Saioa
Álvarez Sabatel
AZTI Centro Tecnológico de Investigación Marina y Alimentaria
Pedernales, EspañaPublications in collaboration with researchers from AZTI Centro Tecnológico de Investigación Marina y Alimentaria (8)
2022
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Application of high-pressure assisted thermal processing (PATP) at pilot scale for replacing conventional maturation and thermal cooking in whiteleg shrimp (Litopenaeus vannamei)
Journal of the Science of Food and Agriculture, Vol. 102, Núm. 14, pp. 6464-6469
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Children's acceptability profiles for biscuits with different fiber content
Journal of Texture Studies, Vol. 53, Núm. 1, pp. 41-51
2021
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Alimentos en aerosol: un formato adaptado al consumidor actual
Tecnoalimen: tecnología alimentaria y packaging, Núm. 36, pp. 40-42
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Erratum: Bosch-Sierra, N., et al. Effect of Fibre-Enriched Orange Juice on Postprandial Glycaemic Response and Satiety in Healthy Individuals: An Acute, Randomised, Placebo-Controlled, Double-Blind, Crossover Study. Nutrients 2019, 11, 3014
Nutrients
2019
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Development of reduced-fat muffins by the application of jet-impingement microwave (JIM) technology
Journal of Food Engineering, Vol. 262, pp. 131-141
2018
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Impact of oil and inulin content on the stability and rheological properties of mayonnaise-like emulsions processed by rotor-stator homogenisation or high pressure homogenisation (HPH)
Innovative Food Science and Emerging Technologies, Vol. 48, pp. 195-203
2017
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Effect of a new microwave-dried orange fibre ingredient vs. a commercial citrus fibre on texture and sensory properties of gluten-free muffins
Innovative Food Science and Emerging Technologies, Vol. 44, pp. 83-88
2015
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Impact of high pressure homogenisation (HPH) on inulin gelling properties, stability and development during storage
Food Hydrocolloids, Vol. 44, pp. 333-344