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Resistant 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: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:scopusUse of insects and pea powder as alternative protein and mineral sources in extruded snacks
ArticleAbstract: One of the general trends in the food industry is the production of new healthy snack products. ExtrPalabras claves:Edible insects, EXTRUSIÓN, minerals, pea, Protein, SnackAutores:Igual M., Martínez‐monzó J., Noguerol A.T., P. García-SegoviaFuentes:scopus