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International Journal of Food Properties Volume 20, 2017 - Issue 4
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Articles

Characterization of commercial Spanish hummus formulation: Nutritional composition, rheology, and structure

María Dolores AlvarezDepartment of Characterization, Quality, and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, SpainCorrespondence[email protected]
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,
Raúl FuentesDepartment of Characterization, Quality, and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, SpainView further author information
,
Gonzalo GuerreroAnalysis Service Unit Facilities, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, SpainView further author information
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Wenceslao CanetDepartment of Characterization, Quality, and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, SpainView further author information
Pages 845-863 | Received 21 Jan 2016, Accepted 03 May 2016, Published online: 02 Oct 2016

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Bibek Byanju & Buddhi Lamsal. (2023) Protein-Rich Pulse Ingredients: Preparation, Modification Technologies and Impact on Important Techno-Functional and Quality Characteristics, and Major Food Applications. Food Reviews International 39:6, pages 3314-3343.
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Layal Karam, Fatma Ghonim, Patricia Dahdah, Grace Attieh, Shama Al-Ahmad, Salma Ghonim & Tareq Osaili. (2023) Beyond Chemical Preservatives: Enhancing the Shelf-Life and Sensory Quality of Ready-to-Eat (RTE) Hummus with Vinegar and Other Natural Antimicrobials. Foods 12:15, pages 2947.
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Marta Gallego, Susana Ribes, Raúl Grau & Pau Talens. (2023) Food matrix impact on rheological and digestive properties of protein-enriched and texture-modified mushroom creams. Food Hydrocolloids 135, pages 108143.
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Nicoline Rosenvold Andersen, Rasmus van Deurs Petersen & Michael Bom Frøst. (2022) Consumer interest in hummus made from different pulses: Effects of information about origin and variety seeking tendency. International Journal of Gastronomy and Food Science 29, pages 100572.
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Márcio Vargas-Ramella, José M. Lorenzo, Sol Zamuz, Leticia Montes, Eva María Santos López, Ramón Moreira & Daniel Franco. (2022) Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés. LWT 163, pages 113522.
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Susana Ribes, Raúl Grau & Pau Talens. (2022) Use of chia seed mucilage as a texturing agent: Effect on instrumental and sensory properties of texture-modified soups. Food Hydrocolloids 123, pages 107171.
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Karín E. Coello, Juana Frias, Cristina Martínez-Villaluenga, María Elena Cartea, Pablo Velasco & Elena Peñas. (2022) Manufacture of healthy snack bars supplemented with moringa sprout powder. LWT 154, pages 112828.
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Susana Ribes, Raquel Estarriaga, Raúl Grau & Pau Talens. (2021) Physical, sensory, and simulated mastication properties of texture-modified Spanish sauce using different texturing agents. Food & Function 12:17, pages 8181-8195.
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P. Talens, M.L. Castells, S. Verdú, J.M. Barat & R. Grau. (2021) Flow, viscoelastic and masticatory properties of tailor made thickened pea cream for people with swallowing problems. Journal of Food Engineering 292, pages 110265.
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Natalia Aparicio-García, Cristina Martínez-Villaluenga, Juana Frias & Elena Peñas. (2021) Sprouted oat as a potential gluten-free ingredient with enhanced nutritional and bioactive properties. Food Chemistry 338, pages 127972.
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Marta Gallego, Milagros Arnal, José Manuel Barat & Pau Talens. (2020) Effect of Cooking on Protein Digestion and Antioxidant Activity of Different Legume Pastes. Foods 10:1, pages 47.
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Jasim Ahmed, Linu Thomas & Mehrajfatema Mulla. (2020) High‐pressure treatment of hummus in selected packaging materials: Influence on texture, rheology, and microstructure. Journal of Food Process Engineering 43:7.
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A. H. Martínez-Preciado, J. A. Ponce-Simental, A. L. Schorno, M. L. Contreras-Pacheco, C. R. Michel, K. G. Rivera-Ortiz & J. F. A. Soltero. (2019) Characterization of nutritional and functional properties of “Blanco Sinaloa” chickpea (Cicer arietinum L.) variety, and study of the rheological behavior of hummus pastes. Journal of Food Science and Technology 57:5, pages 1856-1865.
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Jasim Ahmed, Linu Thomas & Mehrajfatema Mulla. (2020) Dielectric and microstructural properties of high-pressure treated hummus in the selected packaging materials. LWT 118, pages 108885.
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Isabella Lawrence & Stephanie Jung. 2020. Present and Future of High Pressure Processing. Present and Future of High Pressure Processing 187 200 .
Tâmmila Venzke Klug, Ginés Benito Martínez-Hernández, Elena Collado, Francisco Artés & Francisco Artés-Hernández. (2018) Effect of Microwave and High-Pressure Processing on Quality of an Innovative Broccoli Hummus. Food and Bioprocess Technology 11:8, pages 1464-1477.
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