Zobrazeno 1 - 10 of 19 pro vyhledávání: '"Juan Calanche"'
1
Akademický článek
Effect of L-Hyp supplementation on collagen muscle histology, gene expression, growth performance, body composition and fillet texture on big size European sea bass (Dicentrarchux labrax)
Autor: Pedro L. Castro, Sergio Plasencia, María Jesús Zamorano, Luis Guerrero, Anna Claret, José A. Beltrán, Juan Calanche, Rafael Ginés
Publikováno v: Aquaculture Reports, Vol 21, Iss , Pp 100787- (2021)
Hydroxyproline (L-Hyp) is amply present in fishmeal but limited in plant-protein sources. This study was conducted to evaluate the effects of supplementation with dietary L-Hyp on the distribution of collagen types in the muscle, and on the texture,
Externí odkaz: https://doaj.org/article/f0a0a4c34d8f4bb8bb106918d50ff94b
Zobrazit plný text záznamu
2
Akademický článek
Fish By-Product Valorization as Source of Bioactive Compounds for Food Enrichment: Characterization, Suitability and Shelf Life
Autor: Adrián Honrado, Sara Rubio, José Antonio Beltrán, Juan Calanche
Publikováno v: Foods, Vol 11, Iss 22, p 3656 (2022)
Fish processing generates many by-products, which are mainly destined for aquaculture feed. However, these by-products have interesting nutritional properties and could still be used for human consumption, thus promoting circular economy. Therefore,
Externí odkaz: https://doaj.org/article/2facd40fa8cd4941979b9a6a8f50b09e
Zobrazit plný text záznamu
3
Akademický článek
Influence of Seaweeds on the Quality of Pasta as a Plant-Based Innovative Food
Autor: Andrea Ainsa, Adrián Honrado, Pedro Marquina, José A. Beltrán, Juan Calanche
Publikováno v: Foods, Vol 11, Iss 16, p 2525 (2022)
This study evaluated the effect of the incorporation of seaweed on the physicochemical and technological quality of pasta. For this purpose, enriched wheat pastas from different seaweeds (sea lettuce—Ulva lactuca, nori—Porphyra tenera, and wakame
Externí odkaz: https://doaj.org/article/0976a954595b4639bc7262ee13ba8d87
Zobrazit plný text záznamu
4
Akademický článek
Design of Predictive Tools to Estimate Freshness Index in Farmed Sea Bream (Sparus aurata) Stored in Ice
Autor: Juan Calanche, Selene Pedrós, Pedro Roncalés, José Antonio Beltrán
Publikováno v: Foods, Vol 9, Iss 1, p 69 (2020)
This research studied sea bream freshness evolution through storage time in ice by determining different quality parameters and sensory profiles. Predictive models for freshness index, storage time, and microbial counts were designed from these data.
Externí odkaz: https://doaj.org/article/649adf2f3eaf4b259a068ad7a19d249a
Zobrazit plný text záznamu
5
Akademický článek
Characterization of the Spoilage Microbiota of Hake Fillets Packaged Under a Modified Atmosphere (MAP) Rich in CO2 (50% CO2/50% N2) and Stored at Different Temperatures
Autor: Adriana Antunes-Rohling, Silvia Calero, Nabil Halaihel, Pedro Marquina, Javier Raso, Juan Calanche, José Antonio Beltrán, Ignacio Álvarez, Guillermo Cebrián
Publikováno v: Foods, Vol 8, Iss 10, p 489 (2019)
The aim of this study was to characterize the spoilage microbiota of hake fillets stored under modified atmospheres (MAP) (50% CO2/50% N2) at different temperatures using high-throughput 16S rRNA gene sequencing and to compare the results with those
Externí odkaz: https://doaj.org/article/03d65fa363bc403e83bebfac41616946
Zobrazit plný text záznamu
6
Effect of L-Hyp supplementation on collagen muscle histology, gene expression, growth performance, body composition and fillet texture on big size European sea bass (Dicentrarchux labrax)
Autor: Juan Calanche, Pedro Castro, Anna Claret, José Antonio Beltrán, Sergio Plasencia, Rafael Ginés, Luis Guerrero, María Jesús Zamorano
Publikováno v: IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Aquaculture Reports, Vol 21, Iss, Pp 100787-(2021)
Hydroxyproline (L-Hyp) is amply present in fishmeal but limited in plant-protein sources. This study was conducted to evaluate the effects of supplementation with dietary L-Hyp on the distribution of collagen types in the muscle, and on the texture,
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0ccebe14a39a59f4a02b9f819fe90f7
http://hdl.handle.net/20.500.12327/1430
Zobrazit plný text záznamu
9
Effect of dietary grape pomace on fattening rabbit performance, fatty acid composition, and shelf life of meat
Autor: José Luis Olleta, Gustavo A. María, Jakeline V Romero, David Gimeno, M. Barahona, Juan Calanche, Mohamed Dhia Bouzaida, V. C. Resconi
Publikováno v: Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
Antioxidants
Volume 10
Issue 5
Antioxidants, Vol 10, Iss 795, p 795 (2021)
The use of agroindustry by-products in animal diets allows the use of residues that are not fit for human consumption. In this study, it was investigated whether fattening commercial rabbits during 30 days with a non-medicated feed, with 20% addition
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f391b3354114d81ff5cd255f1dde0cd6
http://zaguan.unizar.es/record/110583
Zobrazit plný text záznamu
10
Design of Predictive Tools to Estimate Freshness Index in Farmed Sea Bream (
Autor: Juan, Calanche, Selene, Pedrós, Pedro, Roncalés, Jose Antonio, Beltrán
Publikováno v: Foods
This research studied sea bream freshness evolution through storage time in ice by determining different quality parameters and sensory profiles. Predictive models for freshness index, storage time, and microbial counts were designed from these data.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::a74babb751c1b9634d97e3eaee86db5e
https://pubmed.ncbi.nlm.nih.gov/31936325
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje