Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Miriam Pérez-Mateos"'
Publikováno v:
Foods, Vol 11, Iss 24, p 4054 (2022)
Due to its characteristic aroma and flavor, puff pastry (PP) prepared with butter is more accepted than that made with margarine, yet a high saturated fat consumption is associated with cardiovascular disease. This work studies the potential of olive
Externí odkaz:
https://doaj.org/article/c9a770ce3c0d4633bae813ed56f09e03
Autor:
Susana Cofrades, Arancha Saiz, Miriam Pérez-Mateos, Alba Garcimartín, Rocío Redondo-Castillejo, Aranzazu Bocanegra, Juana Benedí, María Dolores Álvarez
Publikováno v:
Foods, Vol 11, Iss 5, p 738 (2022)
This study explores the influence of carboxymethylcelullose (CMC) and methylcelullose (MC), added by simultaneous (sim) and sequential (seq) emulsification methods, on the structure, rheological parameters and in vitro lipid digestibility of pork lar
Externí odkaz:
https://doaj.org/article/439a9b1b7b2e47e4bc713ee5c19c41af
Autor:
Susana Cofrades, Alba Garcimartín, Miriam Pérez-Mateos, Arancha Saiz, Rocío Redondo-Castillejo, Aránzazu Bocanegra, Juana Benedí, María Dolores Álvarez
In Press, Journal Pre-proof.
During the last decade, the consumption of animal saturated fat has been associated with an increased risk of chronic disease. Experience shows that changing the dietary habits of the population is a complicated and
During the last decade, the consumption of animal saturated fat has been associated with an increased risk of chronic disease. Experience shows that changing the dietary habits of the population is a complicated and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fef75b62901fd8d127a16d90222a5d46
http://hdl.handle.net/10261/307773
http://hdl.handle.net/10261/307773
Autor:
Laura Otero, Miriam Pérez-Mateos
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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[Objective]: As shellfish preservation is still nowadays a challenge for the food industry, in this paper, the effectiveness of hyperbaric storage in preserving Atlantic razor clams (Ensis directus) was evaluated both at low (HS-LT) and at room tempe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8063f74cd48cee23d60222ba584afc44
http://hdl.handle.net/10261/228981
http://hdl.handle.net/10261/228981
Autor:
Miriam Pérez-Mateos, Mercedes Careche, María I. Escribano, Antonio Rodríguez, Pedro D. Sanz, Laura Otero, Isabel Sánchez-Alonso
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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The effects of weak oscillating magnetic fields (OMFs ≤7 mT at 50 Hz) on freezing were studied in three systems of different complexity. To do so, ferric chloride solutions, lactate dehydrogenase (LDH), and minced hake muscle experimentally infecte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c6a1b57e04b9a03032c8cdf367b0e6d
http://hdl.handle.net/10261/219379
http://hdl.handle.net/10261/219379
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Editorial del Número Especial “Food Innovations at CSIC”.
The Spanish National Research Council (CSIC) is the largest public institution dedicated to research in Spain. Food Science and Technology is one of these areas and it gathers the ac
The Spanish National Research Council (CSIC) is the largest public institution dedicated to research in Spain. Food Science and Technology is one of these areas and it gathers the ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93f9d3a36ff88ee0a327e9d84a71997c
http://hdl.handle.net/10261/175321
http://hdl.handle.net/10261/175321
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 15:646-667
Magnetic freezing is nowadays established as a commercial reality mainly oriented towards the food market. According to advertisements, magnetic freezing is able to generate tiny ice crystals throughout the frozen product, prevent cell destruction, a
Hyperbaric cold storage versus conventional refrigeration for extending the shelf-life of hake loins
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Today, extending the shelf-life of fish, while retaining the organoleptic properties of the product, is still a challenge. To compare the effectiveness of conventional and hyperbaric cold storage in preserving fish quality, we stored Cape hake loins
Autor:
Fernando Fernández-Martín, Miriam Pérez-Mateos, Saeed Dadashi, Pedro D. Sanz, Carmen Gómez-Guillén
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
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Effects of freezing assisted with magnetic fields (MFs) in a Cell Alive System (CAS) commercial unit at –50 ºC, with a static MF only (0% CAS) and with a static MF plus oscillating MF (10% CAS) on egg white (W) was investigated. W samples were fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b9b14ae231f18e56d3c4ba2273dd7a9
http://hdl.handle.net/10261/155841
http://hdl.handle.net/10261/155841
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
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Since the earlier 2000s, electromagnetic freezers have been sold all over the world. According to the manufacturers, the oscillating magnetic fields (OMFs) applied by these devices are capable of avoiding ice damage in frozen foods. To assess the eff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae8dce1975bee96b6522532b64eda7ee
http://hdl.handle.net/10261/148311
http://hdl.handle.net/10261/148311