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scopus(16)
Cricket flour in a traditional beverage (chucula): emotions and perceptions of Colombian consumers
ArticleAbstract: Incorporating sustainable raw materials into food has been a challenge in two correlated stages. FirPalabras claves:Cricket, Essense profile®, G. sigillatus, Sensory analysis, Solubility properties, Sustainability, Traditional beverageAutores:Filomena-Ambrosio A., Igual M., Martínez‐monzó J., P. García-Segovia, Ramírez B., Sotelo-Díaz L.I.Fuentes:scopusAmino acids and protein in vitro bio-accessibility from edible insect and pea protein enriched bread
ArticleAbstract: Edible insects have seen increasing use as a nutritive ingbkp_redient in food because of their highPalabras claves:Alphitobius diaperinus, amino acids, Bio-accessibility, bread, Tenebrio molitorAutores:Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopusAmino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion
ArticleAbstract: The aim of this study was to investigate the amino acid (AA) release from breads enrichment with ediPalabras claves:Amino acids release, bread, edible insect, Pea proteinAutores: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 Microalgae (Arthrospira platensis and Chlorella vulgaris) Addition on 3D Printed Cookies
ArticleAbstract: Rheological and textural characteristics of cookie doughs were measured to characterise the effect oPalabras claves:3D printed food, ARTHROSPIRA PLATENSIS, CHLORELLA VULGARIS, colour, Mechanical properties, rheologyAutores:Igual M., Martínez‐monzó J., P. García-Segovia, Reino-Moyón J., Uribe-Wandurraga Z.N.Fuentes:scopusEffect of microalgae addition on mineral content, colour and mechanical properties of breadsticks
ArticleAbstract: Microalgae has recently attracted considerable attention due to its potential as a high source of prPalabras claves:Autores:Igual M., Martínez‐monzó J., P. García-Segovia, Uribe-Wandurraga Z.N.Fuentes:scopusEffect of the house cricket (Acheta domesticus) inclusion and process temperature on extrudate snack properties
ArticleAbstract: The demand for healthy, satiating, and convenient products is growing, with ready-to-eat expanded snPalabras claves:EXPANSION, Extrudates, In vitro digestibility, Insects, textureAutores:Cunha L.M., Igual M., Martínez‐monzó J., P. García-Segovia, Ribeiro L.Fuentes:scopusIn vitro bioaccessibility of minerals from microalgae-enriched cookies
ArticleAbstract: Microalgae have several biologically active constituents such as pigments, fatty acids, vitamins, anPalabras claves:Autores:Igual M., Martínez‐monzó J., P. García-Segovia, Uribe-Wandurraga Z.N.Fuentes:scopusInfluence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks
ArticleAbstract: Extrusion is a more and more popular technique for snack production using interesting raw ingbkp_redPalabras claves:Extruded products, microalgae, optical properties, Physical propertiesAutores:Igual M., Martínez‐monzó J., P. García-Segovia, Uribe-Wandurraga Z.N.Fuentes:scopusImpact of Urtica dioica on phenols, antioxidant capacity, color, texture and extrusion parameters of extruded corn products
ArticleAbstract: Purpose: This study aimed to evaluate the enrichment with UD powder effects on phenols, antioxidantPalabras claves:Antioxidant capacity, EXTRUSIÓN, phenols, Physicochemical properties, Stinging nettleAutores:Igual M., Lopez Baldo J.V., Martínez‐monzó J., P. García-SegoviaFuentes:scopus