bebidas(36)
Microorganismos, hongos y algas(5)
Tecnología de las bebidas(5)
Imprenta y actividades conexas(4)
Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis
ArticleAbstract: The purpose of this work was to compare carrots with similar firmness cooked by traditional cookingPalabras claves:Carrots, Cook-vide, Cooking treatments, Response Surface Methodology, Sensorial analyses, Sous-videAutores:Iborra-Bernad C., Martínez‐monzó J., P. García-Segovia, Tárrega A.Fuentes:scopusAssessment of body image and eating attitudes in university students
ArticleAbstract: The purpose of this study was to assess body image and eating attitudes and their relationship withPalabras claves:body dissatisfaction, body mass index, Body shape, Eating attitudes, Eating disordersAutores:González-Carrascosa R., Martínez‐monzó J., P. García-SegoviaFuentes:scopusBeetroot microencapsulation with pea protein using spray drying: Physicochemical, structural and functional properties
ArticleAbstract: Beetroot is a root vegetable with carotenoids, phenols, vitamins, minerals, and water‐soluble betalaPalabras claves:Antioxidant capacity, beetroot, bioactive compounds, Encapsulation, Pea protein, Physicochemical properties, Powder, spray dryingAutores:Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopusBioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents
ArticleAbstract: Rosa canina pseudo-fruits contain interesting bioactive compounds. This work aims to evaluate the usPalabras claves:Antioxidant capacity, bioactive compounds, Encapsulation, rosehipAutores:Cámara M., Cámara R.M., García-Herrera P., Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopusAn online visual scale to measure body image distortion among university students
ArticleAbstract: Introduction: Body image distortion (BID) is a risk factor, which can lead to eating disorders problPalabras claves:Body image distortion, Negative eating attitudes, Self-esteem, University StudentsAutores:Goncález-Carrascosa R., Martínez‐monzó J., P. García-SegoviaFuentes:scopus3D printing of gels based on xanthan/konjac gums
ArticleAbstract: 3D printing technology is a promising technology with the possibility of use for developing personalPalabras claves:3D Printing, EXTRUSIÓN, Konjac gum, Rheological properties, Xanthan gumAutores:Balasch-Parisi S., García-Alcaraz V., Martínez‐monzó J., P. García-SegoviaFuentes:scopusDietary fatty acids intake and plasma lipoprotein profile in Valencia Polytechnic University Workers
ArticleAbstract: Background: The present study examines individual fatty acids and cholesterol intake in Valencia PolPalabras claves:Blood cholesterol, Cholesterol intake, Human studies, hypercholesterolemia, Lipid intakeAutores:Martínez‐monzó J., P. García-SegoviaFuentes:scopusConsumer 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:scopusCreativity 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:scopusCricket flour in a traditional beverage (chucula): emotions and perceptions of Colombian consumers
ArticleAbstract: Incorporating sustainable raw materials into food has been a challenge in two correlated stages. FirPalabras claves:Cricket, Essense profile®, G. sigillatus, Sensory analysis, Solubility properties, Sustainability, Traditional beverageAutores:Filomena-Ambrosio A., Igual M., Martínez‐monzó J., P. García-Segovia, Ramírez B., Sotelo-Díaz L.I.Fuentes:scopus