Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Marcelo Rosmini"'
Autor:
Noelí Sirini, Paula Loyeau, María Ruiz, María Stegmayer, Lorena Soto, María Werning, Laureano Frizzo, Vanesa Ordoñez, Juana Fernández-López, Marcelo Rosmini
Publikováno v:
Fermentation, Vol 8, Iss 10, p 526 (2022)
The reformulation of meat products is a pending task for the scientific-technological sector. Fermented meat products can carry probiotics, and studying their effect during the product shelf life currently represents a large area of vacancy. The obje
Externí odkaz:
https://doaj.org/article/150d396368ff458780c0d87b267bea0a
Autor:
Noelí Sirini, Paulo E. S. Munekata, José M. Lorenzo, María Ángeles Stegmayer, Mirian Pateiro, José Ángel Pérez-Álvarez, Néstor Sepúlveda, María Elena Sosa-Morales, Alfredo Teixeira, Juana Fernández-López, Laureano Frizzo, Marcelo Rosmini
Publikováno v:
Foods, Vol 11, Iss 8, p 1128 (2022)
In recent years, consumer perception about the healthiness of meat products has changed. In this scenario, the meat industry and the scientific and technological areas have put their efforts into improving meat products and achieving healthier and fu
Externí odkaz:
https://doaj.org/article/c176513d11b64414b2c418369067e847
Autor:
Carmen Botella-Martinez, Raquel Lucas-González, José M. Lorenzo, Eva María Santos, Marcelo Rosmini, Néstor Sepúlveda, Alfredo Teixeira, Estrella Sayas-Barberá, Jose A. Pérez-Alvarez, Juana Fernandez-Lopez, Manuel Viuda-Martos
Publikováno v:
Foods, Vol 10, Iss 11, p 2706 (2021)
The aim of this work was to evaluate the effects on the chemical, physic-chemical, technological, and sensory properties of beef burger when replacing different quantities of fat (50 and 100%) with different levels of oil-in-water-gelled emulsion ela
Externí odkaz:
https://doaj.org/article/b577ccdd7d57424fb3db613c8d58cbe5
Autor:
Esmeralda Rangel-Vargas, Jose Antonio Rodriguez, Rubén Domínguez, José Manuel Lorenzo, Maria Elena Sosa, Silvina Cecilia Andrés, Marcelo Rosmini, José Angel Pérez-Alvarez, Alfredo Teixeira, Eva María Santos
Publikováno v:
Foods, Vol 10, Iss 11, p 2687 (2021)
Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents
Externí odkaz:
https://doaj.org/article/3443dd76f7a44de4be65d2d665393944
Autor:
Silvana Bravo, Karla Inostroza, José M. Lorenzo, Gastón Sepúlveda, Rubén Domínguez, Erick Scheuermann, Erwin A. Paz, John Quiñones, Eva María Santos, Silvina Cecilia Andrés, Marcelo Rosmini, Jorge Felipe Reyes, Marco Antonio Trindade, Néstor Sepúlveda
Publikováno v:
Applied Sciences, Vol 11, Iss 18, p 8610 (2021)
Frankfurters are one of the most demanded meat products in the world due to their low cost and good taste. However, they contain up to 30% animal fat, which is negative for the consumer’s health. Moreover, high-fat contents could also decrease fran
Externí odkaz:
https://doaj.org/article/f249876ad3d6438b8a9cd7afa82a671d
Autor:
Nancy José-Pérez, Daniel Mota-Rojas, Marcelo Ghezzi, Marcelo Rosmini, Patricia Mora Medina, Aldo Bertoni, Daniela Rodríguez-González, Adriana Domínguez-Oliva, Isabel Guerrero Legarreta
Publikováno v:
Journal of Animal Behaviour and Biometeorology. 10:1-9
Autor:
Noelí Sirini, María Stegmayer, María J. Ruiz, Facundo Cuffia, Eugenia Rossler, José Otero, Lorena Soto, José M. Lorenzo, José Ángel Pérez-Álvarez, Marcelo Rosmini, Laureano Frizzo
Publikováno v:
Meat Science. 200:109166
Autor:
Rubén Domínguez, Mirian Pateiro, Paulo C. B. Campagnol, Marcelo Rosmini, Paulo E. S. Munekata, Alfredo Teixeira, José Manuel Lorenzo
Publikováno v:
Methods and Protocols in Food Science ISBN: 9781071621028
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5619bacf5ab3d3ba92a6f495e3bf47fb
https://doi.org/10.1007/978-1-0716-2103-5_6
https://doi.org/10.1007/978-1-0716-2103-5_6
Autor:
Jorge Behrens, Ada Braghieri, Giovana Thomaz Braz, Paulo Cezar Bastianello Campagnol, Carmen J. Contreras-Castillo, Maria Di Cairano, Alexandre José Cichoski, Yemina Karen Diaz-Valencia, Rubén Domínguez, Bibiana Alves dos Santos, Priscila Robertina dos Santos-Donado, Mario Estévez, Maria João Fraqueza, Maria Freire, Alberto Gonzalez-Mohíno, Natan de Jesus Pimentel-Filho, José Manuel Lorenzo, Mariana Marinho Martins, Beatriz Schmidt Menegali, Thais Cardoso Merlo, Paulo E.S. Munekata, Fabio Napolitano, Lary Souza Olegario, Mirian Pateiro, Iliani Patinho, Adriana A. Pazos, Laura Purriños, Juan D. Rios-Mera, Marcelo Rosmini, Erick Saldaña, Eva M. Santos, Miriam M. Selani, Néstor Sepúlveda, Andrea C.S. Barretto, Alfredo Teixeira, Dominique Valentin, Marta Sonia Ventanas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ac01bd218e51c4840c5895176c8d9b1
https://doi.org/10.1016/b978-0-12-822832-6.09992-6
https://doi.org/10.1016/b978-0-12-822832-6.09992-6
Autor:
Laura Purriños, Mirian Pateiro, Marcelo Rosmini, Rubén Domínguez, Alfredo Teixeira, Paulo E.S. Munekata, Paulo Cezar Bastianello Campagnol, José Manuel Lorenzo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c03414c57602ae8b157add1a198ae059
https://doi.org/10.1016/b978-0-12-822832-6.00003-5
https://doi.org/10.1016/b978-0-12-822832-6.00003-5