Zobrazeno 1 - 10
of 80
pro vyhledávání: '"Irma Caro"'
Publikováno v:
Foods, Vol 13, Iss 11, p 1643 (2024)
Chicken meat and its derivatives are easily alterable. They are a nutritionally healthy food, and their consumption has seen a remarkable increase worldwide in recent years. At the same time, consumer demand for the use of natural products to control
Externí odkaz:
https://doaj.org/article/11f862ce6f88485d85115bb1867d06da
Publikováno v:
Foods, Vol 13, Iss 6, p 951 (2024)
The aim of this study was to develop a plant-based fermented beverage from discarded bread flour and to analyze its characteristics as a novel functional product. Eight cereal-based probiotic beverages were produced by inoculating discarded bread flo
Externí odkaz:
https://doaj.org/article/eb5bbfc568e544e98b6c14fe59605148
Publikováno v:
Acta Neurológica Colombiana, Vol 27, Iss 1 (2023)
Las manifestaciones de pánico asociadas a la epilepsia del lóbulo temporal pueden ser difíciles de diferenciar de los ataques de pánico que hacen parte de los trastornos de ansiedad. Presentamos el caso de una paciente con crisis de pánico de di
Externí odkaz:
https://doaj.org/article/937e749b76c941dcb994e4bc801cdc50
Publikováno v:
Foods, Vol 12, Iss 23, p 4240 (2023)
Bread is the staple food in many parts of the world. Like other foods, bread can contain mycotoxins resulting from microbial development throughout the supply chain (from field to table). In this study, baguette-style bread from small artisanal baker
Externí odkaz:
https://doaj.org/article/8f748b37563e4bdbba021ecdb425155e
Autor:
Cristina Saro, Miguel Alonso Degeneffe, Sonia Andrés, Javier Mateo, Irma Caro, Lorena López-Ferreras, Egon Henrique Horst, Secundino López, Francisco Javier Giráldez
Publikováno v:
Animals, Vol 13, Iss 22, p 3465 (2023)
Twenty-two Assaf male lambs (29.2 ± 0.9 kg live weight and 89 ± 0.2 days of age), distributed in two experimental groups, were used to evaluate the use of either feed-grade conventional urea (Control diet; n = 11) or slow-release urea (SRU diet; n
Externí odkaz:
https://doaj.org/article/b6bd839371154126b1dc28938e77e4cd
Publikováno v:
CyTA - Journal of Food, Vol 18, Iss 1, Pp 132-136 (2020)
Fresh chicken meat is a highly perishable product. The effect of immersing chicken breast in an aqueous hop extract (2 g/L) for 18 h at 2°C prior to being vacuum packed, on the growth of spoilage bacteria during a 35-day refrigerated storage period
Externí odkaz:
https://doaj.org/article/7b0a32b37d90442994d4fd9829404666
Publikováno v:
Animals, Vol 13, Iss 2, p 261 (2023)
Beef derived from grass-fed cattle is a specific quality criterion. The effect of grass silage intake on quality characteristics, i.e., fatty acids, fat-soluble vitamins, and lipid-derived volatile composition of intramuscular and perirenal fat from
Externí odkaz:
https://doaj.org/article/370c4313dd03438ca725fb860dffc177
Autor:
Javier Mateo, Irma Caro, Seyedalireza Kasiayan, Bettit K. Salvá, Andrea Carhuallanqui, Daphne D. Ramos
Publikováno v:
Frontiers in Animal Science, Vol 2 (2021)
Reformulation approaches in the meat industry are required to promote nutritional improvement, health functionality, and reduce environmental impact. A relevant approach among these is to reduce the amount of meat in meat products. Reduced-meat produ
Externí odkaz:
https://doaj.org/article/6ab087e1428d4ab9ba2f515970f7406a
Autor:
Diego E. Carballo, Sonia Andrés, Francisco Javier Giráldez, Ali Khanjari, Irma Caro, Diego Llamazares, Sabina Operta, Javier Mateo
Publikováno v:
Heliyon, Vol 6, Iss 10, Pp e05251- (2020)
Changes in the levels of pH, lactic acid, acetic acid, headspace volatile compounds, and spoilage odour intensity during a 35 day refrigerated storage period in two sets of a Balkan-style fresh sausage, a control sausage (CON) and a sausage containin
Externí odkaz:
https://doaj.org/article/280189fff9f54fd48c52442b79013999
Autor:
Diego E. Carballo, Irma Caro, Cristina Gallego, Ana Rebeca González, Francisco Javier Giráldez, Sonia Andrés, Javier Mateo
Publikováno v:
Foods, Vol 10, Iss 9, p 2173 (2021)
Banana pseudo-stem (BPS), which is rich in fibre and polyphenols, is a potential functional ingredient for the food industry. In this study, BPS was added at concentrations of 1.5, 3.0, and 4.5 g/kg to a minced pork batter to evaluate its performance
Externí odkaz:
https://doaj.org/article/536fbcf584c8470cb4452dc63af907b0