Zobrazeno 1 - 8
of 8
pro vyhledávání: '"M. Angélica Larraín"'
Autor:
Carmen E. Vargas-Peralta, Cristián Araneda, Clara E. Galindo-Sánchez, M. Angélica Larraín, Miguel A. Del Río-Portilla, Fabiola Lafarga-De la Cruz
Publikováno v:
Food Control. 138:108979
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::161cc74c5a565a7b62b55bbd06e0f300
https://doi.org/10.1016/j.foodcont.2022.108979
https://doi.org/10.1016/j.foodcont.2022.108979
Akademický článek
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Autor:
Julia Vinagre, Alicia Rodríguez, Santiago P. Aubourg, M. Angélica Larraín, Vanesa Losada, Vilma Quitral
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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instname
8 páginas, 4 figuras, 4 tablas
Lipid changes related to quality loss were evaluated during frozen storage of coho salmon for up to 15 months. Biochemical indices concerning lipid hydrolysis (free fatty acids, FFA) and oxidation (peroxide value,
Lipid changes related to quality loss were evaluated during frozen storage of coho salmon for up to 15 months. Biochemical indices concerning lipid hydrolysis (free fatty acids, FFA) and oxidation (peroxide value,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bafb220778d23d3e1a5e20070ade6525
https://doi.org/10.1007/s11746-007-1098-5
https://doi.org/10.1007/s11746-007-1098-5
Autor:
Julio Gómez, Santiago P. Aubourg, Julia Vinagre, M. Angélica Larraín, Alicia Rodríguez, Vilma Quitral, Liliana Maier
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
7 páginas, 3 figuras, 3 tablas
Two deteriorative pathways (autolysis and microbiological activity) were studied in farmed Coho salmon (Oncorhynchus kisutch) for 24 days during chilled storage. These changes were assessed by nucleotide degradati
Two deteriorative pathways (autolysis and microbiological activity) were studied in farmed Coho salmon (Oncorhynchus kisutch) for 24 days during chilled storage. These changes were assessed by nucleotide degradati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65a8893089c56ce674cfcfc0924f3984
https://doi.org/10.1016/j.foodchem.2006.11.066
https://doi.org/10.1016/j.foodchem.2006.11.066
Autor:
Lilian, Abugoch, Vilma, Quitral, M Angélica, Larraín, Julia, Vinagre, Andrei, Kriukov, Gloria, Chávez
Publikováno v:
Archivos latinoamericanos de nutricion. 56(4)
The objective of the present work was to study functional and thermal properties of reineta (Brama australis) frozen meat, analysed by water retention capacity (WRC), gel forming capacity (GFC), texture, emulsifying capacity and differential scanning
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b288820b653b2e8ceae4d2a6ce11dd29
https://pubmed.ncbi.nlm.nih.gov/17425180
https://pubmed.ncbi.nlm.nih.gov/17425180
Autor:
Alicia Rodríguez, M. Angélica Larraín, Emma Wittig, Santiago P. Aubourg, Vilma Quitral, Julio Gómez, Liliana Maier, Vanesa Losada, Julia Vinagre
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
7 páginas, 4 figuras, 2 tablas
Coho salmon (Oncorhynchus kisutch) is a fatty fish species whose farming production has greatly increased in recent years. Lipid damage produced during Coho salmon chilled storage was studied for up to 24 d. Lipid
Coho salmon (Oncorhynchus kisutch) is a fatty fish species whose farming production has greatly increased in recent years. Lipid damage produced during Coho salmon chilled storage was studied for up to 24 d. Lipid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1f437a71ced45c607a855ded925a919
http://hdl.handle.net/10261/51544
http://hdl.handle.net/10261/51544
Autor:
Vilma, Quitral Robles, Lilian, Abugoch, Julia, Vinagre, Abel, Guarda, M Angélica, Larraín, Gabriela, Santana
Publikováno v:
Archivos latinoamericanos de nutricion. 53(1)
Marine species muscles present non-proteins nitrogenated compounds, used as quality index. They are total volatile basis (NBVT), trimethylamine oxide (TMAO) and trimethylamine (TMA). pH is considered too as a quality index. The aim of this work was t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::dbb041d92392b577ec3b62bb983d14fd
https://pubmed.ncbi.nlm.nih.gov/12942878
https://pubmed.ncbi.nlm.nih.gov/12942878
Akademický článek
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