Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Miriam Hernández-Jiménez"'
Publikováno v:
Poultry Science, Vol 103, Iss 6, Pp 103684- (2024)
ABSTRACT: Presently, there has been a noticeable rise in the consumption of poultry meat within the general population, particularly focusing on poultry sourced from alternative rearing systems as opposed to intensive ones. This study evaluated the i
Externí odkaz:
https://doaj.org/article/43cdf46013e1437fb4bcfa0d535e357c
Autor:
Miriam Hernández-Jiménez, Isabel Revilla, Ana M. Vivar-Quintana, Justyna Grabska, Krzysztof B. Beć, Christian W. Huck
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100675- (2024)
Iberian ham is a highly appreciated product and according to Spanish legislation different labels identify different products depending on the genetic purity. Consequently, “100% Iberian” ham from purebred Iberian animals is more expensive than
Externí odkaz:
https://doaj.org/article/02070b4448184156bdc4db8224f0fc88
Publikováno v:
Applied Sciences, Vol 13, Iss 4, p 2309 (2023)
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://doaj.org/article/4280414298a840798a9b063839909d98
Publikováno v:
Sensors, Vol 23, Iss 3, p 1491 (2023)
Lentil flour is an important source of minerals, including iron, so its use in food fortification programs is becoming increasingly important. In this study, the potential of near infrared technology to discriminate the presence of lentil flour in fo
Externí odkaz:
https://doaj.org/article/42ef979f7ed94f6e9d0b5ddec6cd2737
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
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
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