Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Almudena Cózar"'
Publikováno v:
CyTA - Journal of Food, Vol 19, Iss 1, Pp 606-613 (2021)
The effect of different rosemary formats (powdered: RP; extract: REX; essential oil: REO; oleoresin: ROL) on vacuum-packed lamb meat raw burgers shelf-life was studied. pH, colour coordinates (L*, a*, b*), microbial count (Total viable count, Enterob
Externí odkaz:
https://doaj.org/article/04b1feeb41674aa79526300e40b1bea9
Publikováno v:
CyTA - Journal of Food, Vol 18, Iss 1, Pp 535-542 (2020)
The effect of adding different oregano formats (GO: ground; OEX: extract; OEO: essential oil; OLO: oleoresin) on quality of vacuum packaged lamb burgers, during 14 days, was evaluated by pH, colour (L*, a* and b*), lipid oxidation and microbial growt
Externí odkaz:
https://doaj.org/article/80ce6b73084847699418c7d488584775
Autor:
Almudena Cózar, Herminia Vergara
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 1115-1124 (2018)
The use of low-value commercial pieces (breast and neck) of lamb carcass could be an opportunity to made processed-products, increase lamb-meat consumption and revalorize the whole carcass. The synergistic effect of adding spices [rosemary, thyme, sa
Externí odkaz:
https://doaj.org/article/ca85b4b06ec144a4bf94ebd59c279bba
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 544-552 (2018)
In order to increase the consumption of lamb meat, new products, such as burgers, were elaborated using leg meat. Since meat products are perishable foods, it is necessary to extend its shelf-life. For this reason, this study examined the combined ef
Externí odkaz:
https://doaj.org/article/7d312379d09b406e96464849f9ac2eb8
Publikováno v:
Foods, Vol 9, Iss 10, p 1466 (2020)
The aim of this study was to determine the effect of the addition of spices (garlic, rosemary, thyme, sage or clove) on the chemical and sensory characteristics of burgers elaborated with lamb meat from different locations (L: only leg; LNB 2/3 leg +
Externí odkaz:
https://doaj.org/article/d255295275fe4f40ad0feae261daa8cb
Publikováno v:
Spanish Journal of Agricultural Research, Vol 15, Iss 2, Pp e0503-e0503 (2017)
A total of 72 Merino breed male lambs were used in this work, to study the effect of the space allowance during transport [(SA): low (SAL: 0.16 m2/animal; n=24); medium (SAM: 20 m2/animal; n=24); high (SAH: 0.30 m2/animal; n=24)], and the management
Externí odkaz:
https://doaj.org/article/2072f94d14004d58b11e5ea6d4e6b265
Publikováno v:
CyTA-Journal of Food, Vol 19, Iss 1, Pp 606-613 (2021)
The effect of different rosemary formats (powdered: RP; extract: REX; essential oil: REO; oleoresin: ROL) on vacuum-packed lamb meat raw burgers shelf-life was studied. pH, colour coordinates (L*, a*, b*), microbial count (Total viable count, Enterob
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a173ecded1e4cd3fcd2ee2c0006386d
https://doaj.org/article/04b1feeb41674aa79526300e40b1bea9
https://doaj.org/article/04b1feeb41674aa79526300e40b1bea9
Publikováno v:
CyTA-Journal of Food, Vol 18, Iss 1, Pp 535-542 (2020)
The effect of adding different oregano formats (GO: ground; OEX: extract; OEO: essential oil; OLO: oleoresin) on quality of vacuum packaged lamb burgers, during 14 days, was evaluated by pH, colour (L*, a* and b*), lipid oxidation and microbial growt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::536456bb3bd8020ad17b45ab18a7bd32
https://doaj.org/article/80ce6b73084847699418c7d488584775
https://doaj.org/article/80ce6b73084847699418c7d488584775
Autor:
Luis Telo da Gama, Maria José Fernandes, Almudena Cózar, Maria João Fraqueza, Maria H. Fernandes, Luis Patarata, Herminia Vergara Pérez, Ana F. Borges, Cristina M. Alfaia
The processing of traditional poultry- and pork-based semidried fermented smoked sausages needs to be modernized to improve product quality and further extend its shelf life. The aim of the present study was to apply different combinations of high pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94804b1b43f4cf2f9916a5ec8c07dcd4
https://hdl.handle.net/10400.5/24116
https://hdl.handle.net/10400.5/24116
Publikováno v:
CyTA-Journal of Food, Vol 16, Iss 1, Pp 544-552 (2018)
RUIdeRA. Repositorio Institucional de la UCLM
instname
RUIdeRA: Repositorio Institucional de la UCLM
Universidad de Castilla-La Mancha
RUIdeRA. Repositorio Institucional de la UCLM
instname
RUIdeRA: Repositorio Institucional de la UCLM
Universidad de Castilla-La Mancha
In order to increase the consumption of lamb meat, new products, such as burgers, were elaborated using leg meat. Since meat products are perishable foods, it is necessary to extend its shelf-life. For this reason, this study examined the combined ef
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0632bb7582b33fc7998b879946f1d02
https://doaj.org/article/7d312379d09b406e96464849f9ac2eb8
https://doaj.org/article/7d312379d09b406e96464849f9ac2eb8