Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Aurora Cittadini"'
Autor:
Rubén Domínguez-Valencia, Aurora Cittadini, Mirian Pateiro, Paulo E. S. Munekata, José M. Lorenzo
Publikováno v:
Foods, Vol 12, Iss 23, p 4233 (2023)
There are few studies on the use of elderberry in the food industry, and its form of application differs between the different studies. Therefore, the objective of this study is to describe a procedure for obtaining a stabilized product with a high c
Externí odkaz:
https://doaj.org/article/499fb51bd542495b909fc278661385a9
Autor:
Gabriele Rocchetti, Pier Paolo Becchi, Luigi Lucini, Aurora Cittadini, Paulo E. S. Munekata, Mirian Pateiro, Rubén Domínguez, José M. Lorenzo
Publikováno v:
Antioxidants, Vol 11, Iss 11, p 2130 (2022)
In this work, we studied the impact of encapsulated elderberry extracts as natural meat extenders to preserve both the quality and the oxidative stability of beef burgers. In particular, the comprehensive chemical changes of beef burgers treated with
Externí odkaz:
https://doaj.org/article/5cc94a4194d340b5ac4c9f246c33267a
Autor:
Aurora Cittadini, Paulo E. S. Munekata, Mirian Pateiro, María V. Sarriés, Rubén Domínguez, José M. Lorenzo
Publikováno v:
Foods, Vol 11, Iss 21, p 3342 (2022)
This study aimed to evaluate the use of microencapsulated oil mixtures as partial animal fat replacers and their effects on the physicochemical, nutritional and sensory qualities of foal pâtés. Three different batches were manufactured: a control (
Externí odkaz:
https://doaj.org/article/4fa120d3243946d188e119c9031f0ae8
Autor:
Danila Foggiaro, Rubén Domínguez, Mirian Pateiro, Aurora Cittadini, Paulo E. S. Munekata, Paulo C. B. Campagnol, Maria João Fraqueza, Pasquale De Palo, José M. Lorenzo
Publikováno v:
Foods, Vol 11, Iss 4, p 596 (2022)
The present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of burgers were manufactured: con
Externí odkaz:
https://doaj.org/article/2eb877e6a0224386ac21c6e3e21665e2
Publikováno v:
Animals, Vol 12, Iss 5, p 568 (2022)
The purpose of this study was to investigate the influence of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate and straw, diet 1 (D1), vs. silage and organic feed, diet 2 (D2), on chemical composition and quali
Externí odkaz:
https://doaj.org/article/c1436d4fdf434d8a92355cbfa612187d
Publikováno v:
Foods, Vol 10, Iss 12, p 2914 (2021)
The present study evaluated the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate—diet 1 (D1) vs. silage and organic feed—diet 2 (D2), on the fatty acid composition and volatile profile of longissi
Externí odkaz:
https://doaj.org/article/9b166559128041429353e2324a4b441a
Publikováno v:
Animals, Vol 11, Iss 2, p 488 (2021)
This research was conducted to study the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate—diet 1 vs. silage and organic feed diet 2—on growth parameters and carcass characteristics from forty-six
Externí odkaz:
https://doaj.org/article/f25067f540da4098818651997fe92b1d
Autor:
Lorenzo, Aurora Cittadini, Paulo E. S. Munekata, Mirian Pateiro, María V. Sarriés, Rubén Domínguez, José M.
Publikováno v:
Foods; Volume 11; Issue 21; Pages: 3342
This study aimed to evaluate the use of microencapsulated oil mixtures as partial animal fat replacers and their effects on the physicochemical, nutritional and sensory qualities of foal pâtés. Three different batches were manufactured: a control (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::630f65e1ca74a20b774d20151f60f999
Autor:
Gabriele, Rocchetti, Pier Paolo, Becchi, Luigi, Lucini, Aurora, Cittadini, Paulo E S, Munekata, Mirian, Pateiro, Rubén, Domínguez, José M, Lorenzo
Publikováno v:
Antioxidants (Basel, Switzerland). 11(11)
In this work, we studied the impact of encapsulated elderberry extracts as natural meat extenders to preserve both the quality and the oxidative stability of beef burgers. In particular, the comprehensive chemical changes of beef burgers treated with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::0ae08c28128746229b1f3c2bf26ac45f
https://pubmed.ncbi.nlm.nih.gov/36358504
https://pubmed.ncbi.nlm.nih.gov/36358504
Autor:
Aurora Cittadini, M.V. Sarriés, Paulo E.S. Munekata, Mirian Pateiro, Rubén Domínguez, José M. Lorenzo
Publikováno v:
International Journal of Food Science & Technology. 56:6182-6191
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0d3780e93ac429316503139128ab900
https://doi.org/10.1111/ijfs.15087
https://doi.org/10.1111/ijfs.15087