Showing 1 - 20 results of 30 for search 'Purificación García-Segovia', query time: 0.05s Refine Results
  1. 1
    Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

    Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins by Purificación García-Segovia, Marta Igual, Javier Martínez-Monzó

    Published 2020-07-01
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  2. 2
    Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties

    Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties by Purificación García-Segovia, Marta Igual, Javier Martínez-Monzó

    Published 2021-07-01
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  3. 3
    Valorization of Beetroot By-Products for Producing Value-Added Third Generation Snacks

    Valorization of Beetroot By-Products for Producing Value-Added Third Generation Snacks by Marta Igual, Faustine Moreau, Purificación García-Segovia, Javier Martínez-Monzó

    Published 2023-01-01
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  4. 4
    Application of 3D Printing in the Design of Functional Gluten-Free Dough

    Application of 3D Printing in the Design of Functional Gluten-Free Dough by Adrián Matas, Marta Igual, Purificación García-Segovia, Javier Martínez-Monzó

    Published 2022-05-01
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  5. 5
    Impact of Rosehip (Rose Canina) Powder Addition and Figure Height on 3D-Printed Gluten-Free Bread

    Impact of Rosehip (Rose Canina) Powder Addition and Figure Height on 3D-Printed Gluten-Free Bread by Adrián Matas, Marta Igual, Purificación García-Segovia, Javier Martínez-Monzó

    Published 2022-05-01
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  6. 6
    Breaking the Glass Ceiling in Haute Cuisine: The Role of Entrepreneurship on the Career Expectations of Female Chefs

    Breaking the Glass Ceiling in Haute Cuisine: The Role of Entrepreneurship on the Career Expectations of Female Chefs by Jose Albors-Garrigos, Angel Peiro Signes, Marival Segarra-Oña, Purificacion Garcia-Segovia

    Published 2021-12-01
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  7. 7
    Techno-Functional Properties of Corn Flour with Cowpea (<i>Vigna unguilata</i>) Powders Obtained by Extrusion

    Techno-Functional Properties of Corn Flour with Cowpea (<i>Vigna unguilata</i>) Powders Obtained by Extrusion by Luz Indira Sotelo-Díaz, Marta Igual, Javier Martínez-Monzó, Purificación García-Segovia

    Published 2023-01-01
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  8. 8
    Photograph Based Evaluation of Consumer Expectation on Healthiness, Fullness, and Acceptance of Sandwiches as Convenience Food

    Photograph Based Evaluation of Consumer Expectation on Healthiness, Fullness, and Acceptance of Sandwiches as Convenience Food by Purificación García-Segovia, Mª Jesús Pagán-Moreno, Amparo Tárrega, Javier Martínez-Monzó

    Published 2021-05-01
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  9. 9
    Third-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours: Microwave Expansion Kinetics and Characterization

    Third-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours: Microwave Expansion Kinetics and Characterization by Liliana Acurio, Diego Salazar, Purificación García-Segovia, Javier Martínez-Monzó, Marta Igual

    Published 2023-05-01
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  10. 10
    Microwave Expansion Kinetics of Third-Generation Extruded Corn Pellets under Different Moisture Contents

    Microwave Expansion Kinetics of Third-Generation Extruded Corn Pellets under Different Moisture Contents by Liliana Acurio, Faustine Moreau, Purificación García-Segovia, Javier Martínez-Monzó, Marta Igual

    Published 2022-09-01
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  11. 11
    Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers

    Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers by Irene Peñaranda, María Dolores Garrido, Purificación García-Segovia, Javier Martínez-Monzó, Marta Igual

    Published 2023-03-01
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  12. 12
    Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice

    Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice by Elías Arilla, Marta Igual, Javier Martínez-Monzó, Pilar Codoñer-Franch, Purificación García-Segovia

    Published 2020-12-01
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  13. 13
    Impact of Apricot Pulp Concentration on Cylindrical Gel 3D Printing

    Impact of Apricot Pulp Concentration on Cylindrical Gel 3D Printing by Carmen Molina-Montero, Adrián Matas, Marta Igual, Javier Martínez-Monzó, Purificación García-Segovia

    Published 2023-03-01
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  14. 14
    Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility

    Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility by Elías Arilla, Purificación García-Segovia, Javier Martínez-Monzó, Pilar Codoñer-Franch, Marta Igual

    Published 2021-05-01
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  15. 15
    3D Food Printing: Effect of Apricot Pulp Concentration on Texture Analysis Profile and Image Analysis in a Gel Cylinder

    3D Food Printing: Effect of Apricot Pulp Concentration on Texture Analysis Profile and Image Analysis in a Gel Cylinder by Carmen Molina-Montero, Adrián Matas, Marta Igual, Javier Martínez-Monzó, Purificación García-Segovia

    Published 2022-09-01
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  16. 16
    Viability Study on the Use of Three Different Gels for 3D Food Printing

    Viability Study on the Use of Three Different Gels for 3D Food Printing by Adrián Matas, Carmen Molina-Montero, Marta Igual, Purificación García-Segovia, Javier Martínez-Monzó

    Published 2023-09-01
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  17. 17
    Physicochemical, Structural, and Functional Properties of Snake Melon (<i>Cucumis melo</i> subsp. <i>melo</i> Var. <i>flexuosus</i>) Microencapsulated with Pea Protein and Pea Fibre by Freeze-Drying

    Physicochemical, Structural, and Functional Properties of Snake Melon (<i>Cucumis melo</i> subsp. <i>melo</i> Var. <i>flexuosus</i>) Microencapsulated with Pea Protein and Pea Fibr... by Marta Igual, Alejandro Flores-León, Belén Picó, Javier Martínez-Monzó, Purificación García-Segovia

    Published 2023-07-01
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  18. 18
    Fiber Enrichment of 3D Printed Apricot Gel Snacks with Orange By-Products

    Fiber Enrichment of 3D Printed Apricot Gel Snacks with Orange By-Products by Carmen Molina-Montero, Diana Vicente-Jurado, Marta Igual, Javier Martínez-Monzó, Purificación García-Segovia

    Published 2023-07-01
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  19. 19
    Printability Prediction of Three Gels for 3D Food Printing

    Printability Prediction of Three Gels for 3D Food Printing by Adrián Matas, María del Carmen Molina-Montero, Marta Igual, Purificación García-Segovia, Javier Martínez-Monzó

    Published 2022-09-01
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  20. 20
    Emotional Response to Different Types of Cakes through Visual Assessment

    Emotional Response to Different Types of Cakes through Visual Assessment by Jose Alba-Martínez, Andrea Bononad-Olmo, Luís M. Cunha, Javier Martínez-Monzó, Purificación García-Segovia

    Published 2021-10-01
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