Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Mar Llauger"'
Autor:
Mar Llauger, Luis Guerrero, Jacint Arnau, Afra Morera, Jun-ichi Wakamatsu, José M. Lorenzo, Ricard Bou
Publikováno v:
Foods, Vol 13, Iss 4, p 533 (2024)
This study aimed to investigate the coloring ingredient potential of liver homogenates that form Zn protoporphyrin (ZnPP), a natural red pigment, after anaerobic incubation. Liver homogenates were used to develop nitrite-free sterile pork liver pât
Externí odkaz:
https://doaj.org/article/1b30c0816d0b4446a8e533d73f38f712
Publikováno v:
Foods, Vol 12, Iss 9, p 1903 (2023)
There is a growing demand for clean-label products. This study aimed to obtain a food-grade coloring ingredient for meat products based on the formation of Zn-protoporphyrin from porcine livers, thus contributing to the development of nitrite-free pr
Externí odkaz:
https://doaj.org/article/c026ac17bdbb4d4ea7c5274e2e563b98
Publikováno v:
Fermentation, Vol 9, Iss 4, p 403 (2023)
Dry fermented sausage innovation trends are linked to consumer preferences for clean label and sodium-reduced foods. This study aims to evaluate the effect of the formulation and production process temperature on the dynamics of bacterial communities
Externí odkaz:
https://doaj.org/article/6c924026569e40ffa6982ccf0618dd64
Publikováno v:
Foods, Vol 11, Iss 9, p 1183 (2022)
Packaging is no longer a mere structural element that only aims to preserve foods, but it is also a powerful marketing tool able to affect product perception, purchase decision and consumers’ food choices. Incorporating consumers’ voices into pac
Externí odkaz:
https://doaj.org/article/836664e7cb3444989cd384e5b918fd0a
Publikováno v:
Foods, Vol 10, Iss 7, p 1454 (2021)
The development of food products containing offal and offal extracts could be part of the solution to the upcoming demand for animal protein. This study aimed to determine Spanish consumers’ attitudes toward offal and the development of meat produc
Externí odkaz:
https://doaj.org/article/fa18cd5a89a64ac69489b6766c07e1e9
There is a growing demand for clean-label products. This study aimed to obtain a food-grade coloring ingredient for meat products based on the formation of Zn-protoporphyrin from porcine livers, thus contributing to the development of nitrite-free pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6d588a8750d49de0a4b4cedf82597ad
https://doi.org/10.20944/preprints202304.0420.v1
https://doi.org/10.20944/preprints202304.0420.v1
Publikováno v:
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
This study assessed the ZnPP content, heme content, salt content, and instrumental color in the biceps femoris and semimembranosus muscles during the elaboration of Serrano dry-cured ham manufactured without the addition of nitrate and nitrite for 15
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1fe6a03d69a89b0cf07fb0c5f0149a75
http://hdl.handle.net/20.500.12327/1527
http://hdl.handle.net/20.500.12327/1527
Publikováno v:
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
There is a growing demand for clean label products and thus the elimination of curing additives in various dry-cured meats is of interest while maintaining colour characteristics. This study was aimed to examine the effect of pH at 24 h post mortem (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7bc2c1d2e56d08b261c6655f67c6808
https://doi.org/10.1016/j.foodres.2020.109156
https://doi.org/10.1016/j.foodres.2020.109156
Publikováno v:
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
The role of chicken hemoglobin in lipid oxidation of washed chicken muscle exposed to high hydrostatic pressure (0, 200, 400 and 600 MPa) was examined. The observed decrease in redness was higher with elevated pressures (5.0 vs 3.7). During storage,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c408de70cc37b78a13d630dbdf8cf77f
https://pubmed.ncbi.nlm.nih.gov/31054669
https://pubmed.ncbi.nlm.nih.gov/31054669
Publikováno v:
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
The contents of zinc-protoporphyrin (ZnPP) and heme in twenty-four sliced Parma hams made without the addition of curing agents were determined. Expressed on a dry weight basis, ZnPP averaged 45 mg/kg and ranged from 23 to 85 mg/kg. The heme content
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0bf45fb22a74b82789adc671c22ccec
https://pubmed.ncbi.nlm.nih.gov/29428884
https://pubmed.ncbi.nlm.nih.gov/29428884