Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Silvia H Hernández-López"'
Autor:
Marta Suely Madruga, Silvia H Hernández-López, Fábio Anderson Pereira da Silva, David Morcuende, Valquíria C.S. Ferreira, Mario Estévez
Publikováno v:
Journal of Food Science. 82:622-631
This study evaluated the impact of a phenolic-rich acorn extract (200 ppm gallic acid equivalents) and the concentration of oxygen in the packaging system (low-oxygen modified atmosphere; 5% vs. normal-oxygen; 21%) on lipid and protein oxidation and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3bd5cba4dcd49df0bfad03c896fa23de
https://doi.org/10.1111/1750-3841.13640
https://doi.org/10.1111/1750-3841.13640
Autor:
Valquíria C.S. Ferreira, Marta Suely Madruga, Silvia H Hernández-López, Mario Estévez, David Morcuende, Fábio Anderson Pereira da Silva, Sonia Ventanas
Publikováno v:
Journal of Food Science and Technology. 53:2760-2769
The effects of pre-cooking methods, namely, boiling (BL), roasting (RT) and grilling (GR), refrigerated storage (14 days/+4 °C) and microwave reheating on chicken patties were studied. Physical, chemical and sensory parameters were evaluated in orde
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b1e6ab4f2c8fa8407f14c245b284bb2
https://doi.org/10.1007/s13197-016-2248-2
https://doi.org/10.1007/s13197-016-2248-2
Autor:
Silvia H Hernández-López, Fernando Grageola-Nuñez, Javier German Rodríguez-Carpena, Mario Estévez, Clemente Lemus-Flores
Publikováno v:
Meat Science. 116:186-192
The utilization of agricultural waste materials for pig feeding may be an interesting option for reducing production costs and contributing to sustainability and environmental welfare. In the present study, a mixed diet enriched with avocado waste (T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb863dfd3a428209c4203391388e0139
https://doi.org/10.1016/j.meatsci.2016.02.018
https://doi.org/10.1016/j.meatsci.2016.02.018
Autor:
Jorge Galindo-García, Javier German Rodríguez-Carpena, Silvia H Hernández-López, Mario Estévez, Clemente Lemus-Flores
Publikováno v:
Journal of Food Science and Technology. 53:2788-2796
This study was conducted to analyze the impact of dietary avocado on the oxidative stability of lipids and proteins during pork processing. Loins from control (fed basic diet) and treated pigs (fed on avocado-supplemented diet) were roasted (102 °C/
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eccda6ecdfca521cd70347d32fa1f045
https://doi.org/10.1007/s13197-016-2252-6
https://doi.org/10.1007/s13197-016-2252-6