Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Cristina Pérez-Santaescolástica"'
Publikováno v:
Foods, Vol 12, Iss 22, p 4090 (2023)
This study is based on the fatty acid and amino acid profiles of seven edible insect species: Acheta domesticus, Alphitobius diaperinus, Blaptica dubia, Galleria mellonella, Locusta migratoria, Tenebrio molitor, and Zophobas morio. The aim of the pre
Externí odkaz:
https://doaj.org/article/45355201b2034fa9a339da930b644511
Autor:
Immaculada Argemí-Armengol, Daniel Villalba, Marc Tor, Cristina Pérez-Santaescolástica, Laura Purriños, José Manuel Lorenzo, Javier Álvarez-Rodríguez
Publikováno v:
PeerJ, Vol 7, p e7322 (2019)
Niche production is intended to produce premium pork, but several husbandry factors may affect the meat fatty acid composition and aroma. Fatty acid profile (by GC-FID) of raw meat and volatile compounds (by SPME-GC–MS) of cooked meat were analysed
Externí odkaz:
https://doaj.org/article/edb9d2d9498446ad8e23af971471c629
Autor:
Iria Muíño, Jesús de la Fuente, Concepción Pérez, Elizabeth Apeleo, Cristina Pérez-Santaescolástica, Vicente Cañeque, Sara Lauzurica, Rubén Bermejo-Poza, María Teresa Díaz
Publikováno v:
Molecules, Vol 23, Iss 12, p 3080 (2018)
Meat consumption has been related to a higher risk of heart disease due to its saturated fat content. As a consequence, there has been a growth in research on how to increase unsaturated fat content in meat. However, a high content of unsaturated fat
Externí odkaz:
https://doaj.org/article/db74b437fd7b45f1937c1be42df6d666
Autor:
Paulo E.S. Munekata, Cristina Pérez-Santaescolástica, Wangang Zhang, José M. Lorenzo, Jian Zhang, Rubén Agregán
Publikováno v:
Trends in Food Science & Technology. 107:31-37
Background Salmonella is a pathogen that can contaminate a wide variety of foods and caused many outbreaks worldwide. Nowadays, the food industry mainly uses thermal processing to improve the safety and shelf life of foods. However, thermal treatment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94641040ccaa8ba85a3099a5775431ee
https://doi.org/10.1016/j.tifs.2020.11.025
https://doi.org/10.1016/j.tifs.2020.11.025
Autor:
Cristina Pérez-Santaescolástica, José M. Lorenzo, Ilse Fraeye, Olivier Goemaere, Jana Hanskens
Publikováno v:
International Journal of Food Science & Technology. 55:970-977
The effects of eleven ingredients (originating from various ingredient classes: animal proteins, plant proteins, starches, hydrocolloids and fibres) applied in two different concentrations on drip loss, rheological characteristics and hardness were e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b35ceb1583adbc6e7f310d3d0501ab5
https://doi.org/10.1111/ijfs.14354
https://doi.org/10.1111/ijfs.14354
Autor:
Ilse Fraeye, José M. Lorenzo, Andrés Moreno, Fidel Toldrá, Francisco J. Barba, Alberto Romero, Igor Tomasevic, Belén Gómez, Cristina Pérez-Santaescolástica
Publikováno v:
Trends in Food Science & Technology
Background: Dry-cured ham is one of the most valued food products by Mediterranean consumers. In this sense, the appropriate development of its different production stages is essential to ensure the quality requirements. For this reason, non-invasive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b554f4ca67349983b49fc2f81a29882f
https://doi.org/10.1016/j.tifs.2019.02.011
https://doi.org/10.1016/j.tifs.2019.02.011
Autor:
Cristina Pérez-Santaescolástica, José M. Lorenzo, Jane M. Misihairabgwi, Paulo E.S. Munekata, Rubén Domínguez, Mirian Pateiro
In recent years, food production has undergone tremendous advances, largely influenced by consumer demands. Influential factors reflected in the new food production trends include shifts in dietary preferences and eating habits, based on various soci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b065932d95fcc717ed905b9ccf4446a
https://doi.org/10.1016/b978-0-12-821233-2.00003-4
https://doi.org/10.1016/b978-0-12-821233-2.00003-4
Autor:
Xi Feng, Paulo E.S. Munekata, Paulo Cezar Bastianello Campagnol, Cristina Pérez-Santaescolástica, Ying Liu, José M. Lorenzo
Publikováno v:
Critical reviews in food science and nutrition. 62(9)
The main reasons for food decay are oxidative reactions and bacterial growth. The food industry has tried to solve these problems either by incorporating additives into foods or by implementing different packaging techniques. However, there is a tend
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed976174bcbc613c270a10bd2f93179b
https://pubmed.ncbi.nlm.nih.gov/33251820
https://pubmed.ncbi.nlm.nih.gov/33251820
Autor:
José M. Lorenzo, Mirian Pateiro, Olalla López-Fernández, Cristina Pérez-Santaescolástica, Rubén Domínguez, Belén Gómez, Aurora Cittadini, M.V. Sarriés
Publikováno v:
J Food Sci Technol
This study was proposed following the strategy of the meat sector to reduce sodium intake through applying different salting processes instead of the traditional method. Therefore, the influence of two salting treatments (with 50% and 55% of NaCl rep
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6fb2bea4e6c55f974158d63c182ff95
https://europepmc.org/articles/PMC7171028/
https://europepmc.org/articles/PMC7171028/
Autor:
María López-Pedrouso, Carlos Zapata, Javier Carballo, Daniel Franco, E. Fulladosa, José M. Lorenzo, Cristina Pérez-Santaescolástica
Publikováno v:
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Excessive proteolysis during dry-cured ham processing may lead to high adhesiveness and consumer dissatisfaction. The aim of this research is to identify biomarkers for proteolysis and adhesiveness. Two hundred biceps femoris porcine muscle samples f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5968b2874910f5f0c087a461f357775
https://doi.org/10.1016/j.foodchem.2017.10.068
https://doi.org/10.1016/j.foodchem.2017.10.068