Mostrando 10 resultados de: 15
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scopus(15)
Effect of Konjac Glucomannan (KGM) and Carboxymethylcellulose (CMC) on some Physico-Chemical and Mechanical Properties of Restructured Gilthead Sea Bream (Sparus aurata) Products
ArticleAbstract: The development of restructured fish products and the application of new food ingredients have beenPalabras claves:Gilthead sea bream, Konjac gum, Restructured fish products, Sodium carboxymethylcellulose, TransglutaminaseAutores:Andrés-Bello A., Iborra-Bernad C., Martínez‐monzó J., P. García-SegoviaFuentes:scopusEffect 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:scopusEffect of pH on Color and Texture of Food Products
ReviewAbstract: Color and texture are important quality characteristics and major factors affecting sensory perceptiPalabras claves:COLOR, FISH, meat, Ph, texture, vegetablesAutores:Andrés-Bello A., Barreto-Palacios V., Martínez‐monzó J., Mir-Bel 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:scopusTexture and microstructure
Book PartAbstract: Understand the structural and physical properties of meat and fish is decisive to obtaining the prodPalabras claves:Autores:Andrés-Bello A., Martínez‐monzó J., P. García-SegoviaFuentes:scopusVacuum Frying: An Alternative to Obtain High-Quality Dried Products
ReviewAbstract: Vacuum frying is an alternative way to improve the quality of the fried food and could reduce the fiPalabras claves:Oil uptake, Pretreatment, process parameters, Vacuum frying, Water lossAutores:Andrés-Bello A., Martínez‐monzó J., P. García-SegoviaFuentes:scopusVacuum frying process of gilthead sea bream (Sparus aurata) fillets
ArticleAbstract: Vacuum frying was tested as an alternative technique to develop low oil content fried gilthead sea bPalabras claves:FISH, Oil content, Shrinkage, Vacuum fryingAutores:Andrés-Bello A., Martínez‐monzó J., P. García-SegoviaFuentes:scopus