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Journal of Insects as Food and Feed(2)
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scopus(12)
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: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 ingredient in food because of their high protPalabras 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: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:scopusEffect of medicago sativa addition on physicochemical, nutritional and functional characteristics of corn extrudates
ArticleAbstract: Currently, extrudates are considered unhealthy products, being characterized as high in calories; riPalabras claves:flavonoids, folates, functional, Medicago sativa, nutritional, Phenolic acidsAutores:Chiş M.S., Igual M., Martínez‐monzó J., P. García-Segovia, Ranga F., Socaci S.A., Vodnar D.C.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:scopusEffect on nutritional and functional characteristics by encapsulating rose canina powder in enriched corn extrudates
ArticleAbstract: Wild Rose canina fruit represents a rich source of bioactive compounds such as minerals, phenolic coPalabras claves:biopolymers, corn extrudates, Rosa CaninaAutores:Chiş M.S., Fărcaș A.C., Igual M., Martínez‐monzó J., Mihăiescu T., P. García-Segovia, Păucean A., Ranga F., Torok A.I., Vodnar D.C.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: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:scopus