Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Cristina Botinestean"'
Publikováno v:
Foods, Vol 13, Iss 5, p 746 (2024)
Cured meat products constitute one of the meat categories commonly consumed in Ireland and has been part of the Irish cuisine and diet for many years. Ham, gammon, and bacon are some of the products that involve curing as part of the traditional proc
Externí odkaz:
https://doaj.org/article/094f94cb28e6438784a91414abb90c10
Autor:
María de Alba, Catherine M. Burgess, Katie Pollard, Camila Perussello, Jesús M. Frías-Celayeta, Des Walsh, Joan Carroll, Emily Crofton, Carol Griffin, Cristina Botinestean, Geraldine Duffy
Publikováno v:
Foods, Vol 11, Iss 13, p 1850 (2022)
The impact of different industrial practices at lamb export abattoirs in Ireland on the microbial and quality attributes of fresh vacuum-packed (VP) lamb leg joints, including Clean Livestock Policy (CLP), fleece clipping, carcass chilling times and
Externí odkaz:
https://doaj.org/article/29b6ba2134054e1987d4f9f11fc3e246
Publikováno v:
Foods, Vol 10, Iss 6, p 1154 (2021)
Virtual reality (VR) technology is emerging as a tool for simulating different eating environments to better understand consumer sensory response to food. This research explored the impact of different environmental contexts on participants’ hedoni
Externí odkaz:
https://doaj.org/article/d911a8443d2b4f6882c705e6b3a4b80a
Autor:
Arturo B. Soro, Cristina Botinestean, Sajad Shokri, Alexandre Juge, Shay Hannon, Paul Whyte, Declan J. Bolton, Paula Bourke, Mahesha M. Poojary, Brijesh K. Tiwari
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8260dd9decc8bfccaa0166c9561ed661
https://doi.org/10.2139/ssrn.4409775
https://doi.org/10.2139/ssrn.4409775
Autor:
Joseph P. Kerry, Cristina Botinestean, Anne Maria Mullen, Mohammad B. Hossain, Ruth M. Hamill
Publikováno v:
Meat science. 177
The food industry has been slow in harnessing technological developments to expand opportunities and benefit the community. One such opportunity is in the application of proteolytic enzymes to the development of softer-textured meat products that req
Publikováno v:
LWT. 74:154-159
Beef is nutritionally well-suited to elderly people but it has a relatively tough texture compared with many other foods. Strategies to develop meat products requiring reduced mastication effort could potentially enhance intake, and therefore nutriti
Autor:
Mohammad B. Hossain, Anne Maria Mullen, Joseph P. Kerry, Mark A.E. Auty, Cristina Botinestean, Ruth M. Hamill
Publikováno v:
Journal of texture studiesREFERENCES. 51(2)
Red meat has a tougher texture compared with many other food products, therefore consumption is often reduced among older adults. Acidic treatments had a positive effect on WBSF values (reduced the WBSF values from 23.35 N for control to 14.83 N), an
Autor:
Yingqun Nian, Mark A.E. Auty, Joseph P. Kerry, Ruth M. Hamill, Carolina Gomez, Cristina Botinestean
Meat intakes in the older population are commonly reduced because the relatively tough texture of meat can impair mastication. Fruit-derived proteolytic enzymes have been reported to have beneficial effects on tenderness, by causing significant degra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae2d89e87c37cd1ea37e018bfec91fb2
https://hdl.handle.net/10468/4996
https://hdl.handle.net/10468/4996
Autor:
Joseph P. Kerry, Cristina Botinestean, Célio Lefranc, Derek F. Keenan, Ruth M. Hamill, Virginia C. Resconi, Thomas J. Smyth
Publikováno v:
Meat Science. 107:75-85
The effects of fat substitution (≤ 15%) with commercial encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage [modified atmosphere packs (80% O2:20% CO2); constantly illuminated retail displa
Publikováno v:
Journal of Material Cycles and Waste Management. 17:118-124
The increase of waste quantities from tomato processing industry is an important ecological and also financial problem. Seeds are the major component of this waste and one valuable alternative of transforming them into raw materials is oil extraction