Zobrazeno 1 - 10
of 33
pro vyhledávání: '"JOSÉ EMILIO PARDO"'
Autor:
Elísabet Martín-Tornero, David Simón-García, Manuel Álvarez-Ortí, José Emilio Pardo, Isabel Durán-Merás, Daniel Martín-Vertedor
Publikováno v:
Talanta Open, Vol 9, Iss , Pp 100334- (2024)
Almond oils extracted from roasted kernels at different roasting times at 150 °C were analyzed to quantify quality parameters such as acidity, peroxide value, K232, K270, antioxidant activity and the oxidative stability index. The roasting process i
Externí odkaz:
https://doaj.org/article/bfe5d57df0274f09a587f0655e750685
Autor:
Elena Martínez, Wagner Goncalves Vieira Júnior, Manuel Álvarez-Ortí, Adrián Rabadán, José Emilio Pardo
Publikováno v:
Foods, Vol 13, Iss 14, p 2262 (2024)
In this work, three out of five types of oil-in-water and water-in-oil emulsions were selected to replace pork backfat to reduce the fat content and the improve monounsaturated and polyunsaturated fatty acid content in dry cured sausage (‘chorizo
Externí odkaz:
https://doaj.org/article/680fbca043c145689b71d60aa57002a3
Autor:
Elena Martínez, José Emilio Pardo, Manuel Álvarez-Ortí, Adrián Rabadán, Arturo Pardo-Giménez, Andrés Alvarruiz
Publikováno v:
Foods, Vol 12, Iss 4, p 828 (2023)
Meat products are consumed worldwide, but their high content of saturated fatty acids requires a reformulation of that type of food. In this regard, the objective of this study is to reformulate ‘chorizos’ by replacing the pork fat with emulsifie
Externí odkaz:
https://doaj.org/article/eac5f2a2164d441090714f892c319641
Autor:
José Emilio Pardo, Diego Cunha Zied, Manuel Alvarez-Ortí, Jesús Ángel Peñaranda, Carmen Gómez-Cantó, Arturo Pardo-Giménez
Publikováno v:
International Journal of Recycling of Organic Waste in Agriculture, Vol 6, Iss 2, Pp 179-188 (2017)
Abstract Purpose Guarantee the product protection and correction of errors, to improve the costs derived from quality defects and to reduce the final over control. Methods In this paper, the Hazard Analysis and Critical Control Points system is appli
Externí odkaz:
https://doaj.org/article/f44e0598f3694d14bb93fa837c10c112
Autor:
José Emilio Pardo, Jacinto Tello, Mariano Suárez, Adrián Rabadán, Concepción De Miguel, Manuel Álvarez-Orti
Publikováno v:
Agronomy, Vol 10, Iss 1, p 38 (2019)
In this first contribution to the study of virgin olive oils from the area assigned to the Protected Designation of Origin (PDO) “Aceite de la Alcarria” (Spain), both monovarietal oils obtained under ideal conditions in a pilot plant, as well as
Externí odkaz:
https://doaj.org/article/7c816898e8f84c51a480a5c409dc3c36
Autor:
Arturo Pardo‑Giménez, Vinícius Reis de Figueirêdo, Diego Cunha Zied, José Emilio Pardo González
Publikováno v:
Pesquisa Agropecuária Brasileira, Vol 47, Iss 8, Pp 1125-1132 (2012)
El objetivo de este trabajo fue describir el comportamiento de la corteza de pino, de la fibra de coco y del sustrato postcultivo, como capas de cobertura, en el cultivo del champiñón (Agaricus bisporus). Tras la caracterización física, química
Externí odkaz:
https://doaj.org/article/f3a8469fdc3b409e908a3bfd31a68877
Publikováno v:
Pesquisa Agropecuária Brasileira, Vol 45, Iss 10, Pp 1164-1171 (2010)
El objetivo de este trabajo fue evaluar el comportamiento agronómico de seis mezclas de cobertura, elaboradas a partir de sustrato postcultivo del champiñón Agaricus bisporus, en nuevos ciclos de cultivo. Los resultados obtenidos mostraron la viab
Externí odkaz:
https://doaj.org/article/286176c021e04ba6a447fa7d4835dbd1
Publikováno v:
Acta Scientifci Nutritional Health. 5:77-84
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::85757d6e1081a17190beaa3095c455e5
https://doi.org/10.31080/asnh.2020.05.0951
https://doi.org/10.31080/asnh.2020.05.0951
Autor:
Manuel Álvarez-Ortí, José Emilio Pardo, Gema Cascos, Ramiro Sánchez, Jesús Lozano, Daniel Martín-Vertedor
Publikováno v:
Nutrients; Volume 15; Issue 1; Pages: 130
Almonds contain around 50% fat with a health-promoting fatty acid profile that can be extracted by pressing to obtain high-quality oils. To improve oil sensory properties, the almonds can be subjected to roasting treatments before oil extraction. How
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f969ac846686061eb55ad621b457c22f
Autor:
José Emilio Pardo González, Max Monan, Stéphanie Morin, Loïk Sylvius, Odile Marcelin, Juliette Smith-Ravin, Frantz François-Haugrin
Publikováno v:
Acta Scientific Medical Sciences. 5:34-38
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef4a1adc30186b7601ae7af292edddcb
https://doi.org/10.31080/asms.2020.05.0918
https://doi.org/10.31080/asms.2020.05.0918