Zobrazeno 1 - 6
of 6
pro vyhledávání: '"María Victoria Sarriés"'
Autor:
Irati Jáuregui-López, Fernando Zulategi, María José Beriain, María Victoria Sarriés, Miguel Beruete, Kizkitza Insausti
Publikováno v:
Foods, Vol 9, Iss 12, p 1828 (2020)
This work broadens the study of lipid and protein oxidation marker compounds in foal meat, employing the technology of Attenuated Total Reflectance-Fourier Transform Mid-Infrared Spectroscopy (ATR-FT/MIR, shortened in the following as MIR). As a main
Externí odkaz:
https://doaj.org/article/0c1d697c595a405397de593cb167077a
Autor:
María José Beriain, María Teresa Murillo-Arbizu, Kizkitza Insausti, María Victoria Sarriés, Inmaculada Gómez
Publikováno v:
Foods, Vol 9, Iss 8, p 1006 (2020)
The aim of this work was to set the quality standards of the chistorra de Navarra, a raw-cured Spanish traditional meat product, through the study of its sensory and physicochemical features. The quality of chistorra samples, coming from 50 different
Externí odkaz:
https://doaj.org/article/94aa2cacc35c48b5acbe00baded909c2
Autor:
Marta Ruiz, María José Beriain, Miguel Beruete, Kizkitza Insausti, José Manuel Lorenzo, María Victoria Sarriés
Publikováno v:
Foods, Vol 9, Iss 5, p 583 (2020)
The aim of this work was to study the potential of mid-infrared spectroscopy to evaluate the chemical composition and quality parameters of foal meat according to differences based on slaughter ages and finishing diets. In addition, the wavelength ra
Externí odkaz:
https://doaj.org/article/406abe88191444be852332d64b0c5ce2
Autor:
Maria José Beriain, Inmaculada Gómez, Mercedes Sánchez, Kizkitza Insausti, María Victoria Sarriés, Francisco C Ibañez
Publikováno v:
Foods, Vol 9, Iss 4, p 506 (2020)
The objective of this study was to investigate the sensory acceptability and willingness to pay (WTP) for a beef patty elaborated with beef from a local breed that was enriched with nutritional ingredients (vegetable oil mixture and vitamin D3). The
Externí odkaz:
https://doaj.org/article/6c253cdf03f0449895f729a6a81e2c27
Autor:
J.M. Lorenzo, María José Beriáin Apesteguía, Kizkitza Insausti Barrenetxea, María Victoria Sarriés Martínez, María Jesús Cantalejo Díez, Marta Ruiz Darbonnens
Publikováno v:
Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
instname
Academica-e: Repositorio Institucional de la Universidad Pública de Navarra
Universidad Pública de Navarra
instname
Academica-e: Repositorio Institucional de la Universidad Pública de Navarra
Universidad Pública de Navarra
Para el desarrollo del presente estudio, se investigó el efecto de la maduración del músculo Longissimus dorsi (LD), por un lado como pieza entera y por otro lado tras el fileteado, sobre los parámetros de calidad de la carne de potro. Se emplear
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69c69fb728e7a7568c765e28dfa8422a
https://doi.org/10.12706/itea.2018.004
https://doi.org/10.12706/itea.2018.004
Publikováno v:
Journal of food science. 83(2)
Olive and linseed oils have high contents of oleic acid and n-3 fatty acids (FA), respectively. Vitamin DThere is an increasing demand of consumers for healthier meat products; therefore, the improvement of their nutritional profile without negativel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::1b70926c44f547d76458def7a3b2009d
https://pubmed.ncbi.nlm.nih.gov/29350749
https://pubmed.ncbi.nlm.nih.gov/29350749