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Showing results 21 to 34 of 34 < previous 
RightsPreviewIssue DateTitleAuthor(s)Type
closedAccess2005_Mercacei-Salvador.pdf.jpg2005Nuevo proceso para la obtención de alimentos rebozados congelados sin prefrituraFiszman, Susana ; Salvador, Ana artículo
openAccessFF-2017-Borreani.pdf.jpg6-Mar-2017Oil-in-water emulsions stabilised by cellulose ethers: Stability, structure and: In vitro digestionBorreani, Jennifer; Espert, María ; Salvador, Ana ; Sanz Taberner, Teresa ; Quiles, Amparo; Hernando, Isabelartículo
openAccessOptimization_Benkadri_Art2020.pdf.jpg2020Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface MethodologyBenkadri, Soulef; Salvador, Ana ; Sanz Taberner, Teresa ; Nasreddine Zidoune, Mohammedartículo
closedAccess2014-Tecnifood QUESOS CABRA.pdf.jpg2014Queso a partir de leche de cabras con alimentación especialCamacho, M.M.; Rodríguez, M.; Igual, M.; Contreras, C.; Salvador, Ana ; Martínez Navarrete, N.artículo
openAccessFH2020-Espert.pdf.jpg22-Aug-2019Reduced-fat spreads based on anhydrous milk fat and cellulose ethersEspert, María ; Wiking, L.; Salvador, Ana ; Sanz Taberner, Teresa artículo
openAccessCELULOSAS DEF.pdf.jpg27-Jan-2017Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsionsEspert, María ; Borreani, J.; Hernando, I.; Quiles, A.; Salvador, Ana ; Sanz Taberner, Teresa artículo
openAccessFH-2019-Espert.pdf.jpg2-May-2019Rheological and microstructural behaviour of xanthan gum and xanthan gum-Tween 80 emulsions during in vitro digestionEspert, María ; Salvador, Ana ; Sanz Taberner, Teresa artículo
openAccessCorral-Meat Sci 2013.pdf.jpgMar-2013Salt reduction in slow fermented sausages affects the generation of aroma active compoundsCorral, Sara ; Salvador, Ana ; Flores Llovera, Mónica  artículo
openAccessOlivares-Meat Sci 2010.pdf.jpg28-Apr-2010Sensory acceptability of slow fermented sausages based on fat content and ripening timeOlivares Sevilla, Alicia ; Navarro Fabra, José Luis ; Salvador, Ana ; Flores Llovera, Mónica  artículo
openAccessFSTI-2017-Sanz.pdf.jpg3-Apr-2017Structural changes in biscuits made with cellulose emulsions as fat replacersSanz Taberner, Teresa ; Quiles, Amparo; Salvador, Ana ; Hernando, Isabelartículo
openAccessEspert-LWT2019.pdf.jpg29-May-2019Structural changes of filling creams after in vitro digestion. Application of hydrocolloid based emulsions as fat sourceEspert, María ; Borreani, J.; Hernando, I.; Quiles, A.; Sanz Taberner, Teresa ; Salvador, Ana artículo
openAccessMilk_Espert_Art2020.pdf.jpg17-Jun-2020Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat DigestibilityEspert, María ; Sanz Taberner, Teresa ; Salvador, Ana artículo
openAccessCorral-Meat Sci 2017.pdf.jpg24-Aug-2016Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fatCorral, Sara ; Belloch, Carmela ; López Díez, José Javier ; Salvador, Ana ; Flores Llovera, Mónica  artículo
openAccessFlores M - IJFM 2015 V212 16-24 CSIC deposito.pdf.jpg2015Yeast strains as potential aroma enhancers in dry fermented sausagesFlores Llovera, Mónica  ; Corral, Sara ; Cano García, Liliana ; Salvador, Ana ; Belloch, Carmela artículo