Instituto de Ciencia y Tecnología de Alimentos y Nutrición -ko ikertzaileekin lankidetzan egindako argitalpenak (46)

2024

  1. Influence of the Oil Structuring System on Lipid Hydrolysis and Bioaccessibility of Healthy Fatty Acids and Curcumin

    Gels, Vol. 10, Núm. 1

  2. Potential of Cricket (Acheta domesticus) Flour as a Lean Meat Replacer in the Development of Beef Patties

    Foods, Vol. 13, Núm. 2

2023

  1. Cricket (Acheta domesticus) flour as meat replacer in frankfurters: Nutritional, technological, structural, and sensory characteristics

    Innovative Food Science and Emerging Technologies, Vol. 83

2022

  1. Introduction: general overview of meat analogues and meat replacers

    Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions (Elsevier), pp. 3-23

  2. New Strategies for Innovative and Enhanced Meat and Meat Products

    Foods

2021

  1. Characterisation of muffins with upcycled sunflower flour

    Foods, Vol. 10, Núm. 2, pp. 1-7

  2. Clean label alternatives in meat products

    Foods, Vol. 10, Núm. 7

  3. Dry-fermented sausages inoculated with Enterococcus faecium CECT 410 as free cells or in alginate beads

    LWT, Vol. 139

  4. Emulsiones gelificadas vs.oleogeles:: aplicación en la reformulación de unproducto cárnico crudo-curado tipo fuet

    Eurocarne: La revista internacional del sector cárnico, Núm. 293, pp. 79-86

  5. Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach

    Food Chemistry, Vol. 340

  6. Sensory analysis and consumer research in new meat products development

    Foods, Vol. 10, Núm. 2, pp. 1-15

2020

  1. Effect of encapsulated Lactobacillus plantarum as probiotic on dry-sausages during chilled storage

    International Journal of Food Science and Technology, Vol. 55, Núm. 12, pp. 3613-3621

  2. Impact of culinary procedures on nutritional and technological properties of reduced-fat longanizas formulated with chia (Salvia hispanica l.) or oat (avena sativa l.) emulsion gel

    Foods, Vol. 9, Núm. 12

  3. Potential of a sunflower seed by-product as animal fat replacer in healthier frankfurters

    Foods, Vol. 9, Núm. 4

  4. Quality characteristics of healthy dry fermented sausages formulated with a mixture of olive and chia oil structured in oleogel or emulsion gel as animal fat replacer

    Foods, Vol. 9, Núm. 6

  5. The effect of household storage and cooking practices on quality attributes of pork burgers formulated with PUFA- and curcumin-loaded oleogels as healthy fat substitutes

    LWT, Vol. 119

  6. Towards more sustainable meat products: Extenders as a way of reducing meat content

    Foods, Vol. 9, Núm. 8

2019

  1. Antimicrobial and antioxidant effects of combined high pressure processing and sage in beef burgers during prolonged chilled storage

    Innovative Food Science and Emerging Technologies, Vol. 51, pp. 32-40

  2. Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers

    Food and Bioprocess Technology, Vol. 12, Núm. 6, pp. 1068-1081

  3. Chia (Salvia hispanica l.) a promising alternative for conventional and gelled emulsions: Technological and lipid structural characteristics

    Gels, Vol. 5, Núm. 2