Application of White-Wine-Pomace-Derived Ingredients in Extending Storage Stability of Fresh Pork Burgers.

Autor: Martín-Mateos MJ; Technological Agri-Food Institute (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), 06071 Badajoz, Spain., Delgado-Adámez J; Technological Agri-Food Institute (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), 06071 Badajoz, Spain., Moreno-Cardona D; Technological Agri-Food Institute (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), 06071 Badajoz, Spain., Valdés-Sánchez ME; Technological Agri-Food Institute (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), 06071 Badajoz, Spain., Ramírez-Bernabé MR; Technological Agri-Food Institute (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), 06071 Badajoz, Spain.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2023 Dec 13; Vol. 12 (24). Date of Electronic Publication: 2023 Dec 13.

Forcing vine regrowth under different irrigation strategies: effect on polyphenolic composition and chromatic characteristics of cv. Tempranillo wines grown in a semiarid climate.

Autor: Lavado Rodas N; CICYTEX-INTAEX, Technological Institute of Food and Agriculture of Extremadura, Badajoz, Spain.; CICYTEX-FOV, Agricultural Research Institute Finca La Orden-Valdesequera, Crta. A-V, Badajoz, Spain., Uriarte Hernández D; CICYTEX-FOV, Agricultural Research Institute Finca La Orden-Valdesequera, Crta. A-V, Badajoz, Spain., Moreno Cardona D; CICYTEX-INTAEX, Technological Institute of Food and Agriculture of Extremadura, Badajoz, Spain., Mancha Ramírez LA; CICYTEX-FOV, Agricultural Research Institute Finca La Orden-Valdesequera, Crta. A-V, Badajoz, Spain., Prieto Losada MH; CICYTEX-FOV, Agricultural Research Institute Finca La Orden-Valdesequera, Crta. A-V, Badajoz, Spain., Valdés Sánchez ME; CICYTEX-INTAEX, Technological Institute of Food and Agriculture of Extremadura, Badajoz, Spain.

Publikováno v: Frontiers in plant science [Front Plant Sci] 2023 May 09; Vol. 14, pp. 1128174. Date of Electronic Publication: 2023 May 09 (Print Publication: 2023).

Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions.

Autor: da Silva, Vasco Trincão, Mateus, Nuno, de Freitas, Victor, Fernandes, Ana

Publikováno v: Foods; Jul2024, Vol. 13 Issue 14, p2303, 33p

Grape Pomace as a Renewable Natural Biosource of Value-Added Compounds with Potential Food Industrial Applications.

Autor: Abreu, Teresa, Sousa, Patrícia, Gonçalves, Jéssica, Hontman, Nance, Teixeira, Juan, Câmara, José S., Perestrelo, Rosa

Publikováno v: Beverages; Jun2024, Vol. 10 Issue 2, p45, 20p

High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages ("Salchichón").

Autor: Carrapiso, Ana Isabel, Martín-Mateos, María Jesús, D'Arrigo, Matilde, Delgado-Adámez, Jonathan, Saraiva, Jorge Alexandre, Ramírez-Bernabé, María Rosario

Publikováno v: Foods; Mar2024, Vol. 13 Issue 5, p687, 19p