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Akademický článek

Growth, sensory and chemical characterization of Mediterranean yellowtail (Seriola dumerili) fed diets with partial replacement of fish meal by other protein sources

Autor: R. Monge-Ortiz, S. Martínez-Llorens, M.J. Lemos-Neto, S.L. Falcó-Giaccaglia, M.J. Pagán, S. Godoy-Olmos, M. Jover-Cerdá, A. Tomás-Vidal

Publikováno v: Aquaculture Reports, Vol 18, Iss , Pp 100466- (2020)

An 84-day trial was performed to assess the use of alternative protein sources in Seriola dumerili. Three diets were used, FM100 diet, as a control diet without fishmeal substitution, and FM66 and FM33 diets with a fishmeal replacement of 330 g/kg an

Externí odkaz: https://doaj.org/article/0dfc0d5d952a41b7a6946d24b9674e4e

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Akademický článek

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Growth, sensory and chemical characterization of Mediterranean yellowtail (Seriola dumerili) fed diets with partial replacement of fish meal by other protein sources

Autor: Silvia Martínez-Llorens, S.L. Falcó-Giaccaglia, M.J. Lemos-Neto, Ana Tomás-Vidal, M.J. Pagán, Sergio Godoy-Olmos, Raquel Monge-Ortiz, Miguel Jover-Cerdá

Publikováno v: Aquaculture Reports, Vol 18, Iss, Pp 100466-(2020)
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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[EN] An 84-day trial was performed to assess the use of alternative protein sources in Seriola dumerili. Three diets were used, FM100 diet, as a control diet without fishmeal substitution, and FM66 and FM33 diets with a fishmeal replacement of 330 g/

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12110236ffb1a92ff043449fbbb96e1c
https://doi.org/10.1016/j.aqrep.2020.100466

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Changes in the microbiological and physicochemical quality during storage of osmotically dehydrated strawberry jam stabilized with plant extracts

Autor: F. Gómez, María del Mar Camacho, M.J. Pagán, Marta Igual

Publikováno v: CyTA - Journal of Food. 11:248-255

[EN] Antifungal properties of some plant extracts (pomegranate, rosemary, lemon and balsamic lemon) added in the elaboration of jam obtained from osmotically dehydrated strawberry were studied. Lemon extract exhibited the highest antifungal activity

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e1fcc70944108123520372fa65bdd15
https://doi.org/10.1080/19476337.2012.730553

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Vacuum impregnation as a tool to introduce biopreservatives in gilthead sea bream fillets (Sparus aurata)

Autor: Purificación García-Segovia, A. Andrés-Bello, M.J. Pagán-Moreno, C. De Jesús, J. Martínez-Monzó

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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The aim of this study was to determine the possible technological uses of biopreservation and vacuum impregnation techniques to extend shelf life of gilthead sea bream fillets. Two impregnation media were studied: a solution containing lactic acid ba

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9642b58e246a8f3de37390be2221f581
https://hdl.handle.net/10251/76930

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Efecto de la adición de extractos vegetales en la microbiota y en las propiedades fisicoquímicas y sensoriales de mermelada de fresa mínimamente procesada

Autor: M.J. Pagán, F. Gómez, Marta Igual, María del Mar Camacho

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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extract addition (pomegranate, rosemary, lemon and balsamic lemon) have been applied to strawberry jam obtained by osmotic dehydration in order to avoid its fast decline. Microbiological, physicochemical and sensorial parameters have been evaluated t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c8de652e1e74332ef45556c496b9415
http://hdl.handle.net/10251/45922

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Influence of sodium replacement on physicochemical properties of dry-cured loin

Autor: Fidel Toldrá, M.J. Pagán, José M. Barat, M. Aliño, E. Blesa, Raúl Grau

Publikováno v: Meat science. 83(3)

The consumption of cured meat products is not recommended to hypertensive consumers due to its high sodium content. This constitutes an important restriction for this industry, which is becoming more and more important due to the current trends in co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5af602ce74aad61f219412ee66f3023
https://pubmed.ncbi.nlm.nih.gov/20416693

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Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts

Autor: Fidel Toldrá, M. Aliño, M.J. Pagán, E. Blesa, Raúl Grau, José M. Barat

Publikováno v: Meat science. 78(1-2)

Dry-cured ham consumption is restricted by hypertensive consumers due to its high sodium content. This constitutes an important matter for this industry, being relevant due to the current trends in consumption. In order to prevent the problems relate

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c51bc121635ef33528ce360f34bcfd3
https://pubmed.ncbi.nlm.nih.gov/22062103

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