Mostrando 7 resultados de: 7
Filtros aplicados
Subtipo de publicación
Article(7)
Publisher
Journal of Food Science and Technology(2)
Food and Bioprocess Technology(1)
Food and Bioproducts Processing(1)
Foods(1)
Gels(1)
Área temáticas
Tecnología alimentaria(4)
Imprenta y actividades conexas(2)
Alimentación y bebidas(1)
Metalurgia y productos metálicos primarios(1)
Tecnología de las bebidas(1)
Área de conocimiento
Ciencia de los alimentos(2)
Bioquímica(1)
Botánica(1)
Ciencia agraria(1)
Fitopatología(1)
Origen
scopus(7)
3D printing of gels based on xanthan/konjac gums
ArticleAbstract: 3D printing technology is a promising technology with the possibility of use for developing personalPalabras claves:3D Printing, EXTRUSIÓN, Konjac gum, Rheological properties, Xanthan gumAutores:Balasch-Parisi S., García-Alcaraz V., 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 temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process
ArticleAbstract: Aloe vera (Aloe barbadensis Miller) gel was dried at five inlet temperatures 50, 60, 70, 80 and 90 °Palabras claves:Aloe Vera, Drying, Microstructure, Rehydration, texture, Weibull distributionAutores:Di Scala K., Miranda M., P. García-Segovia, Shi J., Uribe E., Vega-Gálvez A., Xue S.Fuentes:scopusInfluence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller)
ArticleAbstract: The aim of this work was to study the effect of high hydrostatic pressure (HHP) on colour, dietary fPalabras claves:Aloe Vera, FIRMNESS, High hydrostatic pressure, Microstructure, polysaccharides, Total dietary fibre, Vitamin CAutores:Miranda M., Núñez-Mancilla Y., P. García-Segovia, Pérez-Won M., Shun Ah-Hen K., Tabilo-Munizaga G., Vega-Gálvez A.Fuentes:scopusImpact of Apricot Pulp Concentration on Cylindrical Gel 3D Printing
ArticleAbstract: The process of 3D food printing is a rapidly growing field that involves the use of specialized 3D pPalabras claves:bioactive compounds, fruity gels, Printability, rheology, textureAutores:Igual M., Martínez‐monzó J., Matas A., Molina-Montero C., P. García-SegoviaFuentes:scopusMicroalgae fortification of low-fat oil-in-water food emulsions: an evaluation of the physicochemical and rheological properties
ArticleAbstract: Reducing the fat content in emulsions can give additional nutritional health benefits. Hence, develoPalabras claves:ARTHROSPIRA PLATENSIS, CHLORELLA VULGARIS, Dunaliella salina, Mechanical properties, Oil-in-water emulsions, rheologyAutores:Martínez-Sánchez I., Martínez‐monzó J., P. García-Segovia, Savall C., Uribe-Wandurraga Z.N.Fuentes:scopusTechno-Functional Properties of Corn Flour with Cowpea (Vigna unguilata) Powders Obtained by Extrusion
ArticleAbstract: Legumes are a good source of vegetal protein that improves diets worldwide. Cowpea has been used asPalabras claves:Cowpea, EXTRUSIÓN, Physicochemical properties, ProteinAutores:Igual M., Martínez‐monzó J., P. García-Segovia, Sotelo-Díaz L.I.Fuentes:scopus