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Beetroot microencapsulation with pea protein using spray drying: Physicochemical, structural and functional properties
ArticleAbstract: Beetroot is a root vegetable with carotenoids, phenols, vitamins, minerals, and water‐soluble betalaPalabras claves:Antioxidant capacity, beetroot, bioactive compounds, Encapsulation, Pea protein, Physicochemical properties, Powder, spray dryingAutores:Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopusEnriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers
ArticleAbstract: There is currently a growing trend towards the consumption of vegetable protein, even if it shows soPalabras claves:analogues, Chlorella, extrusion cooking, lucerne, pea, Sensory analysis, spinach, Technological propertiesAutores:Garrido M.D., Igual M., Martínez‐monzó J., P. García-Segovia, Peñaranda I.Fuentes:scopusEffect of adding resistant maltodextrin to pasteurized orange juice on bioactive compounds and their bioaccessibility
ArticleAbstract: Resistant maltodextrin (RMD) is a water-soluble and fermentable functional fiber. RMD is a satiatingPalabras claves:Bioaccessibility, bioactive compounds, Orange pasteurized juice, Resistant maltodextrinAutores:Arilla E., Codoñer-Franch P., Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopusIn Vitro Digestibility of Minerals and B Group Vitamins from Different Brewers’ Spent Grains
ArticleAbstract: Brewers’ spent grain (BSG), the main by-product of the brewing industry, is a rich source of mineralPalabras claves:B vitamins, Bioaccessibility, brewers’ spent grain, In vitro digestibility, mineralsAutores:Becze A., Cadar O., Chiş M.S., Coldea T.E., Fărcaș A.C., Igual M., Martínez‐monzó J., P. García-Segovia, Socaci S.A., Torok A.I.Fuentes:scopusImpact of resistant maltodextrin addition on the physico-chemical properties in pasteurised orange juice
ArticleAbstract: Resistant maltodextrin (RMD) is a water-soluble fibre that can be fermented in the colon and exert pPalabras claves:Orange juice, Physico-chemical properties, prebiotic, Resistant maltodextrinAutores:Arilla E., Codoñer-Franch P., Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopusPhysicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins
ArticleAbstract: A projected global population growth by 2050 and climate change crises have led to increasing demandPalabras claves:Alternative proteins, Alveographic properties, bread, Insect powder, Pea protein, Physicochemical properties, Sensory analysis, Word associationAutores:Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopusPhysicochemical and rheological characterisation of microalgae-enriched ketchups and their sensory acceptability
ArticleAbstract: Ketchup is one of the most popular tomato sauces in the restaurant and catering sector. Ketchup provPalabras claves:Acceptability, ARTHROSPIRA PLATENSIS, CHLORELLA VULGARIS, Dunaliella salina extract, Ketchup, microalgaeAutores:Igual M., Martínez‐monzó J., P. García-Segovia, Rufino R.G.d., Savall C., Uribe-Wandurraga Z.N.Fuentes:scopusResistant maltodextrin’s effect on the physicochemical and structure properties of spray dried orange juice powders
ArticleAbstract: Resistant maltodextrin (RMD), derived from the heat treatment of corn starch, is a water-soluble ferPalabras claves:colour, Microstructure, Orange juice, Resistant maltodextrin, spray dryingAutores:Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopusStability of vitamin C, carotenoids, phenols, and antioxidant capacity of pasteurised orange juice with resistant maltodextrin storage
ArticleAbstract: Resistant maltodextrin (RMD) was added at increasing concentrations (0%, 2.5%, 5% and 7.5%) before pPalabras claves:bioactive compounds, citrus juice, pasteurization, STORAGEAutores:Arilla E., Codoñer-Franch P., Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopusSugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties
ArticleAbstract: Jams are preparations of fruits whose main preserving agent is sugar. Due to this, health concerns oPalabras claves:ARTHROSPIRA PLATENSIS, CHLORELLA VULGARIS, Dunaliella salina extract, Jams, microalgae, rheologyAutores:Bravo-Villar M., Igual M., Martínez‐monzó J., P. García-Segovia, Savall C., Uribe-Wandurraga Z.N.Fuentes:scopus