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Application 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: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: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 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: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:scopusValorization of Beetroot By-Products for Producing Value-Added Third Generation Snacks
ArticleAbstract: Food waste is becoming a growing and important concern at both local and global levels. One-third ofPalabras claves:Antioxidant capacity, betalains, EXTRUSIÓN, Physicochemical properties, Total phenols, upcyclingAutores:Igual M., Martínez‐monzó J., Moreau F., P. García-SegoviaFuentes:scopusValorization of rose hip (Rosa canina) puree co-product in enriched corn extrudates
ArticleAbstract: Serious issues and challenges of the world’s population are represented by dwindling natural food rePalabras claves:Co-product, EXTRUSIÓN, Rosa Canina, Rose hip, SnackAutores:Chiş M.S., Igual M., Man S., Martínez‐monzó J., Muste S., P. García-Segovia, Păucean A., Vodnar D.C.Fuentes:scopusRole of Visual Assessment of High-Quality Cakes in Emotional Response of Consumers
ArticleAbstract: Thinking of the present gastronomic trends is inevitable when talking about innovation in haute pastPalabras claves:check-all-that-apply, emotions, Essense profile®, visual assessmentAutores:Alba-Martínez J., Bononad-Olmo A., Cunha L.M., Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopus