44 results on '"Sayas-Barberá, Estrella"'
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2. Development of Value-Added Products Suitable for Food Applications from Fresh Date Fruit (Confitera cv.) and its Co-products
3. Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion
4. Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review
5. Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods
6. Chia 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
7. Improving the lipid profile of beef burgers added with chia oil (Salvia hispanica L.) or hemp oil (Cannabis sativa L.) gelled emulsions as partial animal fat replacers
8. Biological, Nutritive, Functional and Healthy Potential of Date Palm Fruit (Phoenix dactylifera L.): Current Research and Future Prospects
9. Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage
10. Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers
11. Assessment of Total and Partial Fat Replacement in Frankfurt-Type Sausages by Gelled Emulsion Elaborated with Peanut Flour and Flax Oil. Effect on Chemical Composition, Physic-Chemical and Sensorial Properties
12. Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals
13. Slaughtering Equipment and Operations
14. Quality of Frozen Poultry
15. Biochemical Changes during Onset and Resolution of Rigor Mortis under Ambient Temperature
16. Contributors
17. Food Formulation to Increase Probiotic Bacteria Action or Population
18. Chia Oleogel as a Potential New Ingredient for Healthy Cooked Meat Sausages
19. Application of Chia Seed Coproduct in Dry-Cured Sausages: Effect Upon Its Physicochemical Properties
20. A Preliminary Study on the Incorporation of Quinoa Flour in Organic Pumpkin Creams: Effect on the Physicochemical Properties
21. Differences in Consumer Preferences for Lamb Meat before and during the Economic Crisis in Spain. Analysis and Perspectives
22. Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer
23. Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage
24. Effect of Date (Phoenix dactylifera L.) Pits on the Shelf Life of Beef Burgers
25. Assessment of emulsion gels formulated with chestnut (Castanea sativaM.) flour and chia (Salvia hispanicaL) oil as partial fat replacers in pork burger formulation
26. Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life
27. Chia Oil Extraction Coproduct as a Potential New Ingredient for the Food Industry: Chemical, Physicochemical, Techno-Functional and Antioxidant Properties
28. Milk Technological Properties as Affected by Including Artichoke By-Products Silages in the Diet of Dairy Goats
29. Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Chia (Salvia hispanica L.) Seeds
30. Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)
31. FOOD SCIENCE FOR HIGH SCHOOL STUDENTS: A UNIVERSITY-HIGH SCHOOL COLLABORATIVE PROJECT
32. A STEM EXPERIENCE FOR HIGH SCHOOL STUDENTS JOINING THE UNIVERSITY THROUGH A PROJECT ON AGRICULTURE
33. Antimicrobial Active Packaging including Chitosan Films with Thymus vulgaris L. Essential Oil for Ready-to-Eat Meat
34. Chemical Composition, Antioxidant and Antimicrobial Activity of Essential Oils from Organic Fennel, Parsley, and Lavender from Spain
35. Phytochemicals in date co-products and their antioxidant activity
36. Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use
37. Influence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model system
38. Antioxidant properties of pomegranate (Punica granatum L.) bagasses obtained as co-product in the juice extraction
39. Refrigerated Poultry Handling
40. Incorporation of citrus fibers in fermented milk containing probiotic bacteria
41. Orange fibre as potential functional ingredient for dry-cured sausages
42. Shelf Life of Ostrich (Struthio camelus) Liver Stored under Different Packaging Conditions
43. GELLING AND COLOR PROPERTIES OF OSTRICH (STRUTHIO CAMELUS) EGG WHITE
44. Quality characteristics of a non-fermented dry-cured sausage formulated with lemon albedo
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