Mostrando 2 resultados de: 2
Filtros aplicados
Área de conocimiento
Ciencia de los alimentos(1)
Objetivos de Desarrollo Sostenible
ODS 12: Producción y consumo responsables(2)
ODS 2: Hambre cero(2)
ODS 3: Salud y bienestar(2)
Origen
scopus(2)
Effect of pH on Color and Texture of Food Products
ReviewAbstract: Color and texture are important quality characteristics and major factors affecting sensory perceptiPalabras claves:COLOR, FISH, meat, Ph, texture, vegetablesAutores:Andrés-Bello A., Barreto-Palacios V., Martínez‐monzó J., Mir-Bel 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