Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Miriam Hernández Jiménez"'
Autor:
Isabel Revilla, Miriam Hernández Jiménez, Iván Martínez-Martín, Patricia Valderrama, Marta Rodríguez-Fernández, Ana M. Vivar-Quintana
Publikováno v:
Foods, Vol 13, Iss 3, p 450 (2024)
The following study analyzed the potential of Near Infrared Spectroscopy (NIRS) to predict the metal composition (Al, Pb, As, Hg and Cu) of tea and for establishing discriminant models for pure teas (green, red, and black) and their different blends.
Externí odkaz:
https://doaj.org/article/b46d59e5f3674e3088fd609b084e309c
Autor:
Miriam Hernández-Jiménez, Isabel Revilla, Ana M. Vivar-Quintana, Justyna Grabska, Krzysztof B. Beć, Christian W. Huck
Publikováno v:
Applied Sciences, Vol 14, Iss 22, p 10680 (2024)
Iberian ham is a highly valued product, and considerable efforts have been made to characterize it quickly and accurately. In this scenario, portable NIR devices could provide an effective solution for the assessment of its attributes. However, the c
Externí odkaz:
https://doaj.org/article/80e9c8ba0b874c56b02344dc6ba9ab48
Publikováno v:
Foods, Vol 11, Iss 15, p 2313 (2022)
The “Chorizo Zamorano” dry fermented sausage is a traditional Spanish product which is highly appreciated by consumers. This paper studies the reformulation of this product in order to improve its lipid composition and its fatty acid profile and
Externí odkaz:
https://doaj.org/article/05a64a2eb7724294a86ca8911008201a
Publikováno v:
Foods, Vol 11, Iss 7, p 923 (2022)
There is growing interest in using healthy ingredients for the formulation of meat-based products. Among them, the replacement of pork fat with vegetable oils has attracted much attention. On the other hand, the use of vegetable proteins to replace m
Externí odkaz:
https://doaj.org/article/d578d0e4cc044bfdb22c59cade66e8fd
Autor:
Miriam Hernández-Jiménez, Isabel Revilla, Lourdes Arce, María José Cardador, Rocío Ríos-Reina, Inmaculada González-Martín, Ana María Vivar-Quintana
Publikováno v:
Animals, Vol 11, Iss 9, p 2671 (2021)
The potential of two complementary analytical techniques (near infrared spectroscopy, NIRS and gas chromatography–ion mobility spectrometry, GC-IMS) was used to establish the time that Iberian pigs have been fed on acorns and pasture and to verify
Externí odkaz:
https://doaj.org/article/5d34b3c2213e4a5fbfeb1df23ba95e7a
Publikováno v:
Applied Sciences
Volume 13
Issue 4
Pages: 2309
Volume 13
Issue 4
Pages: 2309
Nowadays, a wide range of non-traditional gluten-free products can be purchased. Although consumers identify all these as being similar, their nutritional composition can differ depending on the raw materials used and the production process itself. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d095df65d7ac84dfb063f49bd29a440
Autor:
Isabel Revilla, Ana M. Vivar-Quintana, María Inmaculada González-Martín, Miriam Hernández-Jiménez, Iván Martínez-Martín, Pedro Hernández-Ramos
Publikováno v:
Sensors, Vol 20, Iss 23, p 6892 (2020)
For Protected Geographical Indication (PGI)-labeled products, such as the dry-cured beef meat “cecina de León”, a sensory analysis is compulsory. However, this is a complex and time-consuming process. This study explores the viability of using n
Externí odkaz:
https://doaj.org/article/6fae3b4f857c41febb34500bd723293a
Autor:
Pedro Hernández-Ramos, Ana María Vivar-Quintana, Isabel Revilla, María Inmaculada González-Martín, Miriam Hernández-Jiménez, Iván Martínez-Martín
Publikováno v:
Sensors, Vol 20, Iss 19, p 5624 (2020)
Dry-cured ham is a high-quality product owing to its organoleptic characteristics. Sensory analysis is an essential part of assessing its quality. However, sensory assessment is a laborious process which implies the availability of a trained tasting
Externí odkaz:
https://doaj.org/article/ec5ad41e267b4fb0abc23390503f01b6
Autor:
Iris Lobos-Ortega, María Inmaculada González-Martín, Miriam Hernández-Jiménez, José Miguel Hernández-Hierro, Isabel Revilla, Ana María Vivar-Quintana
Publikováno v:
Food Analytical Methods. 14:933-943
This study has examined the polyunsaturated fatty acid composition of 224 cheeses with variable percentages (0–100%) of milk from different species (cow, ewe’s, and goat) during 6 months of ripening. We analyzed the concentration of ω3 (Σ C20:5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72b020f828990cebb5ec335e1a76c3a5
https://doi.org/10.1007/s12161-020-01928-8
https://doi.org/10.1007/s12161-020-01928-8
Autor:
Miriam Hernández-Jiménez, Iván Martínez-Martín, Isabel Revilla, C. Palacios, A.M. Vivar-Quintana
Publikováno v:
Biological Agriculture & Horticulture. 37:25-39
The sensory characteristics of suckling lamb meat from 40 animals of the Castellana and Churra breeds from both conventional and organic maternal rearing systems were evaluated by a trained panel and texture and colour properties were also assessed b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9421d371eb84906c0f24758b9c39bab
https://doi.org/10.1080/01448765.2020.1785942
https://doi.org/10.1080/01448765.2020.1785942