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Article(8)
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Journal of Culinary Science and Technology(2)
Journal of Food Engineering(2)
CYTA - Journal of Food(1)
International Journal of Gastronomy and Food Science(1)
Journal of Aquatic Food Product Technology(1)
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ODS 12: Producción y consumo responsables(8)
ODS 2: Hambre cero(7)
ODS 3: Salud y bienestar(7)
ODS 14: Vida submarina(2)
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scopus(8)
Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)
ArticleAbstract: The effects of cooking temperature (60-80 °C), time (15-60 min) and treatments (atmospheric pressurePalabras claves:BEEf, Color measures, Cook-vide cooking method, Cooking losses, Warner-BraztlerAutores:Andrés-Bello A., Martínez‐monzó J., P. García-SegoviaFuentes:scopusEffects of vacuum cooking (cook-vide) on the physical-chemical properties of sea bream fillets (Sparus aurata)
ArticleAbstract: Vacuum cooking (cook-vide) may be an option for production of ready-to-eat dishes with high organolePalabras claves:FAT, FISH, Protein content, Vacuum cooking (cook-vide)Autores:Andrés-Bello A., Martínez‐monzó J., P. García-SegoviaFuentes:scopusImprovement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin
ArticleAbstract: During the last decade, knowledge of food science and technology has been applied to Haute Cuisine oPalabras claves:Apple tart, Cook-vide, Sensory analysis, Sous-videAutores:Andrés-Bello A., Barreto-Palacios V., Bretón J., González-Carrascosa R., Iborra-Bernad C., Martínez‐monzó J., P. García-SegoviaFuentes:scopusEvaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours
ArticleAbstract: The objective of this study was to evaluate the effect of wheat flour substitution with toasted cornPalabras claves:alternative flour, Consumer perception, Reformulated madeleine, textureAutores:Andrés-Bello A., Barreto-Palacios V., Casas Moreno M., González-Carrascosa R., Iborra-Bernad C., Martínez‐monzó J., P. García-SegoviaFuentes:scopusTextural properties of potatoes (Solanum tuberosum L., cv. Monalisa) as affected by different cooking processes
ArticleAbstract: The use of vacuum for the cooking of food is one of the techniques that has been developed in the fiPalabras claves:Potatoes, Texture profile analysis, Vacuum cookingAutores:Andrés-Bello A., Martínez‐monzó J., P. García-SegoviaFuentes:scopusVacuum impregnation as a tool to introduce biopreservatives ingilthead sea bream fillets (Sparus aurata)
ArticleAbstract: The aim of this study was to determine the possible technological uses of biopreservation and vacuumPalabras claves:Biopreservation, lactic acid bacteria, Nisin, Sea bream, Vacuum impregnationAutores:Andrés-Bello A., De Jesús C., Martínez‐monzó J., P. García-Segovia, Pagán-Moreno M.J.Fuentes:scopusReplacing Sugar in Ice Cream: Fruit Up® as a Substitute
ArticleAbstract: Consumers desire new foods that are simultaneously delicious, indulgent, and healthy. In the last fePalabras claves:CONSUMERS, Dry heat, Fruit Up, ICE CREAM, moist heat, Sensory analysisAutores:Andrés-Bello A., Barreto-Palacios V., Bretón-Prats J., González-Carrascosa R., Iborra-Bernad C., Martínez‐monzó J., P. García-SegoviaFuentes:scopusProduction of cold-setting restructured fish products from gilthead sea bream (Sparus aurata) using microbial transglutaminase and regular and low-salt level
ArticleAbstract: In order to extract salt-soluble proteins, such as myofibrillar proteins, sodium chloride is added tPalabras claves:Cold-setting; mechanical properties, Gilthead sea bream, Microbial transglutaminase, Restructured products, tPAAutores:Andrés-Bello A., Martínez‐monzó J., P. García-Segovia, Ramírez J.Fuentes:scopus