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scopus(5)
Amino 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:scopusEffect of familiarity of ready-to-eat animal-based meals on consumers' perception and consumption motivation
ArticleAbstract: Because consumers are the last key step in the food-production chain, an identification of conditionPalabras claves:Animal-based meals, Consumer perceptions, Ready-to-eat, Word associationAutores:Abalos R.A., Aviles M.V., Lound L.H., Naef E.F., Olivera D.F., P. García-SegoviaFuentes:scopusImprovement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin
ArticleAbstract: During the last decade, knowledge of food science and technology has been applied to Haute Cuisine oPalabras claves:Apple tart, Cook-vide, Sensory analysis, Sous-videAutores:Andrés-Bello A., Barreto-Palacios V., Bretón J., González-Carrascosa R., Iborra-Bernad C., Martínez‐monzó J., P. García-SegoviaFuentes:scopusPhysicochemical and rheological characterisation of microalgae-enriched ketchups and their sensory acceptability
ArticleAbstract: Ketchup is one of the most popular tomato sauces in the restaurant and catering sector. Ketchup provPalabras claves:Acceptability, ARTHROSPIRA PLATENSIS, CHLORELLA VULGARIS, Dunaliella salina extract, Ketchup, microalgaeAutores:Igual M., Martínez‐monzó J., P. García-Segovia, Rufino R.G.d., Savall C., Uribe-Wandurraga Z.N.Fuentes:scopusWomen chefs’ experience: Kitchen barriers and success factors
ArticleAbstract: Despite the numerous examples and testimonies in the Internet, few researches are made on challengesPalabras claves:barriers, chefs, gender, haute cuisine, success factorsAutores:Albors-Garrigos J., Haddaji M., P. García-SegoviaFuentes:scopus