![Foto de Clara](/img/nophoto.png)
Clara
Talens Vila
Argitalpenak (22) Clara Talens Vila argitalpenak
2023
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Carne con textura modificada para consumidores sénior: efecto del tipo de carne, velocidad de picado e información nutricional en la percepción sensorial y las preferencias
Eurocarne: La revista internacional del sector cárnico, Núm. 315, pp. 33-49
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Hybrid Spreadable Cheese Analogues with Faba Bean and Mealworm (Tenebrio molitor) Flours: Optimisation Using Desirability-Based Mixture Design
Foods, Vol. 12, Núm. 7
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Rational Food Design Targeting Micronutrient Deficiencies in Adolescents: Nutritional, Acoustic-Mechanical and Sensory Properties of Chickpea-Rice Biscuits
Foods, Vol. 12, Núm. 5
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Salchichas híbridas: modelando el efecto del reemplazo parcial de carne con brócoli, harina de bagazo de cerveza y harina de insecto (Tenebrio molitor)
Eurocarne: La revista internacional del sector cárnico, Núm. 316, pp. 47-60
2022
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Designing Nutritious and Sustainable Biscuits Using Upcycled Fibre-Rich Ingredients Obtained by Hot Air - Microwave Drying of Orange by-Products
Plant Foods for Human Nutrition, Vol. 77, Núm. 2, pp. 271-278
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Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology
LWT, Vol. 168
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Effect of microwave technology and upcycled orange fibre on the quality of gluten-free muffins
LWT, Vol. 158
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Hybrid Sausages: Modelling the Effect of Partial Meat Replacement with Broccoli, Upcycled Brewer’s Spent Grain and Insect Flours
Foods, Vol. 11, Núm. 21
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Leveraging innovative technologies for designing a healthy and personalized breakfast: Consumer perception of three smart cooking devices in the EU
Open Research Europe, Vol. 1
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Texture‐modified meat for senior consumers varying meat type and mincing speed: effect of gender, age and nutritional information on sensory perception and preferences
Future Foods, Vol. 6
2021
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EFFECT OF A NEW ORANCE FIBRE INGREDIENT AND MICROWAVE TECHNOLOGY ON QUALITY OF GLUTEN-FREE MUFFINS
AMPERE 2021 Proceedings - 18th International Conference on Microwave and High Frequency Applications
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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
2018
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Effect of Microwave Power Coupled with Hot Air Drying on Sorption Isotherms and Microstructure of Orange Peel
Food and Bioprocess Technology, Vol. 11, Núm. 4, pp. 723-734
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
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Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical properties of a new dietary fibre ingredient obtained from orange peel
LWT, Vol. 77, pp. 110-118
2016
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A thermodynamic model for hot air microwave drying of orange peel
Journal of Food Engineering, Vol. 175, pp. 33-42
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Study of the effect of microwave power coupled with hot air drying on orange peel by dielectric spectroscopy
LWT, Vol. 66, pp. 622-628
2015
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From waste products to raw materials for the development of new foods
Proceedings of Institution of Civil Engineers: Waste and Resource Management, Vol. 168, Núm. 2, pp. 55-62
2013
2012
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New concept of desserts with no added sugar
International Journal of Gastronomy and Food Science, Vol. 1, Núm. 2, pp. 116-122