يعرض 1 - 10 نتائج من 211 نتيجة بحث عن '"Jiménez Colmenero, Francisco"', وقت الاستعلام: 1.17s تنقيح النتائج
  1. 1
    كتاب إلكتروني
    Improving Lipid Content in Muscle-Based Food: New Strategies for Developing Fat Replacers Based on Gelling Processes Using Healthy Edible Oils

    المؤلفون: Herrero, Ana M.Aff3, Jimenez-Colmenero, FranciscoAff3, Ruiz-Capillas, ClaudiaAff3

    المساهمون: Raikos, Vassilios, editorAff1, Ranawana, Viren, editorAff2

    المصدر: Reformulation as a Strategy for Developing Healthier Food Products : Challenges, Recent Developments and Future Prospects. :185-198

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  2. 2
    دورية أكاديمية
    Modeling the influence of functional additives in beef sausages using a Box-Benkhen design: Effects on quality characteristics

    المؤلفون: Ben Slima, Sirine, Trabelsi, Imen, Ktari, Naourez, Kriaa, Mouna, Abdeslam, Asehraou, Herrero, Ana Maria, Jiménez-Colmenero, Francisco, Ruiz-Capillas, Claudia, Ben Salah, Riadh

    المصدر: In Food Bioscience June 2020 35

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  3. 3
    دورية أكاديمية
    Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development

    المؤلفون: Gómez-Estaca, Joaquín, Herrero, Ana María, Herranz, Beatriz, Álvarez, María Dolores, Jiménez-Colmenero, Francisco, Cofrades, Susana

    المصدر: In Food Hydrocolloids February 2019 87:960-969

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  4. 4
    دورية أكاديمية
    Effects of two fibers used separately and in combination on physico-chemical, textural, nutritional and sensory properties of beef fresh sausage

    المؤلفون: Ben Slima, Sirine, Ktari, Naourez, Triki, Mehdi, Trabelsi, Imen, Moussa, Hafedh, Makni, Skandar, Abdeslam, Asehraou, Herrero, Ana Maria, Jiménez-Colmenero, Francisco, Ruiz-Capillas, Claudia, Ben Salah, Riadh

    المصدر: British Food Journal, 2019, Vol. 121, Issue 6, pp. 1428-1440.

    URL الوصول: http://www.emeraldinsight.com/doi/10.1108/BFJ-06-2018-0388

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  5. 5
    دورية أكاديمية
    Survival of probiotic Lactobacillus plantarum and Enterococcus faecium in alginate beads during stress treatments

    المؤلفون: Cavalheiro, Carlos, Ruiz-Capillas, Claudia, Herrero, Ana Maria, Jiménez-Colmenero, Francisco, de Menezes, Cristiano Ragagnin, Fries, Leadir Lucy

    المصدر: Nutrition & Food Science, 2018, Vol. 49, Issue 2, pp. 273-283.

    URL الوصول: http://www.emeraldinsight.com/doi/10.1108/NFS-05-2018-0132

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  6. 6
    دورية أكاديمية
    Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers

    المؤلفون: Gómez-Estaca, JoaquínAff1, Pintado, Tatiana, Jiménez-Colmenero, Francisco, Cofrades, SusanaAff1

    المصدر: Food and Bioprocess Technology: An International Journal. 12(6):1068-1081

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  7. 7
    دورية أكاديمية
    Olive oil based edible W/O/W emulsions stability as affected by addition of some acylglycerides

    المؤلفون: Fernández-Martín, Fernando, Freire, María, Bou, Ricard, Cofrades, Susana, Jiménez-Colmenero, Francisco

    المصدر: In Journal of Food Engineering March 2017 196:18-26

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  8. 8
    دورية أكاديمية
    Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems

    المؤلفون: Flaiz, Linda, Freire, María, Cofrades, Susana, Mateos, Raquel, Weiss, Jochen, Jiménez-Colmenero, Francisco, Bou, Ricard

    المصدر: In Food Chemistry 15 December 2016 213:49-57

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  9. 9
    دورية أكاديمية
    Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them

    المؤلفون: Salcedo-Sandoval, Lorena, Cofrades, Susana, Ruiz-Capillas, Claudia, Matalanis, Alison, McClements, D. Julian, Decker, Eric A., Jiménez-Colmenero, Francisco

    المصدر: In Food Chemistry 1 October 2015 184:207-213

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  10. 10
    دورية أكاديمية
    Effect of polyphenols dietary grape by-products on chicken patties

    المؤلفون: Nardoia, Maria, Ruiz-Capillas, Claudia, Casamassima, Donato, Herrero, Ana M., Pintado, Tatiana, Jiménez-Colmenero, Francisco, Chamorro, Susana, Brenes, Agustín

    المصدر: European Food Research and Technology: Zeitschrift für Lebensmittel-Untersuchung und -Forschung A. :1-11

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