Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Trinidad Perez-Palacios"'
Publikováno v:
Journal of Food Quality, Vol 2024 (2024)
Iberian meat products are classified into four quality categories based on the crossbreeding and feeding of pigs. Meat industries also commonly apply chromatographic analysis to major fatty acids found in the subcutaneous fat taken from the carcass t
Externí odkaz:
https://doaj.org/article/769e422a33734380bb3a0a621585c0bb
Autor:
Juan Carlos Solomando, Teresa Antequera, Jorge Ruiz, Francisco De La Haba, Trinidad Perez-Palacios
Publikováno v:
Journal of Functional Foods, Vol 108, Iss , Pp 105739- (2023)
This study aimed to improve the quality characteristics of fish oil microcapsules from monolayer and multilayer emulsions by optimizing the ultra-sonicated homogenization conditions to obtain a stable source of omega-3 fatty acids to add in food matr
Externí odkaz:
https://doaj.org/article/986191f7771b4a7dafda79a3c90032e0
Autor:
Juan Carlos Solomando, Fátima Vázquez, Teresa Antequera, Carlos Folgado, Trinidad Perez-Palacios
Publikováno v:
Journal of Functional Foods, Vol 105, Iss , Pp 105575- (2023)
This study aimed to evaluate the effect of fish oil microcapsules on saltiness perception of burger meats and to develop acceptable ω-3 with reduced salt. The addition of fish oil microcapsules in combination to moderate salt reduction and cooking s
Externí odkaz:
https://doaj.org/article/0a8edd81cde94f4cae374405fb0f68b9
Autor:
Antonio Jiménez, Montaña Rufo, Jesús M. Paniagua, Alberto González-Mohino, Teresa Antequera, Trinidad Perez-Palacios
Publikováno v:
Sensors, Vol 23, Iss 23, p 9564 (2023)
The objective of this study was to non-destructively characterize samples of fresh beef loin by low-intensity ultrasound inspection at various frequencies and to correlate the acoustic parameters of these inspections with quality parameters. In this
Externí odkaz:
https://doaj.org/article/fcb3ed990cbb4b66823394d91fd1c6e9
Autor:
Juan P. Torres, Andres Caro, Maria Del Mar Avila, Trinidad Perez-Palacios, Teresa Antequera, Pablo Garcia Rodriguez
Publikováno v:
IEEE Access, Vol 10, Pp 71496-71507 (2022)
Physicochemical and sensory analyses are commonly used to determine the quality characteristics of food samples in Food Industries. These methods are tedious, laborious, produce chemical residues, and involve the destruction of the samples. For the m
Externí odkaz:
https://doaj.org/article/62585b096b164708a2ff9867a4d93d1a
Autor:
Trinidad Perez-Palacios, Jorge Ruiz-Carrascal, Juan Carlos Solomando, Francisco de-la-Haba, Abraham Pajuelo, Teresa Antequera
Publikováno v:
Foods, Vol 11, Iss 20, p 3291 (2022)
Due to the beneficial health effects of omega-3 fatty acids and antioxidants and their limited stability in response to environmental and processing factors, there is an increasing interest in microencapsulating them to improve their stability. Howev
Externí odkaz:
https://doaj.org/article/c5fd170505f14f31a052fcf900d744e8
Publikováno v:
Journal of Functional Foods, Vol 68, Iss , Pp 103916- (2020)
This study analyzes the potential application of monolayered (Mo) and multilayered (Mu) fish oil microcapsules as EPA and DHA vehicles in cooked (C-SAU) and dry-cured (D-SAU) meat products and the bioaccesibility of their fatty acids. The quantities
Externí odkaz:
https://doaj.org/article/9314f45ab2e744d3a78b58cfea851ea1
Publikováno v:
Foods, Vol 10, Iss 4, p 745 (2021)
This work aims to analyze the effects of processing and storage on the volatile compound profile of different meat products enriched in ω-3 polyunsaturated fatty acids (PUFA). Monolayered (Mo) and multilayered (Mu) microcapsules of fish oil were tes
Externí odkaz:
https://doaj.org/article/272639f7e7824c84be8eb6d44f6e1ce4
Publikováno v:
Foods, Vol 9, Iss 11, p 1683 (2020)
The main goal of the present study was evaluating the effect of enriching meat products (cooked (C-SAU) and dry-cured sausages (D-SAU)) with monolayered (Mo) and multilayered (Mu) fish oil microcapsules on the profile of volatile compounds, with spec
Externí odkaz:
https://doaj.org/article/dc286b69230c4ffd9af1f728a1f2af26
Autor:
Antonio Jiménez, Alberto González-Mohino, Montaña Rufo, Jesús M. Paniagua, Teresa Antequera, Trinidad Perez-Palacios
Publikováno v:
European Food Research and Technology. 248:2603-2613
The aim of this study was to evaluate the ability of ultrasound inspection and quality determinations to characterize two commercial categories of dry-cured pork loin, labelled as green (GL) and red (RL). For this objective, ultrasound inspection was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64f00ff6be92da07e2f984460989e9e4
https://doi.org/10.1007/s00217-022-04073-0
https://doi.org/10.1007/s00217-022-04073-0