A5077104488- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Sensory Analysis and Statistical Methods
- Protein Hydrolysis and Bioactive Peptides
- Plant Micronutrient Interactions and Effects
- Microbial Inactivation Methods
- Animal Behavior and Welfare Studies
- Food Quality and Safety Studies
- Advanced Chemical Sensor Technologies
- Phytase and its Applications
- Higher Education Teaching and Evaluation
- Phytochemicals and Antioxidant Activities
- Microbial Metabolites in Food Biotechnology
- Genetic and Environmental Crop Studies
- Agricultural pest management studies
- Biochemical Analysis and Sensing Techniques
- Listeria monocytogenes in Food Safety
- Bee Products Chemical Analysis
- Pesticide Residue Analysis and Safety
- Irrigation Practices and Water Management
- Postharvest Quality and Shelf Life Management
- Economic and Environmental Valuation
- Effects of Environmental Stressors on Livestock
- Botanical Research and Chemistry
- Plant Physiology and Cultivation Studies
Instituto Tecnológico Agrario de Castilla y León
2006-2021
Universitat de València
2020
Junta de Castilla y León
2015-2019
Centro Tecnológico del Mar
2013
ET International (United States)
2012
Autonomous University of Chiapas
2003-2005
University of Córdoba
1997-2004
Hero España (Spain)
2004
ABSTRACT: This study provides data on the total heme and non‐heme iron contents in poultry (chicken, turkey), beef, veal, lamb, horse, ostrich, rabbit, pork meat cuts. The effect of cooking content was also studied. Total markedly differed between muscles poultry. Heme red meats ranged from 72 to 87%. rabbit 56 62% iron. Heating decreased iron, severity losses depended methods: poultry, 22 43%; less severe impact detected pan‐cooked meat, where 1 24%.
A study was made of both Desi (16 cultivars) and Kabuli (21 chickpea biotypes grown under the same environmental conditions in order to evaluate influence biotype factor as source variance proximate composition antinutritive substances content. Differences were found between two for fat, total dietary fibre (TDF), insoluble (IDF), phytic acid tannin revealed lower fat contents, whereas showed TDF, IDF coat thickness, reported literature, are confirmed a differences IDF, © 1998 Society...
The objective of the study was to evaluate inclusion a novel form oleic acid and an organic-acid mix in diet Iberian pigs, their effect on quality shelf-life pig meat. 200 castrated male pigs were randomly assigned four groups. Diets included different fat sources: (G1), solid (G2), oleic-high sunflower oil with (G3); G3 supplemented (G4). Pigs slaughtered at 182 days. Back longissimus thoracis et lumborum muscles removed, nutritive sensory analyzed. meat packaged (70%O2/30CO2) during retail...
ABSTRACT: Response surface methodology was used to develop infant foods with a goal of achieving low amounts antinutritive substances and high trace element content. The effects detected highlight the importance both amount proportion each ingredient. For example, whereas carrot exerted strong negative effect (‐5.18) on soluble dietary fiber content in chicken rice (CR) beikost, its positive veal (VC) beikost (2.51). Similarly, contrasting results were found for phytic acid Liver had...
This study presents the chemical composition and physicochemical sensory properties of Spanish Cecina de León manufactured from three anatomical retail cuts (knuckle or babilla, topside tapa, silverside contra). The samples presented significantly ( p<0.05) more fat, in consequence, less protein, carbohydrate, ash content than knuckle topside. fatty acid profiles showed as having oleic monounsaturated acids its ratio polyunsaturated saturated falling below dietary recommendations...