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Listar por autor "Reig Riera, Mª Milagro"

Mostrando ítems 1-20 de 20

Bioactive peptides generated from meat industry by products

Mora, Leticia; Reig Riera, Mª Milagro; Toldra, Fidel (Elsevier, 2014-11)

There is a large generation of meat by-products, not only from slaughtering but also in the meat industry from trimming and deboning during further processing. This results in extraordinary volumes of by-products that are ...
Bioactive peptides generated in the processing of dry-cured ham

Toldrá Vilardell, Fidel; Gallego-Ibáñez, Marta; Reig Riera, Mª Milagro; Aristoy, M-Concepción; Mora, Leticia (Elsevier, 2020-08-15)

[EN] Peptides and free amino acids are naturally generated in dry-cured ham as a consequence of proteolysis phenomenon exerted by muscle peptidases. The generation of bioactive peptides in different types of dry-cured ham ...
Challenges in the quantitation of the naturally generated bioactive peptides in processed meats

Mora Soler, Leticia; Gallego-Ibáñez, Marta; Reig Riera, Mª Milagro; Toldrá Vilardell, Fidel (Elsevier, 2017)

[EN] Background: The final characteristics of processed meats depend on many factors but one of the most important is the intense proteolysis occurred in muscle proteins due to the action of endogenous enzymes in dry-cured ...
Characterization of Ionic Exchange and Macroporous Resins for Their Application on the Separation and Recovery of Chlorogenic Acid from the Wastewater of Artichoke Blanching

Rodríguez López, Antonio Diego; Reig Riera, Mª Milagro; Mayor, Luis; Ortiz-Climent, Mireia; Garcia-Castello, Esperanza M. (MDPI AG, 2021-08)

[EN] Food wastes have traditionally been considered as dead-end materials; however, recent international, national, and regional policies strongly promote the use of these wastes as potential resources. This change of ...
Desarrollo de métodos rápidos de detección de residuos medicamentosos en animales de granja

Reig Riera, Mª Milagro (Universitat Politècnica de València, 2010-10-13)

El uso de sustancias medicamentosas como promotores de crecimiento en la alimentación de animales de granja y en acuicultura es una práctica ilegal en la Unión Europea. Dada la incidencia que puedan tener las sustancias ...
Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products

Gallego Ibáñez, Marta; Mora Soler, Leticia; Hayes, María; Reig Riera, Mª Milagro; Toldrá Vilardell, Fidel (2017)

[EN] Dry-cured ham by-products have been traditionally used in Mediterranean household cooking of broths and stews. The aim of this work was to evaluate the effect of cooking treatments and in vitro gastrointestinal digestion ...
Generation of bioactive peptides during food processing

Toldrá Vilardell, Fidel; Reig Riera, Mª Milagro; Aristoy Albert, María Concepción; Mora Soler, Leticia (Elsevier, 2018)

[EN] Large amounts of peptides are naturally generated in foods through the proteolysis phenomena taking place during processing. Such proteolysis is carried out either by endogenous enzymes in ripened foods or by the ...
Hydrophilic Interaction Chromatography (HILIC) in the Analysis of Relevant Quality and Safety Biochemical Compounds in Meat, Poultry and Processed Meats

Mora, Leticia; Hernandez-Cazares, Aleida S.; Aristoy, M-Concepcion; Toldrá Vilardell, Fidel; Reig Riera, Mª Milagro (Springer Verlag (Germany), 2011-03)

HPLC methods based on hydrophilic interaction chromatography (HILIC) have been recently applied to the analysis of biochemical compounds, related to the quality, in meat and poultry as well as meat products like cooked ham ...
Innovations for healthier processed meats

Toldrá Vilardell, Fidel; Reig Riera, Mª Milagro (Elsevier, 2011-09)

[EN] Meat and meat products are generally recognised as good sources of high biological-value proteins, group B vitamins, minerals and trace elements as well as some other bioactive compounds. However, the image to consumers ...
Innovations in value-addition of edible meat by-products

Toldrá Vilardell, Fidel; Aristoy, M.-Concepción; Mora, Leticia; Reig Riera, Mª Milagro (Elsevier, 2012-11)

