ANA MARÍA
HERRERO HERRANZ
Investigadora contratada
Instituto de Ciencia y Tecnología de Alimentos y Nutrición
Madrid, EspañaInstituto de Ciencia y Tecnología de Alimentos y Nutrición -ko ikertzaileekin lankidetzan egindako argitalpenak (70)
2024
2023
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Cricket (Acheta domesticus) flour as meat replacer in frankfurters: Nutritional, technological, structural, and sensory characteristics
Innovative Food Science and Emerging Technologies, Vol. 83
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Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach
Foods, Vol. 12, Núm. 1
2022
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Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile
Foods, Vol. 11, Núm. 22
2021
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Characterisation of muffins with upcycled sunflower flour
Foods, Vol. 10, Núm. 2, pp. 1-7
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Development of meat products with healthier lipid content: Vibrational spectroscopy
Foods, Vol. 10, Núm. 2
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Dry-fermented sausages inoculated with Enterococcus faecium CECT 410 as free cells or in alginate beads
LWT, Vol. 139
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Emulsion gels as delivery systems for phenolic compounds: Nutritional, technological and structural properties
Food Chemistry, Vol. 339
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Novel lipid materials based on gelling procedures as fat analogues in the development of healthier meat products
Current Opinion in Food Science, Vol. 39, pp. 1-6
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Novel strategies for the development of healthier meat and meat products and determination of their quality characteristics
Foods
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Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach
Food Chemistry, Vol. 340
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Seed wastes and byproducts: Reformulation of meat products
Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges (Elsevier), pp. 347-369
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Sensory analysis and consumer research in new meat products development
Foods, Vol. 10, Núm. 2, pp. 1-15
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Sensory analysis and consumer research in new product development
Foods
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Structural and technological approach to reveal the role of the lipid phase in the formation of soy emulsion gels with chia oil
Gels, Vol. 7, Núm. 2
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Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage
Journal of the Science of Food and Agriculture, Vol. 101, Núm. 2, pp. 505-517
2020
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Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization
LWT, Vol. 125
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Effect of encapsulated Lactobacillus plantarum as probiotic on dry-sausages during chilled storage
International Journal of Food Science and Technology, Vol. 55, Núm. 12, pp. 3613-3621
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Impact of culinary procedures on nutritional and technological properties of reduced-fat longanizas formulated with chia (Salvia hispanica l.) or oat (avena sativa l.) emulsion gel
Foods, Vol. 9, Núm. 12
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Modeling the influence of functional additives in beef sausages using a Box-Benkhen design: Effects on quality characteristics
Food Bioscience, Vol. 35