Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Elísabet Martín-Tornero"'
Autor:
Elísabet Martín-Tornero, David Simón-García, Manuel Álvarez-Ortí, José Emilio Pardo, Isabel Durán-Merás, Daniel Martín-Vertedor
Publikováno v:
Talanta Open, Vol 9, Iss , Pp 100334- (2024)
Almond oils extracted from roasted kernels at different roasting times at 150 °C were analyzed to quantify quality parameters such as acidity, peroxide value, K232, K270, antioxidant activity and the oxidative stability index. The roasting process i
Externí odkaz:
https://doaj.org/article/bfe5d57df0274f09a587f0655e750685
Autor:
Antonio Fernández, Ismael Montero-Fernández, Olga Monago-Maraña, Elísabet Martín-Tornero, Daniel Martín-Vertedor
Publikováno v:
Chemosensors, Vol 11, Iss 9, p 491 (2023)
Californian-style is one of the most important black table olive elaborations. During its processing, table olives produce acrylamide, a potential carcinogen compound generated during sterilization. In the present study, total fat and acrylamide cont
Externí odkaz:
https://doaj.org/article/d262c050eeb34eaaa4f9956129f493dd
Autor:
Elísabet Martín-Tornero, Juan Diego Barea-Ramos, Jesús Lozano, Isabel Durán-Merás, Daniel Martín-Vertedor
Publikováno v:
Chemosensors, Vol 11, Iss 2, p 85 (2023)
The degradation process of virgin olive oil (VOO) is related to storage time and the type of storage container used. The aim of this work is to explore the evolution of the VOO quality stored in different container types over a defined storage period
Externí odkaz:
https://doaj.org/article/611015677e2e4cc28cb72e446f2c819e
Publikováno v:
Molecules, Vol 27, Iss 21, p 7254 (2022)
‘Picual’ olive oil was stored in different types of containers for 10 months and monitored via quality parameters. In combination with the mentioned analysis, non-destructive fluorescence spectroscopy was performed combined with multivariate anal
Externí odkaz:
https://doaj.org/article/7d4333c8f7434050a25addd91fff9270
Autor:
Elísabet Martín-Tornero, Ramiro Sánchez, Jesús Lozano, Manuel Martínez, Patricia Arroyo, Daniel Martín-Vertedor
Publikováno v:
Foods, Vol 10, Iss 12, p 2973 (2021)
Californian-style black olives require a sterilization treatment that produces a carcinogenic contaminant, acrylamide. Thus, this compound was evaluated in two different olive cultivars using an electronic nose (E-nose). The sterilization intensity h
Externí odkaz:
https://doaj.org/article/b5f354eebf6648e49420a130c104ad4f
Autor:
Ramiro Sánchez, Elísabet Martín-Tornero, Jesús Lozano, Emanuele Boselli, Patricia Arroyo, Félix Meléndez, Daniel Martín-Vertedor
Publikováno v:
Molecules, Vol 26, Iss 17, p 5353 (2021)
Current legislation in Spain indicates that table olives must be free of off-odors and off-flavors and without symptoms of ongoing alteration or abnormal fermentations. In this regard, the International Olive Council (IOC) has developed a protocol fo
Externí odkaz:
https://doaj.org/article/ee404a3b4b6b49cd8b1b0845c793a579
Autor:
Isabel Durán-Merás, M.H. Prieto, Daniel Martín-Vertedor, Elísabet Martín-Tornero, Juan Manuel Pérez-Rodriguez, Antonio Fernández
Publikováno v:
Food Analytical Methods. 15:253-265
A non-destructive fluorescence method combined with chemometric algorithms has been developed for discriminating between olive oils. The excitation-emission matrices (EEMs) of two olive oil varieties (Arbosana and Oliana) from two crop seasons, which
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3288d1f8130da9987c21e25a04e85ac8
https://doi.org/10.1007/s12161-021-02112-2
https://doi.org/10.1007/s12161-021-02112-2
Autor:
Ramiro Sánchez, Jesús Lozano, Daniel Martín-Vertedor, Elísabet Martín-Tornero, Patricia Arroyo, Manuel Bueno Martinez
Publikováno v:
Foods; Volume 10; Issue 12; Pages: 2973
Foods
Foods, Vol 10, Iss 2973, p 2973 (2021)
Foods
Foods, Vol 10, Iss 2973, p 2973 (2021)
Californian-style black olives require a sterilization treatment that produces a carcinogenic contaminant, acrylamide. Thus, this compound was evaluated in two different olive cultivars using an electronic nose (E-nose). The sterilization intensity h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a29bce5208b461632400313fa4cf98a
Autor:
Ramiro Sánchez, Elísabet Martín-Tornero, Jesús Lozano, Félix Meléndez, Daniel Martín-Vertedor, Antonio Fernández, Patricia Arroyo
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 102(6)
Background Olive oil continues to be the main destination for olives. The production of table olives is increasing. 'Californian-style' processes are among the most frequently employed to produce oxidized olives. Sensory evaluation requires the devel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67ba86820118eb1c0d18febdb8b94a98
https://pubmed.ncbi.nlm.nih.gov/34622476
https://pubmed.ncbi.nlm.nih.gov/34622476
Autor:
Elísabet Martín-Tornero, Isabel Durán Martín-Merás, Anunciación Espinosa Mansilla, João Almeida Lopes, Ricardo Nuno Mendes de Jorge Páscoa
Publikováno v:
Microchemical Journal. 181:107647
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc668515edbc6c5d65a957499213ca0e
https://doi.org/10.1016/j.microc.2022.107647
https://doi.org/10.1016/j.microc.2022.107647