Tatiana Pintado - Concepedia

Author

Tatiana Pintado

Instituto de Ciencia y Tecnología de Alimentos y Nutrición ORCID

Also Known As

Pintado, Tatiana, T Pintado, T. Pintado, TATIANA PINTADO, Tatiana Pintado

Publications

2.4K

Citations

H-Index

Concepts

All Affiliations

Instituto de Ciencia y Tecnología de Alimentos y Nutrición Instituto de Estructura de la Materia Consejo Superior de Investigaciones Científicas Universidade Federal da Bahia Universidad Complutense de Madrid

About

Tatiana Pintado is an author at Instituto de Ciencia y Tecnología de Alimentos y Nutrición specializing in health sciences, food engineering, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	17	17	1.3K
2	Engineering	1	1	58
3	Medicine	1	1	31
4	Natural Sciences	1	1	58
5	Public Health	1	1	27

Tatiana Pintado

Publications

Citations

H-Index

Page 1

	Year	Citations
Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters F. Jiménez‐Colmenero, Ana M. Herrero, Tatiana Pintado, Food Research International Food ChemistryPork Backfat ReplacementEmulsionFood EngineeringFood Processing	2010	180
Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed F. Jiménez‐Colmenero, Susana Cofrades, Inés López‐López, Meat Science Food AnalysisFood EngineeringSensory CharacteristicsFood QualityLow-salt Frankfurters	2009	173
Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation Tatiana Pintado, Ana M. Herrero, F. Jiménez‐Colmenero, Meat Science NutritionFresh Sausage FormulationAlternative Protein SourceFood EngineeringFood Processing	2017	164
Strategies for incorporation of chia ( Salvia hispanica L.) in frankfurters as a health-promoting ingredient Tatiana Pintado, Ana M. Herrero, F. Jiménez‐Colmenero, Meat Science Food ChemistryNutritionFood FunctionFood Bioactive CompoundHealth-promoting Ingredient	2015	131
Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization Tatiana Pintado, Claudia Ruíz‐Capillas, F. Jiménez‐Colmenero, Food Chemistry Food ChemistryOil-in-water Emulsion GelsFood ColloidBiopolymer GelChemistry	2015	116
Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer Tatiana Pintado, Susana Cofrades Foods NutritionQuality CharacteristicsHealthy Lipid MixtureFood AnalysisEmulsion Gel	2020	108
Olive oil-in-water emulsions stabilized with caseinate: Elucidation of protein–lipid interactions by infrared spectroscopy Ana M. Herrero, P. Carmona, Tatiana Pintado, Food Hydrocolloids Food ChemistryFood ColloidLipid AnalysisBiochemistryOlive Oil-in-water Emulsions	2010	93
Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters Tatiana Pintado, Claudia Ruíz‐Capillas, Mehdi Triki, Food Science and Technology International	2015	90
Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers Joaquín Gómez‐Estaca, Tatiana Pintado, F. Jiménez‐Colmenero, Food and Bioprocess Technology NutritionPufa-enriched Pork BurgersHealthy Oil CombinationAnimal NutritionFood Analysis	2019	88
Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach Tatiana Pintado, Irene Muñoz‐González, Marina Salvador, Food Chemistry Microbiological ApproachFood EngineeringFood ProcessingPharmacologyAnimal Fat Replacers	2020	74

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