Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Ana Fernández-Diez"'
Publikováno v:
Journal of Food Science. 81:C1891-C1898
Different approaches have been previously studied in order to reduce the fat content of dry-cured sausages. Among them, the use of polysaccharides, such as fiber, gums, or starch, have been proposed for fat replacing. Although scarcely studied, it is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed1f0aed84f5185e7cd944300d08f4da
https://doi.org/10.1111/1750-3841.13393
https://doi.org/10.1111/1750-3841.13393
Autor:
Sergio Soto, Ana Fernández-Diez, Beatriz Fonseca, Roberto González-Tenorio, Irma Caro, Victor Kuri, Javier Mateo
Publikováno v:
Meat Science. 94:369-375
Two raw sausages were prepared: a soft and a dry-ripened one, both by local traditional and industrial manufacturing practices. Sausages were packaged under a CO2/N2 atmosphere at different targeted activity water (aw) values: 0.96 and 0.92 (soft sau
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2cf9e022eaa5bc82adaf94da949126f7
https://doi.org/10.1016/j.meatsci.2013.03.017
https://doi.org/10.1016/j.meatsci.2013.03.017
Autor:
Ana, Fernández-Diez, Irma, Caro, Amaya, Castro, Bettit K, Salvá, Daphne D, Ramos, Javier, Mateo
Publikováno v:
Journal of food science. 81(8)
Different approaches have been previously studied in order to reduce the fat content of dry-cured sausages. Among them, the use of polysaccharides, such as fiber, gums, or starch, have been proposed for fat replacing. Although scarcely studied, it is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::3f2823585c49abf30352cfa4e790cd90
https://pubmed.ncbi.nlm.nih.gov/27442806
https://pubmed.ncbi.nlm.nih.gov/27442806
Publikováno v:
Food Chemistry. 130:329-334
The chemical composition of alpaca Andean charqui was studied. Two types of charqui were sampled from producers: charqui made from lean meat slices (30 samples) and charqui made from flaps of whole bone-in carcass pieces (22 samples), each representi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1817b1a2e71e0ef1c2ffc60cdbbb7799
https://doi.org/10.1016/j.foodchem.2011.07.046
https://doi.org/10.1016/j.foodchem.2011.07.046
Autor:
Irma Caro, E. Serrano, A. Castro, M. J. Humada, Sergio Soto, Ana Fernández-Diez, Javier Mateo
Publikováno v:
Grasas y Aceites, Vol 66, Iss 4, p e108 (2015)
Grasas y Aceites; Vol. 66 No. 4 (2015); e108
Grasas y Aceites; Vol. 66 Núm. 4 (2015); e108
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 66, Iss 4, Pp e108-e108 (2015)
Grasas y Aceites; Vol. 66 No. 4 (2015); e108
Grasas y Aceites; Vol. 66 Núm. 4 (2015); e108
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 66, Iss 4, Pp e108-e108 (2015)
Grazing ruminants and their production systems have been associated with lower environmental impact and higher animal welfare, along with distinctive meat quality characteristics when compared to intensively reared animals. Recent studies have been a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5fc72023e7b6bcc2625e5d0dc385a23
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1574/1826
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1574/1826
Autor:
Javier Mateo, Luz H. Villalobos-Delgado, Ana Fernández-Diez, D Daphne Ramos, Enrique Alfonso Cabeza, Irma Caro
Publikováno v:
Food Industry
It is well known that a balanced diet is essential in maintaining a good health; hence, the nutritional value of foods is an important aspect of food quality [1]. In this context, more and more people are becoming very concerned about the chemistry o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d77bd15311ac1d73c9da593a7700b751
https://doi.org/10.5772/53591
https://doi.org/10.5772/53591
Autor:
Javier Mateo, José María Zumalacárregui, M. Teresa Osorio, Bettit K. Salvá, Victor Kuri, Irma Caro, Ana Fernández-Diez, Beatriz Fonseca
Publikováno v:
Journal of food science. 76(5)
UNLABELLED The aim of this study was to evaluate the usefulness of the addition of a commercial phosphate mixture in 2 dry-ripened Spanish-style sausages: "salchichon" and "chorizo." Three batches of each of those sausages were prepared with low and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b68304b0eb3179f318111884733efc8b
https://pubmed.ncbi.nlm.nih.gov/22417444
https://pubmed.ncbi.nlm.nih.gov/22417444
Publikováno v:
Atomic Absorption Spectroscopy
Mineral content of food in general, and of meat and meat products in particular, has been widely studied mainly due to its essential role in human nutrition and implication on safeness issues, i.e., mineral toxicity and deficiencies. Furthermore, sin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e8523482e56c6607fb3e9100ed8ab46
https://doi.org/10.5772/28582
https://doi.org/10.5772/28582
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
7 paginas, 5 tablas.
The effect of different vegetable oils used in the diet of lactating ewes on the meat quality of their suckling lambs has been evaluated. Lambs (males and females) were slaughtered at 11 kg. Fortyeight lactating Churra ewes
The effect of different vegetable oils used in the diet of lactating ewes on the meat quality of their suckling lambs has been evaluated. Lambs (males and females) were slaughtered at 11 kg. Fortyeight lactating Churra ewes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eab1ca33e198ff0d69e025e44eb8f6f8
http://hdl.handle.net/10261/58536
http://hdl.handle.net/10261/58536