A5004025872- Meat and Animal Product Quality
- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Animal Nutrition and Physiology
- Milk Quality and Mastitis in Dairy Cows
- Phytochemicals and Antioxidant Activities
- Proteins in Food Systems
- Nuts composition and effects
- Polyamine Metabolism and Applications
- Bee Products Chemical Analysis
- Sensory Analysis and Statistical Methods
- Muscle metabolism and nutrition
- Fermentation and Sensory Analysis
- Food Quality and Safety Studies
- Biochemical Analysis and Sensing Techniques
- Listeria monocytogenes in Food Safety
- Identification and Quantification in Food
- Food composition and properties
- Seaweed-derived Bioactive Compounds
- Mycotoxins in Agriculture and Food
- Edible Oils Quality and Analysis
- Heavy Metals in Plants
- Microbial Inactivation Methods
- Aquaculture Nutrition and Growth
- Food Industry and Aquatic Biology
Universidade de Vigo
2015-2024
Centro Tecnológico de Automoción de Galicia
2011-2019
Universidad Nacional Autónoma de México
2005
Universidade Católica Portuguesa
2005
Complejo Hospitalario de Ourense
2002-2003
Universidad de León
1991-1995
Proximate composition (moisture, protein, lipid and ash content) nutritional value (fatty acid, amino acid mineral profile) of three macroalgae (Ascophyllum nodosum, Fucus vesiculosus Bifurcaria bifurcate) were studied. Chemical was significantly (p < 0.001) different among the seaweeds. In this regard, B. bifurcata presented highest fat content (6.54% dry matter); whereas, F. showed protein level (12.99% matter). Regarding fatty content, polyunsaturated acids (PUFAs) most abundant...
When selecting effective doses of antimicrobials, be they biocides or antibiotics, it is essential to know the minimum inhibitory concentrations (MICs) and bactericidal (MBCs) these substances. The present research determined MICs MBCs for three biocides, sodium hypochlorite (SH), benzalkonium chloride (BC), peracetic acid (PAA), nine antibiotics in eight strains Listeria monocytogenes varying serotypes. Marked intra-species differences were observed resistance L. antibiotics. (ppm) ranged...
Background: Natural antioxidants, which can replace synthetic ones due to their potential implications for health problems in children, have gained significant popularity. Therefore, the antioxidant of extracts obtained from three brown macroalgae (Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata) two microalgae (Chlorella vulgaris Spirulina platensis) using ultrasound-extraction as an innovative green approach was evaluated. Methods: Algal were by ultrasound-assisted...
The sweet chestnut fruit has always had great importance in the southern European countries. Chestnut production is an important source of income and a crop high environmental value thanks to its role soil protection. It also good food with enormous potential for various aspects health because nutritional qualities. quality chestnuts affected by factors, such as climatic conditions cultivation inputs. very recognize impacts climate on fruits, improve our current understanding...
The effect of the inclusion chestnut in pigs finishing diet on volatile compounds dry-cured Celta ham was studied. Twelve hams each type (from three different diets: concentrate (CO), mixed (MI) and (CH)) were used. Volatiles extracted using a purge-and-trap method analyzed by gas chromatography/mass spectrometry (GC/MS). Thirty-nine identified samples. Most abundant volatiles samples aldehydes, which represented respectively, 53% 51% 46% (CH) total composition. With exception 2-butenal,...
Abstract: Volatile compounds were determinated throughout the manufacture of dry‐cured “lacón,” a traditional dry‐salted, and ripened meat product made in north‐west Spain from foreleg pig following similar process to that ham. Volatiles extracted by purge‐and‐trap method analyzed gas chromatographic/mass spectrometry. One hundred two volatile identified. In raw material, only 34 found at very low levels. The number increased during processing. substances identified belonged several chemical...
There is limited information in the literature concerning feasibility of using algal extracts as natural additives for improvement quality and shelf-life meat products. Hence, a Fucus vesiculosus extract (FVE) at concentrations 250 mg kg
Sausages are one of the oldest processed foods known to man [...]