Zobrazeno 1 - 10
of 124
pro vyhledávání: '"Isabel, Revilla"'
Publikováno v:
Poultry Science, Vol 103, Iss 6, Pp 103684- (2024)
ABSTRACT: Presently, there has been a noticeable rise in the consumption of poultry meat within the general population, particularly focusing on poultry sourced from alternative rearing systems as opposed to intensive ones. This study evaluated the i
Externí odkaz:
https://doaj.org/article/43cdf46013e1437fb4bcfa0d535e357c
Autor:
Miriam Hernández-Jiménez, Isabel Revilla, Ana M. Vivar-Quintana, Justyna Grabska, Krzysztof B. Beć, Christian W. Huck
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100675- (2024)
Iberian ham is a highly appreciated product and according to Spanish legislation different labels identify different products depending on the genetic purity. Consequently, “100% Iberian” ham from purebred Iberian animals is more expensive than
Externí odkaz:
https://doaj.org/article/02070b4448184156bdc4db8224f0fc88
Autor:
Rocío López-Calabozo, Ângela Liberal, Ângela Fernandes, Isabel Revilla, Isabel C. F. R. Ferreira, Lillian Barros, Ana M. Vivar-Quintana
Publikováno v:
Sensors, Vol 24, Iss 13, p 4232 (2024)
Carbohydrates are the main components of lentils, accounting for more than 60% of their composition. Their content is influenced by genetic factors, with different contents depending on the variety. These compounds have not only been linked to intere
Externí odkaz:
https://doaj.org/article/26de3e0ef8984fce9e9b585e3a51b889
Autor:
Isabel Revilla, Miriam Hernández Jiménez, Iván Martínez-Martín, Patricia Valderrama, Marta Rodríguez-Fernández, Ana M. Vivar-Quintana
Publikováno v:
Foods, Vol 13, Iss 3, p 450 (2024)
The following study analyzed the potential of Near Infrared Spectroscopy (NIRS) to predict the metal composition (Al, Pb, As, Hg and Cu) of tea and for establishing discriminant models for pure teas (green, red, and black) and their different blends.
Externí odkaz:
https://doaj.org/article/b46d59e5f3674e3088fd609b084e309c
Publikováno v:
Poultry Science, Vol 102, Iss 4, Pp 102503- (2023)
ABSTRACT: Sustainable poultry meat production involves the use of slow-growing chick strains and the utilization of new protein sources as an alternative to the current monopoly of soybean meal. In this scenario, a study was conducted to assess the e
Externí odkaz:
https://doaj.org/article/f2f29457b6e84919a0ea34acac88ec08
Publikováno v:
Applied Sciences, Vol 13, Iss 18, p 10130 (2023)
Hemp (Cannabis sativa subsp. sativa) has been increasing in popularity in recent years owing to its nutritional composition, with an interesting combination of protein, fat, and fiber, as well as minerals. Its transformation into flours and concentra
Externí odkaz:
https://doaj.org/article/c7fd0834c7294b6ba40ad0f6a5645fa3
Publikováno v:
Applied Sciences, Vol 13, Iss 4, p 2309 (2023)
Nowadays, a wide range of non-traditional gluten-free products can be purchased. Although consumers identify all these as being similar, their nutritional composition can differ depending on the raw materials used and the production process itself. T
Externí odkaz:
https://doaj.org/article/4280414298a840798a9b063839909d98
Publikováno v:
Foods, Vol 12, Iss 3, p 483 (2023)
The characterization of quality brand meat products, such as “Chorizo Zamorano” dry fermented sausages, involves a wide range of data which makes it necessary to use alternative statistical methodologies. In this study, the feasibility of the Cat
Externí odkaz:
https://doaj.org/article/df23b294b8b04948b974429de8d0890b
Publikováno v:
Sensors, Vol 23, Iss 3, p 1491 (2023)
Lentil flour is an important source of minerals, including iron, so its use in food fortification programs is becoming increasingly important. In this study, the potential of near infrared technology to discriminate the presence of lentil flour in fo
Externí odkaz:
https://doaj.org/article/42ef979f7ed94f6e9d0b5ddec6cd2737
Publikováno v:
Foods, Vol 11, Iss 15, p 2313 (2022)
The “Chorizo Zamorano” dry fermented sausage is a traditional Spanish product which is highly appreciated by consumers. This paper studies the reformulation of this product in order to improve its lipid composition and its fatty acid profile and
Externí odkaz:
https://doaj.org/article/05a64a2eb7724294a86ca8911008201a