Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Gabriel Sampedro"'
Autor:
Laura Pastoriza, Juan José Rodríguez Herrera, Marta López Cabo, Gabriel Sampedro, Marta Bernárdez
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
9 páginas, 7 tablas, 4 figuras
Hake (Merluccius merluccius) from the Galician inshore fishing fleet, has been used to study the effectiveness of sterile and ozonized water in the conservation of fresh fish. This water was used to wash the fish
Hake (Merluccius merluccius) from the Galician inshore fishing fleet, has been used to study the effectiveness of sterile and ozonized water in the conservation of fresh fish. This water was used to wash the fish
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c8db58f1b411a9cca7b49c4a1b261c3
https://doi.org/10.1016/j.foodcont.2007.08.003
https://doi.org/10.1016/j.foodcont.2007.08.003
Autor:
Laura Pastoriza, Gabriel Sampedro, Marta Bernárdez, Marta López Cabo, Juan José Rodríguez Herrera
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
4 páginas, 4 figuras, 2 tablas
The objective of this study was the development of a method for the quantification of free fatty acids (FFA) using less aggressive reactants against the handler and the environment than those used in the classic m
The objective of this study was the development of a method for the quantification of free fatty acids (FFA) using less aggressive reactants against the handler and the environment than those used in the classic m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::629cf06cdf538665314e473ecb6b07e6
https://doi.org/10.1021/jf040282c
https://doi.org/10.1021/jf040282c
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
8 páginas, 3 tablas, 5 figuras
Gram-negative bacteria aremainly responsible for spoilage of refrigerated fish. Nevertheless, to preserve refrigerated fresh fish no additives are permitted and only packaging as in a modified atmosphere can be us
Gram-negative bacteria aremainly responsible for spoilage of refrigerated fish. Nevertheless, to preserve refrigerated fresh fish no additives are permitted and only packaging as in a modified atmosphere can be us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e2a935c1e154cb37fe4e02ada061b19
https://doi.org/10.1002/jsfa.2104
https://doi.org/10.1002/jsfa.2104
Autor:
Juan José Rodríguez Herrera, Laura Pastoriza, Gabriel Sampedro, Marta Bernárdez, Marta López Cabo
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
6 páginas, 1 tabla, 5 figuras
The aim of the present study was to design methods for the digestion of fish proteins from processing wastes, leading to new possibilities for little-used species or those generating a significant volume of residue
The aim of the present study was to design methods for the digestion of fish proteins from processing wastes, leading to new possibilities for little-used species or those generating a significant volume of residue
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f3ea9a9cf9cc2487a22929c12768888
https://doi.org/10.1002/jsfa.1617
https://doi.org/10.1002/jsfa.1617
Autor:
Marta López Cabo, Laura Pastoriza, Juan José Rodríguez Herrera, Marta Bernárdez, Gabriel Sampedro
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
5 páginas, 4 tablas, 2 figuras
The effects of lauric acid on pre-cooked products derived from minced cod or shrimp tails stored in the refrigerated state were studied. Lauric acid was employed either with or without modified atmosphere packagin
The effects of lauric acid on pre-cooked products derived from minced cod or shrimp tails stored in the refrigerated state were studied. Lauric acid was employed either with or without modified atmosphere packagin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e211e2d1d7e8cedaf28440d46ce387e
https://doi.org/10.1007/s00217-002-0557-3
https://doi.org/10.1007/s00217-002-0557-3
Publikováno v:
European Food Research and Technology. 214:382-387
Addition of several maltodextrins (dextrose equivalent 9, 12, 18 and 28) or sucrose to minced blue whiting muscle slowed down decreases in protein solubility and viscosity during storage at –20 and –10 °C. These effects were greater at –20 °C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbed8f6de9a72d3a2b36e883f45cca87
https://doi.org/10.1007/s00217-001-0456-z
https://doi.org/10.1007/s00217-001-0456-z
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
6 páginas
A study on the joint effect of either nisin or Nisaplin, headspace CO2 levels, and EDTA on the survival of Pseudomonas aeruginosa and Enterococcus faecium was carried out in a water-soluble fish muscle extract at 3°C using a second-o
A study on the joint effect of either nisin or Nisaplin, headspace CO2 levels, and EDTA on the survival of Pseudomonas aeruginosa and Enterococcus faecium was carried out in a water-soluble fish muscle extract at 3°C using a second-o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::603efe5e7a432c0ba8baa78dc08157d1
https://doi.org/10.4315/0362-028x-64.12.1943
https://doi.org/10.4315/0362-028x-64.12.1943
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
7 páginas, 2 tablas, 5 figuras
Adding maltodextrins to minced blue whiting muscle inhibited formaldehyde production during storage at −10 and −20 °C. Sucrose, however, was effective only at −20 °C. These results were not proportional to
Adding maltodextrins to minced blue whiting muscle inhibited formaldehyde production during storage at −10 and −20 °C. Sucrose, however, was effective only at −20 °C. These results were not proportional to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1cd1657f09978407d3b8387072ac00c7
https://doi.org/10.1021/jf991373q
https://doi.org/10.1021/jf991373q
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
12 páginas, 7 tablas, 7 figuras
The production of formaldehyde in frozen-stored minced blue whiting muscle was described by a rectangular hyperbolic model, and the effectiveness of each cryostabilizer is discussed in terms of its parameters. Th
The production of formaldehyde in frozen-stored minced blue whiting muscle was described by a rectangular hyperbolic model, and the effectiveness of each cryostabilizer is discussed in terms of its parameters. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a4592f0fbc001056b3556844c60f7de
https://doi.org/10.1021/jf9809986
https://doi.org/10.1021/jf9809986
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
5 páginas, 3 figuras
Salmon slices (Salmo salar) were packed under CO2 and stored in a chill room at 2±1°C for 3 weeks. A study was carried out on the effect of CO2 atmosphere on bacterial growth as well as on chemical deterioration (pH, tota
Salmon slices (Salmo salar) were packed under CO2 and stored in a chill room at 2±1°C for 3 weeks. A study was carried out on the effect of CO2 atmosphere on bacterial growth as well as on chemical deterioration (pH, tota
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9547cfe78dd955a24643627b48db4d73
https://doi.org/10.1002/(sici)1097-0010(199611)72:3<348::aid-jsfa666>3.0.co
https://doi.org/10.1002/(sici)1097-0010(199611)72:3<348::aid-jsfa666>3.0.co