Výsledky vyhledávání - "Núria Magrinyà"

Globalization and cosmopolitanism: forms and cultural markets in Europe of the second half of the 19th century

Autor: Núria Magrinyà

Publikováno v: Cercles. Revista d'Història Cultural; No 24 (2021): Cercles: revista d'història cultural 24
Cercles. A Journal of Cultural History; No. 24 (2021): Cercles: revista d'història cultural 24
RCUB. Revistas Científicas de la Universidad de Barcelona
instname
Cercles: revista d'Història Cultural, Iss 24 (2021)

Ressenya de: Orlando Figes, Los europeos. Tres vidas y el nacimiento de la cultura cosmopolita, Barcelona, Taurus, 2020
Review: Orlando Figes, Los europeos. Tres vidas y el nacimiento de la cultura cosmopolita, Barcelona, Taurus, 2020

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a3313c24b30661005caba299619af9b
https://revistes.ub.edu/index.php/cercles/article/view/37398

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La Jamància (1843). L’alternativa revolucionària del progressisme barceloní

Autor: Núria Magrinyà

Publikováno v: Cercles. Revista d'Història Cultural; No 23 (2020): Cercles: revista d'història cultural 23
Cercles. A Journal of Cultural History; No 23 (2020): Cercles: revista d'història cultural 23
Cercles. A Journal of Cultural History; No. 23 (2020): Cercles: revista d'història cultural 23
RCUB. Revistas Científicas de la Universidad de Barcelona
instname
Cercles: revista d'Història Cultural, Iss 23 (2020)
RCUB: Revistas Científicas de la Universidad de Barcelona

El present article és una aproximació a la naturalesa políticamentrevolucionària de la Jamància, l’aixecament progressista radical que tinguélloc a Barcelona entre el setembre i el novembre de 1843 i que clou la RevolucióLiberal. El progress

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64977072d7f236d840a9fbb29fc2ae48
https://revistes.ub.edu/index.php/cercles/article/view/cercles2020.23.1011

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Influence of fat addition on the antimicrobial activity of sodium lactate, lauric arginate and methylparaben in minced meat

Autor: Nino Terjung, Núria Magrinyà, Monika Gibis, Ricard Bou, Myriam Loeffler, Jochen Weiss

Publikováno v: International Journal of Food Microbiology. 215:86-94

A minced meat model system containing three different fat levels (0, 15, and 50 wt.%) was used to evaluate the antimicrobial efficacy of three antimicrobials with different aqueous solubilities (sodium lactate>lauric arginate (Nα-lauroyl-L-arginine

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16d3dfd3330c763ba086cab136d649b6
https://doi.org/10.1016/j.ijfoodmicro.2015.08.017

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Impact of the oxidative quality of fish oils in feeds on the composition and oxidative stability of chicken and rabbit meat

Autor: Alba Tres, C. D. Nuchi, R. Codony, Núria Magrinyà, Ricard Bou, Francesc Guardiola

Publikováno v: Animal Feed Science and Technology. 196:76-87

The use of fish oils in animal feed has been largely studied due to their particular fatty acid composition; however, no much attention has been paid to the relevance of the oxidative quality of fish oils on animal health and meat composition and sta

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::01eff5bdd17c6255eb52ac5160d453f4
https://doi.org/10.1016/j.anifeedsci.2014.06.013

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Use of recovered frying oils in chicken and rabbit feeds: effect on the fatty acid and tocol composition and on the oxidation levels of meat, liver and plasma

Autor: R. Codony, Núria Magrinyà, Ricard Bou, C. D. Nuchi, Francesc Guardiola, Alba Tres

Publikováno v: Animal, Vol 7, Iss 3, Pp 505-517 (2013)
Recercat. Dipósit de la Recerca de Catalunya
instname
Dipòsit Digital de la UB
Universidad de Barcelona

The addition of some fat co- and by-products to feeds is usual nowadays; however, the regulations of their use are not always clear and vary between countries. For instance, the use of recycled cooking oils is not allowed in the European Union, but t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::745ce2a5808ca13724b4c124734a65a6
http://www.sciencedirect.com/science/article/pii/S1751731112001607

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Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage

Autor: Núria Magrinyà, Ricard Bou, Núria Rius, Rafael Codony, Francesc Guardiola

Publikováno v: Dipòsit Digital de la UB
Universidad de Barcelona

This research evaluates the effects of adding a tocopherol mix (0 or 200 mg/kg), two nitrite sources (sodium nitrite or a nitrate-rich vegetable concentrate) and the use of Staphylococcus carnosus together with fermentation types that varied in tempe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9e1f85be4bcf4f476c196a6c1e6c19d
http://hdl.handle.net/2445/164374

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Effect of Fermentation Time and Vegetable Concentrate Addition on Quality Parameters of Organic Botifarra Catalana, a Cured–Cooked Sausage

Autor: Rafael Codony, Francesc Guardiola, Núria Rius, Ricard Bou, Núria Magrinyà

Publikováno v: Journal of Agricultural and Food Chemistry. 60:6882-6890

The effects of the addition of two different sources of nitrite (pure NaNO2 or a nitrate-rich vegetable concentrate) and three different fermentation times with nitrate-reducing cultures (6, 12, or 24 h at 16 °C) on microbial counts, pH, residual ni

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d3dc3c9ae9cb935f98fe0a772c25275
https://doi.org/10.1021/jf301218k

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Effect of tocopherol extract, Staphylococcus carnosus culture, and celery concentrate addition on quality parameters of organic and conventional dry-cured sausages

Autor: Núria Rius, Alba Tres, Rafael Codony, Núria Magrinyà, Francesc Guardiola, Ricard Bou

Publikováno v: Recercat. Dipósit de la Recerca de Catalunya
instname
Dipòsit Digital de la UB
Universidad de Barcelona

The effects of the addition to sausage mix of tocopherols (200 mg/kg), a conventional starter culture with or without Staphylococcus carnosus, celery concentrate (CP) (0.23% and 0.46%), and two doses of nitrate (70 and 140 mg/kg expressed as NaNO(3))

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03979370371281f74b67adb809d73e6d
https://pubmed.ncbi.nlm.nih.gov/19731935

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Use of palm-oil by-products in chicken and rabbit feeds: effect on the fatty acid and tocol composition of meat, liver and plasma

Autor: Francesc Guardiola, Alba Tres, Rafael Codony, Núria Magrinyà, C. D. Nuchi, Ricard Bou

Publikováno v: Recercat. Dipósit de la Recerca de Catalunya
instname
Dipòsit Digital de la UB
Universidad de Barcelona
Animal, Vol 6, Iss 6, Pp 1005-1017 (2012)

This study was undertaken in the framework of a larger European project dealing with the characterization of fat co- and by-products from the food chain, available for feed uses. In this study, we compare the effects, on the fatty acid (FA) and tocol

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8455fee812433ec965c3ff8fd3aedc14
http://hdl.handle.net/2445/44484

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