Výsledky vyhledávání - "Marta Alejandre"

Akademický článek

Evaluation of Pulsed Electric Fields (PEF) Parameters in the Inactivation of Anisakis Larvae in Saline Solution and Hake Meat

Autor: Vanesa Abad, Marta Alejandre, Elena Hernández-Fernández, Javier Raso, Guillermo Cebrián, Ignacio Álvarez-Lanzarote

Publikováno v: Foods, Vol 12, Iss 2, p 264 (2023)

Larvae of the nematode family Anisakidae are capable of causing parasitic infections in humans associated with the consumption of fishery products, leading to intestinal syndromes and allergic reactions. Anisakidae larvae are widely distributed geogr

Externí odkaz: https://doaj.org/article/1e52d5571d004722830c89999f37c657

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Akademický článek

Autor: Diana Ansorena, Sandivel Cama, Marta Alejandre, Iciar Astiasarán

Publikováno v: Food & Nutrition Research, Vol 63, Iss 0, Pp 1-7 (2019)

Background: Food labeling is an important communication tool for the exposure of nutrition information in foods. Objective: The presence of labeling messages related to nutrients, health properties, allergens, and additives in meat products marketed

Externí odkaz: https://doaj.org/article/f4a648f8f9094ff082561bc1d506a5d6

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Akademický článek

Direct Contact Ultrasound in Food Processing: Impact on Food Quality

Autor: Leire Astráin-Redín, Marta Alejandre, Javier Raso, Guillermo Cebrián, Ignacio Álvarez

Publikováno v: Frontiers in Nutrition, Vol 8 (2021)

Consumers' demand for “minimally processed” products that maintain the “fresh-like” characteristics has increased in recent years. Ultrasound (US) is a non-thermal technology that enhances mass and energy transfer processes resulting in impro

Externí odkaz: https://doaj.org/article/2c422fae01ed412aaccb61a4ebdacff3

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Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef patties

Autor: Rita Yolanda Cavero, María Isabel Calvo, Diana Ansorena, Iciar Astiasarán, Marta Alejandre

Publikováno v: Meat Science. 148:219-222

The addition of a blackthorn branch extract (Prunus spinosa L.) to a gel emulsion system containing microalgal oil was examined in order to obtain a functional ingredient (APG), for use as fat replacer in beef patties. Chromatographic analysis indica

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9331fe62787ddc90b7279af535149821
https://doi.org/10.1016/j.meatsci.2018.05.022

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Direct Contact Ultrasound in Food Processing: Impact on Food Quality

Autor: Marta Alejandre, Leire Astráin-Redín, Javier Raso, Ignacio Álvarez, Guillermo Cebrián

Publikováno v: Zaguán: Repositorio Digital de la Universidad de Zaragoza
Universidad de Zaragoza
Frontiers in Nutrition, Vol 8 (2021)
Frontiers in Nutrition
Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::739a30daed1a9954ba1b265dfa984acf
http://zaguan.unizar.es/record/98447

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Omega-3 fatty acids and plant sterols as cardioprotective ingredients in beef patties: composition and relevance of nutritional information on sensory characterization

Autor: Iciar Astiasarán, Marta Alejandre, Diana Ansorena

Publikováno v: Foodfunction. 10(12)

The incorporation of oil in water gel emulsion with significant levels of omega-3 fatty acids and plant sterols was studied to improve the lipid fraction of beef patties. The nutritional improvement achieved led to products able to include certain nu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6993c8516e56358f110627816e4a1a17
https://pubmed.ncbi.nlm.nih.gov/31755498

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Autor: Marta Alejandre, Diana Ansorena, Sandivel Cama, Iciar Astiasarán

Publikováno v: Food & Nutrition Research
Food & Nutrition Research, Vol 63, Iss 0, Pp 1-7 (2019)
Dadun. Depósito Académico Digital de la Universidad de Navarra
instname

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ddd0c6b5c93d680c6f335ff76c2180c6
http://europepmc.org/articles/PMC6503640

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Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters

Autor: Iciar Astiasarán, Marta Alejandre, Diana Ansorena, Shai Barbut

Publikováno v: Food research international (Ottawa, Ont.). 122

Conventional canola oil and structured canola oil systems, consisting of oil in water hydrogelled emulsions (with 1.5% or 3% kappa carrageenan) and ethylcellulose organogels (12%, with 0%, 1.5% or 3% glycerol monostearate), were used to replace beef

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c04c4273ec7fc06548bc21f900d1a681
https://pubmed.ncbi.nlm.nih.gov/31229064

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The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes

Autor: Denis Passarini, Iciar Astiasarán, Marta Alejandre, Diana Ansorena

Publikováno v: Dadun. Depósito Académico Digital de la Universidad de Navarra
instname

A new low-energy gelled emulsion containing algae oil was developed as animal fat replacer. Its stability was evaluated under different storage conditions: 4 V (4 °C/vacuum), 4NV (4 °C/no vacuum), 25 V (25 °C/vacuum) and 25NV (25 °C/no vacuum). A

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8efb8cca47cf0e4fd4b6c5ae9f708b66
https://hdl.handle.net/10171/56062

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