A5102822301- Meat and Animal Product Quality
- Proteins in Food Systems
- Sensory Analysis and Statistical Methods
- Food Chemistry and Fat Analysis
- Agricultural and Food Sciences
- Biochemical Analysis and Sensing Techniques
- Microencapsulation and Drying Processes
- Enzyme Catalysis and Immobilization
- Advanced Chemical Sensor Technologies
- Polymer Nanocomposites and Properties
- Food Safety and Hygiene
- Analytical chemistry methods development
- Natural Products and Biological Research
- Pickering emulsions and particle stabilization
- Nanocomposite Films for Food Packaging
- Biodiesel Production and Applications
- Food composition and properties
- Spectroscopy and Chemometric Analyses
- Occupational health in dentistry
- Body Composition Measurement Techniques
- Extraction and Separation Processes
- Polymer crystallization and properties
- Animal Nutrition and Physiology
- Heavy Metals in Plants
- Food Supply Chain Traceability
Government of Extremadura
2024
Universidad de Extremadura
2022
Universidade de São Paulo
2021
Instituto de Ciencia y Tecnología de Alimentos y Nutrición
2014-2018
Consejo Superior de Investigaciones Científicas
2015
Universidade Estadual de Campinas (UNICAMP)
2000
The aim of this paper was to evaluate the oxidative stability healthier lipid cooked meat systems (MS) in which pork backfat replaced by a double emulsion (DE, W1/O/W2) prepared with hydroxytyrosol (HXT) within an inner aqueous phase and chia oil as phase. Physical characteristics DEs MS during chilled storage were analysed. In DEs, highly stable, presence HXT improved stability, increasing (P < 0.05) DPPH free radical scavenging ferric reducing ability (FRAP) levels thiobarbituric...
The technology involving the use of water-in-oil-in-water double emulsions (DEs) offers an interesting approach to improve fat content foods. With this aim, effect on frankfurter properties replacing pork backfat with two different DEs prepared using perilla oil and as lipid phases was assessed. This strategy compared straightforward addition source by means oil-in-water (O/W) emulsion.As all-pork-fat frankfurters, ones had a higher proportion n-3 polyunsaturated fatty acids. Reduced-fat...
The diffusion of amine stabilizers in vulcanized natural rubber formulations used tires was investigated. Experiments were undertaken using a “sandwich” system composed sample disk containing the additive (source disk) between two external disks nonadditivated (reception disks). Diffusion coefficients (D) calculated from experimental migration curves following Boltzman–Matano model. Theoretical for additives obtained according to limited extension source an infinite medium. Experimental data...
Download This Paper Open PDF in Browser Add to My Library Share: Permalink Using these links will ensure access this page indefinitely Copy URL DOI