New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study

High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality

(2014) M. Hernández-Carrión et al.   Food & Function

Penalty analysis based on CATA questions to identify drivers of liking and directions for product reformulation

(2013) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

Effect of Different Corn Starches on Microstructural, Physical and Sensory Properties of Gluten-Free White Sauces Formulated with Soy Protein and Inulin

(2013) L.M. Guardeño et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Can artisanal “Coalho” cheese from Northeastern Brazil be used as a functional food?

(2012) R.A. Silva et al.   FOOD CHEMISTRY

Effect of Different Cornstarch Types in New Formulations of Gluten- and Lactose-Free White Sauces with High Protein Content

(2012) Amparo Quiles et al.   JOURNAL OF FOOD QUALITY

Microstructural, Physical, and Sensory Impact of Starch, Inulin, and Soy Protein in Low-Fat Gluten and Lactose Free White Sauces

(2012) Luis M. Guardeño et al.   JOURNAL OF FOOD SCIENCE

Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure

(2011) Amparo Arocas et al.   FOOD HYDROCOLLOIDS

Structural stability of white sauces prepared with different types of fats and thawed in a microwave oven

(2011) M. Hernández-Carrión et al.   JOURNAL OF FOOD ENGINEERING

Microwave Heating Effect on Rheology and Microstructure of White Sauces

(2011) Luis M. Guardeño et al.   JOURNAL OF FOOD SCIENCE

Functional Foods: Consumer Attitudes, Perceptions, and Behaviors in a Growing Market

(2011) Wendy Reinhardt Kapsak et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Changes in the microstructure and location of some bioactive compounds in persimmons treated by high hydrostatic pressure

(2011) J.L. Vázquez-Gutiérrez et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of cooking time and ingredients on the performance of different starches in white sauces

(2010) Amparo Arocas et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Innovation in the functional foods industry in a peripheral region of the European Union: Andalusia (Spain)

(2010) Daniel Arias-Aranda et al.   FOOD POLICY

Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial béchamel sauce

(2010) B. Heyman et al.   JOURNAL OF FOOD ENGINEERING

The potential health benefits of legumes as a good source of dietary fibre

(2009) Trinidad P. Trinidad et al.   BRITISH JOURNAL OF NUTRITION

Clean label starches as thickeners in white sauces. Shearing, heating and freeze/thaw stability

(2009) A. Arocas et al.   FOOD HYDROCOLLOIDS

Effects of kiwifruit consumption on serum lipid profiles and antioxidative status in hyperlipidemic subjects

(2009) Wen-Hsin Chang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Influence of corn starch type in the rheological properties of a white sauce after heating and freezing

(2008) A. Arocas et al.   FOOD HYDROCOLLOIDS

Photometry and colorimetry characterisation of materials in daylighting evaluation tools

(2007) M. Bodart et al.   BUILDING AND ENVIRONMENT