Mostrando 4 resultados de: 4
Publisher
Critical Reviews in Food Science and Nutrition(1)
International Journal of Food Sciences and Nutrition(1)
Journal of Insects as Food and Feed(1)
Trends in Food Science and Technology(1)
Área temáticas
Tecnología alimentaria(3)
Alimentación y bebidas(2)
Programación informática, programas, datos, seguridad(1)
Origen
scopus(4)
Edible insects as foods: mapping scientific publications and product launches in the global market (1996-2021)
ArticleAbstract: Edible insects are gaining interest for their health and environmental merits as human food. WithinPalabras claves:Bibliometric Analysis, entomophagy, future foods, Mintel Global New Products Database, SCOPUS, VosviewerAutores:Boukid F., Cristina M. Rosell, Sogari G.Fuentes:scopusNon-animal proteins as cutting-edge ingbkp_redients to reformulate animal-free foodstuffs: Present status and future perspectives
ReviewAbstract: Consumer interest in protein rich diets is increasing, with more attention being paid to the proteinPalabras claves:FOOD DESIGN, food safety, FUNCTIONALITY, microbial proteins, plant proteinsAutores:Boukid F., Bover-Cid S., Castellari M., Cristina M. Rosell, Rosene S.Fuentes:scopusPea protein ingbkp_redients: A mainstream ingbkp_redient to (re)formulate innovative foods and beverages.
ReviewAbstract: Background: Pea (Pisum sativum) proteins are emerging as a popular alternative to those conventionalPalabras claves:Concentrate, Food Industry, FUNCTIONALITY, Isolate, Pea proteins, processingAutores:Boukid F., Castellari M., Cristina M. RosellFuentes:scopusThe nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breads
ArticleAbstract: Despite the importance of breads through the history, the wide range of options might lead to a choiPalabras claves:bread, Fibre, gluten-containing, Gluten-free, multigrain, wholegrainAutores:Boukid F., Cristina M. RosellFuentes:scopus