Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Toldrá Vilardell, Fidel"'
Autor:
Mora, Leticia, Toldrá Vilardell, Fidel
Publikováno v:
Current Opinion in Food Science. 49:100973
Food-derived bioactive peptides are receiving an increased interest for their contribution to human health. Current trends are addressed towards the mass production of bioactive peptides. Modern in silico strategies based on simulation using bioinfor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85cde4fc2c9b3612488b44909edc450b
https://doi.org/10.1016/j.cofs.2022.100973
https://doi.org/10.1016/j.cofs.2022.100973
Autor:
Gómez Guillén, M. C., Herrero, Miguel, Ancos, Begoña de, Bartolomé, Begoña, García-González, Diego L., Hernández-Ledesma, Blanca, Ibáñez, Elena, Jiménez-Jorquera, Cecilia, López Rubio, Amparo, Martínez-Force, Enrique, Martínez Villaluenga, Cristina, Montero García, Pilar, Sánchez Ballesta, M. Teresa, Soria, Ana C., Toldrá Vilardell, Fidel
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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22 Páginas.-- 2 Figuras
Challenges in the food industry relate not only to demographic pressure and environment protection, but also to new consumer demands and specific health requirements. Multidisciplinary studies on raw materials, waste val
Challenges in the food industry relate not only to demographic pressure and environment protection, but also to new consumer demands and specific health requirements. Multidisciplinary studies on raw materials, waste val
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a7a072b8fdbaa3d02f74f36b3062e057
http://hdl.handle.net/10261/270838
http://hdl.handle.net/10261/270838
Nitrite and nitrate have been traditionally used for the preservation of meat products because of the effective antimicrobial action of nitrite against Clostridium botulinum, the outgrowth of its spores as well as other bacteria. However, the use of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1106::586610039760e0de97e6dbd2e8491c2f
http://hdl.handle.net/10261/217787
http://hdl.handle.net/10261/217787
Autor:
Pestana, José, Alfaia, Cristina, Susana Alves, Madeira, Marta, Santos-Silva, José, Moreira, Olga, Bessa, Rui, Toldrá Vilardell, Fidel, Prates, José A. M.
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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CIÊNCIAVITAE
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CIÊNCIAVITAE
The objective of this study was to investigate the lipid content and fatty acid profile in six edible organs, namely heart, brain, pancreas, kidney, liver, and tongue from commercial crossbred pigs. Results indicate that total lipid and fatty acid co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e93d4629e72e1e487898b6d9cc4b00f5
http://hdl.handle.net/10261/207961
http://hdl.handle.net/10261/207961
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Royal jelly (RJ) has been known for centuries, but in the last 5-6 decades its systematic production and consumption has increased. RJ is secreted by the hypopharyngeal and mandibular glands of worker honeybees (Apis mellifera). This thick and milky
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=RECOLECTA___::b0a5fb2e3e309bfb70f59b62f7834ae7
http://hdl.handle.net/10261/198709
http://hdl.handle.net/10261/198709
Autor:
Pérez-Santaescolástica, Crisitna, Fraeye, Ilse, Barba, Francisco J., Gómez, Belén, Tomasevic, Igor, Romero, Alberto, Moreno, Andrés, Toldrá Vilardell, Fidel, Lorenzo, J.M.
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Background: Dry-cured ham is one of the most valued food products by Mediterranean consumers. In this sense, the appropriate development of its different production stages is essential to ensure the quality requirements. For this reason, non-invasive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=RECOLECTA___::24a012a82cdc05a68d24c494a36a761b
http://hdl.handle.net/10261/198876
http://hdl.handle.net/10261/198876
Autor:
Hui, Y. H., Ozgül, E., Chadan, R. C., Cocolin, l., Drosinos, E. H., Goddik, L., Rodríguez González, Ana, Toldrá Vilardell, Fidel
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
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2nd edition
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological an
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ca365edc1eea9f9bb3ef140a4ac3ad8d
http://hdl.handle.net/10261/109844
http://hdl.handle.net/10261/109844
Autor:
Barat, J.M., García Breijo, Eduardo, Gil Sánchez, Luis, Grau Meló, Raúl, Martínez Máñez, Ramón, Soto Camino, Juan, Toldrá Vilardell, Fidel
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
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El sistema propuesto en la presente invención consiste en un conjunto de unidades que, tras la toma de datos, permite monitorizar de forma no destructiva parámetros tales como el grado de curación, concentración de sal, humedad y existencia de co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::13b163e667485b8ef4b1844e403d9ef7
http://hdl.handle.net/10261/48794
http://hdl.handle.net/10261/48794
Autor:
Flores Llovera, Mónica, Toldrá Vilardell, Fidel, Gianelli Barra, María Pía, Durá Cubells, María Asunción
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Fecha de solicitud: 14-08-2008.- Titular: Consejo Superior de Investigaciones Científicas (CSIC)
The invention comprises a composition of volatiles, which reproduces a cured ham aroma and comprises a mixture of sarcoplasmic proteins, ramified a
The invention comprises a composition of volatiles, which reproduces a cured ham aroma and comprises a mixture of sarcoplasmic proteins, ramified a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7ead0aed2c8bdfd9cfebc36d9bd5aba3
http://hdl.handle.net/10261/27568
http://hdl.handle.net/10261/27568
Autor:
Flores Llovera, Mónica, Toldrá Vilardell, Fidel, Gianelli Barra, María Pía, Durá Cubells, María Asunción
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
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Composición, procedimiento de obtención de un aroma a jamón curado y sus aplicaciones. La invención consiste en una composición de volátiles, que permite reproducir el aroma a jamón curado que comprende una mezcla de proteínas sarcoplásmicas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f692331a75b4ccb735238ee926005581
http://hdl.handle.net/10261/29353
http://hdl.handle.net/10261/29353