Mostrando 3 resultados de: 3
Subtipo de publicación
Article(3)
Publisher
Foods(1)
Innovative Food Science and Emerging Technologies(1)
Journal of Culinary Science and Technology(1)
Área de conocimiento
Ciencia de los alimentos(2)
Origen
scopus(3)
Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers
ArticleAbstract: There is currently a growing trend towards the consumption of vegetable protein, even if it shows soPalabras claves:analogues, Chlorella, extrusion cooking, lucerne, pea, Sensory analysis, spinach, Technological propertiesAutores:Garrido M.D., Igual M., Martínez‐monzó J., P. García-Segovia, Peñaranda I.Fuentes: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:scopusUse of vacuum-frying in chicken nugget processing
ArticleAbstract: The goal of this research was to test vacuum-frying as an alternative process in order to make friedPalabras claves:Chicken nuggets, Oil uptake, Sensory evaluation, texture, Vacuum-fryingAutores:Garrido M.D., Linares M.B., Martínez‐monzó J., P. García-Segovia, Teruel M.R.Fuentes:scopus