LÓPEZ GONZÁLEZ , Yolanda

Nowadays, consumers are increasingly concerned about the effects of diet on health. In this context, oleogelation has been suggested as an interesting strategy to substitute unhealthy fats and may even allow encapsulation of bioactive substances in food matrices. This suggests that the development of thermo-reversible oleogels could have a...

Nowadays, consumers are increasingly concerned about the effects of diet on health. In this context, oleogelation has been suggested as an interesting strategy to substitute unhealthy fats and may even allow encapsulation of bioac-tive substances in food matrices. This suggests that the development of thermo-reversible oleogels could have a...

Recently, there has been growing interest in healthy foods enriched with prebiotics. Psyllium (Plantago Ovata) is a natural hydrocolloid with prebi-otic properties that also enhances sauce viscosity. Thus, its incorporation into mayonnaise-style sauces could be a delicious and convenient way to create sauces with lower oil content. Low-calorie...

Egg yolk is a multifunctional ingredient widely used in many food products, wherein proteins are the dominant component contributing to this functionality. However, the potential risk of foodborne illness associated with egg use forces us to ensure that foodstuffs based on egg yolk are managed in a safe and sanitary manner. Lowering the pH...