Mostrando 10 resultados de: 45
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Journal of Culinary Science and Technology(10)
Foods(6)
International Journal of Gastronomy and Food Science(4)
Food Science and Technology International(3)
Journal of Insects as Food and Feed(3)
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Tecnología alimentaria(24)
Costumbres generales(4)
Grupos de personas(3)
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Microorganismos, hongos y algas(2)
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:scopusBREAKING the GLASS CEILING in HAUTE CUISINE: The ROLE of ENTREPRENEURSHIP on the CAREER EXPECTATIONS of FEMALE CHEFS
ArticleAbstract: Purpose – This paper aims to examine the critical elements for female chefs in overcoming the glassPalabras claves:entrepreneurship, Female chefs, fuzzy sets, Gender discrimination, haute cuisine, women chefsAutores:Albors-Garrigos J., P. García-Segovia, Segarra-Oña M., Signes A.P.Fuentes:scopusCreativity and innovation patterns of haute cuisine chefs
ArticleAbstract: The objective of this article is to analyze the innovation patterns and drivers in culinary activitiPalabras claves:haute cuisine, innovation, Restaurant chefsAutores:Albors-Garrigos J., Barreto V., Hervás-Oliver J., Martínez‐monzó J., P. García-SegoviaFuentes:scopusCricket flour in a traditional beverage (chucula): emotions and perceptions of Colombian consumers
ArticleAbstract: Incorporating sustainable raw materials into food has been a challenge in two correlated stages. FirPalabras claves:Cricket, Essense profile®, G. sigillatus, Sensory analysis, Solubility properties, Sustainability, Traditional beverageAutores:Filomena-Ambrosio A., Igual M., Martínez‐monzó J., P. García-Segovia, Ramírez B., Sotelo-Díaz L.I.Fuentes:scopusAdvantages of sous-vide cooked red cabbage: Structural, nutritional and sensory aspects
ArticleAbstract: The comparison between equivalent cooking treatments should be applied in a systematic way. This stuPalabras claves:ANTHOCYANINS, COLOR, FIRMNESS, Response Surface Methodology, Sensory analysesAutores:Iborra-Bernad C., Martínez‐monzó J., P. García-Segovia, Tárrega A.Fuentes:scopusAmino acids and protein in vitro bio-accessibility from edible insect and pea protein enriched bread
ArticleAbstract: Edible insects have seen increasing use as a nutritive ingbkp_redient in food because of their highPalabras claves:Alphitobius diaperinus, amino acids, Bio-accessibility, bread, Tenebrio molitorAutores:Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopusAmino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion
ArticleAbstract: The aim of this study was to investigate the amino acid (AA) release from breads enrichment with ediPalabras claves:Amino acids release, bread, edible insect, Pea proteinAutores:Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopusFunctional properties in andean native tubers: A review
ArticleAbstract: Chimborazo in Ecuador is located in the Middle Inter-Andean region. People from this region have utiPalabras claves:Agricultural cultivation, Andean ecosystem, Antioxidants, carotenoids, PolyphenolsAutores:Martínez‐monzó J., Moreno M., P. García-Segovia, Santillán L.Fuentes:scopusGender Differences in the Evolution of Haute Cuisine Chef´s Career
ArticleAbstract: This article reviews gender differences in the career paths of successful chefs, including barriers,Palabras claves:barriers to women’s haute cuisine progression, Gender career differences, hospitality entrepreneurship, success factors in women’s haute cuisine progression, women chefsAutores:Albors-Garrigos J., Haddaji M., P. García-Segovia, Signes A.P.Fuentes:scopusGreen or clean? Perception of clean label plant-based products by omnivorous, vegan, vegetarian and flexitarian consumers
ArticleAbstract: Consumers are increasingly interested in health and sustainability aspects of their diets. Meat reduPalabras claves:Clean label, Flexitarian, Omnivorous, plant-based, Projective mapping, Sustainability, Vegan, vegetarianAutores:Noguerol A.T., P. García-Segovia, Pagán-Moreno M.J., Varela P.Fuentes:scopus