A5052900765- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Protein Hydrolysis and Bioactive Peptides
- Phytochemicals and Antioxidant Activities
- Advanced Chemical Sensor Technologies
- Bee Products Chemical Analysis
- Biochemical Analysis and Sensing Techniques
- Sensory Analysis and Statistical Methods
- Essential Oils and Antimicrobial Activity
- Aquaculture Nutrition and Growth
- Microencapsulation and Drying Processes
- Food Quality and Safety Studies
- Food Industry and Aquatic Biology
- Nuts composition and effects
- Proteins in Food Systems
- Fermentation and Sensory Analysis
- Ruminant Nutrition and Digestive Physiology
- Botanical Research and Chemistry
- Fatty Acid Research and Health
- Identification and Quantification in Food
- Agriculture Sustainability and Environmental Impact
- Muscle metabolism and nutrition
- Edible Oils Quality and Analysis
- Polyamine Metabolism and Applications
- Biochemical effects in animals
Centro Tecnológico de Automoción de Galicia
2016-2025
Hospital Universitario Nacional de Colombia
2025
Centro Tecnológico del Mar
2014-2023
Texas A&M University – Corpus Christi
2023
Universidade de Vigo
2011-2020
Centro de Estudios Andaluces
2018
Hospital de Clínicas
2015
Universidad Complutense de Madrid
2002
The present study evaluated the replacement of beef fat in burgers using a tiger nut (Cyperus esculentus L.) oil emulsion, order to reduce total and saturated fatty acids studied samples. Three formulations were processed: Control-100% fat; 50% (TN50)-50% replaced emulsion 100% (TN100)-100% by emulsion. physicochemical parameters affected after replacement. Moreover, protein contents decreased those sample with thus formulation TN100 can be considered as "reduced content". Regarding color,...
The influence of four different cooking methods (roasting, grilling, microwaving baking and frying with olive oil) on volatile compounds profile (using solid phase microextraction coupled to GC–MS), lipid oxidation (by TBARs measurement) loss foal meat was studied. Cooking losses were significantly (P < 0.001) affected by thermal treatment, being higher (29.9%) after lower grilling (19.1%) treatments. As expected, all the increased content, since high temperature during seems cause an...