Zobrazeno 1 - 10
of 162
pro vyhledávání: '"José Manuel, Lorenzo"'
Autor:
Aristide Maggiolino, Lucrezia Forte, Vincenzo Landi, Mirian Pateiro, José Manuel Lorenzo, Pasquale De Palo
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101687- (2024)
This study assesses the impact of wet and dry aging, over 35 days, on various physico-chemical, colorimetric, oxidative, volatolomic, and sensory attributes of meat from culled ewes. Water holding capacity of dry-aged (DA) meat increased from day 28
Externí odkaz:
https://doaj.org/article/085c747886ab48f58ac79876b6cd8b11
Anthocyanins are compounds associated with multiple interesting effects and potential applications. This group of natural compounds can be found in many foods (ranging from red to blue depending on the matrix) such as berries, eggplant, plums, black
Autor:
Ana Leite, Lia Vasconcelos, Sandra Rodrigues, Etelvina Pereira, Rubén Domínguez-Valencia, José Manuel Lorenzo, Alfredo Teixeira
Publikováno v:
Animals, Vol 14, Iss 11, p 1697 (2024)
The purpose of this study was to assess the following effects: (1) the inclusion of olive in the animal’s diet on the dry-cured shoulder; (2) the effect of curing on three different muscles (infraspinatus, supraspinatus, and subscapular); (3) the e
Externí odkaz:
https://doaj.org/article/7aa28b8a711d4af1be7a9bfec3583510
Autor:
Priscila Nehring, José Manuel Lorenzo, Raquel Guidetti Vendruscolo, Valcenir Júnior Mendes Furlan, Ana Carolina Mendes Dias Seibt, Yasmim Sena Vaz Leães, Silvino Sasso Robalo, Roger Wagner, Juliano Smaniotto Barin, Cristiano Ragagnin de Menezes, Paulo Cezar Bastianello Campagnol, Alexandre José Cichoski
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100351- (2023)
The chicken meat industry generates by-products containing lipids and proteins, requiring high treatment costs. Staphylococcus xylosus is used in fermented meat products to promote proteolysis and differentiated volatile compounds. Ultrasound (US) is
Externí odkaz:
https://doaj.org/article/316c956c7f0a48ad83b17517f3cda980
Autor:
Nuria Muñoz-Tebar, Laura Candela-Salvador, José Ángel Pérez-Álvarez, José Manuel Lorenzo, Juana Fernández-López, Manuel Viuda-Martos
Publikováno v:
Plants, Vol 13, Iss 3, p 335 (2024)
The objective of this work was to evaluate the effect of particle size on the chemical composition, fatty acid and polyphenol profile, physicochemical and techno-functional properties, and antioxidant capacity of flour obtained from date seeds. The d
Externí odkaz:
https://doaj.org/article/978a93b8dc834236b662b71d9d39014d
This book reviews the role of bioactive compounds in grape seed and their beneficial effects. Among the 11 chapters, the authors also discuss the composition, biological activity, and potential applications of grape seeds in the food industry and the
Autor:
Priscila Nehring, José Manuel Lorenzo, Suelen Priscila Santos, Roger Wagner, Cristiano Ragagnin de Menezes, Bibiana Alves dos Santos, Juliano Smanioto Barin, Paulo Cezar Bastianello Campagnol, Alexandre José Cichoski
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 345-350 (2022)
A wide variety of by-products are produced by the industry when animals are slaughtered. However, the proteins present in these by-products, are not being fully useable, in the elaboration of value-added products. Staphylococcus xylosus is commonly u
Externí odkaz:
https://doaj.org/article/1cdcca171be84d3d9488f6e86c47e2fd
Autor:
Marcos Roberto Casarin Jovanovichs, Mariana Basso Pinton, Leticia Pereira Correa, Douglas Pedro, Carlos Augusto Mallmann, Roger Wagner, Alexandre José Cichoski, José Manuel Lorenzo, Alfredo Jorge Costa Teixeira, Paulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos
Publikováno v:
Foods, Vol 12, Iss 13, p 2439 (2023)
This study produced two gels: one solely using psyllium fiber (GP) and another combining this fiber with linseed oil (GL+P). Both gels replaced 15% and 30% of the animal fat content of salamis. The objective was to evaluate the impact of this lipid r
Externí odkaz:
https://doaj.org/article/bd68bca2033f49f9b2f1c4775e15e421
Autor:
Adrieni Santos de Oliveira, Bibiana Alves dos Santos, Carla Andressa Almeida Farias, Leticia Pereira Correa, Madison Willy Silva Cordeiro, Mariana Basso Pinton, Milene Teixeira Barcia, Roger Wagner, Alexandre José Cichoski, Juliano Smanioto Barin, José Manuel Lorenzo, Gema Nieto, Paulo Cezar Bastianello Campagnol
Publikováno v:
Foods, Vol 12, Iss 8, p 1631 (2023)
Hydrogelled emulsions (HEs) of linseed oil and pea protein (PP) were produced with four levels (0, 5, 7.5, and 10%) of raspberry extract obtained by a green extraction technique (microwave hydrodiffusion and gravity—MHG). HEs were applied in burger
Externí odkaz:
https://doaj.org/article/1efba84d803d4a2eb3a7bf6855fc9439
Autor:
Gokhan Zengin, Zoltán Cziáky, József Jekő, Kyung Won Kang, José Manuel Lorenzo, Iyyakkannu Sivanesan
Publikováno v:
Plants, Vol 12, Iss 5, p 1065 (2023)
Cotyledon orbiculata L. (Crassulaceae)—round-leafed navelwort—is used worldwide as a potted ornamental plant, and it is also used in South African traditional medicine. The current work aims to assess the influence of plant growth regulators (PGR
Externí odkaz:
https://doaj.org/article/6d42bde1a45341e78e8196c1ce338e16