Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Isabel Fernández-Segovia"'
Publikováno v:
Foods, Vol 13, Iss 13, p 2131 (2024)
An increasing number of food companies are voluntarily adopting environmental policies and sustainability initiatives to tackle climate change. The aims of this study were to analyse the presence of environmental labels on table olive products, to ex
Externí odkaz:
https://doaj.org/article/87ca3ec44a544849bad367a67b33e45f
Autor:
Héctor Gómez-Llorente, Isabel Fernández-Segovia, Édgar Pérez-Esteve, Susana Ribes, Alejandro Rivas, María Ruiz-Rico, José M. Barat
Publikováno v:
Foods, Vol 12, Iss 10, p 2060 (2023)
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://doaj.org/article/b5e32f4993ef4b4fb17474450fe9d41f
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:
Joel Girón, Eugenio Ivorra, Antonio J. Sánchez, Isabel Fernández-Segovia, José M. Barat, Raúl Grau
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 4, Pp 376-383 (2014)
A non-destructive Vis-NIR spectroscopy (400-1000 nm) method was developed to evaluate the loss of freshness of sliced and commercially packaged cooked ham and turkey ham without any sample manipulation. The spectra were recorded at 0, 30, 40, and 60
Externí odkaz:
https://doaj.org/article/947e7a4d50044aecae4bd8526c2223ef
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
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
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
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[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