Výsledky vyhledávání - "V. C. Resconi"

Akademický článek

Effect of Dietary Grape Pomace and Seed on Ewe Milk and Meat Quality of Their Suckling Lambs

Autor: V. C. Resconi, M. Pascual-Alonso, L. Aguayo-Ulloa, G. C. Miranda-de la Lama, S. Alierta, M. M. Campo, J. L. Olleta, M. Villarroel, G. A. María

Publikováno v: Journal of Food Quality, Vol 2018 (2018)

The effect of wine by-products in the feeding of ewes on fatty acid composition of milk and meat of their suckling lambs and the sensory quality of the meat was investigated. Forty-two ewes were fed during the second half of gestation and lactation o

Externí odkaz: https://doaj.org/article/2da7b1965bb64796b38cc02ae1fdf30c

Zobrazit plný text záznamu

Plný text ve formátu HTML

Number of consumers and days of display necessary for the assessment of meat colour acceptability

Autor: Ivanor Nunes do Prado, V. C. Resconi, Ludmila Couto Gomes Passetti, Carlos Sañudo, Ana Guerrero, Jackeline Karsten Kirinus, Cihan Çakmakçı, Rodrigo Augusto Cortêz Passetti, María del Mar Campo

Publikováno v: Food Research International. 121:387-393

Visual assessment is regarded as the gold standard to evaluate meat colour shelf-life, but it is costly and time consuming. To address this issue, this paper aims to evaluate the number of consumers and days of display that are necessaries in order t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13d6206107e56061e71ae5c60c9c3cc0
https://doi.org/10.1016/j.foodres.2019.03.036

Zobrazit plný text záznamu

Effect of dietary grape pomace on fattening rabbit performance, fatty acid composition, and shelf life of meat

Autor: José Luis Olleta, Gustavo A. María, Jakeline V Romero, David Gimeno, M. Barahona, Juan Calanche, Mohamed Dhia Bouzaida, V. C. Resconi

Publikováno v: Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
Antioxidants
Volume 10
Issue 5
Antioxidants, Vol 10, Iss 795, p 795 (2021)

The use of agroindustry by-products in animal diets allows the use of residues that are not fit for human consumption. In this study, it was investigated whether fattening commercial rabbits during 30 days with a non-medicated feed, with 20% addition

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f391b3354114d81ff5cd255f1dde0cd6
http://zaguan.unizar.es/record/110583

Zobrazit plný text záznamu

Differentiating Breast Myopathies through Color and Texture Analyses in Broiler

Autor: María del Mar Campo, José Luis Olleta, Eduardo Lisbinski, Ivanna Moraes de Oliveira, Leticia Mur, Ana Guerrero, Bruna Boito, Danielle Rodrigues Magalhaes, V. C. Resconi, M. Barahona

Publikováno v: Foods
Volume 9
Issue 6
Zaguán: Repositorio Digital de la Universidad de Zaragoza
Universidad de Zaragoza
Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
Foods, Vol 9, Iss 824, p 824 (2020)

Wooden breast (WB), white striping (WS) and spaghetti meat (SM) are breast myopathies of the Pectoralis major that greatly affect meat quality in broilers. To differentiate color and texture characteristics with instrumental methods, some of them app

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee2f23a21896a8288ad07638c3c29e29

Zobrazit plný text záznamu

Perception of beef quality for Spanish and Brazilian consumers

Autor: Tamara Esteves de Oliveira, María del Mar Campo, Bruna Boito, Júlio Otávio Jardim Barcellos, Eduardo Lisbinski, V. C. Resconi, Ana Guerrero

Publikováno v: Meat science. 172

Understanding the priorities of beef consumers is important for planning strategies to attract and maintain each customer. Using self-administered interviews with Spanish and Brazilian adults who regularly consume beef, we analyzed their purchasing b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b644d587a6736c1d37d97b907ba0f31
https://pubmed.ncbi.nlm.nih.gov/33011632

Zobrazit plný text záznamu

Ageing and retail display time in raw beef odour according to the degree of lipid oxidation

Autor: María del Mar Campo, Ana Escudero, V. C. Resconi, Mónica Bueno, Danielle Rodrigues Magalhaes, Vicente Ferreira

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
Zaguán. Repositorio Digital de la Universidad de Zaragoza

This study aims to assess the changes in beef aroma over time when steaks from pre-aged knuckles are stored in retail display under high oxygen conditions for 15 or 22 days in vacuum conditions. Odorous volatile compounds were analysed by solid-phase

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a17185c9518873f4e90e7b95528e78a
https://doi.org/10.1016/j.foodchem.2017.09.036

Zobrazit plný text záznamu

Influence of commercial cut on proximate composition and fatty acid profile of Rasa Aragonesa light lamb

Autor: V. C. Resconi, Carlos Sañudo, M. Barahona, E. Muela, María del Mar Campo

Publikováno v: Journal of Food Composition and Analysis. 53:7-12

The aim of this work was to assess the proximate and fatty acid (FA) composition of the edible portion, including fat and muscle, of different commercial cuts in lamb. Ten entire males belonging to the Protected Geographical Indication ‘Ternasco de

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::87c5e1980160e1666e8dd974ca57cefe
https://doi.org/10.1016/j.jfca.2016.08.001

Zobrazit plný text záznamu

Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees

Autor: Mónica Bueno, Ana Escudero, María del Mar Campo, Vicente Ferreira, V. C. Resconi

Publikováno v: Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
Digital.CSIC. Repositorio Institucional del CSIC

This work presents a headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method for the analysis of solid food samples in extended experiments. The final procedure was used to quantify 30 volatile compounds in f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9bb7ef6d6950d3e2e7d6e356482f939
https://pubmed.ncbi.nlm.nih.gov/30658764

Zobrazit plný text záznamu

Effect of Dietary Grape Pomace and Seed on Ewe Milk and Meat Quality of Their Suckling Lambs

Autor: José Luis Olleta, María del Mar Campo, G.C. Miranda-de la Lama, Gustavo A. María, M. Pascual-Alonso, Morris Villarroel, S. Alierta, L. A. Aguayo-Ulloa, V. C. Resconi

Publikováno v: Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
Journal of Food Quality, Vol 2018 (2018)
Journal of food quality, 2018:2371754

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0f0b31e5a939582c5f9ddb24f1ff149
http://zaguan.unizar.es/record/70974

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání