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Article(3)
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Ciencia de los alimentos(3)
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scopus(3)
Evaluation 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: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