Mostrando 4 resultados de: 4
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Article(4)
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Journal of Culinary Science and Technology(3)
International Journal of Gastronomy and Food Science(1)
Origen
scopus(4)
Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours
ArticleAbstract: The objective of this study was to evaluate the effect of wheat flour substitution with toasted cornPalabras claves:alternative flour, Consumer perception, Reformulated madeleine, textureAutores:Andrés-Bello A., Barreto-Palacios V., Casas Moreno M., González-Carrascosa R., Iborra-Bernad C., Martínez‐monzó J., 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:scopusMicroencapsulation of essential oils using β-cyclodextrin: Applications in gastronomy
ArticleAbstract: The formation of microcapsules with β-cyclodextrin (β-CD) can protect some lipophilic food componentPalabras claves:essential oils, Gastronomy applications, Microencapsulation, ß-cyclodextrinAutores:Barreto-Palacios V., Bretón J., Martínez‐monzó J., P. García-SegoviaFuentes:scopusReplacing Sugar in Ice Cream: Fruit Up® as a Substitute
ArticleAbstract: Consumers desire new foods that are simultaneously delicious, indulgent, and healthy. In the last fePalabras claves:CONSUMERS, Dry heat, Fruit Up, ICE CREAM, moist heat, Sensory analysisAutores:Andrés-Bello A., Barreto-Palacios V., Bretón-Prats J., González-Carrascosa R., Iborra-Bernad C., Martínez‐monzó J., P. García-SegoviaFuentes:scopus