Výsledky vyhledávání - "Maria Teresa Solas"

Double emulsions to improve frankfurter lipid content: impact of perilla oil and pork backfat

Autor: Maria Teresa Solas, Ricard Bou, Susana Cofrades, María Freire, Francisco Jiménez-Colmenero

Publikováno v: Journal of the Science of Food and Agriculture. 96:900-908

BACKGROUND: The technology involving the use of water-in-oil-in-water double emulsions (DEs) offers an interesting approach to improve the fat content of foods. With this aim, the effect on frankfurter properties of replacing pork backfat with two di

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f1b9fc76394e9daa864e1db0192235c3
https://doi.org/10.1002/jsfa.7163

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Antigenicity of Anisakis simplex s.s. L3 in parasitized fish after heating conditions used in the canning processing

Autor: Miguel González-Muñoz, Ana I. Rodriguez-Mahillo, Cristina de las Heras, Agustín Fernández, Maria Teresa Solas, Alfonso Navas, Margarita Tejada, Mercedes Careche, Angel Mendizábal, Fabiola Olivares, María Luisa García

Publikováno v: Journal of the Science of Food and Agriculture. 95:922-927

BACKGROUND: Some technological and food processing treatments applied to parasitized fish kill the Anisakis larvae andprevent infection and sensitization of consumers. However, residual allergenic activity of parasite allergens has been shown.The aim

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0f34fbaa43475b6f8771171dfb75df0f
https://doi.org/10.1002/jsfa.6763

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Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage

Autor: Maria Teresa Solas, Ana M. Herrero, Susana Cofrades, Francisco Jiménez-Colmenero, Claudia Ruiz-Capillas

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
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The paper reports a study of the physicochemical, rheological and microstructural properties of konjac gels (rehydratated without heat as a cold-set gel) for use as fat replacers in the formulation of reduced/low fat meat products as affected by chil

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https://doi.org/10.1016/j.foodhyd.2012.06.015

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Healthier lipid combination oil‐in‐water emulsions prepared with various protein systems: an approach for development of functional meat products

Autor: Susana Cofrades, Gonzalo Delgado-Pando, Maria Teresa Solas, Francisco Jiménez-Colmenero, Claudia Ruiz-Capillas

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
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Five protein-stabilized oil-in-water emulsions were prepared using sodium caseinate (O/SC), soy protein isolate (O/SPI), sodium caseinate and microbial transglutaminase (O/SC + MTG), sodium caseinate, microbial transglutaminase and meat slurry (O/SC

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb2674fa973d7c7f4150ac2492760036
https://doi.org/10.1002/ejlt.200900234

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Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion

Autor: Maria Teresa Solas, Akın Yakan, Francisco Jiménez-Colmenero, I. López-López, Susana Cofrades

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
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Characteristics of beef patties with low-salt (0.5%) and low-fat (
This research was supported under projects Consolider-Ingenio 2010: CARNISENUSA (CSD2007-00016) and AGL2005-07204-CO2-02, Plan Nacional de Investigación Científica, Desarrollo

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https://doi.org/10.1016/j.foodres.2010.03.005

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Effect of high hydrostatic pressure on mortality and allergenicity of Anisakis simplex L3 and on muscle properties of infested hake

Autor: Sanja Vidaček, Cristina de las Heras, Maria Teresa Solas, Margarita Tejada, Ana I. Rodríguez Mahillo

Publikováno v: Journal of the Science of Food and Agriculture. 89:2228-2235

This work has been financed by the Spanish project Plan Nacional de I+D+i AGL2005-05699-C02-01/02 ALI, and CSIC projects: PIE 2004 7 0E 160 CSIC and PIE 2004 7 0E 340

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7c94f78b726d06df591e1b4fc6472ccb
https://doi.org/10.1002/jsfa.3712

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Anisakis simplex allergens remain active after conventional or microwave heating and pepsin treatments of chilled and frozen L3 larvae

Autor: Miguel González-Muñoz, Angel Mendizábal, Margarita Tejada, Cristina de las Heras, Maria Teresa Solas, Sanja Vidaček, Ana I. Rodriguez-Mahillo

Publikováno v: Journal of the Science of Food and Agriculture. 89:1997-2002

This work was financed by the Spanish projects AGL2005-05699-C02-01/02 ALI; PIE 2004 7 0E 160 and PIE 2004 7 0E 340 CSIC. DrSanja Vidaˇcek carried out her work on a grant provided by theSpanish Ministry of ForeignAffairs, Spanish Agency of Internati

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https://doi.org/10.1002/jsfa.3677

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Anisakis Simplex Antigens in Fresh and Frozen-thawed Muscle of Anchovies in Vinegar

Autor: Ignacio Moneo, Miguel González-Muñoz, Ana I. Rodriguez-Mahillo, Margarita Tejada, C. de las Heras, María Luisa García, Angel Mendizábal, Maria Teresa Solas

Publikováno v: Food Science and Technology International. 15:139-148

Marinated fish treatment using low pH to enlarge the storage life of fish as in anchovies in vinegar, does not kill Anisakis simplex larvae infesting fish muscle. To kill the larvae it is compulsory in many countries to freeze fish intended to be mar

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https://doi.org/10.1177/1082013208105171

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Physical Study of Minced Fish Muscle with a White-Grape By-Product Added as an Ingredient

Autor: A.J. Borderías, Maria Teresa Solas, Isabel Sánchez-Alonso

Publikováno v: Journal of Food Science. 72:E94-E101

Functional properties of a white grape dietary fiber concentrate (WGDF) obtained from wine industry residues were determined with a view to their use as potential functional ingredient in seafood products. The main features of interest of WGDF are th

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https://doi.org/10.1111/j.1750-3841.2007.00273.x

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Scanning Electron Microscopy of Anisakis Larvae following Different Treatments

Autor: Margarita Tejada, Angel Mendizábal, Maria Teresa Solas, Alfonso Navas

Publikováno v: Scopus-Elsevier
Digital.CSIC. Repositorio Institucional del CSIC
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Ingestion of fish parasitized with Anisakis larvae can produce infestation and/or allergy in consumers. Technological and food processing treatments have been applied to parasitized fish in order to kill the larvae and avoid the infestation; however,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::60d572713866d5c14f9ce49561f3aead
https://doi.org/10.4315/0362-028x-69.6.1379

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