Zobrazeno 1 - 10
of 164
pro vyhledávání: '"M, Vivar"'
Autor:
Miriam Hernández-Jiménez, Isabel Revilla, Ana M. Vivar-Quintana, Justyna Grabska, Krzysztof B. Beć, Christian W. Huck
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100675- (2024)
Iberian ham is a highly appreciated product and according to Spanish legislation different labels identify different products depending on the genetic purity. Consequently, “100% Iberian” ham from purebred Iberian animals is more expensive than
Externí odkaz:
https://doaj.org/article/02070b4448184156bdc4db8224f0fc88
Autor:
Rocío López-Calabozo, Ângela Liberal, Ângela Fernandes, Isabel Revilla, Isabel C. F. R. Ferreira, Lillian Barros, Ana M. Vivar-Quintana
Publikováno v:
Sensors, Vol 24, Iss 13, p 4232 (2024)
Carbohydrates are the main components of lentils, accounting for more than 60% of their composition. Their content is influenced by genetic factors, with different contents depending on the variety. These compounds have not only been linked to intere
Externí odkaz:
https://doaj.org/article/26de3e0ef8984fce9e9b585e3a51b889
Autor:
Isabel Revilla, Miriam Hernández Jiménez, Iván Martínez-Martín, Patricia Valderrama, Marta Rodríguez-Fernández, Ana M. Vivar-Quintana
Publikováno v:
Foods, Vol 13, Iss 3, p 450 (2024)
The following study analyzed the potential of Near Infrared Spectroscopy (NIRS) to predict the metal composition (Al, Pb, As, Hg and Cu) of tea and for establishing discriminant models for pure teas (green, red, and black) and their different blends.
Externí odkaz:
https://doaj.org/article/b46d59e5f3674e3088fd609b084e309c
Publikováno v:
Applied Sciences, Vol 13, Iss 18, p 10130 (2023)
Hemp (Cannabis sativa subsp. sativa) has been increasing in popularity in recent years owing to its nutritional composition, with an interesting combination of protein, fat, and fiber, as well as minerals. Its transformation into flours and concentra
Externí odkaz:
https://doaj.org/article/c7fd0834c7294b6ba40ad0f6a5645fa3
Publikováno v:
Heliyon, Vol 8, Iss 12, Pp e12628- (2022)
Environmental bacteria strains are known to be more resistant but studies on UV-LEDs are scarce, especially for Clostridium perfringens and Enterococcus faecalis. UV-LEDs of different wavelengths (268 nm, 279 nm and 307 nm) have been used for treatin
Externí odkaz:
https://doaj.org/article/90c8cc4a7c4c491e9c637b514362c9a0
Publikováno v:
Applied Sciences, Vol 13, Iss 4, p 2309 (2023)
Nowadays, a wide range of non-traditional gluten-free products can be purchased. Although consumers identify all these as being similar, their nutritional composition can differ depending on the raw materials used and the production process itself. T
Externí odkaz:
https://doaj.org/article/4280414298a840798a9b063839909d98
Publikováno v:
Sensors, Vol 23, Iss 3, p 1491 (2023)
Lentil flour is an important source of minerals, including iron, so its use in food fortification programs is becoming increasingly important. In this study, the potential of near infrared technology to discriminate the presence of lentil flour in fo
Externí odkaz:
https://doaj.org/article/42ef979f7ed94f6e9d0b5ddec6cd2737
Publikováno v:
The International Archives of the Photogrammetry, Remote Sensing and Spatial Information Sciences, Vol XLII-4-W19, Pp 233-240 (2019)
The sensitivity to changes in water quality inherent to seagrass communities makes them vital for determining the overall health of the coastal ecosystem. Numerous efforts including community-based coastal resource management, conservation and rehabi
Externí odkaz:
https://doaj.org/article/f61ef1dbc92944fbbc7d265e1993b653
Publikováno v:
Foods, Vol 11, Iss 15, p 2313 (2022)
The “Chorizo Zamorano” dry fermented sausage is a traditional Spanish product which is highly appreciated by consumers. This paper studies the reformulation of this product in order to improve its lipid composition and its fatty acid profile and
Externí odkaz:
https://doaj.org/article/05a64a2eb7724294a86ca8911008201a
Publikováno v:
Plants, Vol 11, Iss 7, p 916 (2022)
The allelopathic effect of pistachios was analyzed by field and laboratory tests. The parameters analyzed in the field trials were the biomass, weed density, weed diversity, and specific richness of the weed community. The studies were carried out in
Externí odkaz:
https://doaj.org/article/3dbab6d43644459bb9ad35be5f723c45