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Using trendsetting chefs to design new culinary preparations with the "Penjar" tomato
dc.contributor.author | Romero del Castillo Shelly, Mª del Rosario |
dc.contributor.author | Puig-Pey, M. |
dc.contributor.author | Biarnes, J. |
dc.contributor.author | Vilaseca, H. |
dc.contributor.author | Simó Cruanyes, Joan |
dc.contributor.author | Plans Pujolràs, Marçal |
dc.contributor.author | Casañas Artigas, Francesc |
dc.contributor.author | Massanes, T. |
dc.contributor.other | Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia |
dc.date.accessioned | 2015-05-20T10:29:31Z |
dc.date.available | 2015-05-20T10:29:31Z |
dc.date.created | 2014-07 |
dc.date.issued | 2014-07 |
dc.identifier.citation | Romero Del Castillo, M. [et al.]. Using trendsetting chefs to design new culinary preparations with the "Penjar" tomato. "Journal of Culinary Science and Technology", Juliol 2014, vol. 12, núm. 3, p. 196-214. |
dc.identifier.issn | 1542-8052 |
dc.identifier.uri | http://hdl.handle.net/2117/27976 |
dc.description.abstract | New food products are normally marketed after research regarding consumers' preferences. As an alternative, we used trendsetting chefs to develop and evaluate products with the traditional, long shelf life, |
dc.format.extent | 19 p. |
dc.language.iso | eng |
dc.publisher | Taylor & Francis Ltd. |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 Spain |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
dc.subject | Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Alimentació i nutrició humana |
dc.subject.lcsh | Tomatoes--Varieties |
dc.subject.other | alc gene |
dc.subject.other | Catalan bread with tomato |
dc.subject.other | jam |
dc.subject.other | sensory analysis |
dc.subject.other | sensory preferences |
dc.subject.other | tomato |
dc.subject.other | tomato sauce |
dc.subject.other | tomato soup |
dc.subject.other | Trendsetting chefs |
dc.title | Using trendsetting chefs to design new culinary preparations with the "Penjar" tomato |
dc.type | Article |
dc.subject.lemac | Cuina--Investigació |
dc.contributor.group | Universitat Politècnica de Catalunya. MVCO - Millora Vegetal de Caràcters Organolèptics |
dc.identifier.doi | 10.1080/15428052.2014.880099 |
dc.rights.access | Open Access |
local.identifier.drac | 14994622 |
dc.description.version | Postprint (published version) |
local.citation.author | Romero Del Castillo, M.; Puig-Pey, M.; Biarnes, J.; Vilaseca, H.; Simó, J.; Plans, M.; Casañas, F.; Massanes, T. |
local.citation.publicationName | Journal of Culinary Science and Technology |
local.citation.volume | 12 |
local.citation.number | 3 |
local.citation.startingPage | 196 |
local.citation.endingPage | 214 |
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