Buscar en RiuNet

Listar

Mostrando ítems 1-2 de 2

Physicochemical and rheological characterisation of microalgae-enriched ketchups and their sensory acceptability

Uribe-Wandurraga, Zaida Natalia; Igual Ramo, Marta; Guallar-de Rufino, Rafael; Savall, Carmen; García-Segovia, Purificación; Martínez-Monzó, Javier (Elsevier, 2021-12)

[EN] Ketchup is one of the most popular tomato sauces in the restaurant and catering sector. Ketchup provides accents of colour and flavouring, as well as a smell and texture that is familiar and comforting. When compared ...
Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties

Uribe-Wandurraga, Zaida Natalia; Bravo Villar, María Pilar; Igual Ramo, Marta; Savall, Carmen; García-Segovia, Purificación; Martínez-Monzó, Javier (Springer-Verlag, 2021-10)

[EN] Jams are preparations of fruits whose main preserving agent is sugar. Due to this, health concerns of consumers have resulted in a sugar reduction, and its replacement using alternative sweeteners and introducing new ...

Mostrando ítems 1-2 de 2