14 results on '"Viuda-Martos, Manuel"'
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2. Pitahaya (Hylocereus ocamponis) peel flour as new ingredient in the development of beef burgers: impact on the quality parameters
3. Development of Value-Added Products Suitable for Food Applications from Fresh Date Fruit (Confitera cv.) and its Co-products
4. Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheat
5. Effects of hazelnut skin addition on the cooking, antioxidant and sensory properties of chicken burgers
6. Effect of drying processes in the chemical, physico-chemical, techno-functional and antioxidant properties of flours obtained from house cricket (Acheta domesticus)
7. Chia Oil Extraction Coproduct as a Potential New Ingredient for the Food Industry: Chemical, Physicochemical, Techno-Functional and Antioxidant Properties
8. Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Chia (Salvia hispanica L.) Seeds
9. The Effect of Natural Ingredients (Amaranth and Pumpkin Seeds) on the Quality Properties of Chicken Burgers
10. Evaluation of Particle Size Influence on Proximate Composition, Physicochemical, Techno-Functional and Physio-Functional Properties of Flours Obtained from Persimmon (Diospyros kaki Trumb.) Coproducts
11. Evaluation of the antibacterial and antioxidant activities of chitosan edible films incorporated with organic essential oils obtained from four Thymus species
12. Properties of Dietary Fibers from Agroindustrial Coproducts as Source for Fiber-Enriched Foods
13. Valorization of Pomace Powder Obtained from Native Mexican Apple (Malus domestica var. rayada): Chemical, Techno-functional and Antioxidant Properties
14. Reclaim of the By-Products from “Horchata” Elaboration Process
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