A5039108646- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Proteins in Food Systems
- Biochemical effects in animals
- Protein Hydrolysis and Bioactive Peptides
- Antioxidant Activity and Oxidative Stress
- Advanced Chemical Sensor Technologies
- Microencapsulation and Drying Processes
- Biochemical Analysis and Sensing Techniques
- Rabbits: Nutrition, Reproduction, Health
- Edible Oils Quality and Analysis
- Botanical Research and Chemistry
- Fatty Acid Research and Health
- Food Chemistry and Fat Analysis
- Food composition and properties
- Nutritional Studies and Diet
- Phytochemicals and Antioxidant Activities
- Aquaculture Nutrition and Growth
- Muscle metabolism and nutrition
- Iron Metabolism and Disorders
- Historical and socio-economic studies of Spain and related regions
- Heme Oxygenase-1 and Carbon Monoxide
- Food, Nutrition, and Cultural Practices
- Spectroscopy and Chemometric Analyses
- Agricultural pest management studies
Institute of Agrifood Research and Technology
2015-2024
Instituto de Ciencia y Tecnología de Alimentos y Nutrición
2014-2017
Universitat de Barcelona
2006-2016
Consejo Superior de Investigaciones Científicas
2014-2015
National Research Council
2013
University of Massachusetts Amherst
2008-2011
University of Connecticut
2008
Universitat Autònoma de Barcelona
2005-2006
Government of Catalonia
2000
Bellvitge University Hospital
1996
A factorial design was used to study the effect of changes in broiler feed on composition and consumer acceptability chicken meat. One week before slaughter, 1.25% dietary fish oil removed from replaced by other fat sources (animal or linseed oil) we continued with oil, diets were supplemented Zn (0, 300, 600 mg/kg), Se (0 1.2 mg/kg as sodium selenite 0.2 Se-enriched yeast). The led distinct fatty acid compositions mixed raw dark white meat skin. diet produced highest eicosapentanoic (EPA)...
This paper examines the influence of type lipid source (chia oil, sunflower olive oil or rendered pork backfat) on physicochemical properties and riboflavin encapsulation in food-grade W1/O/W2 double emulsions (DE) for use as functional healthier-fat food ingredients. DEs with encapsulated were subjected to conventional thermal treatment (70 °C 30 min) storage at 4 8 days determine their droplet particle size characteristics, viscosity, dynamic rheological properties, physical stability...
The aim of this study was to analyze the donor risk factors associated with second orthotopic liver transplantation (reOLT) and graft loss after OLT within 1 month. A total 649 OLTs performed in 11 centers Spain during period from 1992 1993 were analyzed retrospectively. Eleven recipient variables studied. Biochemical evolution OLT, biliary arterial complications, patient status (alive, retransplanted, or dead), follow-up also recorded. Bivariate demonstrated that extended preservation ( >...
A factorial design was used to study the effect of dietary fish oil (1.25% and 2.5%), all-rac-α-tocopheryl acetate (70 140 mg/kg), Zn supplementation (0 200 mg/kg) on composition consumer acceptability chicken meat stored at -20°C for 5 mo. Supplementation diet with increased α-tocopherol content in meat. The fatty acid affected only by amount oil. Diets supplied 2.5% produced an eicosapentaenoic docosahexaenoic double that diets 1.25% did not affect this mineral Moreover, samples showed no...
We studied the influence of dietary fat source and dl-alpha-tocopheryl acetate ascorbic acid supplementation on sensory quality cooked dark chicken meat stored at -20 C for different periods. Results showed that alpha-tocopheryl influenced scores (rancid flavor aroma acceptability). Ascorbic had no these scores. Thiobarbituric values a high correlation with In addition, low levels contained in trace mineral-vitamin mix (20 IU/kg feed) were enough to prevent rancidity development when...
The technology involving the use of water-in-oil-in-water double emulsions (DEs) offers an interesting approach to improve fat content foods. With this aim, effect on frankfurter properties replacing pork backfat with two different DEs prepared using perilla oil and as lipid phases was assessed. This strategy compared straightforward addition source by means oil-in-water (O/W) emulsion.As all-pork-fat frankfurters, ones had a higher proportion n-3 polyunsaturated fatty acids. Reduced-fat...
The porcine liver could be used for the extraction of zinc-protoporphyrin (ZnPP) as a natural red meat pigment. During autolysis process, homogenates was incubated at pH 4.8 and 45 °C under anaerobic conditions to obtain insoluble ZnPP. After incubation, were readjusted 4.8, 7.5 before being centrifuged 5500 × g 20 min 4 resulting supernatant compared with obtained beginning incubation. molecular weight distributions fractions both pHs very similar, however, eight essential amino acids more...
There is interest in incorporating lycopene into foods because it a natural pigment and can also play role preventing disease. Therefore, the effect of addition various antioxidants containing oil-in-water emulsions stabilized with Tween 20 at acidic pH was studied order to determine protection systems against oxidation. In this model, EDTA showed pro-oxidant activity while other chelators like citric acid tripolyphosphate no effect. The free radical scavengers, propyl gallate (PG), gallic...
The development of food products containing offal and extracts could be part the solution to upcoming demand for animal protein. This study aimed determine Spanish consumers’ attitudes toward meat extracts. Consumers’ perceptions were evaluated by means focus group discussions a survey (N = 400) validate results in various provinces. theory planned behavior was used examine consumer attitudes. Results indicated that nutritional properties, environmental sustainability, affordability main...
The main aspects related to the analysis of sterol oxidation products (SOP) in foods are comprehensively reviewed. Special emphasis is placed on critical and controversial points this because these affect crucial analytical parameters such as precision, accuracy, selectivity, sensitivity. effect sample preparation conditions quantification by gas chromatography liquid also results show that, order choose an adequate method analyze SOP a certain food, analyst must consider its concentration...