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Consumer's expectation of changes in fruit based on their sensory properties at purchase. The case of banana (Musa Cavendish) appearance evaluated on two occasions: Purchase and home consumption
ArticleAbstract: The objective of this work was to estimate the expectation of change in sensory properties of fruitsPalabras claves:Autores:Elizagoyen E.S., Fiszman S., Garitta L., Hough G., Juan Eduardo Bravo-VásquezFuentes:scopusEffects of processing conditions on the quality of vacuum fried cassava chips (Manihot esculenta Crantz)
ArticleAbstract: Concern for the nutritional quality of chips is growing due to rising consumption, motivating researPalabras claves:Blanching, COLOR, Oil absorption, texture, Vacuum fryingAutores:Fiszman S., Martínez‐monzó J., P. García-Segovia, Urbano-Ramos A.M.Fuentes:scopusModifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception
ArticleAbstract: This study evaluated the impact of different gluten-free bread's inner structure on oral processingPalabras claves:Bolus characteristics, gluten-free bread, Oral processing, SENSORY PROPERTIES, StructureAutores:Cristina M. Rosell, Fiszman S., Garzón R., Laguna L., Puerta P., Tárrega A.Fuentes:scopusMolecular Gastronomy in Spain
ArticleAbstract: Beyond the overwhelming international success of Ferrán Adria, Spain has been one of the countries wPalabras claves:chefs, Education, Molecular gastronomy, RESEARCH, spain, technologyAutores:Arboleya J.C., Fiszman S., Garrido M.D., Laguarda S., Martínez‐monzó J., P. García-Segovia, Palacios V., Ruiz J., Vercet A.Fuentes:scopus