Zobrazeno 1 - 8
of 8
pro vyhledávání: '"3105.05 Elaboración del Pescado"'
Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium
Autor:
José M. Lorenzo, Javier Carballo, Lucía Gómez-Limia, Rubén Domínguez, Nicolás Moya Sanmartín, Sidonia Martínez
Publikováno v:
Foods
Volume 10
Issue 4
Foods, Vol 10, Iss 790, p 790 (2021)
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Volume 10
Issue 4
Foods, Vol 10, Iss 790, p 790 (2021)
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
The effect of canning and the use of different filling media (sunflower oil, olive oil, and spiced olive oil) on oxidation parameters (acidity, peroxide value (PV), and thiobarbituric acid reactive substances (TBARS) index), antioxidant capacity, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::823b282a0367b835822be96f30b038c0
Autor:
Cobas Garcia, Noemi
Publikováno v:
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Universidade de Vigo (UVigo)
En torno a los productos pesqueros, existe en España todo un sector productivo que cobra especial importancia en comunidades como Galicia, en la que se ha desarrollado un importante tejido empresarial alrededor de la explotación de los recursos del
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::784f1e25d2d21133a7bd539c8bb422e1
http://hdl.handle.net/11093/1734
http://hdl.handle.net/11093/1734
Autor:
Gómez Limia, Lucía
Publikováno v:
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Universidade de Vigo (UVigo)
La anguila (Anguilla anguilla) es un pescado graso y con un alto valor proteico. En la actualidad, se comercializa fresca, refrigerada, congelada o ahumada. La elaboración de un producto de anguila de alta durabilidad ofrecería una oportunidad para
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0c0131d2a8aeab802b7c46894e84bfbb
http://hdl.handle.net/11093/2222
http://hdl.handle.net/11093/2222
Publikováno v:
Foods; Volume 11; Issue 8; Pages: 1115
The different vegetable oils used in canned fish as a filling medium have a preserving effect and contribute to the palatability of the product. In this study, the colour of European eels and the filling medium (sunflower oil, olive oil or spicy oliv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d67c7ceeaf2cbfc435ca64400ba0eab7
https://doi.org/10.3390/foods11081115
https://doi.org/10.3390/foods11081115
Publikováno v:
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Foods, Vol 9, Iss 1377, p 1377 (2020)
Foods
Volume 9
Issue 10
Universidade de Vigo (UVigo)
Foods, Vol 9, Iss 1377, p 1377 (2020)
Foods
Volume 9
Issue 10
This study evaluated the effects of the canning process and different filling media on the free amino acid and biogenic amine contents of eels. The main free amino acids were histidine, taurine and arginine, which constituted 72% of the free amino ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b85ab2237c2a4aff4e8e122af5b9e387
http://hdl.handle.net/11093/1794
http://hdl.handle.net/11093/1794
Autor:
Abdo Hassoun, Alessandra Biancolillo, Francesca Di Donato, Elena Shumilina, Jesus Simal-Gandara, Martina Foschi
Publikováno v:
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Molecules, Vol 25, Iss 4472, p 4472 (2020)
Molecules
Universidade de Vigo (UVigo)
Molecules, Vol 25, Iss 4472, p 4472 (2020)
Molecules
Fish and other seafood products have a limited shelf life due to favorable conditions for microbial growth and enzymatic alterations. Various preservation and/or processing methods have been developed for shelf-life extension and for maintaining the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc6ee8e458a5dee2e1bb303f377bbb69
https://www.mdpi.com/1420-3049/25/19/4472
https://www.mdpi.com/1420-3049/25/19/4472
Este trabajo presenta una alternativa de vivienda modular de emergencia, para solucionar el déficit habitacional que existiría en la ciudad de Latacunga-Ecuador, en el caso de una erupción del Volcán Cotopaxi, ubicado en la Cordillera de Los Ande
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______296::8a7027d2007fc3bbf72d3383ca56e11b
http://hdl.handle.net/10662/6443
http://hdl.handle.net/10662/6443
Publikováno v:
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Universidade de Vigo (UVigo)
267 pages
[EN] Marine ecosystems are recognised to support an important part of the human life, even more currently due to the well-recognised fact that fishing consumption is an essential component for a balanced diet and a healthy lifestyle. T
[EN] Marine ecosystems are recognised to support an important part of the human life, even more currently due to the well-recognised fact that fishing consumption is an essential component for a balanced diet and a healthy lifestyle. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::598a83b96ef6a11772225f782540a199
http://hdl.handle.net/11093/797
http://hdl.handle.net/11093/797