Zobrazeno 1 - 8
of 8
pro vyhledávání: '"José VILELLA-ESPLÁ"'
Publikováno v:
Phytopathologia Mediterranea, Vol 55, Iss 3 (2017)
The incidence and etiology of postharvest diseases affecting fresh date fruit in the palm grove of Elx (Spain) were determined under local environmental conditions. Latent and wound pathogens were assessed for two consecutive seasons on fruit from tw
Externí odkaz:
https://doaj.org/article/445dac8e78054ee697c522f2b35b23fc
Autor:
Ana María Martín-Sánchez, Gelmy Ciro-Gómez, José Vilella-Esplá, José Ángel Pérez-Álvarez, Estrella Sayas-Barberá
Publikováno v:
Foods, Vol 6, Iss 11, p 94 (2017)
Two novel ingredients were incorporated into spreadable liver pâtés to study their effect on physicochemical and sensory characteristics and their possible use in the meat industry. Fresh date (Phoenix dactylifera, cv. Confitera) co-products, as a
Externí odkaz:
https://doaj.org/article/9b17ff722c0540c88b96b405cf276fa2
Autor:
José Vilella-Esplá, Ana María Martín-Sánchez, Gelmy Ciro-Gómez, Estrella Sayas-Barberá, José Ángel Pérez-Álvarez
Publikováno v:
Foods; Volume 6; Issue 11; Pages: 94
Foods
Foods, Vol 6, Iss 11, p 94 (2017)
Foods
Foods, Vol 6, Iss 11, p 94 (2017)
Two novel ingredients were incorporated into spreadable liver pâtés to study their effect on physicochemical and sensory characteristics and their possible use in the meat industry. Fresh date (Phoenix dactylifera, cv. Confitera) co-products, as a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0fd0bb3172afe8575743d97d1b334258
Autor:
José Ángel Pérez-Álvarez, Estrella Sayas-Barberá, Ana María Martín-Sánchez, Gelmy Ciro-Gómez, José Vilella-Esplá, José Edgar Zapata-Montoya
Publikováno v:
Journal of Food Science. 79:M2301-M2307
Dates are an interesting source of bioactive compounds, and coproducts from the date industry are of potential use in the manufacturing of meat products. In the present research, spreadable pork liver pâtes were made using fresh date coproducts (2.5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2c12bcef1e40f11214af06782ff2164
https://doi.org/10.1111/1750-3841.12678
https://doi.org/10.1111/1750-3841.12678
Autor:
Jamel Ben-Abda, Sarra Cherif, José Vilella-Esplá, José Ángel Pérez-Álvarez, Estrella Sayas-Barberá, Victor Kuri, Ana María Martín-Sánchez
Publikováno v:
Food Chemistry. 154:269-275
The nutritive, physicochemical and technological characteristics of several intermediate food products (IFPs) from Spanish Confitera fresh date co-products were investigated. Three IFPs were obtained, two from unblanched dates in different ripening s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2cbfb877b4902c120696fcf769259bcd
https://doi.org/10.1016/j.foodchem.2013.12.042
https://doi.org/10.1016/j.foodchem.2013.12.042
Autor:
José Ángel Pérez-Álvarez, Jamel Ben-Abda, Gelmy Ciro-Gómez, José Vilella-Esplá, Ana María Martín-Sánchez, Estrella Sayas-Barberá
Publikováno v:
Repositorio Universidad Técnica Particular de Loja
Universidad Técnica Particular de Loja
instacron:UTPL
Universidad Técnica Particular de Loja
instacron:UTPL
Date palm co-products are a source of bioactive compounds that could be used as a new ingredient for the meat industry. An intermediate food product (IFP) from date palm co-products (5%) was incorporated into a paprika added dry-cured sausage (PADS)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aee407319fb632756d2660b4ebc15c2e
https://doi.org/10.1016/j.meatsci.2013.12.005
https://doi.org/10.1016/j.meatsci.2013.12.005
Autor:
José Vilella-Esplá, Ana María Martín-Sánchez, José Ángel Pérez-Álvarez, Gelmy Ciro-Gómez, Estrella Sayas, Jamel Ben-Abda
Publikováno v:
Meat Science. 93:880-887
Date palm is an interesting source of bioactive compounds that could be used as ingredient in meat products; thus a campagne type pork liver pâté was elaborated using fresh date by-products (0, 5, 10 and 15%). Physicochemical properties, pigment an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bdc4330c12ab4941b9834270250f694
https://doi.org/10.1016/j.meatsci.2012.11.049
https://doi.org/10.1016/j.meatsci.2012.11.049
Publikováno v:
Acta Horticulturae. :199-205
The effect of high carbon dioxide (CO2) treatment, as an alternative of methyl bromide, on 'Deglet Nour' date fruit quality was studied. Fruits were treated with 95% CO2 for 24 hours at 30°C. The treatment was applied before or after 6 months storag
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c69d25db41236435bdb8a18da600879
https://doi.org/10.17660/actahortic.2012.934.24
https://doi.org/10.17660/actahortic.2012.934.24