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Article(7)
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Food Analytical Methods(1)
Food and Bioprocess Technology(1)
International Journal of Food Science and Technology(1)
International Journal of Gastronomy and Food Science(1)
Journal of Culinary Science and Technology(1)
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Alimentación y bebidas(3)
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Ciencia de los alimentos(6)
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scopus(7)
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: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 Konjac Glucomannan (KGM) and Carboxymethylcellulose (CMC) on some Physico-Chemical and Mechanical Properties of Restructured Gilthead Sea Bream (Sparus aurata) Products
ArticleAbstract: The development of restructured fish products and the application of new food ingbkp_redients have bPalabras claves:Gilthead sea bream, Konjac gum, Restructured fish products, Sodium carboxymethylcellulose, TransglutaminaseAutores:Andrés-Bello A., Iborra-Bernad C., Martínez‐monzó J., P. García-SegoviaFuentes:scopusEffect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato
ArticleAbstract: Cook-vide (CV, vacuum boiling) and sous-vide (SV, cooking in a vacuum-sealed pouch) have been appliePalabras claves:ANTHOCYANINS, colour, Response Surface Methodology, Texture profile analysis, Vacuum treatmentsAutores: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:scopusImprovement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin
ArticleAbstract: During the last decade, knowledge of food science and technology has been applied to Haute Cuisine oPalabras claves:Apple tart, Cook-vide, Sensory analysis, Sous-videAutores:Andrés-Bello A., Barreto-Palacios V., Bretón J., González-Carrascosa R., Iborra-Bernad C., Martínez‐monzó J., P. García-SegoviaFuentes: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