Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Laura Purriños"'
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 2271-2294 (2020)
With the aim of revalorization of two productions of economic relevance (milk and chestnuts), a novel ice cream was formulated incorporating milk, chestnut flour and chestnut bits. Using the best sensory valued formula as a basis, eight ice cream for
Externí odkaz:
https://doaj.org/article/046cf01af12c464ab46f1e86a5a986d5
Autor:
Noemí Echegaray, Rubén Domínguez, Vasco A. P. Cadavez, Roberto Bermúdez, Laura Purriños, Ursula Gonzales-Barron, Ettiene Hoffman, José M. Lorenzo
Publikováno v:
Foods, Vol 10, Iss 7, p 1450 (2021)
Today’s society demands healthy meat with a special emphasis on integrated animal husbandry combined with the concern for animal welfare. In this sense, the raising of lambs in an extensive system has been one of the most common practices, which re
Externí odkaz:
https://doaj.org/article/41b41e8646f6450dbefc452531fb2ce6
Autor:
Immaculada Argemí-Armengol, Daniel Villalba, Marc Tor, Cristina Pérez-Santaescolástica, Laura Purriños, José Manuel Lorenzo, Javier Álvarez-Rodríguez
Publikováno v:
PeerJ, Vol 7, p e7322 (2019)
Niche production is intended to produce premium pork, but several husbandry factors may affect the meat fatty acid composition and aroma. Fatty acid profile (by GC-FID) of raw meat and volatile compounds (by SPME-GC–MS) of cooked meat were analysed
Externí odkaz:
https://doaj.org/article/edb9d2d9498446ad8e23af971471c629
Autor:
Sol Zamuz, Laura Purriños, Igor Tomasevic, Rubén Domínguez, Mladen Brnčić, Francisco J. Barba, José M. Lorenzo
Publikováno v:
Foods, Vol 9, Iss 4, p 427 (2020)
Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different pr
Externí odkaz:
https://doaj.org/article/8dafd8351e9548d79846de738e2ddbc1
Autor:
María López-Pedrouso, Raquel Rodríguez-Vázquez, Laura Purriños, Mamen Oliván, Susana García-Torres, Miguel Ángel Sentandreu, José Manuel Lorenzo, Carlos Zapata, Daniel Franco
Publikováno v:
Foods, Vol 9, Iss 2, p 176 (2020)
Different bovine breeds and production systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee te
Externí odkaz:
https://doaj.org/article/6185a16255ff450fb71ebc884161154f
Autor:
Daniel Franco, Artur J. Martins, María López-Pedrouso, Laura Purriños, Miguel A. Cerqueira, António A. Vicente, Lorenzo M. Pastrana, Carlos Zapata, José M. Lorenzo
Publikováno v:
Foods, Vol 8, Iss 9, p 366 (2019)
Different health institutions from western countries ha−ve recommended a diet higher in polyunsaturated fats, especially of the n-3 family. However, this is not a trivial task, especially for meat-processing sectors. The objective of this work was
Externí odkaz:
https://doaj.org/article/08f9bf88ddc74a7aa97f90f81d6d5191
Publikováno v:
The Scientific World Journal, Vol 2016 (2016)
The influence of livestock production system [Freedom Extensive System (FES) versus Semi-Extensive System (SES)] and finishing feed (1.5 kg versus 3.0 kg of commercial feed in the finishing period) diet on sensory properties of foal meat using Genera
Externí odkaz:
https://doaj.org/article/fa26c7ab06c74a1da8b77291b58a3302
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 2271-2294 (2020)
With the aim of revalorization of two productions of economic relevance (milk and chestnuts), a novel ice cream was formulated incorporating milk, chestnut flour and chestnut bits. Using the best sensory valued formula as a basis, eight ice cream for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dfe7bd2ed57dbc5c8b9901a12dbc8eb3
https://doaj.org/article/046cf01af12c464ab46f1e86a5a986d5
https://doaj.org/article/046cf01af12c464ab46f1e86a5a986d5
Autor:
Rubén Agregán, Gonzalo Aleu, Susana P. Alves, Gonzalo Astray, Francisco J. Barba, Houda Berrada, Benjamin M. Bohrer, Paulo Cezar Bastianello Campagnol, Jesús Cantalapiedra, Alejandra Cardelle-Cobas, Alberto Cepeda, Alexandre José Cichoski, Aurora Cittadini, Carlos A. Conte-Junior, Patricia Costa, Cristiano Ragagnin de Menezes, Pablo G. del Río, Dorota Derewiaka, Rubén Domínguez, Noemí Echegaray, Emilia Ferrer, Daniel Franco, Gil Garrote, Beatriz Gullón, Rosane Teresinha Heck, Eliana Jerónimo, María López-Pedrouso, José M. Lorenzo, Paulo Eduardo Sichetti Munekata, Asad Nawaz, Carolina Nebot, Gema Nieto, Diana Oliveira, Noelia Pallarés, Mirian Pateiro, José Ángel Pérez-Álvarez, Teodora Popova, Laura Purriños, Marcelo R. Rosmini, Claudia Ruiz-Capillas, Bibiana Alves Dos Santos, Eva M. Santos, María V. Sarriés, María Elena Sosa-Morales, Alfredo Teixeira, Beatriz Vázquez, Noman Walayat, Min Wang, Sol Zamuz, Jianjun Zhou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b285618c331fb0434ffc90bf10b0c2e
https://doi.org/10.1016/b978-0-12-823371-9.09993-7
https://doi.org/10.1016/b978-0-12-823371-9.09993-7
Autor:
Olalla López-Fernández, Rubén Domínguez, Laura Cutillas, Paulo E. S. Munekata, Laura Purriños, José Manuel Lorenzo, Nestor Sepúlveda, Alfredo Teixeira, Mirian Pateiro
Publikováno v:
Methods to Assess the Quality of Meat Products ISBN: 9781071620014
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cbd45ee90df5014e0c88d0c7980b4795
https://doi.org/10.1007/978-1-0716-2002-1_12
https://doi.org/10.1007/978-1-0716-2002-1_12