Eslava Zomeño, Cristina(Universitat Politècnica de València, 2015-10-29)
[ES] En este estudio se evaluó el efecto de la sustitución parcial de la grasa
(0%, 30%, 50% y 70%) por Optisol™5300, en la formulación de bizcochos.
Este ingrediente funcional natural derivado de las semillas de lino ...
García Segovia, Purificación; Iborra Bernad, María del Consuelo; Andrés Bello, María Desamparados; González Carrascosa, Rebeca; Barreto Palacios, Vivian Janeth; Bretón-Prats, J.; Martínez Monzó, Javier(Taylor & Francis, 2013)
Consumers desire new foods that are simultaneously delicious,
indulgent, and healthy. In the last few decades, food companies
have been interested in developing foods with reduced lipid and
sugar contents. The aim of ...
[EN] The value of defatted soybean meal as a protein
source for sea bream ¢ngerlings (15.2 4.4 g on
average) growing to market size (300^350 g) was
evaluated by feeding extruded isonitrogenous and
isoenergetic diets ...
Cruz Castellón, César Abram(Universitat Politècnica de València, 2016-05-17)
[EN] The effect of total and partial replacement of fish oil (FO) vegetable oils (VO) on growth, nutritional parameters, body composition and quality of the steak in greater amberjack is evaluated in this work.