[EN] While muscle foods are the more commonly consumed portion of an animal, meat by-products such as the entrails and internal organs are also widely consumed. Considered high-priced delicacies or waste material to be ...
Management of meat by- and co- products for an improved meat processing sustainability

Toldrá Vilardell, Fidel; Reig Riera, Mª Milagro; Mora Soler, Leticia (Elsevier, 2021-11)

[EN] Large amounts of meat by- and co-products are generated during slaughtering and meat processing, and require rational management of these products for an ecological disposal. Efficient solutions are very important for ...
New Insights into meat by-product utilization

Toldrá Vilardell, Fidel; Mora Soler, Leticia; Reig Riera, Mª Milagro (Elsevier, 2016)

[EN] Meat industry generates large volumes of by-products like blood, bones, meat trimmings, skin, fatty tissues, horns, hoofs, feet, skull and viscera among others that are costly to be treated and disposed ecologically. ...
Patents for ELISA Test to detect antibiotic residues in foods of animal origin

Reig Riera, Mª Milagro; Toldrá Vilardell, Fidel (Bentham Science Publishers, 2011)

[EN] The use of antibiotics in the European Union was banned since the 1st of January 2006. At present, and even though such ban, residues of drugs used in animal therapy or, illegally, as growth promoters might be found ...
Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham Byproducts

Gallego-Ibáñez, Marta; Mora Soler, Leticia; Hayes, María; Reig Riera, Mª Milagro; Toldrá Vilardell, Fidel (American Chemical Society, 2019-01-30)

[EN] The interest in using food byproducts as a source of bioactive peptides has increased significantly in the recent years. The goal of this work was to determine the presence and stability of peptides showing angiotensin ...
Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity

Toldrá Vilardell, Fidel; Gallego-Ibáñez, Marta; Reig Riera, Mª Milagro; ARISTOY ALBERT, MARÍA CONCEPCIÓN; Mora Soler, Leticia (American Chemical Society, 2020-11-18)

[EN] There is a wide variety of peptides released from food proteins that are able to exert a relevant benefit for human health, such as angiotensin-converting enzyme inhibition, antioxidant, anti-inflammatory, hypoglucemic, ...
Risk assessment of chemical substances of safety concern generated in processed meats

Flores, Mónica; Mora, Leticia; Reig Riera, Mª Milagro; Toldrá Vilardell, Fidel (Elsevier, 2019-09)

[EN] This manuscript is reviewing the presence of substances of safety concern that may be generated in different types of meat products. Such substances include N-nitrosamines that can be generated under certain conditions ...
Small peptides hydrolysis in dry-cured meat

Mora Soler, Leticia; Gallego Ibáñez, Marta; Escudero, E.; Reig Riera, Mª Milagro; Aristoy, María Concepción; Toldrá Vilardell, Fidel (Elsevier, 2015-11-06)

[EN] Large amounts of different peptides are naturally generated in dry-cured meats as a consequence of the intense proteolysis mechanisms which take place during their processing. In fact, meat proteins are extensively ...
Sources of variability in the analysis of meat nutrient coenzyme Q10 for food composition databases

Reig Riera, Mª Milagro; Aristoy, M-Concepcion; Toldra, Fidel (Elsevier, 2015-02)

Coenzyme Q(10) (CoQ(10)) or ubiquinone (2,3-dimethoxy-5-methyl-6-multiprenyl-1,4-benzoquinone) is an endogenous hydroxybenzoquinone liposoluble compound which plays important physiological roles that makes it to be considered ...
Stability of the potent antioxidant peptideSNAAC identified from Spanish dry cured ham

Gallego-Ibáñez, Marta; Mora Soler, Leticia; Reig Riera, Mª Milagro; Toldrá Vilardell, Fidel (Elsevier, 2018)

[EN] Antioxidant peptides positively regulate oxidative stress in the human body as well as delay, retard or prevent protein and lipid oxidation in food products. Spanish dry-cured ham has been reported as a good source ...
Variability in the contents of pork meat nutrients and how it may affect food composition databases

Reig Riera, Mª Milagro; Aristoy, M-Concepcion; Toldra, Fidel (Elsevier, 2013-10-01)

Pork meat is generally recognised as a food with relevant nutritional properties because of its content in high biological value proteins, group B vitamins, minerals especially heme iron, trace elements and other bioactive ...