Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Jose Manuel Lorenzo Rodriguez"'
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:
Sofia Agriopoulou, Maria Tarapoulouzi, Jose Manuel Lorenzo Rodriguez, Mirian Pateiro, Xenofontas Stampelos, Theodoros Varzakas, Sevastianos Roussos
Publikováno v:
Chemometrics and Authenticity of Foods of Plant Origin ISBN: 9781003266167
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a563da88b913259c3960136abf0febdf
https://doi.org/10.1201/9781003266167-4
https://doi.org/10.1201/9781003266167-4
Autor:
Aristide Maggiolino, Adem Kaya, Valiollah Palangi, Muhammad Jabbar, Hüseyin Eseceli, Pasquale De Palo, Maghsoud Besharati, Jose Manuel Lorenzo Rodriguez
Publikováno v:
Molecules (Basel, Switzerland). 27(23)
Tannins are polyphenols characterized by different molecular weights that plants are able to synthetize during their secondary metabolism. Macromolecules (proteins, structural carbohydrates and starch) can link tannins and their digestion can decreas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::218444f8770353482ea40c0ab0447d78
https://pubmed.ncbi.nlm.nih.gov/36500366
https://pubmed.ncbi.nlm.nih.gov/36500366
Publikováno v:
Antioxidants (Basel, Switzerland). 11(9)
In the food industry, antioxidants are natural and synthetic compounds added to neutralize free radicals that deteriorate fats, proteins and cellular DNA, causing rancidity of fats and accelerating the ageing process, which lead to undesirable smells
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8fd2701c3792cfc10a87bb26e0adf89
https://pubmed.ncbi.nlm.nih.gov/36139899
https://pubmed.ncbi.nlm.nih.gov/36139899
Autor:
Eva M Santos, Mirian Pateiro, Evelin Gutiérrez Moreno, Alicia del Carmen Mondragon Portocarrero, Jose A Rodriguez, Thania Alexandra Ferreira, Jose Manuel Lorenzo Rodriguez
Publikováno v:
Foods; Volume 11; Issue 15; Pages: 2258
In this work, the antioxidant effect of pumpkin flower powder was evaluated in chicken patties. For this purpose, three drying methods were proposed to obtain the pumpkin flower powder and preserve its properties (antioxidants, color, odor): foam-mat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18da4a1a032c844159085a24fdcc8452
Autor:
Zahra Hadian, Mahdie Kamalabadi, Yuthana Phimolsiripol, Balamuralikrishnan Balasubramanian, Jose Manuel Lorenzo Rodriguez, Amin Mousavi Khaneghah
Publikováno v:
Food Chemistry. 403:134410
Rosa damascena essential oil (REO) is volatile and unstable. The host-guest complex of beta-cyclodextrin nanoparticles (β-CD) with REO was produced to improve REO characteristics. The REO/β-CD complex was characterized by entrapment efficiency, mor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62645f1561c00bef83bb5d7ad7f254f1
https://doi.org/10.1016/j.foodchem.2022.134410
https://doi.org/10.1016/j.foodchem.2022.134410
Publikováno v:
Molecules, Vol 27, Iss 652, p 652 (2022)
Molecules; Volume 27; Issue 3; Pages: 652
Molecules; Volume 27; Issue 3; Pages: 652
The aim of the study was to evaluate the effects of Salvia hispanica and Nigella sativa seed addition on the volatile compounds and sensory characteristics (with particular emphasis on odor and flavor) of traditionally produced dry fermented sausages
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b271b269d35911f0042513bf1b530a83
https://www.mdpi.com/1420-3049/27/3/652
https://www.mdpi.com/1420-3049/27/3/652
Publikováno v:
Foods
Foods, Vol 10, Iss 3019, p 3019 (2021)
Foods, Vol 10, Iss 3019, p 3019 (2021)
Nitrate and nitrites are used to give the characteristic color to cured meat products and to preserve them. According to the scientific knowledge available at the moment, these compounds are approved as food additives based on a detailed ponderation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4137d507016ecd145c241bce1f726c33
http://europepmc.org/articles/PMC8702177
http://europepmc.org/articles/PMC8702177
Autor:
Stajic, Slavisa, Tomasevic, Igor, Stanisic, Nikola, Tomovic, Vladimir, Lilic, Slobodan, Vranic, Danijela, Barba, Francisco, Jose Manuel Lorenzo Rodriguez, Zivkovic, Dusan
Publikováno v:
Fleischwirtschaft
Web of Science
CIÊNCIAVITAE
Publons
Web of Science
CIÊNCIAVITAE
Publons
Backfat in dry-fermented sausages was partly replaced Imaking up 5, 7 and 9% of the control treatment) by flaxseed oil pre-treated with alginate (ALG 5-9) and soy proteins isolate ISPI 5-91. pH change, weight loss and basic chemical composition were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::43c088afa4febdce3af53b96a57e9806
https://hdl.handle.net/21.15107/rcub_agrospace_5308
https://hdl.handle.net/21.15107/rcub_agrospace_5308
Autor:
Aristide Maggiolino, Ruben Domínguez, Francesco Iannaccone, Mirian Pateiro, Pasquale De Palo, Jose Manuel Lorenzo Rodriguez, Maria Federica Sgarro
Publikováno v:
Animals, Vol 12, Iss 139, p 139 (2022)
Animals; Volume 12; Issue 2; Pages: 139
Animals : an Open Access Journal from MDPI
Animals; Volume 12; Issue 2; Pages: 139
Animals : an Open Access Journal from MDPI
Simple Summary Alternative animal feed sources are being used for the rearing of small ruminants. Among them, the use of agri-food by-products stands out. This strategy meets the demands of consumers towards natural products, offering beneficial effe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98dc1533959abf340d97624596228bd9
https://doi.org/10.3390/ani12020139
https://doi.org/10.3390/ani12020139