Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Ana María Martín-Sánchez"'
Autor:
Estrella Sayas-Barberá, Ana María Martín-Sánchez, Sarra Cherif, Jamel Ben-Abda, José Ángel Pérez-Álvarez
Publikováno v:
Foods, Vol 9, Iss 1, p 102 (2020)
A new ingredient from date palm coproducts (pits) was obtained and tested as a preservative in burgers. Different concentrations of date pit (0%, 1.5%, 3%, and 6%) were added to beef burgers, and its effect on the safety and quality was evaluated dur
Externí odkaz:
https://doaj.org/article/c2375640ecc04d0b8bee5e736cba9995
Autor:
Ana María Martín-Sánchez, Gelmy Ciro-Gómez, José Vilella-Esplá, José Ángel Pérez-Álvarez, Estrella Sayas-Barberá
Publikováno v:
Foods, Vol 6, Iss 11, p 94 (2017)
Two novel ingredients were incorporated into spreadable liver pâtés to study their effect on physicochemical and sensory characteristics and their possible use in the meat industry. Fresh date (Phoenix dactylifera, cv. Confitera) co-products, as a
Externí odkaz:
https://doaj.org/article/9b17ff722c0540c88b96b405cf276fa2
Autor:
José Ángel Pérez-Álvarez, Jamel Ben-Abda, Ana María Martín-Sánchez, Sarra Cherif, Estrella Sayas-Barberá
Publikováno v:
Foods
Volume 9
Issue 1
Foods, Vol 9, Iss 1, p 102 (2020)
Volume 9
Issue 1
Foods, Vol 9, Iss 1, p 102 (2020)
A new ingredient from date palm coproducts (pits) was obtained and tested as a preservative in burgers. Different concentrations of date pit (0%, 1.5%, 3%, and 6%) were added to beef burgers, and its effect on the safety and quality was evaluated dur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5db3d3573ff9b260c2652fff6cddc270
Autor:
José Vilella-Esplá, Ana María Martín-Sánchez, Gelmy Ciro-Gómez, Estrella Sayas-Barberá, José Ángel Pérez-Álvarez
Publikováno v:
Foods; Volume 6; Issue 11; Pages: 94
Foods
Foods, Vol 6, Iss 11, p 94 (2017)
Foods
Foods, Vol 6, Iss 11, p 94 (2017)
Two novel ingredients were incorporated into spreadable liver pâtés to study their effect on physicochemical and sensory characteristics and their possible use in the meat industry. Fresh date (Phoenix dactylifera, cv. Confitera) co-products, as a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0fd0bb3172afe8575743d97d1b334258
Autor:
José Ángel Pérez-Álvarez, Estrella Sayas-Barberá, Ana María Martín-Sánchez, Gelmy Ciro-Gómez, José Vilella-Esplá, José Edgar Zapata-Montoya
Publikováno v:
Journal of Food Science. 79:M2301-M2307
Dates are an interesting source of bioactive compounds, and coproducts from the date industry are of potential use in the manufacturing of meat products. In the present research, spreadable pork liver pâtes were made using fresh date coproducts (2.5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2c12bcef1e40f11214af06782ff2164
https://doi.org/10.1111/1750-3841.12678
https://doi.org/10.1111/1750-3841.12678
Autor:
Jamel Ben-Abda, Sarra Cherif, José Vilella-Esplá, José Ángel Pérez-Álvarez, Estrella Sayas-Barberá, Victor Kuri, Ana María Martín-Sánchez
Publikováno v:
Food Chemistry. 154:269-275
The nutritive, physicochemical and technological characteristics of several intermediate food products (IFPs) from Spanish Confitera fresh date co-products were investigated. Three IFPs were obtained, two from unblanched dates in different ripening s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2cbfb877b4902c120696fcf769259bcd
https://doi.org/10.1016/j.foodchem.2013.12.042
https://doi.org/10.1016/j.foodchem.2013.12.042
Autor:
José Ángel Pérez-Álvarez, Jamel Ben-Abda, Gelmy Ciro-Gómez, José Vilella-Esplá, Ana María Martín-Sánchez, Estrella Sayas-Barberá
Publikováno v:
Repositorio Universidad Técnica Particular de Loja
Universidad Técnica Particular de Loja
instacron:UTPL
Universidad Técnica Particular de Loja
instacron:UTPL
Date palm co-products are a source of bioactive compounds that could be used as a new ingredient for the meat industry. An intermediate food product (IFP) from date palm co-products (5%) was incorporated into a paprika added dry-cured sausage (PADS)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aee407319fb632756d2660b4ebc15c2e
https://doi.org/10.1016/j.meatsci.2013.12.005
https://doi.org/10.1016/j.meatsci.2013.12.005
Autor:
José Vilella-Esplá, Ana María Martín-Sánchez, José Ángel Pérez-Álvarez, Gelmy Ciro-Gómez, Estrella Sayas, Jamel Ben-Abda
Publikováno v:
Meat Science. 93:880-887
Date palm is an interesting source of bioactive compounds that could be used as ingredient in meat products; thus a campagne type pork liver pâté was elaborated using fresh date by-products (0, 5, 10 and 15%). Physicochemical properties, pigment an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bdc4330c12ab4941b9834270250f694
https://doi.org/10.1016/j.meatsci.2012.11.049
https://doi.org/10.1016/j.meatsci.2012.11.049
Autor:
Estrella Sayas-Barberá, Esther Sendra, E. Sánchez-Zapata, José Ángel Pérez-Álvarez, Manuel Viuda-Martos, Ana María Martín-Sánchez, Y. Ruiz-Navajas, C. Navarro, Juana Fernández-López
Publikováno v:
Journal of Food Engineering. 110:220-224
The aim of this work was to determine the chemical, physico-chemical and functional properties of pomegranate juice extraction bagasses, which were obtained in two different ways: (i) direct extraction that involved arils and peel (WFB) and (ii) only
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::750c26d4e0185e5c185a97f7e199ba0b
https://doi.org/10.1016/j.jfoodeng.2011.05.029
https://doi.org/10.1016/j.jfoodeng.2011.05.029
Autor:
Evangélica Fuentes-Zaragoza, Manuel Viuda-Martos, Clemencia Chaves-López, Juana Fernández-López, Ana María Martín-Sánchez, Esther Sendra, José Angel Pérez Alvarez, Estrella Sayas
Publikováno v:
Journal of Food Protection. 75:104-111
Oregano essential oil (OEO) was evaluated to determine its effect on the growth of natural contaminating molds on the surface of Spanish fermented sausage, the development of the internal microbial population of the sausage, and the physicochemical p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9942193bd90e1a2c5731f5c43d9a34eb
https://doi.org/10.4315/0362-028x.jfp-11-184
https://doi.org/10.4315/0362-028x.jfp-11-184