Search Results - "P. García Segovia"

Effect of Temperature on 3D Printing of Commercial Potato Puree by Martínez-Monzó, J., Cárdenas, J., García-Segovia, P.

“…The temperature and composition of food, during the printing process, maybe a key factor impacting on rheological properties. Currently, there is no evidence…”
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Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling by Iborra-Bernad, C., García-Segovia, P., Martínez-Monzó, J.

“…In this paper, physico‐chemical and structural properties of cut and cooked purple‐flesh potato, green bean pods, and carrots have been studied. Three…”
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Effect of cooking method on mechanical properties, color and structure of beef muscle ( M. pectoralis) by García-Segovia, P., Andrés-Bello, A., Martínez-Monzó, J.

“…The effects of cooking temperature (60–80 °C), time (15–60 min) and treatments (atmospheric pressure, sous-vide and cook-vide) on M. pectoralis beef steaks…”
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Rehydration of air-dried Shiitake mushroom ( Lentinus edodes) caps: Comparison of conventional and vacuum water immersion processes by García-Segovia, P., Andrés-Bello, A., Martínez-Monzó, J.

“…Air-dried Shiitake mushroom ( Lentinus edodes) caps were rehydrated using conventional and vacuum techniques, at different temperatures (30, 40, 50 and 80 °C)…”
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Optimizing the texture and color of sous-vide and cook-vide green bean pods by Iborra-Bernad, C., Philippon, D., García-Segovia, P., Martínez-Monzó, J.

“…Changes in color and texture of green bean pods (Phaseolus vulgaris L. cv. Estefania) as a function of temperature and time of cooking were studied for various…”
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Effect of pH on Color and Texture of Food Products by Andrés-Bello, A., Barreto-Palacios, V., García-Segovia, P., Mir-Bel, J., Martínez-Monzó, J.

“…Color and texture are important quality characteristics and major factors affecting sensory perception and consumer acceptance of foods. pH has an important…”
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Effects of processing conditions on the quality of vacuum fried cassava chips (Manihot esculenta Crantz) by García-Segovia, P., Urbano-Ramos, A.M., Fiszman, S., Martínez-Monzó, J.

“…Concern for the nutritional quality of chips is growing due to rising consumption, motivating research and development of new snack products that contribute to…”
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Consumer perception and acceptability of microalgae based breadstick by García-Segovia, P, García Alcaraz, V, Tárrega, A, Martínez-Monzó, J

“…The demand for sustainable and healthy food is increasing. Therefore, it is necessary to find new sources of functional ingredients for design of novel food…”
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Advantages of sous-vide cooked red cabbage: Structural, nutritional and sensory aspects by Iborra-Bernad, C., Tárrega, A., García-Segovia, P., Martínez-Monzó, J.

“…The comparison between equivalent cooking treatments should be applied in a systematic way. This study proposes a methodical way to provide cooked samples with…”
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Osmotic dehydration of Aloe vera ( Aloe barbadensis Miller) by García-Segovia, P., Mognetti, C., Andrés-Bello, A., Martínez-Monzó, J.

“…Aloe vera possess immunomodulatory, anti-inflammatory, antibacteria effects and wound and burn healing properties, but it is a very unstable product due to its…”
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Textural properties of potatoes ( Solanum tuberosum L., cv. Monalisa) as affected by different cooking processes by García-Segovia, P., Andrés-Bello, A., Martínez-Monzó, J.

“…The use of vacuum for the cooking of food is one of the techniques that has been developed in the field of haute cuisine over the last 10 years. Despite this,…”
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Vacuum impregnation as a tool to introduce biopreservatives in gilthead sea bream fillets (Sparus aurata) by Andrés-Bello, A., De Jesús, C., García-Segovia, P., Pagán-Moreno, M.J., Martínez-Monzó, J.

“…The aim of this study was to determine the possible technological uses of biopreservation and vacuum impregnation techniques to extend shelf life of gilthead…”
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Vacuum frying process of gilthead sea bream ( Sparus aurata) fillets by Andrés-Bello, A., García-Segovia, P., Martínez-Monzó, J.

“…Vacuum frying was tested as an alternative technique to develop low oil content fried gilthead sea bream fillets. Three oil temperatures for vacuum frying (90,…”
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Creativity and Innovation Patterns of Haute Cuisine Chefs by Albors-Garrigos, J, Barreto, V, García-Segovia, P, Martínez-Monzó, J, Hervás-Oliver, J. L

“…The objective of this article is to analyze the innovation patterns and drivers in culinary activities, especially in the haute cuisine segment. The main aim…”
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3D printing of gels based on xanthan/konjac gums by García-Segovia, P., García-Alcaraz, V., Balasch-Parisi, S., Martínez-Monzó, J.

“…3D printing technology is a promising technology with the possibility of use for developing personalised food. To make this technology easier, and readily…”
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Effect of Konjac Glucomannan (KGM) and Carboxymethylcellulose (CMC) on some Physico-Chemical and Mechanical Properties of Restructured Gilthead Sea Bream (Sparus aurata) Products by Andrés-Bello, A., Iborra-Bernad, C., García-Segovia, P., Martínez-Monzó, J.

“…The development of restructured fish products and the application of new food ingredients have been used to create attractive new products and also to upgrade…”
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Trends and Innovations in Bread, Bakery, and Pastry by Martínez-Monzó, J, García-Segovia, P, Albors-Garrigos, J

“…The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. This article analyzes how culinary trends are…”
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Molecular Gastronomy in Spain by García-Segovia, P, Garrido, M. D, Vercet, A, Arboleya, J. C, Fiszman, S, Martínez-Monzo, J, Laguarda, S, Palacios, V, Ruiz, J

“…Beyond the overwhelming international success of Ferrán Adria, Spain has been one of the countries with a more active implication in molecular gastronomy as a…”
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Microencapsulation of Essential Oils Using β-Cyclodextrin: Applications in Gastronomy by García-Segovia, P, Barreto-Palacios, V, Bretón, J, Martínez-Monzó, J

“…The formation of microcapsules with β-cyclodextrin (β-CD) can protect some lipophilic food components that are sensitive to oxygen and heat- or light-induced…”
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Paper and pencil vs online self-administered food frequency questionnaire (FFQ) applied to university population: a pilot study by González Carrascosa, R, García Segovia, P, Martínez Monzó, J

“…To test the reliability of dietary intake data measured with an online food frequency questionnaires (FFQ) applied to a university population by comparing the…”
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