A5012485778- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Date Palm Research Studies
- Protein Hydrolysis and Bioactive Peptides
- Food composition and properties
- Polysaccharides Composition and Applications
- Phytochemicals and Antioxidant Activities
- Botanical Research and Applications
- Postharvest Quality and Shelf Life Management
- Seed and Plant Biochemistry
- Bee Products Chemical Analysis
- Agriculture Sustainability and Environmental Impact
- Food Chemistry and Fat Analysis
- Probiotics and Fermented Foods
- Sensory Analysis and Statistical Methods
- Essential Oils and Antimicrobial Activity
- Microbial Metabolites in Food Biotechnology
- Advanced Chemical Sensor Technologies
- Microencapsulation and Drying Processes
- Consumer Attitudes and Food Labeling
- Food Quality and Safety Studies
- Nuts composition and effects
- Biochemical Analysis and Sensing Techniques
- Proteins in Food Systems
- Antioxidant Activity and Oxidative Stress
Universitat de Miguel Hernández d'Elx
2015-2024
Generalitat Valenciana
2009-2020
Unidades Centrales Científico-Técnicas
2002
Consejo Superior de Investigaciones Científicas
2002
ABSTRACT: Bologna sausage with added citrus fiber was improved nutritionally in content and had decreased residual nitrite levels a delay the oxidation process as determined by TBA values red color. Only redness were influenced storage conditions (light darkness) mainly due to oxidant effect attributable light. In both cases these effects minimized fiber. Citrus at all concentrations made products harder less springy chewy. All samples similar satisfactory quality scores except bologna 2%...
An active packaging system has been designed for the shelf life extension of ready to eat meat products. The package included an inner surface coated with a chitosan film thyme essential oil (0%, 0.5%, 1%, and 2%) not in direct contact meat. Our aim was reduce impact (EO) on sensory properties by using chemotype low odor intensity. pH, color parameters, microbial populations, were assessed during 4 weeks refrigerated storage. presence EO films reduced yeast whereas aerobic mesophilic...
Several strategies were examined for incorporating chia products (seeds, flour and a coproduct from cold-press oil extraction) in frankfurters. The nutritional composition, technological properties sensory attributes of the resulting studied relation to formulation used and, lipid oxidation, pH, residual nitrite level microbiological evaluated during chilled storage. Application these (3%) was seen enhance composition frankfurters, without adversely affecting final product. In general,...
The aim of this work was to (i) determine the chemical composition essential oils three spices widely cultivated in Spain from organic growth: Foeniculum vulgare, Petroselium crispum, and Lavandula officinalis; (ii) total phenolic content; (iii) antioxidant activity essentials by means different tests (iv) effectiveness these on inhibition Listeria innocua CECT 910 Pseudomonas fluorescens 844. There is a great variability oils. Parsley had highest content. Overall, parsley presented best...
Date palm cultivation is highly relevant, especially in the arid and semi-arid regions of world, mainly due to fact that it considered an eco-efficient crop (based on its few growth requirements economic sustainable) produces a nutritious fruit (date fruit). Recently, implantation has rapidly spread other areas world as viable option fight against consequences climate change, but also several health benefits associated with date (pulp seeds) which make them potential source functional food...
New gelled emulsions (GE) based on amaranth flour mixed with chia or hemp oil were developed and used as partial pork back-fat replacer (25 50%) in beef burgers. The addition of GE decreased the fat content burgers between 12% 33%. use amount palmitic, stearic, oleic fatty acids increased linolenic (higher amaranth-hemp GE) α-linolenic amaranth-chia acids. Both improved n-6/n-3 PUFA/SFA nutritional ratios AI, TI, h/H indices related to healthy properties lipid fractions. Color, water...
Abstract Orange fiber obtained from orange juice by‐products was added to yogurt. Fiber (0%, 0.6%, 0.8%, and 1% doses different size: 0.417–0.701 0.701–0.991 mm) effects on color during yogurt fermentation cold storage were studied. Overall composition, pH, acidity, syneresis, L *, a b * values determined. Sensory evaluation of yogurts carried out. addition did not cause changes in acidification process, though decreased value increased the milk. Color along is pH dependent ( R > 0.870)....
Summary The goal of this investigation was to evaluate the effects storage time and conditions on physicochemical microbiological properties a high dietary fibre powder (HDFP). HDFP for study manufactured from orange juice industry by‐products. period 11 months samples were stored under vacuum or air exposure dark light exposure. is stable product (based chemical, properties) with large amounts (71.62 ± 0.24 g 100 −1 dry sample) polyphenols content (40.67 0.45 mg sample). Hesperidin major...
"Horchata" is a vegetable milk obtained from tiger nuts. The solid waste horchata production was analyzed for physicochemical and microbial properties, aiming to determine its potential use as fiber source the food industry. contains high proportion of total dietary (59.71 g/100 g), composed mainly insoluble (99.8%). It has water-holding capacity (8.01 g/g) oil-holding (6.92 low water absorption (1.79 adsorption (0.23 capacities, in comparison with other sources. emulsifying ability 70.33...