Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Luz H. Villalobos-Delgado"'
Autor:
Emiliano J. Quinto, Irma Caro, Luz H. Villalobos-Delgado, Javier Mateo, Beatriz De-Mateo-Silleras, María P. Redondo-Del-Río
Publikováno v:
Antibiotics, Vol 8, Iss 4, p 208 (2019)
Microbial pathogens are the cause of many foodborne diseases after the ingestion of contaminated food. Several preservation methods have been developed to assure microbial food safety, as well as nutritional values and sensory characteristics of food
Externí odkaz:
https://doaj.org/article/abfbc55c78614b2eae63be2eea0e89d4
Autor:
Mateo, Seyedalireza Kasaiyan, Iasmin Ferreira, Luz H. Villalobos-Delgado, Samuel Rigueiro, Irma Caro, Roberto Bermúdez, Javier
Publikováno v:
Processes; Volume 11; Issue 7; Pages: 2062
Raw pulses as extenders in meat preparations result in oxidative processes. The oxidative effects of using a raw chickpea paste (CP; 1/2; chickpea/water) in pork patties were evaluated. In a first experiment, patties were prepared with increasing lev
Autor:
Luz H. Villalobos-Delgado, Irma Caro, Bettit K. Salvá, Alexandra Esteves, Daphne D. Ramos-Delgado, Sergio Soto, Enrique A. Cabeza-Herrera, Roberto González-Tenorio, Javier Mateo
Publikováno v:
Pork ISBN: 9780429324031
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac0b96ff394b52b2179c4c122e7f0ad5
https://doi.org/10.1201/9780429324031-5-5
https://doi.org/10.1201/9780429324031-5-5
Autor:
Mercedes G. López, D.I. Zafra-Ciprián, E. Trujillo-Santiago, Luz H. Villalobos-Delgado, Guadalupe Virginia Nevárez-Moorillón, J.T. Santiago-Castro, L.E. Guzmán-Pantoja
Publikováno v:
LWT. 146:111428
The antioxidant and antimicrobial effects of Hierba Santa (Piper auritum Kunth) ethanolic extracts (HSEE) from plant powder of particle sizes 425 μm (EPA) and 850 μm (EPB) were evaluated in raw and raw-cooked beef burgers stored for 9 days at 4 °C
Autor:
Juana Ramírez Andrade, Alma Yadira Salazar Govea, J. Tenoch Santiago-Castro, Luz H. Villalobos-Delgado, Edith González-Mondragón
Publikováno v:
LWT. 84:306-313
The antioxidant effect of epazote infusion (EI) and ethanolic extract of epazote (EE) was evaluated in raw ground pork stored at 4 °C for 9 days. EI and EE were characterised by evaluating total phenolic content (TPC), total flavonoid content (TFC)
Autor:
Javier Mateo, Raúl Bodas, Luz H. Villalobos-Delgado, Sonia Andrés, J. F. Giráldez, Lara Morán, Carolina Blanco
Publikováno v:
Journal of Animal Science. 95:3455-3466
Thirty-two lambs were used to study the effect of sunflower soap stocks (SS), a by-product from the vegetable oil refinery industry, on meat chemical composition, fatty acid profile, volatile compounds, and consumer acceptability. Lambs were finished
Autor:
Kemal Aganovic, Amali U. Alahakoon, Carlos Álvarez, Federica Balestra, A.E.D. Bekhit, H. Bruce, Rocío Gómez Cansino, Irma Caro, Roberto Castro-Muñoz, Romain Couture, Marco Dalla Rosa, Birgit Dekkers, Liana Drummond, Edith G. González Mondragón, Temple Grandin, Volker Heinz, Maeve Henchion, J.L. Jacobs, Konstantina Kyriakopoulou, Martha-Yarely Leal Ramos, Sarah A. Lynch, Javier Mateo, Mary McCarthy, Néstor Gutiérrez Mendez, Leticia Mora, V. Muchenje, Anne Maria Mullen, Indrawati Oey, Massimiliano Petracci, E.N. Ponnampalam, Milagro Reig, René Ruby-Figueroa, N.D. Scollan, P. Silva, Sergiy Smetana, Nino Terjung, Fidel Toldrá-Reig, Mònica Toldrà, Fidel Toldrá, Atze Jan van der Goot, Luz H. Villalobos-Delgado
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87ebc3e080f6597973bed5b5d6c62105
https://doi.org/10.1016/b978-0-12-814874-7.01002-6
https://doi.org/10.1016/b978-0-12-814874-7.01002-6
Autor:
Luz H. Villalobos-Delgado, Emiliano J. Quinto, Irma Caro, Javier Mateo, Guadalupe Virginia Nevárez-Moorillón
Food deterioration caused by spoilage microorganisms throughout storage and distribution has a major impact on food quality and shelf life, and pathogen microorganisms present in food can result in a variety of infections and/or intoxications. Natura
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79c16c6d325c0496014a623938e3fc37
https://doi.org/10.1016/b978-0-12-817190-5.00004-5
https://doi.org/10.1016/b978-0-12-817190-5.00004-5
Autor:
A. Sibel Akalin, Vildan Akdeniz, Monica Anese, Gastón Ares, Zinash A. Belay, Hulya Cakmak, Oluwafemi J. Caleb, Sonia Calligaris, Irma Caro, Rosen Milanov Chochkov, Rui M.S. Cruz, Petko Nedyalkov Denev, Zapryana Rangelova Denkova, Rositsa Stefanova Denkova-Kostova, Ivelina Nikolaeva Deseva, Nayil Dinkçi, E.H. Drosinos, Ana Giménez, Hamed Hosseini, Seid Mahdi Jafari, William Kerr, Georgi Atanasov Kostov, Vera Lavelli, Nadia Lotti, Lara Manzocco, Javier Mateo, G. Moatsou, E. Moschopoulou, G.V. Nevárez-Moorillon, Maria Cristina Nicoli, Umezuruike Linus Opara, S. Paramithiotis, Emiliano J. Quinto, Bruna P.M. Rico, Valentina Siracusa, Anton Minchev Slavov, M.K. Syrokou, Zhila Tajiani, Desislava Georgieva Teneva, Margarida C. Vieira, Luz H. Villalobos-Delgado
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70daa9cf8739fced0043f198263e1fee
https://doi.org/10.1016/b978-0-12-817190-5.09989-4
https://doi.org/10.1016/b978-0-12-817190-5.09989-4
Autor:
J. Ramírez-Andrade, Luz H. Villalobos-Delgado, J.T. Santiago-Castro, Edith González-Mondragón, A.Y. Salazar-Govea
Publikováno v:
Meat Science. 168:108187
This study investigated the potential of aqueous epazote (AE) and ethanolic extract of epazote (ETHE) as inhibitors of lipid oxidation in raw and cooked ground beef stored at 4 °C for 9 days as well as frozen beef patties stored at −18 °C for 90