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Article(33)
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Foods(12)
European Food Research and Technology(3)
Food Science and Technology International(3)
Journal of Insects as Food and Feed(3)
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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:scopusBioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents
ArticleAbstract: Rosa canina pseudo-fruits contain interesting bioactive compounds. This work aims to evaluate the usPalabras claves:Antioxidant capacity, bioactive compounds, Encapsulation, rosehipAutores:Cámara M., Cámara R.M., García-Herrera P., Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopusCricket 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:scopusApplication of 3D Printing in the Design of Functional Gluten-Free Dough
ArticleAbstract: The design of functional foods through 3D printing is proposed here as one of the most appropriate tPalabras claves:3D food printing, Dough, functional and technological properties, Gluten-free, rosehipAutores:Igual M., Martínez‐monzó J., Matas A., P. García-SegoviaFuentes: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 Acheta domesticus (house cricket) addition on protein content, colour, texture, and extrusion parameters of extruded products
ArticleAbstract: Acheta domesticus is one of the most promising reared insects because of their attractive nutritionaPalabras claves:Acheta domesticus, colour, EXPANSION, EXTRUSIÓN, House cricket, Snack, textureAutores:Igual M., Martínez‐monzó J., P. García-SegoviaFuentes: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 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:scopus