A5013354158- Meat and Animal Product Quality
- Proteins in Food Systems
- Food Chemistry and Fat Analysis
- Protein Hydrolysis and Bioactive Peptides
- Microencapsulation and Drying Processes
- Food composition and properties
- Polysaccharides Composition and Applications
- Sensory Analysis and Statistical Methods
- Seaweed-derived Bioactive Compounds
- Biochemical Analysis and Sensing Techniques
- Animal Nutrition and Physiology
- Bee Products Chemical Analysis
- Nuts composition and effects
- Edible Oils Quality and Analysis
- Food Quality and Safety Studies
- Microbial Inactivation Methods
- Muscle metabolism and nutrition
- Agriculture Sustainability and Environmental Impact
- Agricultural and Food Sciences
- Phytochemicals and Antioxidant Activities
- Fatty Acid Research and Health
- Nutritional Studies and Diet
- Food and Agricultural Sciences
- Culinary Culture and Tourism
- Food, Nutrition, and Cultural Practices
Instituto de Ciencia y Tecnología de Alimentos y Nutrición
2015-2024
Consejo Superior de Investigaciones Científicas
2003-2015
University of British Columbia
1993
ABSTRACT: The effects of plasma protein (PP) and soy fiber (SF) content on the properties (binding properties, color, texture) bologna sausages as influenced by fat level (F) were assessed response surface methodology (RSM). Higher contents favored formation harder, chewier structures with improved water binding properties. Fat reduction decreased textural increased weight loss. Cooking loss was affected (P < 0.05) interactions between PP F chewiness SF F. Plasma more than was, therefore,...
This article reports a study of the nutritional composition, total dietary fiber (TDF), mineral contents, fatty acid and amino profiles, polyphenolic concentration antioxidant activity three Spanish seaweeds: two brown seaweeds (Himanthalia elongata Undaria pinnatifida) one red (Porphyra umbilicalis). TDF ash were most abundant components in seaweeds, while protein main one. In all lipid contents very low but polyunsaturated high. Although seaweed contained significantly (p < 0.05) more...
The present work evaluates the suitability of beeswax oleogels and emulsion gel prepared with a healthy lipid mixture (olive chia oils) as pork fat replacers for development dry fermented meat product (fuet). Because these systems offer various possibilities, this study has compared their effect on nutritional quality sensory acceptability fuets behaviour regard to technological properties microbiological oxidative stability during 30 days chilled storage. This strategy allowed products an...
Abstract Oil (healthier lipid combination of olive, linseed and fish oils)‐in‐water emulsions stabilized with different protein systems (prepared sodium caseinate (SC), soy isolate (SPI) microbial transglutaminase (MTG)) were used as pork backfat replacers in low‐fat frankfurters. Composition (proximate analysis fatty acid profile), sensory technological (processing purge losses, texture colour) properties frankfurters analysed affected by the type oil‐in‐water emulsion chilling storage...