ANA MARÍA
HERRERO HERRANZ
Investigadora contratada
S.
Cofrades
Publicacións nas que colabora con S. Cofrades (11)
2019
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Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development
Food Hydrocolloids, Vol. 87, pp. 960-969
2018
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Implications of domestic food practices for the presence of bioactive components in meats with special reference to meat-based functional foods
Critical Reviews in Food Science and Nutrition, Vol. 58, Núm. 14, pp. 2334-2345
2015
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Meat: Eating Quality and Preservation
Encyclopedia of Food and Health (Elsevier Inc.), pp. 685-692
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Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products
Trends in Food Science and Technology, Vol. 44, Núm. 2, pp. 177-188
2013
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Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage
Food Hydrocolloids, Vol. 30, Núm. 1, pp. 351-357
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Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems
Food Chemistry, Vol. 141, Núm. 1, pp. 338-346
2012
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Konjac gel fat analogue for use in meat products: Comparison with pork fats
Food Hydrocolloids, Vol. 26, Núm. 1, pp. 63-72
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Meat and Functional Foods
Handbook of Meat and Meat Processing, Second Edition (CRC Press), pp. 225-248
2011
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Estudio mediante espectroscopía Raman de los cambios estructurales originados en matrices cárnicas por la adición de proteína de soja
Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 287
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Productos cárnicos funcionales: resumen actividades 2008
Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 285
2008
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Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment
Food Research International, Vol. 41, Núm. 7, pp. 765-772