Zobrazeno 1 - 10
of 51
pro vyhledávání: '"Gorka Merino"'
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 593-606 (2019)
Twenty-four safe dishes for cerebral palsy dysphagic patients and four commercial dysphagia-oriented food products for dysphagia were studied in order to determine their textural characteristics. Apparent viscosity measured at 25, 50, and 100 s−1 a
Externí odkaz:
https://doaj.org/article/2c43bb65c93047e0983c948460ff3760
Autor:
Gorka Merino, Haritz Arrizabalaga, Igor Arregui, Josu Santiago, Hilario Murua, Agurtzane Urtizberea, Eider Andonegi, Paul De Bruyn, Laurence T. Kell
Publikováno v:
Frontiers in Marine Science, Vol 6 (2019)
Fisheries are constrained by ecosystem productivity and management effectiveness. Climate change is already producing impacts on marine ecosystems through overall changes in habitats, productivity and increased variability of environmental conditions
Externí odkaz:
https://doaj.org/article/891c6322ac89424fb72a65f3f0c21f88
Publikováno v:
Foods, Vol 10, Iss 2, p 480 (2021)
Dishes whose texture has been modified for dysphagia undergo changes in other sensory characteristics as well. Therefore, it is necessary to identify these characteristics in adapted dishes and their relationship to hedonic acceptance. In the present
Externí odkaz:
https://doaj.org/article/1062a0506dfe4f69b714bf624a8dc390
Autor:
Antoni Quetglas, Gorka Merino, Javier González, Francesc Ordines, Antoni Garau, Antoni M. Grau, Beatriz Guijarro, Pere Oliver, Enric Massutí
Publikováno v:
Frontiers in Marine Science, Vol 4 (2017)
The serious overfishing of most Mediterranean stocks demands urgent reforms of the management measures aiming to guarantee the sustainability of resources, notably when compared with the improvement observed in other European areas. The new EU Common
Externí odkaz:
https://doaj.org/article/26d6a65921c8441283b4a5651f4278d0
Publikováno v:
PLoS ONE, Vol 11, Iss 12, p e0168694 (2016)
Management of the Mediterranean demersal stocks has proven challenging mainly due to the multi-species character of the fisheries. In the present work, we focus on the multi-species demersal fisheries of the Aegean Sea (eastern Mediterranean) aiming
Externí odkaz:
https://doaj.org/article/2407b46cc4ea4de6b7155da187460c27
Publikováno v:
Scientia Marina, Vol 75, Iss 4, Pp 779-790 (2011)
Global marine fisheries production has reached a maximum and may even be declining. Underlying this trend is a well-understood sequence of development, overexploitation, depletion and in some instances collapse of individual fish stocks, a pattern th
Externí odkaz:
https://doaj.org/article/766ae4b716be4f0188d69d4642e6c0dc
Publikováno v:
Scientia Marina, Vol 71, Iss 3, Pp 537-550 (2007)
Red shrimp, Aristeus antennatus (Risso, 1816) is one of the most important resources for the bottom-trawl fleets in the northwestern Mediterranean, in terms of both landings and economic value. A simple bioeconomic model introducing Game Theory for t
Externí odkaz:
https://doaj.org/article/130dfc81bd954ade99f6040065e9ce1a
Publikováno v:
Scientia Marina, Vol 71, Iss 3, Pp 525-535 (2007)
Hake (Merluccius merluccius) and red mullet (Mullus barbatus) are two of the most important species in Greek fisheries due to their high commercial interest. Both have been reported to be overexploited and in need of management to preserve the contin
Externí odkaz:
https://doaj.org/article/9afafa5e2aa64a368ff850efa426ea74
Publikováno v:
Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
instname
instname
The interest to characterize texture-modified foods (TMFs) intended for people with oropharyngeal dysphagia (OD) has grown significantly since 2011. Several instrumental and sensory techniques have been applied in the analysis of these foods. The obj
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65f463c176220a019cabe60d64685c96
https://doi.org/10.1111/1541-4337.12957
https://doi.org/10.1111/1541-4337.12957
High hydrostatic pressure processing (HPP) can cause changes in food texture. These changes can be beneficial when developing food with strict texture specifications as it is the case of food targeted to people with altered deglutition (AD) issues. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d383e5b7ce6c0a88d072ab3fd007cc9
https://hdl.handle.net/2454/45733
https://hdl.handle.net/2454/45733
