Zobrazeno 1 - 10 of 19 pro vyhledávání: '"M. Teresa Díaz"'
1
Akademický článek
Linseed, microalgae or fish oil dietary supplementation affects performance and quality characteristics of light lambs
Autor: Jesus de la Fuente-Vazquez, M. Teresa Díaz-Díaz-Chirón, Concepción Pérez-Marcos, Vicente Cañeque, Carlos I. Sánchez-González, Inmaculada Alvarez-Acero, Cesar Fernández-Bermejo, Ana Rivas-Cañedo, Sara Lauzurica
Publikováno v: Spanish Journal of Agricultural Research, Vol 12, Iss 2, Pp 436-447 (2014)
The aim of this work was to improve the fatty acid profile of meat from light lamb, frequently reared in Spain and in other Mediterranean countries. A total of 44 light lambs fed different n-3 polyunsaturated fatty acids sources were studied: control
Externí odkaz: https://doaj.org/article/44dd1902448a4947bbea29a5fa9c05b4
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2
The effects of motivations to go to the country on rural accommodation choice: A hybrid discrete choice model
Autor: M Teresa Díaz-Delfa, Isabel P. Albaladejo
Publikováno v: Tourism Economics. 27:1484-1507
Based on the theory of constructive consumer choice process, we propose that the rural accommodation choice process depends on motivationals of tourists to go to the country. Discrete choice models have frequently been used to explain and predict cho
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::61e8ac45e780e62c6b2bbd558cf05870
https://doi.org/10.1177/1354816620912062
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3
Effect of different technological factors on the gelation of a low-lectin bean protein isolate
Autor: Helena M. Moreno, M. Teresa Díaz, A. Javier Borderías, Fátima Domínguez-Timón, Alejandro Varela, Clara A. Tovar, Mercedes M. Pedrosa
Publikováno v: E-Prints Complutense. Archivo Institucional de la UCM
instname
Digital.CSIC. Repositorio Institucional del CSIC
Gelling ability of a bean protein isolate (BPI) obtained from a naturally low-lectin variety (Phaseolus vulgaris var. Almonga) was analysed. For that purpose differences on gels processing: concentration (14% and 17%), salt addition (0 and 2%), and p
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::263fd6d41d076194fc0f50d438bf083a
http://hdl.handle.net/10261/268891
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4
Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates
Autor: A. Javier Borderías, M. Teresa Díaz, Helena M. Moreno, Fátima Domínguez-Timón, Clara A. Tovar, Mercedes M. Pedrosa, A. Varela
Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
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Recently, legume protein isolates are increasingly of interest as ingredients for the food industry; however, in spite of their health benefits, there is a limited information about the presence of bioactive compounds in the protein isolates. The obj
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04d04a36c02627408093553a6843a48f
https://pubmed.ncbi.nlm.nih.gov/33097987
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5
Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties
Autor: M. Teresa Díaz, Helena M. Moreno, Mercedes M. Pedrosa, Fátima Domínguez-Timón, A. Javier Borderías, Clara A. Tovar
Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
The gelling of two commercial pea protein isolates (PPI) at 20% and 23% PPI concentration, and the effect of microbial transglutaminase (-0- and -5- U/g protein), were analysed. The final aim was to get PPI gels with textural properties enough to mak
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc9c5b2fe1143ecffe5f773c397d642f
http://hdl.handle.net/10261/219367
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6
Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates
Autor: Helena M. Moreno, A. Javier Borderías, Clara A. Tovar, Fátima Domínguez-Timón, M. Teresa Díaz, Mercedes M. Pedrosa
Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
Mixed surimi gels with 8%, 10% and 15% of pea protein isolate (PPI) were made in order to replace part of the myofibrillar proteins with PPI. Phytochemical, mechanical, viscoelastic and structural properties of heat-induced gels were analysed. Result
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3eb815a6497d23c3f0129f770b036ce
http://hdl.handle.net/10261/219336
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7
Polarized Subcellular Localization of JAK/STAT Components Is Required for Efficient Signaling
Autor: M. Teresa Díaz-Meco, Sol Sotillos, James Castelli-Gair Hombría, Jorge Moscat
Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
6 páginas, 4 figuras.
Three protein complexes control polarization of epithelial cells: the apicolateral Crumbs and Par-3 complexes and the basolateral Lethal giant larvae complex [1] and [2] . Polarization results in the specific localization
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::259cb92eae1e0c4ce3601b5b8ba0de59
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9
Linseed, microalgae or fish oil dietary supplementation affects performance and quality characteristics of light lambs
Autor: Carlos I. Sánchez-González, M. Teresa Díaz-Díaz-Chirón, Concepción Pérez-Marcos, Ana Rivas-Cañedo, Vicente Cañeque, Cesar Fernández-Bermejo, Inmaculada Alvarez-Acero, Jesus de la Fuente-Vazquez, Sara Lauzurica
Publikováno v: Repositorio de Resultados de Investigación del INIA
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA
Spanish Journal of Agricultural Research; Vol 12, No 2 (2014); 436-447
INIA: Repositorio de Resultados de Investigación del INIA
Spanish Journal of Agricultural Research; Vol. 12 No. 2 (2014); 436-447
Spanish Journal of Agricultural Research; Vol. 12 Núm. 2 (2014); 436-447
SJAR. Spanish Journal of Agricultural Research
instname
Spanish Journal of Agricultural Research, Vol 12, Iss 2, Pp 436-447 (2014)
The aim of this work was to improve the fatty acid profile of meat from light lamb, frequently reared in Spain and in other Mediterranean countries. A total of 44 light lambs fed different n-3 polyunsaturated fatty acids sources were studied: control
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::502fb9638f860778a70779359b1842bc
Zobrazit plný text záznamu

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