Zobrazeno 1 - 10
of 112
pro vyhledávání: '"BEGOÑA PANEA"'
Autor:
Miguel Antonio Rivero, Lorenzo Enrique Hernández-Castellano, Marta González Cabrera, Angeles Camacho, Guillermo Ripoll, Begoña Panea, María Jesús Alcalde, María de Guía Córdoba, Anastasio Argüello, Noemí Castro
Publikováno v:
Journal of Applied Animal Research, Vol 50, Iss 1, Pp 146-151 (2022)
Muscle fibres have an important impact on meat quality. There are different types of skeletal muscle fibres, mainly oxidative and glycolytic. The present study showed that dairy breeds and goat kids raised with milk replacer had less oxidative fibres
Externí odkaz:
https://doaj.org/article/72d1f1047cba4caf9f41613b88b6819d
Autor:
Jingjing Liu, João M. Almeida, Nicola Rampado, Begoña Panea, Élise Hocquette, Sghaier Chriki, Marie-Pierre Ellies-Oury, Jean-Francois Hocquette
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
The aim of this study was to investigate how consumers (n = 2,171) originated from South-Western Europe (Italy, Portugal, and Spain) perceive cultured “meat” (CM) and if their demographic characteristics (origin, gender, age, education, occupatio
Externí odkaz:
https://doaj.org/article/c8a74fbe908c4382a158789fae9283e3
Publikováno v:
Foods, Vol 12, Iss 24, p 4426 (2023)
The aim of this study was to elucidate the relations between the visual color perception and the instrumental color of dry-cured ham, with a specific focus on determining the Just Noticeable Color Difference (JNCD). Additionally, we studied the influ
Externí odkaz:
https://doaj.org/article/f134f3c038a04a24b4c739108804dd9a
Publikováno v:
Animals, Vol 13, Iss 17, p 2756 (2023)
In Spain, lamb consumption has decreased over the last few years. To increase farmers’ income, we studied the nutritional quality of the barren ewes’ meat in comparison to traditional lambs’ meat with 10 barren ewes, 10 male lambs, and 10 femal
Externí odkaz:
https://doaj.org/article/a2e67eb4032e4a1791b57db2fa60d544
Publikováno v:
Animals, Vol 13, Iss 14, p 2383 (2023)
The goat meat preferred by consumers in Spain comes from suckling goat kids, slaughtered at a live weight of 8–10 kg. However, consumption of this meat is very uncommon, so it is necessary to show its value. To achieve this, we planned to investiga
Externí odkaz:
https://doaj.org/article/fb4394e4bc9a44f4b04c594b533950b9
Autor:
Begoña Panea, Guillermo Ripoll
Publikováno v:
NFS Journal, Vol 22, Iss , Pp 1-5 (2021)
This paper investigates whether the partial substitution of fat with soy flakes and the partial substitution of common salt with two commercial blends (Aranca salt™ and Novosal salt™) affected the final dry matter, proximate composition, peroxide
Externí odkaz:
https://doaj.org/article/dbfff1f63c4d44ae866f6e0e8b2df8c3
Autor:
Begoña Panea, Guillermo Ripoll
Publikováno v:
Foods, Vol 12, Iss 8, p 1720 (2023)
Essential plant oils added to products, packaging or animal feed are used as a method of preserving food quality because they extend the shelf-life of meat due their antioxidant and/or antimicrobial capacity. This action can be achieved with the corr
Externí odkaz:
https://doaj.org/article/7380e50ec4de436c92a12f6eb34ee7da
Publikováno v:
Foods, Vol 12, Iss 1, p 29 (2022)
Sensory analysis is a multidisciplinary field that includes the measurement, interpretation, and understanding of human responses to the sensory properties of products and it is essential to explore consumer behavior [...]
Externí odkaz:
https://doaj.org/article/151a6e6161eb443ea0c2de2815730ab8
Autor:
Begoña Panea, Guillermo Ripoll
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract: This paper investigated if Spanish consumers would be willing to consume vitamin D-enhanced pork meat from animals fed on mushrooms treated with ultraviolet (UV) light. The questionnaire briefly explained the context of the study (vitamin D
Externí odkaz:
https://doaj.org/article/e689317f252544fe8e2eeef4eb614dcc
Autor:
Guillermo Ripoll, Begoña Panea
Publikováno v:
Animals, Vol 12, Iss 22, p 3153 (2022)
Ruminant production systems are very important in many areas of the world and a key aspect of the economy and culture [...]
Externí odkaz:
https://doaj.org/article/83dc23d036df41efa0fa643bc48df43d