Zobrazeno 1 - 10
of 150
pro vyhledávání: '"A, Pérez Nevado"'
Autor:
Ramiro Sánchez, Francisco Pérez-Nevado, Ismael Montero-Fernández, Jesús Lozano, Félix Meléndez, Daniel Martín-Vertedor
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
The chemical composition of the brine for Spanish-style table olives plays a crucial role during the fermentation process. Traditional laboratory analysis requires a high consumption of reagents, highly qualified personnel, sophisticated equipment, l
Externí odkaz:
https://doaj.org/article/4bbe2afab1304fd682f52f3e1a2d6252
Autor:
Ana Isabel Carrapiso, Elena González, María Jesús Petrón, Francisco Pérez-Nevado, Paula Gaspar
Publikováno v:
Education Sciences, Vol 13, Iss 2, p 121 (2023)
The School of Agricultural Engineering has been involved in English-medium instruction (EMI) within the framework of the internationalization strategy of the University of Extremadura (Spain). Several years after these actions were initiated, it has
Externí odkaz:
https://doaj.org/article/634823e041444bdd8949d7faac5ea701
Autor:
Dalel Mechi, Francisco Pérez-Nevado, Ismael Montero-Fernández, Bechir Baccouri, Leila Abaza, Daniel Martín-Vertedor
Publikováno v:
Antioxidants, Vol 12, Iss 1, p 117 (2023)
The aim of this work was analyzing the use of olive leaf extracts (OLE) obtained from two local Tunisian olive tree cultivars ‘Chemlali’ and ’Sayali’ to reduce the acrylamide in Californian-style black olives. The phenol profile, antioxidant,
Externí odkaz:
https://doaj.org/article/9a31dd9a88e648c0839e160d998b28ac
Publikováno v:
Fermentation, Vol 9, Iss 1, p 29 (2022)
This work presents the attempt to develop a production technology for grape–plum low-alcohol beverages and enhance their chemical composition and flavor complexity through the non-Saccharomyces species. Saccharomyces cerevisiae (SC) pure cultures w
Externí odkaz:
https://doaj.org/article/ae100aaf134d4b8ea9aeb33bd3782b09
Autor:
Antonio Fernández, Ismael Montero-Fernández, Francisco Pérez-Nevado, Manuel Martínez, Daniel Martín-Vertedor
Publikováno v:
Applied Sciences, Vol 12, Iss 20, p 10265 (2022)
Oxidized black table olives are frequently consumed in the Mediterranean diet. To improve food quality, the use of by-products is an emergent strategy that should be more studied. With a better understanding of the use of by-products, healthier food
Externí odkaz:
https://doaj.org/article/6f294049499643aa8bdc60c9113a6bbb
Autor:
Daniel Martín-Vertedor, Thais Schaide, Emanuele Boselli, Manuel Martínez, Jesús García-Parra, Francisco Pérez-Nevado
Publikováno v:
Molecules, Vol 27, Iss 6, p 2028 (2022)
Olives treated according to the Spanish-style are firstly treated with caustic soda and then fermented in brine to reduce phenols. Next, olives are packed and subjected to pasteurization. The effect of different high hydrostatic pressure treatments (
Externí odkaz:
https://doaj.org/article/bac18d1b9b554e5285d8ee08af6b90ed
Autor:
Ruiz-Moyano, Santiago, Pérez-Nevado, Francisco, Rodríguez, Alicia, Córdoba, María G., Martín, Alberto, Córdoba, Juan J.
Publikováno v:
In Molecular Medical Microbiology Edition: Third Edition. 2024:2797-2812
Akademický článek
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Autor:
María Ángeles Rivas, Rocío Casquete, María de Guía Córdoba, Santiago Ruíz-Moyano, María José Benito, Francisco Pérez-Nevado, Alberto Martín
Publikováno v:
Foods, Vol 10, Iss 7, p 1510 (2021)
The objective of this study was to evaluate, from a technological and nutritional point of view, the chemical composition and functional properties of the industrial winemaking by-products, namely skins, stems and lees. The chemical and physical char
Externí odkaz:
https://doaj.org/article/5d51b736a99143aa8bd6dc02f10cc2c4
Autor:
Daniel Martín-Vertedor, Thaís Schaide, Emanuele Boselli, Manuel Martínez, Rocío Arias-Calderón, Francisco Pérez-Nevado
Publikováno v:
Foods, Vol 10, Iss 3, p 666 (2021)
This work aimed to determine the effect of applying different temperatures during the fermentation process of Spanish-style table olives. ‘Manzanilla de Sevilla’ (southwest of Spain, Badajoz) and ‘Manzanilla Cacereña’ (northwest of Spain, Ca
Externí odkaz:
https://doaj.org/article/a3fd004b208f45808465ec738013b9cc