Zobrazeno 1 - 10
of 69
pro vyhledávání: '"Begoña Rubio"'
Publikováno v:
Foods, Vol 10, Iss 5, p 985 (2021)
The objective of the study was to evaluate the inclusion of a novel form of oleic acid and an organic-acid mix in the diet of Iberian pigs, and their effect on the quality and shelf-life of the pig meat. 200 castrated male Iberian pigs were randomly
Externí odkaz:
https://doaj.org/article/ace5dd238a3a48f4bfcfe265402caa80
Publikováno v:
ETP International Journal of Food Engineering. :9-14
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6f4a94ef3f661f92bc4c788c7135630
https://doi.org/10.18178/ijfe.5.1.9-14
https://doi.org/10.18178/ijfe.5.1.9-14
Publikováno v:
Foods
Foods, Vol 10, Iss 985, p 985 (2021)
Volume 10
Issue 5
Foods, Vol 10, Iss 985, p 985 (2021)
Volume 10
Issue 5
The objective of the study was to evaluate the inclusion of a novel form of oleic acid and an organic-acid mix in the diet of Iberian pigs, and their effect on the quality and shelf-life of the pig meat. 200 castrated male Iberian pigs were randomly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4ef940adf47069cd1faa8c18d340ebb
http://europepmc.org/articles/PMC8144970
http://europepmc.org/articles/PMC8144970
Autor:
M. Belén Linares, Begoña Rubio, M. Dolores Garrido, Francesc Borrisser-Pairó, Ceferina Viera, Macarena Egea, Beatriz Martínez
Publikováno v:
Meat Science. 129:50-53
The surgical castration of male piglets has traditionally been practised to prevent the development of boar taint in pork meat, but European rules aim to end this practice on a voluntary basis. This study represents a sensory characterization of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9e0086782c963138187e0a5fe7b7f56
https://doi.org/10.1016/j.meatsci.2017.02.011
https://doi.org/10.1016/j.meatsci.2017.02.011
Publikováno v:
Psiquiatría Biológica. 24:24-27
There are currently very few quick, effective and safe treatments for reducing suicidal ideation in depression and especially in resistant depression, perhaps with the exception of electroconvulsive therapy (ECT). Ketamine is an anaesthetic with NMDA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d55341c28dcac7ae5b80c6597e6a81f4
https://doi.org/10.1016/j.psiq.2016.11.002
https://doi.org/10.1016/j.psiq.2016.11.002
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
12 Figures, 2 Tables.-- © 2019. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/
Some new proposals are being considered aiming at improving the efficiency and operabi
Some new proposals are being considered aiming at improving the efficiency and operabi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2648f82ffb2c0a8731c1bf2c53066aa
http://hdl.handle.net/10261/179853
http://hdl.handle.net/10261/179853
Autor:
Ma Dolores Garrido, Beatriz Martínez, Begoña Rubio, M.B. Linares, Ceferina Viera, Macarena Egea, Francesc Borrisser-Pairó
Publikováno v:
Meat Science. 122:60-67
This study represents a proposal for training sensory panels in androstenone (AND) perception in meat and meat products. The procedure consists of four main parts: (1) selection and training of a sensory panel (11 panelists) using standards with Vase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d1e48221264a1fc79a6d6358b4009cb1
https://doi.org/10.1016/j.meatsci.2016.07.019
https://doi.org/10.1016/j.meatsci.2016.07.019
Publikováno v:
LWT - Food Science and Technology. 69:563-569
The effect of different post-mortem temperature treatments (conventional: 3 ± 1 °C for 24 h post-mortem versus slow: 12 ± 2 °C for the first 7 h and 3 ± 1 °C until 24 h post-mortem) and different modified atmospheres of packaging (20/70/10% CO2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9b6d24e74d913d3186d7dce3a7ae3ee
https://doi.org/10.1016/j.lwt.2016.02.008
https://doi.org/10.1016/j.lwt.2016.02.008
Publikováno v:
Food microbiology. 69
A central composite design was implemented to study the effect of three factors on HHP-induced L. monocytogenes inactivation in Spanish chorizo sausage, in order to increase its effectiveness: product aw (0.79–0.92), pressure intensities (349–600
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30754aae537f1fa040a99809ac36f9c8
https://pubmed.ncbi.nlm.nih.gov/28941900
https://pubmed.ncbi.nlm.nih.gov/28941900
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
The objective of this work was to determine the adsorption capacity of activated carbons from almond shells in a fixed bed at low concentration of two solvents, n-hexane and toluene, as well as to study the desorption process in order to (examine) n-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e5126f596db90da3576e3683c74b45b
https://doi.org/10.1016/j.fuproc.2013.01.001
https://doi.org/10.1016/j.fuproc.2013.01.001