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Article(3)
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Tecnología alimentaria(3)
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scopus(3)
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:scopusOsmotic dehydration of Aloe vera (Aloe barbadensis Miller)
ArticleAbstract: Aloe vera possess immunomodulatory, anti-inflammatory, antibacteria effects and wound and burn healiPalabras claves:Aloe barbadensis Miller, Dehydration kinetics, Diffusion coefficient, Osmotic dehydrationAutores:Andrés-Bello A., Martínez‐monzó J., Mognetti C., 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:scopus