Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Antonia García-Ruiz"'
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, 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
Publikováno v:
Journal of the Science of Food and Agriculture. 85:1914-1924
This study demonstrates that improvements in animal line selection by breeding enterprises exert a strong effect on carcass traits, meat quality and sensory characteristics of Serrano dry-cured ham. A total of 461 pigs from the offspring of a Duroc (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d7ae45a04c6a6df1b85b2656169192c
https://doi.org/10.1002/jsfa.2197
https://doi.org/10.1002/jsfa.2197
Autor:
Antonia García-Ruiz, Almudena Soriano, Elke K. Arendt, Amalia G.M. Scannell, Helge M. Ulmer, Colin Hill, R. Paul Ross
Publikováno v:
European Food Research and Technology. 219:6-13
Nisin, in the form of the commercial product Nisaplin, and lacticin 3147 in whey powdered form were added to minced pork-meat in amounts of 0.15% (w/w) and 1.5% (w/w), respectively. The meat was cooked and inoculated with a Staphylococcus aureus stra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc48f494f0e2096931eb59139c5e54a1
https://doi.org/10.1007/s00217-004-0910-9
https://doi.org/10.1007/s00217-004-0910-9
Publikováno v:
European Food Research and Technology. 217:93-99
Enzymatic activity and proteolysis undergone by the proteins extracted from the Semimembranosus and Biceps femoris muscles using high ionic strength buffer were studied in raw hams and hams dry-cured for 11 months. The hams were taken from three diff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::283c54f985af6988593af6d817dc66d8
https://doi.org/10.1007/s00217-003-0712-5
https://doi.org/10.1007/s00217-003-0712-5
Autor:
Antonia García Ruiz, María Dolores Cabezudo Ibáñez, Cristina Mariscal Contreras, Almudena Soriano Perez
Publikováno v:
European Food Research and Technology. 216:193-198
Denaturing polyacrylamide gel electrophoresis (SDS-PAGE) was used to separate and identify the proteins soluble in low ionic strength buffer that were extracted from Semimembranosus and Biceps femoris muscles from raw hams and after curing for 11 mon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aaae063ebc67fa316e33af7cbd4ee33c
https://doi.org/10.1007/s00217-002-0633-8
https://doi.org/10.1007/s00217-002-0633-8
Publikováno v:
Scopus-Elsevier
Manchego cheese is a high-fat pressed ewe's-milk cheese made in Castilla-La Mancha (Spain) and produced by enzymatic coagulation. The minimum ripening time before marketing required by the Regulatory Board of the Manchego Cheese Appellation of Origin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa2ef09a4cfd4f57eab8ba58ea824e66
https://doi.org/10.1111/j.1745-459x.2001.tb00307.x
https://doi.org/10.1111/j.1745-459x.2001.tb00307.x
Publikováno v:
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A. 206:382-386
Multiple linear regression, principal component regression, and partial least squares (PLS) regression were used to calculate ripening time in standard Manchego cheeses based on water activity (Aw), pH, and other proteolysis parameters. The root mean
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e3894c3f642b5f712be1d1e01876149
https://doi.org/10.1007/s002170050278
https://doi.org/10.1007/s002170050278
Autor:
M. J. Fraga, Javier Fontecha, Rosina López-Fandiño, Manuela Juárez, Antonia García-Ruiz, L. Lozada
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
The last few years have seen a number of advances in the understanding of genetic polymorphisms of caprine caseins, and especially in molecular characterization of the allelic variants and analysis of their frequencies in Spanish and other breeds (Gr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::476079892c48540c7a98a512c08a64e2
http://hdl.handle.net/10261/114236
http://hdl.handle.net/10261/114236
