Zobrazeno 1 - 10
of 101
pro vyhledávání: '"Luis Javier R. Barron"'
Autor:
Ana Blanco-Doval, Raquel Sousa, Luis Javier R. Barron, Reto Portmann, Lotti Egger, Noelia Aldai
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 10, Pp 7594-7608 (2024)
ABSTRACT: Mare milk has a unique protein composition that makes it a preferred option for adult and infant nutrition. Several functional properties have been attributed to this milk, but with little current evidence. In fact, knowledge on mare milk c
Externí odkaz:
https://doaj.org/article/019c724a7090477ebb56c2f18af2431a
Publikováno v:
Foods, Vol 13, Iss 9, p 1412 (2024)
This review discusses the scientific evidence that supports the nutritional value of mare milk and how its properties are essentially achieved when mares are managed under grazing conditions. Mare milk’s similarity with the chemical composition of
Externí odkaz:
https://doaj.org/article/53da29b666d046c581b4a62f5f634183
Publikováno v:
Foods, Vol 13, Iss 9, p 1423 (2024)
This study is based on the need to improve packaging sustainability in the food industry. Its aim was to assess the performance of a recyclable plastic material for semi-hard sheep’s cheese wedges packaging as an alternative to conventional non-sus
Externí odkaz:
https://doaj.org/article/199601a3db32454f81e54f543e314651
Autor:
Lucía Diez-Gutiérrez, Leire San Vicente, Jessica Sáenz, Argitxu Esquivel, Luis Javier R. Barron, María Chávarri
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-10 (2022)
Abstract Probiotic metabolites, known as postbiotics, have received attention due to their wide variety of promoting health effects. One of the most exciting postbiotic is gamma-aminobutyric acid (GABA), widely produced by lactic acid bacteria, due t
Externí odkaz:
https://doaj.org/article/99dc3e554a9d48d290e673b57089234d
Autor:
Lara Moran, Gemma Bou, Noelia Aldai, Martina Ciardi, Ainoa Morillas-España, Ana Sánchez-Zurano, Luis Javier R. Barron, Tomas Lafarga
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-14 (2022)
Abstract Microalgae and microalgae-derived ingredients are one of the top trends in the food industry. However, consumers’ acceptance and purchase intention of a product will be largely affected by odour and flavour. Surprisingly, the scientific li
Externí odkaz:
https://doaj.org/article/0f43057e67cf4039a2849ebeb000f361
Autor:
Lucía Diez-Gutiérrez, Leire San Vicente, Jessica Sáenz, Luis Javier R. Barron, María Chávarri
Publikováno v:
Journal of Functional Foods, Vol 97, Iss , Pp 105230- (2022)
Lactiplantibacillus plantarum has been widely studied due to its beneficial effects on health such as protect against pathogens, enhance the immune system, or produce metabolites like γ-aminobutyric acid (GABA). The objective of this study was the e
Externí odkaz:
https://doaj.org/article/6d63a2ba8ac247b7acdb471b5746d24a
Autor:
Marta Albisu, Sonia Nieto, Olaia Martínez, María Ángeles Bustamante, Luis Javier R. Barron, Ana Isabel Nájera
Publikováno v:
Foods, Vol 12, Iss 4, p 849 (2023)
Modified atmosphere packaging (MAP) has become a good potential strategy to retain quality throughout the shelf life of perishable foods. The aim of this work was to evaluate different packaging atmospheres on semi-hard protected designation of origi
Externí odkaz:
https://doaj.org/article/785a6a2d8a8a43d6a9cec99b2b9982a8
Autor:
David Gamarra, Noelia Aldai, Aisaku Arakawa, Luis Javier R. Barron, Andrés López-Oceja, Marian M. de Pancorbo, Masaaki Taniguchi
Publikováno v:
BMC Veterinary Research, Vol 14, Iss 1, Pp 1-12 (2018)
Abstract Background The fatty acid (FA) composition of adipose tissue influences the nutritional quality of meat products. The unsaturation level of FAs is determined by fatty acid desaturases such as stearoyl-CoA desaturases (SCDs), which are under
Externí odkaz:
https://doaj.org/article/48f3faf4eed34a61a02af34ea36a204c
Autor:
Iñaki Etaio, Pilar F. Gil, Mónica Ojeda, Luis Javier R. Barron, Francisco José Pérez Elortondo
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 5, Pp 392-400 (2017)
Carcass fat cover is used in many countries as a predictor of meat quality, although studies relating this parameter to sensor y quality of meat are scarce and are mainly based on acceptability or palatability evaluation. The samples of calf chops wi
Externí odkaz:
https://doaj.org/article/af823c8a1ca24e7d90f1f82d7470948e
Autor:
Lorea R. Beldarrain, Lara Morán, Miguel Ángel Sentandreu, Kizkitza Insausti, Luis Javier R. Barron, Noelia Aldai
Publikováno v:
Animals, Vol 11, Iss 5, p 1421 (2021)
A full-randomized block design was used for the study of the FA composition and meat quality parameters, considering ageing time as a split-plot factor. Chemical and fatty acid composition of steaks (longissimus thoracis and lumborum muscle) from 15
Externí odkaz:
https://doaj.org/article/b20b7ce78b444103ae4ff4e8977f7d0a