Zobrazeno 1 - 10
of 99
pro vyhledávání: '"Miguel A. Sentandreu"'
Publikováno v:
EuPA Open Proteomics, Vol 7, Iss C, Pp 54-63 (2015)
This study focuses on meat protein degradation by different starter cultures. Sausage models inoculated with Lactobacillus curvatus CRL705 and Staphylococcus vitulinus GV318 alone and as a mixture were incubated 10 days at 22 °C. Low molecular weigh
Externí odkaz:
https://doaj.org/article/345da8e579124d5ea23fdc25c3276a40
Autor:
Marcio Aurélio de Almeida, Silvina G. Fadda, Miguel Ángel Sentandreu Vicente, Nilda Doris Montes Villanueva, Jair Sebastião da Silva Pinto, Carmen Josefina Contreras Castillo
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-12 (2024)
Abstract In many industrialised countries, sodium intake exceeds the nutritional guidelines. High sodium intake has been associated with health problems, such as arterial hypertension and, consequently, a higher health risk of cardiovascular disease.
Externí odkaz:
https://doaj.org/article/7a8ec6a2538446b8aca858eda66ab68a
Autor:
de Almeida, Marcio Aurélio, Fadda, Silvina G., Vicente, Miguel Ángel Sentandreu, Villanueva, Nilda Doris Montes, da Silva Pinto, Jair Sebastião, Castillo, Carmen Josefina Contreras
Publikováno v:
Food Production, Processing & Nutrition; 9/3/2024, Vol. 6 Issue 1, p1-12, 12p
Autor:
Susana García-Torres, María Cabeza de Vaca, David Tejerina, María Pilar Romero-Fernández, Alberto Ortiz, Daniel Franco, Miguel Angel Sentandreu, Mamen Oliván
Publikováno v:
Animals, Vol 11, Iss 8, p 2291 (2021)
Seventy-eight calves from Asturiana de los Valles, Retinta, and Rubia Gallega breeds, under extensive and intensive farm systems and animal mixing and non-mixing conditions, and during the transport and lairage in slaughterhouses, were studied. This
Externí odkaz:
https://doaj.org/article/2ef885b8248f46efba111f385cd2fb76
Autor:
Lorea R. Beldarrain, Lara Morán, Miguel Ángel Sentandreu, Kizkitza Insausti, Luis Javier R. Barron, Noelia Aldai
Publikováno v:
Animals, Vol 11, Iss 5, p 1421 (2021)
A full-randomized block design was used for the study of the FA composition and meat quality parameters, considering ageing time as a split-plot factor. Chemical and fatty acid composition of steaks (longissimus thoracis and lumborum muscle) from 15
Externí odkaz:
https://doaj.org/article/b20b7ce78b444103ae4ff4e8977f7d0a
There was studied the effect of high-pressure homogenization (HPH) on the protein profile of tiger nut “horchata” drink. There were depicted protein profile of samples obtained at 0, 50, 100, 150 and 200 MPa homogenization pressures by SDS-PAGE f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56a62a0455ecb81ff711409f185e074d
http://hdl.handle.net/10261/295629
http://hdl.handle.net/10261/295629
Autor:
María López-Pedrouso, Raquel Rodríguez-Vázquez, Laura Purriños, Mamen Oliván, Susana García-Torres, Miguel Ángel Sentandreu, José Manuel Lorenzo, Carlos Zapata, Daniel Franco
Publikováno v:
Foods, Vol 9, Iss 2, p 176 (2020)
Different bovine breeds and production systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee te
Externí odkaz:
https://doaj.org/article/6185a16255ff450fb71ebc884161154f
Autor:
Borja Garlito, Miguel A. Sentandreu, Vicent Yusà, Mamen Oliván, Olga Pardo, Enrique Sentandreu
Publikováno v:
Food Chemistry. 407:135173
Metabolite profiles of normal and defective dry, firm and dark (DFD) meat extracts with known ultimate pH (pHu) values were determined by Orbitrap Tribrid ID-X untargeted analysis coupled to chemometrics. An intelligent MS3 AcquireXTM workflow firstl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aeca774a011c19d7949ecc7fb1c9caf4
https://doi.org/10.1016/j.foodchem.2022.135173
https://doi.org/10.1016/j.foodchem.2022.135173
Autor:
Hanane, Smili, Yasmine, Boudida, Samira, Becila, Baaissa, Babelhadj, Messaouda, Idder, Abdelmajid, Chehma, Abdelkader, Adamou, Abdelghani, Boudjellal, Miguel Angel, Sentandreu, Ahmed, Ouali
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional.
The present study aimed to evaluate actin degradation during the early
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::2f4a27f2b2d6ad66257545d916380126
https://pubmed.ncbi.nlm.nih.gov/35473401
https://pubmed.ncbi.nlm.nih.gov/35473401
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Bovine sarcoplasmic sub-proteome was studied through a straightforward gel-free pipeline supported by liquid isoelectric focusing (OFFGEL) protein fractionation coupled to liquid chromatography-mass spectrometry (LC-MS) analysis. Full-MS and data-dep
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e493160dcccf7f237125b16cb6b6175
https://doi.org/10.1177/1082013220929144
https://doi.org/10.1177/1082013220929144