Zobrazeno 1 - 10
of 65
pro vyhledávání: '"Eva M Santos"'
Autor:
T. Alexandra Ferreira, Jose A. Rodriguez, Irais Sánchez-Ortega, Jose M. Lorenzo, Eva M. Santos
Publikováno v:
Foods, Vol 13, Iss 19, p 3070 (2024)
In this study, the impact of incorporating Bougainvillea spectabilis powder into ham formulation as a potential color replacement for nitrites was evaluated. Three drying methods were proposed to preserve the antioxidant properties of bougainvillea:
Externí odkaz:
https://doaj.org/article/b6f63c1f66db426cbe43eeab9680eac9
Autor:
Johanan Espinosa-Ramírez, Alicia C. Mondragón-Portocarrero, Jose A. Rodríguez, Jose M. Lorenzo, Eva M. Santos
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
With the rise of plant-based meat alternatives, there is a growing need for sustainable and nutritious sources of protein. Alga is a rich protein source, and initial studies show that it can be a good component in developing protein meat alternatives
Externí odkaz:
https://doaj.org/article/ed4407df47fd4ac69762cd0e8a30eca9
Autor:
Roberto Bermúdez, Esmeralda Rangel-Vargas, José M. Lorenzo, José A. Rodríguez, Paulo E. S. Munekata, Alfredo Teixeira, Mirian Pateiro, Leticia Romero, Eva M. Santos
Publikováno v:
Foods, Vol 12, Iss 2, p 391 (2023)
The effects of Hibiscus sabdariffa (roselle; Hs) by-product (2–5%) and Pleurotus djamor (pink oyster; Pd) powder (5–7.5%) as meat replacers on the physicochemical and sensorial properties of beef patties were analyzed. The addition of these non-m
Externí odkaz:
https://doaj.org/article/f4b61dfb9334456c86b1288e953fccc8
Autor:
Sandra Ramirez-Montes, Luis A. Zárate-Hernández, Jose A. Rodriguez, Eva M. Santos, Julián Cruz-Borbolla
Publikováno v:
Molecules, Vol 27, Iss 23, p 8220 (2022)
Thermal processing of certain foods implies the formation of acrylamide, which has been proven to provoke adverse effects on human health. Thus, several strategies to mitigate it have been developed. One of them could be the application of organosulf
Externí odkaz:
https://doaj.org/article/d2dc732311e6474e86ba3271989208c9
Autor:
Jorge Lopez-Tellez, Sandra Ramirez-Montes, T. Alexandra Ferreira, Eva M. Santos, Jose A. Rodriguez
Publikováno v:
Chemosensors, Vol 10, Iss 10, p 424 (2022)
In recent years, new strategies for bacteria determination have been developed in order to achieve rapid detection and adequate limits of detection for quantification of microorganisms. This review classifies voltammetric sensors according to whether
Externí odkaz:
https://doaj.org/article/5ac9443130e84e0aaa706657460861ae
Autor:
Norma Angélica Santiesteban-López, Julián Andrés Gómez-Salazar, Eva M. Santos, Paulo C. B. Campagnol, Alfredo Teixeira, José M. Lorenzo, María Elena Sosa-Morales, Rubén Domínguez
Publikováno v:
Foods, Vol 11, Iss 17, p 2613 (2022)
Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, lo
Externí odkaz:
https://doaj.org/article/f15aa29008cb45c196acd65d3cbaefc9
Autor:
Raybel Muñoz, Eva M. Santos, Carlos A. Galan-Vidal, Jose M. Miranda, Aroa Lopez-Santamarina, Jose A. Rodriguez
Publikováno v:
Molecules, Vol 26, Iss 9, p 2764 (2021)
Ternary quantum dots (QDs) are novel nanomaterials that can be used in chemical analysis due their unique physicochemical and spectroscopic properties. These properties are size-dependent and can be adjusted in the synthetic protocol modifying the re
Externí odkaz:
https://doaj.org/article/016f10369ac5420ba2e9d996e3ed4b15
Autor:
Olalla López-Fernández, Rubén Domínguez, Eva M. Santos, Mirian Pateiro, Paulo E. S. Munekata, Paulo C. B. Campagnol, José M. Lorenzo
Publikováno v:
Food Analytical Methods. 15:1118-1131
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ed84ae78676ab6cecc1b98583ae817c
https://doi.org/10.1007/s12161-021-02226-7
https://doi.org/10.1007/s12161-021-02226-7
Autor:
Raybel Muñoz, Eva M. Santos, Alfredo Guevara-Lara, Rosa A. Vazquez-Garcia, Nery Islas-Rodriguez, Jose A. Rodriguez
Publikováno v:
Analytical Methods. 14:1797-1802
The synthesis, characterization and application of AgInS2/ZnS QDs in acrylamide determination are proposed. Two methodologies based on PET and reversible PET processes are evaluated.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c1db4858651b869c3bcbf0c62fcabb1
https://doi.org/10.1039/d2ay00356b
https://doi.org/10.1039/d2ay00356b
Autor:
Magdalena I. Cerón-Guevara, Esmeralda Rangel-Vargas, José M. Lorenzo, Roberto Bermúdez, Mirian Pateiro, Jose A. Rodríguez, Irais Sánchez-Ortega, Eva M. Santos
Publikováno v:
Foods, Vol 9, Iss 6, p 760 (2020)
The reduction of fat and salt and the incorporation of fiber-rich compounds in frankfurters is a trend to improve their nutritional profile. The objective of this study was to evaluate the partial replacement of 30 and 50% of pork backfat and 50% of
Externí odkaz:
https://doaj.org/article/114cf0f2063f42f9a77aa42cb791ba6e