A5069783414- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- Horticultural and Viticultural Research
- Probiotics and Fermented Foods
- Essential Oils and Antimicrobial Activity
- Microbial Inactivation Methods
- Plant Physiology and Cultivation Studies
- Postharvest Quality and Shelf Life Management
- Nuts composition and effects
- Protein Hydrolysis and Bioactive Peptides
- Food composition and properties
- Sensory Analysis and Statistical Methods
- Consumer Attitudes and Food Labeling
- Pomegranate: compositions and health benefits
- Animal Nutrition and Physiology
- Phytochemistry and Biological Activities
- Edible Oils Quality and Analysis
- Advanced Chemical Sensor Technologies
- Cynara cardunculus studies
- Phytochemistry and biological activities of Ficus species
- Fermentation and Sensory Analysis
- Microencapsulation and Drying Processes
- Bee Products Chemical Analysis
- Microbial Metabolites in Food Biotechnology
- Proteins in Food Systems
Universitat de Miguel Hernández d'Elx
2016-2025
Czech University of Life Sciences Prague
2023
University of Osijek
2023
Slovak University of Agriculture in Nitra
2023
Free and Open Source Software Foundation
2023
Mediterranean Agronomic Institute of Chania
2022
Generalitat Valenciana
2009-2017
Hospital Vega Baja
2017
Universitat Autònoma de Barcelona
1996-2000
ABSTRACT: Bologna sausage with added citrus fiber was improved nutritionally in content and had decreased residual nitrite levels a delay the oxidation process as determined by TBA values red color. Only redness were influenced storage conditions (light darkness) mainly due to oxidant effect attributable light. In both cases these effects minimized fiber. Citrus at all concentrations made products harder less springy chewy. All samples similar satisfactory quality scores except bologna 2%...
The aim of this work was to (i) determine the chemical composition essential oils six spices widely cultivated in Egypt (Origanum syriacum, Majorana hortensis, Rosmarinus officinalis, Cymbopogon citratus, Thymus vulgaris, and Artemisia annua); (ii) antioxidant activity Egyptian by means five different tests; (iii) effectiveness these on inhibition Listeria innocua CECT 910. There is a great variability obtained from aromatic plants. Overall, thyme (highest percentage DPPH radical: 89.40%)...
Pomegranate juice (PGJ) is rich in phenolics which are potent antioxidants but also prone to interact with proteins. A yogurt PGJ (40%) made from arils was elaborated (PGY) determine the antioxidant activity and estimate phenolics-proteins interaction during 28 days of cold storage. Juice, yogurts, protein-free permeates were analyzed for phenolic composition. Yogurt fermentation modified anthocyanin profile initial PGJ, especially content cyanidin-3-O-glucoside. During storage, individual...
An active packaging system has been designed for the shelf life extension of ready to eat meat products. The package included an inner surface coated with a chitosan film thyme essential oil (0%, 0.5%, 1%, and 2%) not in direct contact meat. Our aim was reduce impact (EO) on sensory properties by using chemotype low odor intensity. pH, color parameters, microbial populations, were assessed during 4 weeks refrigerated storage. presence EO films reduced yeast whereas aerobic mesophilic...
The aim of this work was to (i) determine the chemical composition essential oils three spices widely cultivated in Spain from organic growth: Foeniculum vulgare, Petroselium crispum, and Lavandula officinalis; (ii) total phenolic content; (iii) antioxidant activity essentials by means different tests (iv) effectiveness these on inhibition Listeria innocua CECT 910 Pseudomonas fluorescens 844. There is a great variability oils. Parsley had highest content. Overall, parsley presented best...
Abstract BACKGROUND The combination of the nutritional profile almond milk with benefits probiotic bacteria is an interesting development to meet demand for sustainable and health‐promoting food. Almond inoculated Lactobacillus plantarum (ATCC8014) was spray dried almond, its milk, powders were characterized physicochemically. Samples in terms bacterial survival before after atomization. Bacterial viability total fatty acid changes studied during 8 months’ storage at 4 22 °C. RESULTS Results...
Abstract Orange fiber obtained from orange juice by‐products was added to yogurt. Fiber (0%, 0.6%, 0.8%, and 1% doses different size: 0.417–0.701 0.701–0.991 mm) effects on color during yogurt fermentation cold storage were studied. Overall composition, pH, acidity, syneresis, L *, a b * values determined. Sensory evaluation of yogurts carried out. addition did not cause changes in acidification process, though decreased value increased the milk. Color along is pH dependent ( R > 0.870)....
Summary The goal of this investigation was to evaluate the effects storage time and conditions on physicochemical microbiological properties a high dietary fibre powder (HDFP). HDFP for study manufactured from orange juice industry by‐products. period 11 months samples were stored under vacuum or air exposure dark light exposure. is stable product (based chemical, properties) with large amounts (71.62 ± 0.24 g 100 −1 dry sample) polyphenols content (40.67 0.45 mg sample). Hesperidin major...