22 results on '"Cámara, M. A."'
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2. Millennial consumers’ acceptance and attitude related to salmorejo innovation
3. Consumers’ food choice and healthfulness perception – the impact of front-of-package nutrition labelling systems (FoPL) on tomato products
4. International requirements for demonstrating the beneficial effects of tomato products on atherosclerosis prevention
5. Consumer’s preferences towards six new Spanish commercial tomato juices
6. Tomato products and cardiovascular disease prevention
7. Food neophobia: Spanish case study related to new formulations based on traditional ‘gazpacho’
8. Factors affecting consumer acceptance towards Spanish tomato products: a preliminary study on gazpacho soup
9. Claims related to lycopene and olive oil as functional ingredients in tomato food products: salmorejo
10. EFSA SCIENTIFIC REQUIREMENTS RELATED TO LYCOPENE AS ANTIOXIDANT, PREVENTION OF OXIDATIVE DAMAGE AND CARDIOVASCULAR HEALTH CLAIMS
11. FOOD CONTROL: APPLICATION OF RADIAL BASIS NETWORK ANALYSIS (RBN) IN GAZPACHO AND RELATED TOMATO PRODUCTS
12. YOUNG CONSUMER'S PREFERENCE RESPONSE TO KETCHUP PRODUCTS
13. NEW DEVELOPMENTS IN LYCOPENE ANALYSIS BY SPECTROSCOPIC AND CHROMATOGRAPHIC TECHNIQUES, ACCOMPANIED WITH MATHEMATICAL MODELLING
14. PREDICTION OF LYCOPENE STABILITY IN TOMATO PRODUCTS BY RADIAL BASIS NETWORK ANALYSIS
15. PREFERENCE MAPPING OF KETCHUP ATTRIBUTES - SPANISH CONSUMERS CASE STUDY
16. STABILITY OF LYCOPENE IN TOMATO PRODUCTS AND EXTRACTS
17. EUROPEAN NUTRITION AND HEALTH CLAIMS ON FOODS: THE CASE OF LYCOPENE
18. THE NUTRITIONAL AND FUNCTIONAL POTENTIAL OF TOMATO BY-PRODUCTS
19. EFFECT OF POMACE ADDITION ON TOMATO PASTE QUALITY
20. LYCOPENE AND HYDROXYMETHYLFURFURAL (HMF) EVALUATION IN TOMATO PRODUCTS
21. FATTY ACID COMPOSITION OF TOMATO POMACE
22. CHANGES IN TOMATO PECTIN CHARACTERISTICS DURING FRUIT PROCESSING FOR PASTE
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