Mostrando 2 resultados de: 2
Filtros aplicados
Subtipo de publicación
Article(2)
Área de conocimiento
Ciencia de los alimentos(1)
Objetivos de Desarrollo Sostenible
ODS 12: Producción y consumo responsables(2)
ODS 13: Acción por el clima(1)
ODS 3: Salud y bienestar(1)
Origen
scopus(2)
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: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