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Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages

Colomer Sellas, Marina; Bezerra de Souza, Dyego Leandro; Vila Martí, Anna; Torres Moreno, Míriam (2021)

Dry fermented sausages reduced in pork back-fat and replaced with texturized pea protein (TPP – 0, 10, 15, and 20%) were evaluated for acceptability and sensory properties using a Check-All-That-Apply ...
Patients With Celiac Disease Reported Higher Consumption of Added Sugar and Total Fat Than Healthy Individuals

Babio, Nancy; Alcázar, Mireia; Castillejo, Gemma; Recasens, Míriam; Martínez Cerezo, Francesc; Gutiérrez Pensado, Vanessa; Masip, Guiomar; Vaqué Crusellas, Cristina; Vila Martí, Anna; Torres Moreno, Míriam; Sánchez, Enric; Salas-Salvadó, J. (2017)

Objectives: The aim of the study was to compare the dietary pattern betweensubjects with celiac disease (CD) (cases) and subjects without (healthycontrols) CD.Methods: A case-control design study was ...