Municipal solid waste composting: Application as a tomato fertilizer and its effect on crop yield, fruit quality and phenolic content

Autor: Massimo Castellari, Albert Ribas-Agustí, Carmen Sárraga, Juan Ignacio Montero, Pere Muñoz, Marta Seda

Publikováno v: Renewable Agriculture and Food Systems. 32:358-365

Composting is an appealing way to reutilize the organic fraction of municipal solid waste (MSW). Beyond the obvious advantage of reducing urban waste, the use of MSW compost in agriculture entails other potential benefits, such as reducing the amount

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::64c51f077b97d64cc8dc472becc7a3ce
https://doi.org/10.1017/s1742170516000296

Development of biodegradable films with antioxidant properties based on polyesters containing α-tocopherol and olive leaf extract for food packaging applications

Autor: Frans H.J. Kappen, Carmen Sárraga, Gerald Schennink, Jacint Arnau, Begonya Marcos, Massimo Castellari

Publikováno v: Food Packaging and Shelf Life 1 (2014) 2
RECERCAT (Dipòsit de la Recerca de Catalunya)
Recercat. Dipósit de la Recerca de Catalunya
instname
Food Packaging and Shelf Life, 1(2), 140-150

Biodegradable films with antioxidant properties based on Ecoflex ® and Ecoflex ® -polylactic acid (PLA) containing α-tocopherol and olive leaf extract were developed by blown film extrusion. There was a good recovery of tocopherol from Ecoflex fil

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3af01ea61993e8aa363e1a434072e729
https://doi.org/10.1016/j.fpsl.2014.04.002

Vitamin (B1, B2, B3 and B6) content and oxidative stability of Gastrocnemius muscle from dry-cured hams elaborated with different nitrifying salt contents and by two ageing times

Autor: M.D. Guàrdia, Massimo Castellari, J.A. García Regueiro, Jacint Arnau, Carmen Sárraga, M. Gratacós-Cubarsí

Publikováno v: Meat Science. 95:647-651

The effect of the amount of added nitrate and nitrate plus nitrite to dry-cured hams on the vitamin (B1, B2, B3, B6) content, the antioxidant enzyme superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSHPx) activities and the thiobar

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc470106e06639172aabcc09f52aa561
https://doi.org/10.1016/j.meatsci.2013.06.007

Effects of high pressure application (400 and 900MPa) and refrigerated storage time on the oxidative stability of sliced skin vacuum packed dry-cured ham

Autor: Luis Guerrero, Carmen Sárraga, J.A. García-Regueiro, Maria Clariana

Publikováno v: Meat Science. 90:323-329

The effect of high pressure processing at 400 MPa and 900 MPa on the oxidative stability of sliced and vacuum packaged commercial dry-cured ham was determined by analyzing the antioxidant enzyme activities, TBARS levels (thiobarbituric acid reactive

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6b604de16ece151b9ae4d5653239b8c
https://doi.org/10.1016/j.meatsci.2011.07.018

Analysis of vitamin B1 in dry-cured sausages by hydrophilic interaction liquid chromatography (HILIC) and diode array detection

Autor: M. Gratacós-Cubarsí, J.A. García Regueiro, Carmen Sárraga, M. Clariana, Massimo Castellari

Publikováno v: Meat Science. 87:234-238

A method based on hydrophilic interaction liquid chromatography (HILIC) and diode array detection (DAD) was developed to quantify thiamine (vitamin B1) concentration in Spanish dry-cured sausages ("chorizo," "fuet," and "salchichón"). Samples were e

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8531571af9a929ae243454a510785ca8
https://doi.org/10.1016/j.meatsci.2010.10.017