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Criterios de diseño para la concienciación y comunicación, hacia una dieta más sostenible : caso de la dieta mediterránea

Crespo Peña, Alba (Universitat Politècnica de València, 2016-09-19)

[ES] El objetivo de este estudio es diseñar un modelo dietético sostenible, basado en la dieta mediterránea y en los hábitos allmentarios de la población española. Especialmente se ha hecho hincapié en el gran impacto ...
Designing healthy, climate friendly and affordable school lunches

Ribal Sanchis, Francisco Javier; Fenollosa Ribera, M. Loreto; García Segovia, Purificación; Clemente Polo, Gabriela; Escobar Lanzuela, Neus; Sanjuán Pellicer, María Nieves (Springer Verlag (Germany), 2016-05)

Purpose This study aims to develop a model with which to build diets taking into account nutritional, climate change and economic aspects. A case study is used to test the proposed model, consisting of finding the optimal ...
IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins

Bas-Bellver, Claudia Isabel; Barrera Puigdollers, Cristina; Betoret Valls, Noelia; Seguí Gil, Lucía; Harasym, Joanna (MDPI AG, 2024-05)

[EN] Fortification of bakery products with plant-based functional ingredients has gained interest in recent years. Low-cost fruit and vegetable waste has been proposed to replace wheat flour, but less research has been ...

Mostrando ítems 1-3 de 3