Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Almudena Soriano"'
Publikováno v:
Foods, Vol 12, Iss 7, p 1360 (2023)
The production of cooked ham has been gaining popularity in recent years in Spain. In general, the production process carried out by the companies remains traditional, and different production methods are therefore being sought to innovate and improv
Externí odkaz:
https://doaj.org/article/de8f9812f5174dfa974037dca8008422
Autor:
Marina Alarcón, Manuel López-Viñas, María Soledad Pérez-Coello, María Consuelo Díaz-Maroto, María Elena Alañón, Almudena Soriano
Publikováno v:
Antioxidants, Vol 9, Iss 8, p 687 (2020)
Wine lees from two grape varieties (Vitis vinifera L. Cv. “verdejo” and “palomino”) were studied as natural preservatives in deer burgers compared with the traditional additive sodium ascorbate. Burgers packed in modified atmosphere packaging
Externí odkaz:
https://doaj.org/article/19699df435ec44c090e3cf10d99fd328
Estas jornadas constituyen el punto de encuentro de nuestros docentes para reflexionar sobre el futuro de la enseñanza superior y fomentar la mejora de la calidad continua, actualizando sus conocimientos y captando nuevas ideas para acompañar al es
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8885ba06ebfea140abaeb27e9fec1b5f
http://hdl.handle.net/10578/28730
http://hdl.handle.net/10578/28730
A discussion about the nutritional composition of game meat, with specific focus on wild species harvested in Central and Mediterranean European countries has been conducted. Given the wide range of species, and the climate and vegetation differences
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb8b3f34514fc0593a61a7a277462611
http://www.intechopen.com/articles/show/title/nutritional-composition-of-game-meat-from-wild-species-harvested-in-europe
http://www.intechopen.com/articles/show/title/nutritional-composition-of-game-meat-from-wild-species-harvested-in-europe
Autor:
Marina Alarcón, M.C. Díaz-Maroto, M.E. Alañón, Almudena García-Ruiz, Almudena Soriano, María Soledad Pérez-Coello
Publikováno v:
Food Research International. 111:524-533
The use of antioxidants and refrigeration storage in modified atmosphere packaging, MAP, are the main strategies to slow down the oxidative and microbial deterioration of fresh meat. Synthetic antioxidants are commonly used for this purpose, however
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ca98baabb1a19cc4ca3dc40c4ac002b
https://doi.org/10.1016/j.foodres.2018.05.055
https://doi.org/10.1016/j.foodres.2018.05.055
Autor:
Martín Perales, J. A. Murillo, Carlos Sánchez-García, Almudena Soriano, Antonia García Ruiz, Pablo Murillo
Publikováno v:
Meat science. 168
The proximate composition, energetic value, minerals, B-group vitamins and pH value of the loin (longissimus thoracis) of 71 wild Iberian red deer (Cervus elaphus hispanicus), were evaluated in stags and hinds hunted in autumn and winter. In autumn,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1832929aa6c1701cc894f8031bc8f873
https://pubmed.ncbi.nlm.nih.gov/32447187
https://pubmed.ncbi.nlm.nih.gov/32447187
Autor:
Marina Alarcón, Almudena Soriano, M. Soledad Pérez-Coello, M. Consuelo Díaz-Maroto, M. Elena Alañón
Publikováno v:
LWT. 152:112260
Grape stem and vine-shoot extracts have been studied in cooked pork model system as alternative preservatives to prevent oxidation reactions. After cooking, samples were stored in refrigeration and analyzed at 0, 10 and 20 d. Winery extracts addition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0dc432851df845d85598416d8b66bdc
https://doi.org/10.1016/j.lwt.2021.112260
https://doi.org/10.1016/j.lwt.2021.112260
Publikováno v:
European Food Research and Technology. 244:1047-1055
In food technology applications, electronic noses have been used on the on-line control of different processes. In this study, assessment of shelf life of fresh pork meat that had been stored under refrigeration in aerobic conditions using an electro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e28056de5faa0dcb58b0592e2224a25a
https://doi.org/10.1007/s00217-017-3021-0
https://doi.org/10.1007/s00217-017-3021-0
Autor:
Marina Alarcón, M. Elena Alañón, M. Consuelo Díaz-Maroto, Antonia García-Ruiz, M. Soledad Pérez-Coello, Almudena Soriano
Publikováno v:
LWT. 146:111385
The use of inactive dry yeasts (IDY) of Saccharomyces cerevisiae as a natural alternative to sodium ascorbate to inhibit the oxidation reactions of Spanish dry-fermented sausage “salchichon” was studied. Control sausages and those treated with di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1aab4715f38e4c8d5628b52c0c8490fd
https://doi.org/10.1016/j.lwt.2021.111385
https://doi.org/10.1016/j.lwt.2021.111385
Publikováno v:
Journal of Food Quality. 33:802-820
In the present study, the effect of marbling level of pork and the quality attributes of pork loins obtained from 42 pure Duroc × pure Iberian pigs (21 castrates, 21 sows) were studied. Generally, sex had less influence than degree of marbling on lo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::948418b6364bf7128c7a4d92d9936027
https://doi.org/10.1111/j.1745-4557.2010.00352.x
https://doi.org/10.1111/j.1745-4557.2010.00352.x