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scopus(8)
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 Acheta domesticus (house cricket) addition on protein content, colour, texture, and extrusion parameters of extruded products
ArticleAbstract: Acheta domesticus is one of the most promising reared insects because of their attractive nutritionaPalabras claves:Acheta domesticus, colour, EXPANSION, EXTRUSIÓN, House cricket, Snack, textureAutores:Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopusEffect of Temperature on 3D Printing of Commercial Potato Puree
ArticleAbstract: The temperature and composition of food, during the printing process, maybe a key factor impacting oPalabras claves:3D Printing, EXTRUSIÓN, Potato puree, Rheological propertiesAutores:Cárdenas J., Martínez‐monzó J., P. García-SegoviaFuentes:scopusImpact of Urtica dioica on phenols, antioxidant capacity, color, texture and extrusion parameters of extruded corn products
ArticleAbstract: Purpose: This study aimed to evaluate the enrichment with UD powder effects on phenols, antioxidantPalabras claves:Antioxidant capacity, EXTRUSIÓN, phenols, Physicochemical properties, Stinging nettleAutores:Igual M., Lopez Baldo J.V., Martínez‐monzó J., P. García-SegoviaFuentes:scopusUse of insects and pea powder as alternative protein and mineral sources in extruded snacks
ArticleAbstract: One of the general trends in the food industry is the production of new healthy snack products. ExtrPalabras claves:Edible insects, EXTRUSIÓN, minerals, pea, Protein, SnackAutores:Igual M., Martínez‐monzó J., Noguerol A.T., P. García-SegoviaFuentes:scopusValorization of Beetroot By-Products for Producing Value-Added Third Generation Snacks
ArticleAbstract: Food waste is becoming a growing and important concern at both local and global levels. One-third ofPalabras claves:Antioxidant capacity, betalains, EXTRUSIÓN, Physicochemical properties, Total phenols, upcyclingAutores:Igual M., Martínez‐monzó J., Moreau F., P. García-SegoviaFuentes:scopusValorization of rose hip (Rosa canina) puree co-product in enriched corn extrudates
ArticleAbstract: Serious issues and challenges of the world’s population are represented by dwindling natural food rePalabras claves:Co-product, EXTRUSIÓN, Rosa Canina, Rose hip, SnackAutores:Chiş M.S., Igual M., Man S., Martínez‐monzó J., Muste S., P. García-Segovia, Păucean A., Vodnar D.C.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