{"id":60,"date":"2018-02-19T17:02:37","date_gmt":"2018-02-19T17:02:37","guid":{"rendered":"https:\/\/www.unioviedo.es\/poloalimentario\/pawp\/?page_id=60"},"modified":"2018-03-15T16:11:15","modified_gmt":"2018-03-15T16:11:15","slug":"alimentacion-y-salud","status":"publish","type":"page","link":"https:\/\/www.unioviedo.es\/poloalimentario\/alimentacion\/alimentacion-y-salud\/","title":{"rendered":"Alimentaci\u00f3n y salud"},"content":{"rendered":"<h2>Desarrollo de nuevos Productos<\/h2>\n<h4>Productos bajos en colesterol (mayonesas, magdalenas, tocinillo de cielo)<\/h4>\n<ul>\n<li>\u00ab<a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0260877409005159\">Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent<\/a>\u201d. Journal of Food Engineering, 97, 243-252, 2010.<\/li>\n<li>\u00abEgg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffins\u201d. <a href=\"https:\/\/www.scopus.com\/sourceid\/20744?origin=recordpage\">LWT &#8211; Food Science and Technology<\/a> 62, 613-619, 2015.<\/li>\n<li>\u00ab<a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S1878450X14000225\">Development and characterization of a new sweet egg-based dessert formulation<\/a>\u201d. International Journal of Gastronomy and Food Science, 2, 72-82, 2015.<\/li>\n<\/ul>\n<h4>Films comestibles obtenidos a partir de diferentes prote\u00ednas:<\/h4>\n<ul>\n<li>\u00abApproaches for casein film uses in food stuff packaging\u201d. AFINIDAD 577, 26-29, 2017.<br \/>\nDevelopment and characterization of egg yolk and egg yolk fractions edible films\u201d. Food Hydrocolloids 70<span style=\"color: #000000;\">, <\/span><span style=\"color: #000000;\"><span lang=\"en-US\">229-239, 2017.<\/span><\/span><\/li>\n<li><span style=\"color: #000000;\"><span lang=\"en-US\">\u00abTransparent and edible films from ultrasound-treated egg yolk granules\u201d. <a href=\"https:\/\/link.springer.com\/journal\/11947\">Food and Bioprocess Technology<\/a> (in press), 2018.<\/span><\/span><\/li>\n<li><span style=\"color: #000000;\"><span lang=\"en-US\">\u00abEdible films from residual delipidated egg yolk proteins\u201d. <a href=\"https:\/\/link.springer.com\/journal\/13197\">Journal of Food Science and Technology<\/a> 54, 3969-3978, 2017.<\/span><\/span><\/li>\n<\/ul>\n<h4><span style=\"color: #000000;\"><span lang=\"en-US\"> Snacks bajos en calor\u00edas<\/span><\/span><\/h4>\n<ul>\n<li><span style=\"color: #000000;\"><span lang=\"en-US\">\u00ab<a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S1878450X16000044\">Egg yolk fractions as basic ingredient in the development of new snack products<\/a>\u201d. International Journal of Gastronomy and Food Science 3, 23-29, 2016.<\/span><\/span><\/li>\n<\/ul>\n<h4><span style=\"color: #000000;\"><span lang=\"en-US\">Gelatinas bajas en calor\u00edas<\/span><\/span><\/h4>\n<ul>\n<li><span style=\"color: #000000;\"><span lang=\"en-US\">\u00ab<a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S1878450X16000032\">Egg yolk and egg yolk fractions as key ingredient for the development of a new type of gels<\/a>\u201d. International Journal of Gastronomy and Food Science 3, 30-37, 2016.<\/span><\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Desarrollo de nuevos Productos Productos bajos en colesterol (mayonesas, magdalenas, tocinillo de cielo) \u00abRheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent\u201d. Journal of Food Engineering, 97, 243-252, 2010. \u00abEgg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffins\u201d. LWT &#8211; [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":15,"parent":93,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-60","page","type-page","status-publish","has-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/www.unioviedo.es\/poloalimentario\/wp-json\/wp\/v2\/pages\/60","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.unioviedo.es\/poloalimentario\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.unioviedo.es\/poloalimentario\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.unioviedo.es\/poloalimentario\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unioviedo.es\/poloalimentario\/wp-json\/wp\/v2\/comments?post=60"}],"version-history":[{"count":5,"href":"https:\/\/www.unioviedo.es\/poloalimentario\/wp-json\/wp\/v2\/pages\/60\/revisions"}],"predecessor-version":[{"id":307,"href":"https:\/\/www.unioviedo.es\/poloalimentario\/wp-json\/wp\/v2\/pages\/60\/revisions\/307"}],"up":[{"embeddable":true,"href":"https:\/\/www.unioviedo.es\/poloalimentario\/wp-json\/wp\/v2\/pages\/93"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.unioviedo.es\/poloalimentario\/wp-json\/wp\/v2\/media\/15"}],"wp:attachment":[{"href":"https:\/\/www.unioviedo.es\/poloalimentario\/wp-json\/wp\/v2\/media?parent=60"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}