Showing 1 - 11 results of 11 for search 'Ana M. Herrero', query time: 0.04s Refine Results
  1. 1
    Sensory Analysis and Consumer Research in New Product Development

    Sensory Analysis and Consumer Research in New Product Development by Claudia Ruiz-Capillas, Ana M. Herrero

    Published 2021-03-01
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  2. 2
    Development of Meat Products with Healthier Lipid Content: Vibrational Spectroscopy

    Development of Meat Products with Healthier Lipid Content: Vibrational Spectroscopy by Claudia Ruiz-Capillas, Ana M. Herrero

    Published 2021-02-01
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  3. 3
    Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics

    Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics by Claudia Ruiz-Capillas, Ana M. Herrero

    Published 2021-10-01
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  4. 4
    Structural and Technological Approach to Reveal the Role of the Lipid Phase in the Formation of Soy Emulsion Gels with Chia Oil

    Structural and Technological Approach to Reveal the Role of the Lipid Phase in the Formation of Soy Emulsion Gels with Chia Oil by Ana M. Herrero, Claudia Ruiz-Capillas

    Published 2021-04-01
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  5. 5
    Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile

    Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile by Miriam M. Selani, Ana M. Herrero, Claudia Ruiz-Capillas

    Published 2022-11-01
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  6. 6
    Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (<i>Salvia hispanica</i> L.) or Oat (<i>Avena sativa</i> L.) Emulsion Gel

    Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (<i>Salvia hispanica</i> L.) or Oat (<i>Avena sativa</i> L.... by Tatiana Pintado, Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero, Ana M. Herrero

    Published 2020-12-01
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  7. 7
    Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach

    Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach by Ana M. Herrero, Esther Merino, Irene Muñoz-González, Claudia Ruiz-Capillas

    Published 2022-12-01
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  8. 8
    Sensory Analysis and Consumer Research in New Meat Products Development

    Sensory Analysis and Consumer Research in New Meat Products Development by Claudia Ruiz-Capillas, Ana M. Herrero, Tatiana Pintado, Gonzalo Delgado-Pando

    Published 2021-02-01
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  9. 9
    Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage

    Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage by Mehdi Triki, Ana M. Herrero, Francisco Jiménez-Colmenero, Claudia Ruiz-Capillas

    Published 2018-08-01
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  10. 10
    Chia (<i>Salvia hispanica</i> L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics

    Chia (<i>Salvia hispanica</i> L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics by Irene Muñoz-González, Esther Merino-Álvarez, Marina Salvador, Tatiana Pintado, Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero, Ana M. Herrero

    Published 2019-04-01
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  11. 11
    Potential of Cricket (<i>Acheta domesticus</i>) Flour as a Lean Meat Replacer in the Development of Beef Patties

    Potential of Cricket (<i>Acheta domesticus</i>) Flour as a Lean Meat Replacer in the Development of Beef Patties by Carlos Pasqualin Cavalheiro, Claudia Ruiz-Capillas, Ana M. Herrero, Tatiana Pintado, Camila Cristina Avelar de Sousa, Juliana Sant’Ana Falcão Leite, Maurício Costa Alves da Silva

    Published 2024-01-01
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