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Mediterranean Foods: Composition and Processing(1)
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Green or clean? Perception of clean label plant-based products by omnivorous, vegan, vegetarian and flexitarian consumers
ArticleAbstract: Consumers are increasingly interested in health and sustainability aspects of their diets. Meat reduPalabras claves:Clean label, Flexitarian, Omnivorous, plant-based, Projective mapping, Sustainability, Vegan, vegetarianAutores:Noguerol A.T., P. García-Segovia, Pagán-Moreno M.J., Varela P.Fuentes:scopusEffect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation
ArticleAbstract: The objective of this study was to evaluate the effect of the incorporation of different microalgaePalabras claves:bread, COLOR, microalgae, textureAutores:Lara I.F., Martínez‐monzó J., P. García-Segovia, Pagán-Moreno M.J.Fuentes:scopusVacuum impregnation as a tool to introduce biopreservatives ingilthead sea bream fillets (Sparus aurata)
ArticleAbstract: The aim of this study was to determine the possible technological uses of biopreservation and vacuumPalabras claves:Biopreservation, lactic acid bacteria, Nisin, Sea bream, Vacuum impregnationAutores:Andrés-Bello A., De Jesús C., Martínez‐monzó J., P. García-Segovia, Pagán-Moreno M.J.Fuentes:scopusSpanish dry-cured hams and fermented sausages
Book PartAbstract: Production of dry-cured meat products in the Mediterranean can be traced back to several centuries bPalabras claves:Autores:Martínez‐monzó J., P. García-Segovia, Pagán-Moreno M.J., Ruiz J.Fuentes:scopus