Zobrazeno 1 - 10
of 359
pro vyhledávání: '"Roncalés, P."'
Publikováno v:
In Food Chemistry 15 January 2018 239:1-8
Autor:
Juan Benito Calanche Morales, Ana Tomás-Vidal, Edilson Ronny Cusiyunca Phoco, Silvia Martínez-Llorens, Pedro L. Marquina, Miguel Jover-Cerdá, Pedro Roncalés, José Antonio Beltrán
Publikováno v:
Foods, Vol 10, Iss 11, p 2694 (2021)
Seabass is one of the leading aquaculture species in Europe. Sensory analysis is essential for new product development. This research focused on establishing and differentiating the opinion of consumers about seabass quality obtained with organic fee
Externí odkaz:
https://doaj.org/article/dd7832a171aa410db732a9de851a9aff
Autor:
Andrea Ainsa, Adrián Honrado, Pedro L. Marquina, Pedro Roncalés, José Antonio Beltrán, Juan B. Calanche M.
Publikováno v:
Foods, Vol 10, Iss 8, p 1889 (2021)
The fish industry generates by-products that are still nutrient-rich. Its incorporation in pasta production could be an interesting option to get functional food. Therefore, the aim of this study was to compare the nutritional composition, technologi
Externí odkaz:
https://doaj.org/article/0343ebe61dfc4eeab3b5039982465208
Akademický článek
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Publikováno v:
Foods, Vol 10, Iss 2, p 255 (2021)
A by-product from the filleting of sea bass (Dicentrachus labrax) was used to manufacture enriched pasta. The research aimed at achieving an increase of protein and unsaturated fatty acid contents, making innovative and healthy pasta products that ar
Externí odkaz:
https://doaj.org/article/462767da2bc54a4eb22126b24a9b1e86
Publikováno v:
Foods, Vol 9, Iss 1, p 69 (2020)
This research studied sea bream freshness evolution through storage time in ice by determining different quality parameters and sensory profiles. Predictive models for freshness index, storage time, and microbial counts were designed from these data.
Externí odkaz:
https://doaj.org/article/649adf2f3eaf4b259a068ad7a19d249a
Publikováno v:
Foods, Vol 8, Iss 1, p 10 (2018)
Oleaster (wild olive tree) by-products represent a renewable and low-cost source of biopolyphenols. Leaf extracts (sylv.OLE) of Algerian oleaster, locally called a’hachad (Olea europaea subsp. europaea var. sylvestris), were applied at 1 and 5% (v/
Externí odkaz:
https://doaj.org/article/f612a591614f4da9b5a522b7fbd40d6e
Autor:
Djamel Djenane, Pedro Roncalés
Publikováno v:
Foods, Vol 7, Iss 2, p 12 (2018)
Due to increased demands for greater expectation in relation to quality, convenience, safety and extended shelf-life, combined with growing demand from retailers for cost-effective extensions of fresh muscle foods’ shelf-life, the food packaging in
Externí odkaz:
https://doaj.org/article/c4da2bb7d4be4e40a497c83dcd452922
Akademický článek
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Autor:
Jara Gayán Ordás, Pablo Revilla Martí, Ana Martínez Labuena, Jose A. Linares Vicente, Franciso Roncalés García-Blanco
Publikováno v:
CorSalud, Vol 7, Iss 2 (2015)
La pericarditis postraumática se incluye dentro de los síndromes poslesión cardíaca. Este síndrome es un proceso inflamatorio que afecta al pericardio, la pleura, o ambos, secundario a un infarto de miocardio, a un traumatismo torácico o a una
Externí odkaz:
https://doaj.org/article/edc2fc2059be4402897bc9b614b30dbf