Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Minia Sanjuás-Rey"'
Publikováno v:
International Journal of Food Science & Technology. 47:1439-1447
Summary The efficacy of oregano and thyme essential oils (OEO and TEO, respectively) in the quality retention of a refrigerated (4 °C) squid (Loligo vulgaris) ring ready-to-eat (RTE) product was studied. Essential oils were added at different concen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a9f8c61bd9c87601c43742bb5602d94
https://doi.org/10.1111/j.1365-2621.2012.02991.x
https://doi.org/10.1111/j.1365-2621.2012.02991.x
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
6 páginas, 5 tablas
he present study concerns Atlantic mackerel (Scomber scombrus) traded as a chilled product. The study was aimed to investigate the effect of including a mixture of organic acids (citric, ascorbic, and lactic) in the icing me
he present study concerns Atlantic mackerel (Scomber scombrus) traded as a chilled product. The study was aimed to investigate the effect of including a mixture of organic acids (citric, ascorbic, and lactic) in the icing me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::129a4bad6ea2566edf77a9e8277d1154
https://doi.org/10.1111/j.1750-3841.2012.02672.x
https://doi.org/10.1111/j.1750-3841.2012.02672.x
Publikováno v:
International Journal of Food Science & Technology. 47:861-869
Summary The aim of this work was to evaluate a slurry ice (SI) packaging system on three bivalve species: clams (Venerupis rhomboideus), oysters (Ostrea edulis) and mussels (Mytilus galloprovincialis). Comparative analyses were performed on specimens
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3cf293f7cc498d4b7b26e927effe5d6
https://doi.org/10.1111/j.1365-2621.2011.02919.x
https://doi.org/10.1111/j.1365-2621.2011.02919.x
Publikováno v:
Grasas y Aceites. 62:436-442
This study was aimed at investigating the effect of including a mixture of natural organic acids (citric, ascorbic and lactic) in the icing medium employed during the chilled storage of horse mackerel ( Trachurus trachurus ). To this end, two aqueous
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a81b6887293696b28ebca4b408df954
https://doi.org/10.3989/gya.033611
https://doi.org/10.3989/gya.033611
Autor:
Minia Sanjuás-Rey, Bibiana García-Soto, Santiago P. Aubourg, José R. Fuertes-Gamundi, Jorge Barros-Velázquez
Publikováno v:
International Journal of Food Science & Technology. 46:1021-1030
This work was supported by the Secretaria Xeral de I+D from the Xunta de Galicia (Galicia, Spain) through the Research Project PGIDIT 08 TAL 038E.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::594a4297aa943667a3887ff3d53977d5
https://doi.org/10.1111/j.1365-2621.2011.02565.x
https://doi.org/10.1111/j.1365-2621.2011.02565.x
Autor:
José R. Fuertes-Gamundi, Bibiana García-Soto, Minia Sanjuás Rey, Jorge Barros-Velázquez, Santiago P. Aubourg
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
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Natural preservative organic acids (ascorbic, citric and lactic acids) were used to prepare a novel organic acid-flake icing system for the chilled preservation of hake (Merluccius merluccius), megrim (Lepidorhombus whiffiagonis) and angler (Lophius
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06e490c35267fde3046ba76e6218c623
http://hdl.handle.net/10261/44941
http://hdl.handle.net/10261/44941
