Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Gonzalo Delgado-Pando"'
Autor:
Gonzalo Delgado-Pando, Tatiana Pintado
Publikováno v:
Foods, Vol 11, Iss 5, p 772 (2022)
New strategies in the field of meat and meat product development are certainly needed in order to overcome not only the health-related problems these products might contribute to, but also from the perspectives of sustainability and the economy [...]
Externí odkaz:
https://doaj.org/article/9465551bf7664ccd907aac382bdaecc4
Publikováno v:
Foods, Vol 10, Iss 7, p 1615 (2021)
Food authorities have not yet provided a definition for the term “clean label”. However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important chall
Externí odkaz:
https://doaj.org/article/07bfaefba3ab466baccfb30991fcc6f6
Publikováno v:
Journal of Food Quality, Vol 2019 (2019)
Meat quality parameters are affected by a complex series of interacting chemical, biochemical, physical, and physiological components that determine not only the suitability for consumption and the conditions for further processing and storage but al
Externí odkaz:
https://doaj.org/article/32cfd06ee566458ba1eeab503e26a714
Publikováno v:
Journal of Food Quality, Vol 2019 (2019)
Externí odkaz:
https://doaj.org/article/9042e99a9d794521b3fcb3b6ed11ce47
Publikováno v:
Foods, Vol 10, Iss 2, p 429 (2021)
This review summarises the main sensory methods (traditional techniques and the most recent ones) together with consumer research as a key part in the development of new products, particularly meat products. Different types of sensory analyses (analy
Externí odkaz:
https://doaj.org/article/92b65c958c3548348dd62d7bb664274b
Autor:
Tatiana Pintado, Gonzalo Delgado-Pando
Publikováno v:
Foods, Vol 9, Iss 8, p 1044 (2020)
The low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides high-quality protein among other compounds such as minerals or vitamins. The use of meat extenders, no
Externí odkaz:
https://doaj.org/article/9358a119ef274f48960e1bcc07255883
Autor:
Silvina Cecilia Andrés, Andrew Berardy, Giuseppe Bertoni, Benjamin M. Bohrer, Christopher Bryant, Paulo Cezar Bastianello Campagnol, Alexandre José Cichoski, Winston Craig, Dustin Crummett, Gonzalo Delgado-Pando, Rubén Domínguez, Bibiana Alves Dos Santos, M. Escribano, Arnout R.H. Fischer, Maria João Fraqueza, Andrea J. Garmyn, José Manuel Lorenzo, Ismael Marcet, Stephen R. Merritt, F.J. Mesías, Josh Milburn, Paulo E.S. Munekata, Marleen C. Onwezen, Mirian Pateiro, Mariana Basso Pinton, Giuseppe Pulina, Oscar Rueda, Eva María Santos, Laura Scherer, Sergiy Smetana, Alfredo Teixeira, Carlos Álvarez, Monique van der Meer, Yasmim Sena Vaz Leães
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::152311a7cbc6b2bf02f722ed9eade50a
https://doi.org/10.1016/b978-0-323-85838-0.01002-6
https://doi.org/10.1016/b978-0-323-85838-0.01002-6
Publikováno v:
Trends in Food Science & Technology. 111:771-782
Background Carcass evaluation is a key process to ascertain the value and the quality characteristics of the animal at slaughter. In addition to being the base for monetary transactions between livestock producers and meat processors, in some countri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::efd7561d7a3109333c02b15bf7792bff
https://doi.org/10.1016/j.tifs.2020.12.016
https://doi.org/10.1016/j.tifs.2020.12.016
Autor:
Tatiana Pintado, Gonzalo Delgado-Pando
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
This article belongs to the Special Issue New Strategies for Innovative and Enhanced Meat and Meat Products.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51e59b4ddfed5f26fdab0282b7c24746
https://pubmed.ncbi.nlm.nih.gov/35267404
https://pubmed.ncbi.nlm.nih.gov/35267404