Mostrando 3 resultados de: 3
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Article(3)
Publisher
Foods(1)
Innovative Food Science and Emerging Technologies(1)
Journal of Culinary Science and Technology(1)
Área temáticas
Alimentación y bebidas(2)
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