Mostrando 10 resultados de: 103
Filtros aplicados
Publisher
Foods(13)
Journal of Culinary Science and Technology(11)
LWT(6)
Food Science and Technology International(5)
International Journal of Gastronomy and Food Science(5)
Área temáticas
Tecnología alimentaria(57)
Alimentación y bebidas(45)
Salud y seguridad personal(10)
Grupos de personas(5)
Microorganismos, hongos y algas(5)
Área de conocimiento
Ciencia de los alimentos(30)
Ciencia agraria(17)
Ciencias Agrícolas(9)
Nutrición(9)
Ciencia de materiales(7)
Origen
google(1)
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:scopusAssessment of body image and eating attitudes in university students
ArticleAbstract: The purpose of this study was to assess body image and eating attitudes and their relationship withPalabras claves:body dissatisfaction, body mass index, Body shape, Eating attitudes, Eating disordersAutores:González-Carrascosa R., Martínez‐monzó J., P. García-SegoviaFuentes: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:scopusBeetroot microencapsulation with pea protein using spray drying: Physicochemical, structural and functional properties
ArticleAbstract: Beetroot is a root vegetable with carotenoids, phenols, vitamins, minerals, and water‐soluble betalaPalabras claves:Antioxidant capacity, beetroot, bioactive compounds, Encapsulation, Pea protein, Physicochemical properties, Powder, spray dryingAutores:Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopusBioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents
ArticleAbstract: Rosa canina pseudo-fruits contain interesting bioactive compounds. This work aims to evaluate the usPalabras claves:Antioxidant capacity, bioactive compounds, Encapsulation, rosehipAutores:Cámara M., Cámara R.M., García-Herrera P., Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopusAn approach to integrate carbon footprint and nutritional aspects for a sustainable food consumption
ArticleAbstract: Background: Food consumption has a large influence on global warming. Although we must not forget thPalabras claves:Carbon footprintsustainability, Data Envelopment Analysis, diet, Eco-nutritional-effíciencyAutores:Haupt M., P. García-Segovia, Pellicer N.S., Polo G.C., Sanchís J.R.Fuentes:scopusAn online visual scale to measure body image distortion among university students
ArticleAbstract: Introduction: Body image distortion (BID) is a risk factor, which can lead to eating disorders problPalabras claves:Body image distortion, Negative eating attitudes, Self-esteem, University StudentsAutores:Goncález-Carrascosa R., Martínez‐monzó J., P. García-SegoviaFuentes:scopus3D 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:scopusA review of the use of information and communication technologies for dietary assessment
ArticleAbstract: Presently used dietary-assessment methods often present difficulties for researchers and respondentsPalabras claves:Diet assessment, information and communication technologies, Methods, ReviewAutores:Engelen A., Molag M., Ngo J., P. García-Segovia, Roesle J., Serra-Majem L.Fuentes:scopusDietary fatty acids intake and plasma lipoprotein profile in Valencia Polytechnic University Workers
ArticleAbstract: Background: The present study examines individual fatty acids and cholesterol intake in Valencia PolPalabras claves:Blood cholesterol, Cholesterol intake, Human studies, hypercholesterolemia, Lipid intakeAutores:Martínez‐monzó J., P. García-SegoviaFuentes:scopus