Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters by Carmen Botella-Martínez, Manuel Viuda-Martos, José Angel Pérez-Álvarez, Juana Fernández-López

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Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (<i>Salvia hispanica</i> L.) or Hemp (<i>Cannabis sa... by Carmen Botella-Martínez, José Ángel Pérez-Álvarez, Estrella Sayas-Barberá, Juana Fernández-López, Manuel Viuda-Martos

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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-Chem... by Carmen Botella-Martínez, Estrella Sayas-Barberá, José Ángel Pérez-Alvarez, Juana Fernández-López, Manuel Viuda-Martos

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Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality by Iasmin Ferreira, Lia Vasconcelos, Ana Leite, Carmen Botella-Martínez, Etelvina Pereira, Javier Mateo, Seyedalireza Kasaiyan, Alfredo Teixeira

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Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types by Carmen Botella-Martínez, Nuria Muñoz-Tebar, Raquel Lucas-González, José A. Pérez-Álvarez, Juana Fernández-López, Manuel Viuda-Martos

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Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review by Carmen Botella-Martínez, José Ángel Pérez-Álvarez, Estrella Sayas-Barberá, Casilda Navarro Rodríguez de Vera, Juana Fernández-López, Manuel Viuda-Martos

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Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends by Juana Fernández-López, Carmen Botella-Martínez, Casilda Navarro-Rodríguez de Vera, María Estrella Sayas-Barberá, Manuel Viuda-Martos, Elena Sánchez-Zapata, José Angel Pérez-Álvarez

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Ghanaian Cocoa (<i>Theobroma cacao</i> L.) Bean Shells Coproducts: Effect of Particle Size on Chemical Composition, Bioactive Compound Content and Antioxidant Activity by Carmen Botella-Martínez, Raquel Lucas-Gonzalez, Carmen Ballester-Costa, José Ángel Pérez-Álvarez, Juana Fernández-López, Johannes Delgado-Ospina, Clemencia Chaves-López, Manuel Viuda-Martos

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Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry by Juana Fernández-López, Manuel Viuda-Martos, María Estrella Sayas-Barberá, Casilda Navarro-Rodríguez de Vera, Raquel Lucas-González, Alba Roldán-Verdú, Carmen Botella-Martínez, Jose Angel Pérez-Alvarez

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Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers by Carmen Botella-Martinez, Raquel Lucas-González, José M. Lorenzo, Eva María Santos, Marcelo Rosmini, Néstor Sepúlveda, Alfredo Teixeira, Estrella Sayas-Barberá, Jose A. Pérez-Alvarez, Juana Fernandez-Lopez, Manuel Viuda-Martos

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