Lista de obras - Isabel Hernando - Dominio Público Uruguay

Changes in proteins during Teruel dry-cured ham processing

scientific article published on 19 May 2006

Changes in the structure and antioxidant properties of onions by high pressure treatment ⬇️

artículo científico publicado el 31 de enero de 2013

Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods.

artículo científico publicado en 2015

Composition and physicochemical properties of dried berry pomace

artículo científico publicado en 2018

Designing a Clean Label Sponge Cake with Reduced Fat Content.

artículo científico publicado en 2016

Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion.

artículo científico publicado en 2016

Effect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studies

artículo científico publicado en 2013

High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach.

artículo científico publicado en 2016

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

artículo científico publicado en 2014

High pressure homogenization vs heat treatment: safety and functional properties of liquid whole egg.

artículo científico publicado en 2013

How is an ideal satiating yogurt described? A case study with added-protein yogurts.

artículo científico publicado en 2015

Impact of high hydrostatic pressure and pasteurization on the structure and the extractability of bioactive compounds of persimmon “Rojo Brillante”.

artículo científico publicado en 2013

Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes

artículo científico publicado en 2017

Improving the quality of fresh-cut apples, pears, and melons using natural additives.

artículo científico publicado en 2009

Influence of ripening stage and de-Astringency treatment on the production of dehydrated persimmon snacks

artículo científico publicado en 2020

Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions.

artículo científico publicado en 2013

Microstructural changes in Teruel dry-cured ham during processing ⬇️

artículo científico publicado el 4 de febrero de 2007

Microstructural changes in rabbit meat wrapped with Pteridium aquilinum fern during postmortem storage

scientific article published on 01 April 2004

Microstructural, physical, and sensory impact of starch, inulin, and soy protein in low-fat gluten and lactose free white sauces

artículo científico publicado en 2012

Microwave Heating Effect on Rheology and Microstructure of White Sauces ⬇️

artículo científico publicado el 13 de septiembre de 2011

New hydrocolloid-based emulsions for replacing fat in panna cottas: a structural and sensory study.

artículo científico publicado en 2017

Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion.

artículo científico publicado en 2017

Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields

scientific article published on 01 March 2011

Physicochemical changes and chilling injury disorders in 'Tango' mandarins stored at low temperatures

artículo científico publicado en 2020

Rehydration of freeze-dried and convective dried boletus edulis mushrooms: effect on some quality parameters.

artículo científico publicado en 2008

Structural changes in biscuits made with cellulose emulsions as fat replacers.

artículo científico publicado en 2017

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

Understanding the effect of emulsifiers on bread aeration during breadmaking

artículo científico publicado en 2018

Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper

article by María Hernández-Carrión et al published February 2015 in Innovative Food Science and Emerging Technologies

Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies

artículo científico publicado en 2018

Lista de obras de Isabel Hernando

Changes in proteins during Teruel dry-cured ham processing

Changes in the structure and antioxidant properties of onions by high pressure treatment ⬇️

Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods.

Composition and physicochemical properties of dried berry pomace

Designing a Clean Label Sponge Cake with Reduced Fat Content.

Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion.

Effect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studies

High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach.

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

High pressure homogenization vs heat treatment: safety and functional properties of liquid whole egg.

How is an ideal satiating yogurt described? A case study with added-protein yogurts.

Impact of high hydrostatic pressure and pasteurization on the structure and the extractability of bioactive compounds of persimmon “Rojo Brillante”.

Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes

Improving the quality of fresh-cut apples, pears, and melons using natural additives.

Influence of ripening stage and de-Astringency treatment on the production of dehydrated persimmon snacks

Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions.

Microstructural changes in Teruel dry-cured ham during processing ⬇️

Microstructural changes in rabbit meat wrapped with Pteridium aquilinum fern during postmortem storage

Microstructural, physical, and sensory impact of starch, inulin, and soy protein in low-fat gluten and lactose free white sauces

Microwave Heating Effect on Rheology and Microstructure of White Sauces ⬇️

New hydrocolloid-based emulsions for replacing fat in panna cottas: a structural and sensory study.

Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion.

Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields

Physicochemical changes and chilling injury disorders in 'Tango' mandarins stored at low temperatures

Rehydration of freeze-dried and convective dried boletus edulis mushrooms: effect on some quality parameters.

Structural changes in biscuits made with cellulose emulsions as fat replacers.

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

Understanding the effect of emulsifiers on bread aeration during breadmaking

Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper

Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies