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Vista previaFecha de publicaciónTítuloAutor(es)Acceso
Assessment of emulsion gels formulated with chestnut flour and chia oil (1).pdf.jpgnov-2019Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation
Lucas González, Raquel; Roldán Verdu, Alba; Sayas-Barberá, Estrella; Fernandez-Lopez, Juana; Pérez Álvarez, José Antonio; Viuda-Martos, Manuel
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32-foods-11-03661-v2.pdf.jpgsep-2022Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods
Sayas-Barberá, Estrella; Alvarez Perez, Jose Angel; Navarro Rodríguez de Vera, Casilda; Fernández-López, Manuela; Viuda-Martos, Manuel; Fernandez-Lopez, Juana
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29-foods-11-02198.pdf.jpgjul-2022Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers
Cerrón, Francis; Botella-Martinez, Carmen; Salvá Ruiz, Bettit Karim; Fernandez-Lopez, Juana; Pérez-Alvarez, José Angel; Viuda-Martos, Manuel
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33-1-s2.0-S0023643822011288-main.pdf.jpgdic-2022Development of plant-based burgers using gelled emulsions as fat source and beetroot juice as colorant: Effects on chemical, physicochemical, appearance and sensory characteristics
Botella Martínez, Carmen María; Viuda-Martos, Manuel; Fernández-López, Jose A.; Alvarez Perez, Jose Angel; Fernandez-Lopez, Juana
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38-foods-12-01456.pdf.jpgmar-2023Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods
Muñoz Tebar, Nuria; Viuda-Martos, Manuel; Lorenzo Rodriguez, Jose Manuel; Fernandez-Lopez, Juana; Pérez-Alvarez, José Angel
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40-Int J of Food Sci Tech - 2022 - Botella‐Martínez - Chia and hemp oils‐based gelled emulsions as replacers of pork.pdf.jpgjun-2022Chia and hemp oils-based gelled emulsions as replacers of pork backfat in burgers: effect on lipid profile, technological attributes and oxidation stability during frozen storage
Botella Martínez, Carmen María; Sayas-Barberá, Estrella; Pérez-Alvarez, José Angel; Viuda-Martos, Manuel; Fernandez-Lopez, Juana
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28-carrillo-et-al-2022-novel-approaches-for-the-recovery-of-natural-pigments-with-potential-health-effects.pdf.jpgene-2022Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects
Carrillo, Celia; Nieto, Gema; Martínez Zamora, Lorena; Ros Berruezo, Gaspar; Kamiloglu, Senem; Sichetti Munekata, Paulo Eduardo; Pateiro, Mirian; Lorenzo Rodriguez, Jose Manuel; Fernandez-Lopez, Juana; Viuda-Martos, Manuel; Pérez-Alvarez, José Angel; Barba, Francisco J.
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27-Food Processing Preservation - 2022 - Delgado‐Ospina - Potential of the cocoa shell to improve the quality proper.pdf.jpgmay-2022Potential of the cocoa shell to improve the quality properties of a burger-like meat product
Delgado Ospina, Johannes; Lucas González, Raquel; Viuda-Martos, Manuel; Fernandez-Lopez, Juana; Pérez-Alvarez, José Angel; Martuscelli, Maria; Chaves Lopez, Clemencia
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