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Resultados 1-10 de 14.
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Vista previaFecha de publicaciónTítuloAutor(es)Acceso
Evaluation of polyphenol bioaccessibility and kinetic of starch.pdf.jpg29-sep-2020Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion
Lucas González, Raquel; Pérez-Alvarez, José Angel; Moscaritolo, Salvatore; Fernandez-Lopez, Juana; SACCHETTI, Giampiero; Viuda-Martos, Manuel
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Bioactive compounds and techno-function...pdf.jpg16-abr-2021Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain
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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Pork Liver Pâté Enriched with Persimmon Coproducts.pdf.jpg17-abr-2021Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability
Lucas González, Raquel; Pérez-Alvarez, José Angel; Viuda-Martos, Manuel; Fernandez-Lopez, Juana
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Valorization of Citrus Co-Products.pdf.jpg26-may-2021Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products
Nieto Martínez, Gema; Fernandez-Lopez, Juana; Pérez-Alvarez, José Angel; Peñalver, Rocio; Ros Berruezo, Gaspar; Viuda-Martos, Manuel
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Quinoa and chia products as ingredients...pdf.jpg4-jul-2020Quinoa and chia products as ingredients for healthier processed meat products: technological strategies for their application and effects on the final productFernandez-Lopez, Juana; Viuda-Martos, Manuel; Pérez-Alvarez, José Angel
Total and Partial Fat Replacement by Gelled Emulsion.pdf.jpg21-jul-2021Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters
Botella Martínez, Carmen María; Viuda-Martos, Manuel; Pérez-Alvarez, José Angel; Fernandez-Lopez, Juana
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Cacao Pod Husk Flour.pdf.jpg30-may-2021Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties
Delgado Ospina, Johannes; Martuscelli, Maria; Grande Tovar, Carlos David; Lucas González, Raquel; Molina Hernandez , Junior Bernardo ; Viuda-Martos, Manuel; Fernandez-Lopez, Juana; Pérez-Alvarez, José Angel; Chaves Lopez, Clemencia
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TD González María, Eduardo.pdf.jpg18-ene-2023Clasificación de mieles monoflorales mediante el uso de impedancia eléctrica y nariz electrónicaGonzález María, Eduardo
TD Issa Issa, Hanán.pdf.jpg22-sep-2023Caracterización fisicoquímica, aromática y sensorial de Fondillón, el vino más representativo de la Denominación de Origen Protegida AlicanteIssa Issa, Hanán
Satiety from healthier and functional foods.pdf.jpg27-may-2021Satiety from healthier and functional foods
Sichetti Munekata, Paulo Eduardo; Pérez-Alvarez, José Angel; Pateiro, Mirian; Viuda-Martos, Manuel; Fernandez-Lopez, Juana; Lorenzo, José M.
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