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Listar por palabra clave "Meats"

Mostrando ítems 1-16 de 16

Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

Armenteros Cuesta, Mónica; Aristoy Albert, Mª Concepcion; Barat Baviera, José Manuel; Toldrá Vilardell, Fidel (Elsevier, 2012-02)

[EN] The reduction of the content of sodium chloride in dry-cured ham was studied in to prevent the problems related to high sodium intake (i.e. the hypertension). One of the possibilities to reduce the sodium content is ...
Development of a dielectric spectroscopy technique for the determination of key bichemical markers of meat quality

Castro Giráldez, Marta; Dols, Laura; Toldrá Vilardell, Fidel; Fito Maupoey, Pedro (Elsevier, 2011-07-01)

[EN] Dielectric measurements of different standard solutions (nucleotides, nucleosides, lactic acid and myoglobin) were assayed simulating the concentrations of these substances in early postmortem meat. These assays were ...
Drying modelling of defrosted pork meat under forced convection conditions

Clemente Polo, Gabriela; Bon Corbín, José; Sanjuán Pellicer, María Nieves; Mulet Pons, Antonio (Elsevier, 2011-07)

Drying is the lengthiest and the most energy consuming step during the production of dry-cured ham, affecting also the curing process and consequently product quality. In order to manage the drying process, it is quite ...
Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations

Bonilla Lagos, Maria Jeannine; Atarés Huerta, Lorena María; Vargas, Maria; Chiralt, A. (Elsevier, 2012-05)

[EN] Oxygen has a deleterious effect on the quality of a wide variety of food products. The application of edible films and coatings to food products represents a new approach to solve this problem. Edible films and coatings ...
Estudio de la presencia de genes de resistencia a antibióticos en bacterias aisladas de carnes comercializadas en Valencia

Ancos Jimeno, Carmen de (Universitat Politècnica de València, 2023-10-10)

[ES] Aislamiento de bacterias resistentes a antibióticos betalactámicos y estudio de los genes de resistencia presentes en carnes comercializadas en Valencia Resumen El uso de los antibióticos se ha incrementado ...
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 ...
Impact of common gastrointestinal disorders in elderly on in vitro meat protein digestibility and related properties

Hernández-Olivas, Ever; Muñoz-Pina, Sara; García Hernández, Jorge; Andrés Grau, Ana María; Heredia Gutiérrez, Ana Belén (Elsevier, 2022-04)

[EN] This study aimed to in vitro evaluate the impact of common gastrointestinal (GI) alterations appearing with aging on protein digestibility, and functional related properties, in four different meats (chicken, turkey, ...
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 ...
Kinetics studies during NaCl and KCl pork meat brining

Barat Baviera, José Manuel; Baigts Allende, Diana Karina; Aliño Alfaro, Marta; Fernández Fernández, Francisco Javier; Perez García, Victor (Elsevier, 2011-09)

[EN] We describe and quantify salt transfer processes during food processing using mathematical models. Our approach incorporates as novel elements: (i) a more rigorous determination of the salt diffusion kinetics by using ...
Low frequency dielectric measurements to assess post-mortem ageing of pork meat

Castro Giráldez, Marta; Toldrá Vilardell, Fidel; Fito Maupoey, Pedro (Elsevier, 2011-07)

[EN] The use of dielectric properties at low frequencies to estimate the progress of pork meat (Longissimus dorsi) ageing was evaluated. Dielectric measurements were perfomed at 140 Hz, 1 kHz and 300 kHz in perpendicular ...
Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation

Benedito Fort, José Javier; Cambero, M. I.; Ortuño Cases, Carmen; Cabeza, M. C.; Ordoñez, J. A.; De la Hoz, L. (Elsevier, 2011-03)

[EN] The E-beam irradiation of vacuum-packaged RTE cooked ham was carried out to establish the dose required to achieve the food safety objective (FSO) and to minimize changes in selected sensory attributes. Cooked ham was ...
Monitoring and control sensor system for fish feeding in marine fish farms

García Pineda, Miguel; Sendra Compte, Sandra; Lloret Mauri, Ginés; Lloret, Jaime (Institution of Engineering and Technology (IET), 2011-08-12)

One of the main issues in aquaculture is the high cost of the lost food when the fish are fed. Furthermore, this wasted food is deposited in the seabed and generates an environmental impact on the surrounding area. It ...
Sistema de bajo coste para la generación automática de partes de firmas utilizando el carné de la UPV

Ponce Martínez, Adrián (Universitat Politècnica de València, 2020-06-05)

[ES] Actualmente disponemos de grandes avances tecnológicos que hacen nuestra vida más sencilla. Nos permiten realizar gestiones de una manera más automatizada y con menos esfuerzo. El control de asistencia es un proceso ...
Thermodynamic approach to equilibrium isotherms in salted structured food

Fito, P.; Fito Suñer, Pedro José; Betoret Valls, Noelia; Argüelles Foix, Angel Luís; Chenoll Cuadros, Maria de la Creu (Wiley, 2011-06)

[EN] Some foods are preserved by salting in NaCl saturation conditions (fish, meat and some vegetables). It is known that the polyphasic and multicomponent character of foods plays a basic role in defining equilibrium ...
Use of simultaneous brine thawing/salting in dry-cured Iberian ham production

Grau Meló, Raúl; Albarracín Hernández, William; Trinidad Perez, M.; Antequera, Teresa; Barat Baviera, José Manuel (Elsevier, 2011-05)

[EN] The study of simultaneous brine thawing/salting as an alternative to the traditional stages in Iberian dry-cured ham processing was carried out employing 75 pre-cured frozen hams from Iberian pigs. The frozen hams ...