Zobrazeno 1 - 10
of 92
pro vyhledávání: '"María-José Beriain"'
Autor:
María José Beriain, Inmaculada Gómez, Susana García, José Carlos Urroz, Pedro María Diéguez, Francisco C. Ibañez
Publikováno v:
Foods, Vol 13, Iss 15, p 2443 (2024)
The effect of fuel (hydrogen vs. butane) on the formation of volatile organic compounds (VOCs) and polycyclic aromatic hydrocarbons (PAHs) was evaluated for grilled horse meat (very low-fat and low-fat) cooking vertically. Gas chromatography-mass spe
Externí odkaz:
https://doaj.org/article/f8ecefa9bee54ed98ee1db21aa587e5b
Publikováno v:
Foods, Vol 12, Iss 2, p 289 (2023)
The effect of carvacrol added to patties stored at 4 °C for 14 days, previously pressurized and vacuum-cooked (HPP-SVCOOK), was investigated. Three formulations were prepared (veal, plant-based product, and hybrid product). An emulsion made with oli
Externí odkaz:
https://doaj.org/article/1324efff90074e449c1f634c99f97d4d
Autor:
María José Beriain, María Lozano, Jesús Echeverría, María Teresa Murillo-Arbizu, Kizkitza Insausti, Miguel Beruete
Publikováno v:
Foods, Vol 11, Iss 21, p 3426 (2022)
Understanding meat quality attribute changes during ageing by using non-destructive techniques is an emergent pursuit in the agroindustry research field. Using beef certified samples from the protected geographical indication (PGI) “Ternera de Nava
Externí odkaz:
https://doaj.org/article/0987cb37e19343819a85e06aa42f15eb
Autor:
Sara León-Ecay, Ainara López-Maestresalas, María Teresa Murillo-Arbizu, María José Beriain, José Antonio Mendizabal, Silvia Arazuri, Carmen Jarén, Phillip D. Bass, Michael J. Colle, David García, Miguel Romano-Moreno, Kizkitza Insausti
Publikováno v:
Foods, Vol 11, Iss 19, p 3105 (2022)
Nowadays, the meat industry requires non-destructive, sustainable, and rapid methods that can provide objective and accurate quality assessment with little human intervention. Therefore, the present research aimed to create a model that can classify
Externí odkaz:
https://doaj.org/article/eaf610309bf141798234e91e05ec455b
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 593-606 (2019)
Twenty-four safe dishes for cerebral palsy dysphagic patients and four commercial dysphagia-oriented food products for dysphagia were studied in order to determine their textural characteristics. Apparent viscosity measured at 25, 50, and 100 s−1 a
Externí odkaz:
https://doaj.org/article/2c43bb65c93047e0983c948460ff3760
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 1693-1708 (2019)
Ready-to-eat (RTE) products elaborated from beef and meat analog, previously marinated (teriyaki and beer), were subjected to sous vide cooking at different combinations of temperature (70ºC and 80ºC) and time (60, 90 and 120 min for beef; 90, 120
Externí odkaz:
https://doaj.org/article/5d7fc22d3d314b85873c53d412aa398b
Publikováno v:
In FMC. Formación médica continuada en atención primaria May 2018 25(5):295-301
Autor:
María José Beriain, María T. Murillo-Arbizu, Kizkitza Insausti, Francisco C. Ibañez, Christine Leick Cord, Tom R. Carr
Publikováno v:
Foods, Vol 10, Iss 7, p 1474 (2021)
The physicochemical and sensory differences between the PGI-Certified Ternera de Navarra (CTNA) (Spanish origin) and Certified Angus Beef (CAB) (US origin) were assessed in Spain and the USA. To characterize the carcasses, the ribeye areas (REAs), an
Externí odkaz:
https://doaj.org/article/9479e9468f5f4f11ac8e91333f3d9571
Autor:
Maite M. Aldaya, Francisco C. Ibañez, Paula Domínguez-Lacueva, María Teresa Murillo-Arbizu, Mar Rubio-Varas, Beatriz Soret, María José Beriain
Publikováno v:
Foods, Vol 10, Iss 5, p 999 (2021)
Research coupling human nutrition and sustainability concerns is a rapidly developing field, which is essential to guide governments’ policies. This critical and comprehensive review analyzes indicators and approaches to “sustainable healthy diet
Externí odkaz:
https://doaj.org/article/ca3470ca18db446aa58baaa165475dc4
Publikováno v:
Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
instname
instname
The interest to characterize texture-modified foods (TMFs) intended for people with oropharyngeal dysphagia (OD) has grown significantly since 2011. Several instrumental and sensory techniques have been applied in the analysis of these foods. The obj
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65f463c176220a019cabe60d64685c96
https://doi.org/10.1111/1541-4337.12957
https://doi.org/10.1111/1541-4337.12957