A5015219433- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Seaweed-derived Bioactive Compounds
- Probiotics and Fermented Foods
- Identification and Quantification in Food
- Phytochemicals and Antioxidant Activities
- Edible Oils Quality and Analysis
- Food Industry and Aquatic Biology
- Microbial Inactivation Methods
- Fatty Acid Research and Health
- Animal Nutrition and Physiology
- Moringa oleifera research and applications
- Agriculture Sustainability and Environmental Impact
- Advanced Proteomics Techniques and Applications
- Algal biology and biofuel production
- Food Quality and Safety Studies
- Aquaculture Nutrition and Growth
- Echinoderm biology and ecology
- Marine and coastal plant biology
- Essential Oils and Antimicrobial Activity
- African Botany and Ecology Studies
- Food composition and properties
- Analytical Chemistry and Chromatography
- Listeria monocytogenes in Food Safety
- Phase Equilibria and Thermodynamics
Centro Tecnológico de Automoción de Galicia
2015-2024
Universidade de Vigo
2021
Centro Tecnológico del Mar
2016-2017
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...
Fish processing has serious economic and environmental costs in the food supply chain. It is necessary to find new ways convert fish residue added-value products, especially for main aquaculture species. In this study, a pulsed electric field (PEF) process antioxidant extract production from three residues (gills, bones, heads) of two commercial species (sea bream sea bass) was tested. Three methods extraction using solvents (water methanol) water assisted by PEF were assessed. Chemical...
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...
Meat has played a crucial role in human evolution and is an important component of healthy well-balanced diet due to its nutritional richness. Recent studies have shown that horsemeat may be considered as alternative other meat (such beef or pork), it positive effect on health from point view. This research was conducted characterize the carcass measurement, quality (chemical composition, colour characteristics textural traits) value (fatty acid amino composition) foals slaughtered at 8 11...
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
The present study investigates the effects of olive oil when used as back fat replacers on physico-chemical properties, fatty acids, cholesterol and α-tocopherol content p.t.. replacement by at 50 100% did not affect moisture, or protein contents, while it increased yellowness. According to texture parameters, reformulated p.t. presented lower values for hardness, cohesiveness, gumminess chewiness. use significantly (P < 0.05) affected acid content. amount MUFA increased, SFA PUFA...
The reuse of lignocellulosic biomaterials as a source clean energy has been explored in recent years due to the large amount waste that involves human activities, such those related agriculture and food. anaerobic digestion (AD) plant-based biomass for bioenergy production poses series challenges new technologies are attempting solve. An improved decomposition recalcitrant lignocellulose together with an increase biogas yield main objectives these approaches, which also seek added value...
To assess the effect of three commercial starter cultures on microbial counts, physicochemical changes, volatile profile and sensory characteristics dry-cured foal sausage. Microbial counts (lactic acid bacteria, Enterobacteriaceae, total viable yeast), proximate parameters (moisture, fat protein), colour analysis, texture analysis (texture test), compounds (solid-phase microextraction-gas chromatography-mass spectrometer technique) were evaluated in sausages using standard food techniques....
The impact of thermal processing on the fresh-like characteristics foods is well-known. Eggs have unique characteristics, functional properties, nutritional value, and sensory quality that can be modified by processing. This complex scenario has led to study optimization technologies do not use high temperatures enhance egg shelf life preserve characteristics. Technologies such as hydrostatic pressure (HHP), pulsed electric fields (PEF), ultrasound (US), light (PL), cold plasma (CP)...