Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Isabel FERNÁNDEZ SEGOVIA"'
Autor:
Oscar Nieves, David Ortiz de Zárate, Elena Aznar, Isabel Caballos, Eva Garrido, Ramón Martínez-Máñez, Fabian Dortu, Damien Bernier, Beatriz Mengual-Chuliá, F. Xavier López-Labrador, Jens J. Sloth, Katrin Loeschner, Lene Duedahl-Olesen, Natalia Prado, Martín Hervello, Armando Menéndez, Rainer Gransee, Thomas Klotzbuecher, M. Clara Gonçalves, Fahimeh Zare, Ana Fuentes López, Isabel Fernández Segovia, Jose M. Barat Baviera, Jaime Salcedo, Sara Recuero, Santiago Simón, Ana Fernández Blanco, Sergio Peransi, Maribel Gómez-Gómez, Amadeu Griol
Publikováno v:
Sensors, Vol 23, Iss 20, p 8548 (2023)
This paper presents the concept of a novel adaptable sensing solution currently being developed under the EU Commission-founded PHOTONGATE project. This concept will allow for the quantification of multiple analytes of the same or different nature (c
Externí odkaz:
https://doaj.org/article/f6da7ccc7ab94c7c90f31a578ff07bc3
Autor:
Nelson GUTIÉRREZ GÚZMAN, Isabel FERNÁNDEZ SEGOVIA, Ana FUENTES LÓPEZ, Maria RUIZ RICO, José Manuel BARAT BAVIERA
Publikováno v:
Vitae, Vol 22, Iss 2 (2015)
Background: The microbiological and chemical processes are the main responsible for deterioration of fresh fish. Therefore, it is essential to avoid these processes by applying good manufacturing practices during fish handling, distribution and stora
Externí odkaz:
https://doaj.org/article/b1cf6605a66a45608d2cd18d061c0245
Autor:
Nelson GUTÉRREZ GUZMÁN, Isabel FERNÁNDEZ SEGOVIA, Ana FUENTES LÓPEZ, María RUIZ RICO, José Manuel BARAT BAVIERA
Publikováno v:
Vitae, Vol 22, Iss 2, Pp 140-147
Antecedentes: Los procesos microbiológicos y químicos son los principales responsables del deterioro del pescado fresco. Por tanto, es esencial evitar estos procesos aplicando buenas prácticas de fabricación durante la manipulación, distribució
Externí odkaz:
https://doaj.org/article/0c06e4f287f84c979a738dc283d19767
Autor:
Patricia Zaragozá, Silvia Martínez-Llorens, Isabel Fernández-Segovia, José-Luis Vivancos, Ana Tomas-Vidal, Ana Fuentes, José Vicente Ros-Lis, Ramón Martínez-Máñez, José Manuel Barat
Publikováno v:
Fishes, Vol 5, Iss 2, Pp 15-0 (2020)
In this work the effect of partial or total replacement of fishmeal by plant protein sources and krill and squid meal on growth performance and shelf-life of gilthead sea bream was evaluated. Plant protein dietswith 50 g kg−1 of krill and 100 g kg
Externí odkaz:
https://doaj.org/article/b3b79dff53e04e9291e0169ddb6010c4
Autor:
Héctor Gómez-Llorente, Isabel Fernández-Segovia, Édgar Pérez-Esteve, Susana Ribes, Alejandro Rivas, María Ruiz-Rico, José M. Barat
Publikováno v:
Foods. 12:2060
The use of natural antimicrobials in the food industry is being proposed as an eco-friendly postharvest technology to preserve fruit-derived foods. In this context, this systematic review aims to describe and discuss the application of naturally occu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61766c40f47bc6c6543a3f73d4c5f15a
https://doi.org/10.3390/foods12102060
https://doi.org/10.3390/foods12102060
Publikováno v:
Meat Science. 198:109089
The objectives of this work were to identify the parameters that most influence Spanish consumers' choice of minced meat and hamburgers, and to determine the importance of different extrinsic attributes in meat products. A consumer survey was conduct
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33db150baccb9076a75d7ca72418be69
https://doi.org/10.1016/j.meatsci.2022.109089
https://doi.org/10.1016/j.meatsci.2022.109089
Autor:
Marta Puchol-Miquel, José M. Barat, César Palomares, Édgar Pérez-Esteve, Isabel Fernández-Segovia
[EN] Alkalization is a crucial process during cocoa processing to reduce its bitterness, improve solubility and develop color. Alkalization can be performed out at several points of the process (nib or cake), with different agents and at various inte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abf2c2c9fb2dd84da97134262687ac4e
https://doi.org/10.1016/j.lwt.2021.112241
https://doi.org/10.1016/j.lwt.2021.112241
Publikováno v:
Food Packaging and Shelf Life. 34:100998
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc6ae9d493f25793ea6c1fd32406b3ef
https://doi.org/10.1016/j.fpsl.2022.100998
https://doi.org/10.1016/j.fpsl.2022.100998
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
instname
[EN] This study examined Spanish consumer knowledge and perceptions of fat content in minced meat products, as well as the most relevant aspects considered to accept or reject these products. The majority of respondents overestimated the fat content
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91e130a33888764d9250d53ca8935b4f
http://hdl.handle.net/10251/166912
http://hdl.handle.net/10251/166912
Publikováno v:
Journal of the Science of Food and Agriculture. 98:2721-2728
Food manufacturers need to reduce sodium content to meet consumer and public health demands. In the present study, the use of sodium-free (SF) salt and KCl to develop a novel smoke-flavoured salmon product with reduced sodium content was evaluated. F
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbde4724ea9e898cf3025450053d2421
https://doi.org/10.1002/jsfa.8767
https://doi.org/10.1002/jsfa.8767