1. DIGITAL.CSIC

Pintado, Tatiana

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Perfil

1530873533912.jfif picture
 
Firma en Digital.CSIC (*)
Pintado, Tatiana
 
Centro o Instituto
CSIC - Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN)
 
Especialización
Tecnología de Alimentos. Tecnologías sostenibles para la conservación de alimentos: Almacenamiento hiperbárico
 
Email
tatianap@ictan.csic.es
 
ORCID
 
WoS ResearcherID - Publons
 
Scopus AuthorID
 
Otros - ResearchGate
 
Otros identificadores (con url)
 

Publications

Resultados 21-40 de 40.

DerechosPreviewFecha Public.TítuloAutor(es)Tipo
21closedAccessaccesoRestringido.pdf.jpg2010Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurtersJiménez Colmenero, Francisco CSIC ORCID; Herrero, Ana M. CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Solas, M. Teresa; Ruiz-Capillas, Claudia CSIC ORCIDartículo
22openAccessgels-10-00033-v2.pdf.jpgene-2024Influence of the Oil Structuring System on Lipid Hydrolysis and Bioaccessibility of Healthy Fatty Acids and CurcuminCofrades, Susana CSIC ORCID; Gómez Estaca, Joaquín CSIC ORCID; Álvarez, M. Dolores CSIC ORCID ; Garcimartín, Alba; Macho-Gonzalez, Adrián; Benedí, Juana; Pintado, Tatiana CSIC ORCID artículo
23openAccessInfrared spectroscopic analysis.pdf.jpg2011Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy proteinHerrero, Ana M. CSIC ORCID; Carmona, Pedro CSIC; Pintado, Tatiana CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCIDartículo
24closedAccessaccesoRestringido.pdf.jpg5-nov-2016Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurtersHerrero, Ana M. CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Carmona, Pedro CSIC; Jiménez Colmenero, Francisco CSIC ORCIDartículo
25closedAccessaccesoRestringido.pdf.jpg2011Infrared study of structural characteristics of frankfurters formulated with olive oil-in-water emulsions stabilized with casein as pork backfat replacerCarmona, Pedro CSIC; Ruiz-Capillas, Claudia CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Herrero, Ana M. CSIC ORCIDartículo
26openAccessLipid and protein.pdf.jpg2012Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacerHerrero, Ana M. CSIC ORCID; Carmona, Pedro CSIC; Pintado, Tatiana CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCIDartículo
27openAccessnewprodu.pdf.jpg2019New lipid materials based on chia emulsion gels: Application in meat productsPintado, Tatiana CSIC ORCID ; Ruiz-Capillas, Claudia CSIC ORCID; Herrero, Ana M. CSIC ORCIDartículo
28closedAccessaccesoRestringido.pdf.jpg2015Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterizationPintado, Tatiana CSIC ORCID ; Ruiz-Capillas, Claudia CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Carmona, Pedro CSIC; Herrero, Ana M. CSIC ORCIDartículo
29closedAccessaccesoRestringido.pdf.jpg2011Olive oil-in-water emulsions stabilized with caseinate: elucidation of protein-lipid interactions by infrared spectroscopyHerrero, Ana M. CSIC ORCID; Carmona, Pedro CSIC; Pintado, Tatiana CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCIDartículo
30openAccessPhenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters.pdf.jpg2021Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approachPintado, Tatiana CSIC ORCID ; Muñoz-González, Irene CSIC ORCID; Salvador, Marina; Ruiz-Capillas, Claudia CSIC ORCID; Herrero, Ana M. CSIC ORCIDartículo
31openAccessPotential_Grasso_Art2020.pdf.jpg7-abr-2020Potential of a sunflower seed by-product as animal fat replacer in healthier frankfurtersGrasso, Simona; Pintado, Tatiana CSIC ORCID ; Pérez-Jiménez, Jara CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Herrero, Ana M. CSIC ORCIDartículo
32foods-13-00286.pdf.jpg16-ene-2024Potential of Cricket (Acheta domesticus) Flour as a Lean Meat Replacer in the Development of Beef PattiesPasqualin Cavalheiro, Carlos; Ruiz-Capillas, Claudia CSIC ORCID; Herrero, Ana M. CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Avelar de Sousa, Camila Cristina; Sant’Ana Falcão Leite, Juliana; Costa Alves da Silva, Maurícioartículo
33closedAccessaccesoRestringido.pdf.jpg2010Production variations of nutritional composition of commercial meat productsJiménez Colmenero, Francisco CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Ruiz-Capillas, Claudia CSIC ORCID; Bastida, Saraartículo
34openAccessproducarni.pdf.jpg2018Productos cárnicos enriquecidos y más saludablesPintado, Tatiana CSIC ORCID ; Cofrades, Susana CSIC ORCIDartículo
35openAccessQuality_Pintado_Art2020.pdf.jpg24-jun-2020Quality characteristics of healthy dry fermented sausages formulated with a mixture of olive and chia oil structured in oleogel or emulsion gel as animal fat replacerPintado, Tatiana CSIC ORCID ; Cofrades, Susana CSIC ORCIDartículo
36openAccesssensordevelop.pdf.jpg2021Sensory analysis and consumer research in new meat products developmentRuiz-Capillas, Claudia CSIC ORCID; Herrero, Ana M. CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Delgado-Pando, Gonzalo CSIC ORCIDartículo
37closedAccessaccesoRestringido.pdf.jpg2016Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredientPintado, Tatiana CSIC ORCID ; Herrero, Ana M. CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCIDartículo
38closedAccessaccesoRestringido.pdf.jpg2010Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweedJiménez Colmenero, Francisco CSIC ORCID; Cofrades, Susana CSIC ORCID; López-López, I.; Ruiz-Capillas, Claudia CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Solas, M. Teresaartículo
39openAccesspre-print JGOMEZ_LWT 2020.pdf.jpg2020The effect of household storage and cooking practices on quality attributes of pork burgers formulated with PUFA- and curcumin-loaded oleogels as healthy fat substitutesGómez Estaca, Joaquín CSIC ORCID; Pintado, Tatiana CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCID; Cofrades, Susana CSIC ORCIDartículo
40openAccessTowards_Pintado_Art2020.pdf.jpg2020Towards more sustainable meat products: Extenders as a way of reducing meat contentPintado, Tatiana CSIC ORCID ; Delgado-Pando, Gonzalo CSIC ORCIDartículo