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Coeliac consumers’ expectations and eye fixations on commercial gluten-free bread packages
ArticleAbstract: The aim of this work was to investigate coeliac consumers' expected acceptability and trust in commePalabras claves:Coeliac consumers, Expected acceptance, Eye-tracking, gluten-free bread, trustAutores:Badia-Olmos C., Carrillo E., Cristina M. Rosell, Laguna L., Puerta P., Tárrega A.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:scopusModifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception
ArticleAbstract: This study evaluated the impact of different gluten-free bread's inner structure on oral processingPalabras claves:Bolus characteristics, gluten-free bread, Oral processing, SENSORY PROPERTIES, StructureAutores:Cristina M. Rosell, Fiszman S., Garzón R., Laguna L., Puerta P., Tárrega A.Fuentes:scopus