A5002313066- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Spectroscopy and Chemometric Analyses
- Advanced Chemical Sensor Technologies
- Sensory Analysis and Statistical Methods
- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
- Protein Hydrolysis and Bioactive Peptides
- Bee Products Chemical Analysis
- Horticultural and Viticultural Research
- Insect and Pesticide Research
- Higher Education Teaching and Evaluation
- Essential Oils and Antimicrobial Activity
- Phytochemicals and Antioxidant Activities
- Ruminant Nutrition and Digestive Physiology
- Identification and Quantification in Food
- Agriculture Sustainability and Environmental Impact
- Food composition and properties
- Genetic and phenotypic traits in livestock
- Educational Technology in Learning
- Milk Quality and Mastitis in Dairy Cows
- Insect Utilization and Effects
- Proteins in Food Systems
- Fatty Acid Research and Health
- Insect Pest Control Strategies
Universidad de Salamanca
2016-2025
Gobierno de Aragón
2024
Universidad de Zaragoza
2024
Universidad de Zamora
2012-2018
Hospital Virgen de la Concha
2011-2016
Instituto de Tecnologia de Alimentos
2009
Universidad de Burgos
1998-2002
Iberian ham is a highly appreciated product and according to Spanish legislation different labels identify products depending on the genetic purity. Consequently, "100% Iberian" from purebred animals more expensive than "Iberian" x Duroc crosses. The hypothesis of this study was that avoid labelling fraud it possible distinguish breed (Iberian or Duroc) acorn-fed pigs without any prior preparation sample by using spectroscopy rapid reliable technology. Moreover, portable devices which can be...
The potential of near infrared spectroscopy (NIR) with remote reflectance fiber-optic probes for determining the mineral composition propolis was evaluated. This technology allows direct measurements without prior sample treatment. Ninety one samples were collected in Chile (Bio-Bio region) and Spain (Castilla-León Galicia regions). minerals measured aluminum, calcium, iron, potassium, magnesium, phosphorus, some potentially toxic trace elements such as zinc, chromium, nickel, copper lead....
There is growing interest in using healthy ingredients for the formulation of meat-based products. Among them, replacement pork fat with vegetable oils has attracted much attention. On other hand, use proteins to replace meat provides multiple possibilities which have not been sufficiently studied. The aim this study was produce low-fat frankfurters all had replaced olive oil and then progressively (25%, 50%, 75% 100%) textured pea protein. Texture, color, technological properties such as...
Lentil flour is an important source of minerals, including iron, so its use in food fortification programs becoming increasingly important. In this study, the potential near infrared technology to discriminate presence lentil fortified wheat flours and quantification their mineral composition evaluated. Three varieties lentils (Castellana, Pardina Guareña) were used produce flours, a total 153 samples with them have been analyzed. The results show that it possible 100% efficiency according...
Wheat germ is a byproduct of the cereal industry that contains high levels protein, fiber, B vitamins, minerals, and other functional microcomponents. However, so far, few applications have been found in meat despite growing interest replacing with vegetable proteins. Therefore, use wheat for production low-fat frankfurters was considered. Five different formulations were prepared: control pork following four to achieve 25%, 50%, 75%, 100% lean substitution by germ. Proximal composition,...
Vegetable proteins derived from legumes, cereals or pseudocereals have increased in popularity recent years, becoming very interesting for the food industry. In addition to their nutritional interest, these products techno-functional properties that allow them be used production of a wide variety foods. This research has studied and mineral composition 12 samples rice, pea soy concentrates. The objective was investigate influence this composition, mainly components, on (water- oil-binding...
It is necessary to study small-ruminant production systems in a spatial context, as different areas, depending on their natural, socioeconomic, and cultural will respond differently the effects of such causal factors. The aim this was analyze relationships between technology use farm farmer characteristics dairy sheep by developing typology using multivariate statistical analysis comparing it with multi-scale sustainability evaluation Natural Resource Management Systems (NRMS) method....
This study evaluated the effect of melatonin implants on carcass characteristics and meat quality slow-growing broilers slaughtered at 43 97 days (d) age. A total 128 one day-old male (Coloryeld) were randomly divided into two groups, which in turn 8 groups (replicates) each one. One group (64 animals) was control (C) other received a implant (18 mg per animal) d age (M). The animals reared for d. For first 42 they kept an enclosed facility then allowed access to outside. Two culls...
Summary The effect of the addition four commercial pectolytic preparations on visual characteristics (colour and turbidity) red wines has been evaluated. both clarifying colour extracting enzymes different doses used, were evaluated compared. All treated enzymatically, independent type enzyme dose, present chromatic which can be considered better than those control wines. Also, with had greater stability during 2 years storage in bottles, particular turbidity was untreated
This study aimed to evaluate and compare sucuks reformulated with camel meat hump fat (CH) those manufactured beef (BB), a mixture of both (CB, BH), regard chemical properties, instrumental color, textural attributes, fatty-acid analysis, sensory quality flavor analysis. The composition sausages was comparable that beef. After ripening, the CH showed lower pH aw values, higher L values than other types. texture analysis clear differences, BH BB batches being less hard. Fatty-acid profiles...
The use of propolis as a dietary supplement or an ingredient in different food products is increasing, due to its antioxidant and bactericidal properties. These nutritional properties directly depend on phenolic composition. For this reason, study analysed the total contents flavones flavonols, flavanones dihydroflavonols, capacity by using methods ABTS linoleic acid/β-carotene 99 samples from Spain Chile. A rapid method was developed for quantifying these parameters raw near infrared (NIR)...
Nowadays, a wide range of non-traditional gluten-free products can be purchased. Although consumers identify all these as being similar, their nutritional composition differ depending on the raw materials used and production process itself. The aim current study was to evaluate quality ten commercially available flours made from rice, pea, chickpea, soybean hemp. proximate (moisture, fat, fiber, protein, starch carbohydrates), mineral (Na, Mg, P, K, Ca, Cr, Ni, Se, Cu, Zn, Mn, Fe, Cd, Pb),...