Zobrazeno 1 - 10
of 34
pro vyhledávání: '"José Angel Pérez Alvarez"'
Autor:
Esmeralda Rangel-Vargas, Jose Antonio Rodriguez, Rubén Domínguez, José Manuel Lorenzo, Maria Elena Sosa, Silvina Cecilia Andrés, Marcelo Rosmini, José Angel Pérez-Alvarez, Alfredo Teixeira, Eva María Santos
Publikováno v:
Foods, Vol 10, Iss 11, p 2687 (2021)
Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents
Externí odkaz:
https://doaj.org/article/3443dd76f7a44de4be65d2d665393944
Autor:
Teixeira, Ana Leite, Lia Vasconcelos, Iasmin Ferreira, Rubén Domínguez, Mirian Pateiro, Sandra Rodrigues, Etelvina Pereira, Paulo C. B. Campagnol, José Angel Pérez-Alvarez, José M. Lorenzo, Alfredo
Publikováno v:
Foods; Volume 12; Issue 13; Pages: 2499
This study was conducted to determine the effects of different types of olive cake in the basal diet of Bísaro pigs on the volatile compounds and sensory characteristics of dry-cured loin and “cachaço”. A total of 40 Bísaro breed animals were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::cecb55a5bf87feda9277a953a37f5391
Autor:
Manuel Viuda-Martos, José Angel Pérez-Alvarez, Juana Fernandez-Lopez, Estrella Sayas-Barberá, Carmen María Botella Martínez
Publikováno v:
International Journal of Food Science & Technology. 58:3234-3243
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b4a080ab6bb347418af39fde164ada8
https://doi.org/10.1111/ijfs.15907
https://doi.org/10.1111/ijfs.15907
Publikováno v:
Foods, Vol 9, Iss 8, p 1046 (2020)
The growth in the production and consumption of chicken meat and related products is responsible for the formation a large number of by-products. Among these, abdominal and gizzard fat is usually considered as waste and thus is discarded, creating an
Externí odkaz:
https://doaj.org/article/2f24aa20671d4ac0bc1f1443dee0dd5b
Publikováno v:
Foods, Vol 9, Iss 4, p 507 (2020)
During poultry slaughtering, fatty byproducts are generated, mainly comprising abdominal and gizzard fat, which are mostly discarded and result in consequent environmental problems. The objective of this work was to use these fatty byproducts as fatt
Externí odkaz:
https://doaj.org/article/65b555ee7e844c80909dc8546d6a9bbb
Autor:
Brisa del Mar Torres-Martínez, Rey David Vargas-Sánchez, Gastón Ramón Torrescano-Urrutia, Marisela González-Ávila, Javier Germán Rodríguez-Carpena, Nelson Huerta-Leidenz, José Angel Pérez-Alvarez, Juana Fernández-López, Armida Sánchez-Escalante
Publikováno v:
Foods; Volume 11; Issue 24; Pages: 4075
Lipid and protein oxidation are the major causes of meat quality deterioration. Edible mushrooms have been proposed as a strategy to prevent quality deterioration during cold storage. This study aimed to assess the effects of Pleurotus ostreatus powd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66839901fe45a252a26953a9c8a5bd40
Autor:
Brisa Del Mar, Torres-Martínez, Rey David, Vargas-Sánchez, Gastón Ramón, Torrescano-Urrutia, Marisela, González-Ávila, Javier Germán, Rodríguez-Carpena, Nelson, Huerta-Leidenz, José Angel, Pérez-Alvarez, Juana, Fernández-López, Armida, Sánchez-Escalante
Publikováno v:
Foods (Basel, Switzerland). 11(24)
Lipid and protein oxidation are the major causes of meat quality deterioration. Edible mushrooms have been proposed as a strategy to prevent quality deterioration during cold storage. This study aimed to assess the effects of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::027df9addeb0024ab1266b5da198d28e
https://pubmed.ncbi.nlm.nih.gov/36553817
https://pubmed.ncbi.nlm.nih.gov/36553817
Autor:
José Angel Pérez-Alvarez, Manuel Viuda-Martos, Gema Nieto, José Manuel Lorenzo, Juana Fernández-López
Publikováno v:
Methods and Protocols in Food Science ISBN: 9781071621028
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b989043be53164c0114c70e59a4b78c4
https://doi.org/10.1007/978-1-0716-2103-5_5
https://doi.org/10.1007/978-1-0716-2103-5_5
Autor:
Gema Nieto, Gaspar Ros, Rocío Peñalver, Rubén Domínguez, José Angel Pérez-Alvarez, Alfredo Teixeira, José Manuel Lorenzo
Publikováno v:
Methods and Protocols in Food Science ISBN: 9781071621028
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::094d853d433e2d56bf5ade60caa2c1b7
https://doi.org/10.1007/978-1-0716-2103-5_2
https://doi.org/10.1007/978-1-0716-2103-5_2
Autor:
Rubén Domínguez, Mirian Pateiro, Alfredo Teixeira, José Angel Pérez-Alvarez, Eva María Santos, Marco Antonio Trindade, Paulo E. S. Munekata, José Manuel Lorenzo
Publikováno v:
Methods and Protocols in Food Science ISBN: 9781071621028
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d5053a3698f199b9b9886117ae1688b7
https://doi.org/10.1007/978-1-0716-2103-5_7
https://doi.org/10.1007/978-1-0716-2103-5_7