Listar ISFOOD - Institute on Innovation & Sustainable Development in Food Chain por autor "Beriain Apesteguía, María José"
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Comparison of high hydrostatic pressure processed plus sous-vide cooked meat-based, plant-based and hybrid patties according to fat replacement
Janardhanan, Rasmi; González Díez, Mikel; Ibáñez Moya, Francisco C. ; Beriain Apesteguía, María José (MDPI, 2022) Artículo / ArtikuluaThe impact of high-pressure processing (HPP) alone and combined with sous-vide cooking (SVCOOK) on the physicochemical and sensory traits of patties from different fat and protein matrices was evaluated. Hydro-gelled and ...