Mostrando 4 resultados de: 4
Área temáticas
Tecnología alimentaria(4)
Alimentación y bebidas(2)
Ganadería(1)
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Química analítica(1)
Origen
scopus(4)
Chemometric characterization of the trace element profile of raw meat from Rubia Gallega x Holstein Friesian calves from an intensive system
ArticleAbstract: This study was conducted to compare the essential and toxic element content of seven veal cuts: shouPalabras claves:Cattle and veal, chemometric analysis, Meat and muscle, Toxic and trace elementsAutores:Franco D., Gálvez F., Herrero-latorre C., Lorenzo J.M., Marta López-Alonso, Miranda M.Fuentes:scopusBeta vulgaris as a natural nitrate source for meat products: A review
ReviewAbstract: Curing meat products is an ancient strategy to preserve muscle foods for long periods. Nowadays, curPalabras claves:beetroot, Chard, Cured meat products, Nitrite, Spinach beet, Starter cultureAutores:Andrés S.C., Domínguez R., Jorge Felipe Reyes, Lorenzo J.M., Munekata P.E.S., Pateiro M., Pollonio M.A.R., Santos E.M., Sepulveda N.Fuentes:scopusInfluence of murta (Ugni molinae turcz) powder on the frankfurters quality
ArticleAbstract: Frankfurters are one of the most demanded meat products in the world due to their low cost and goodPalabras claves:Autores:Andrés S.C., Bravo S., Domínguez R., Inostroza K., Jorge Felipe Reyes, Lorenzo J.M., Paz E.A., Quiñones J., Rosmini M., Santos E.M., Scheuermann E., Sepúlveda G., Sepulveda N., Trindade M.A.Fuentes:scopusThe antioxidant effect of colombian berry (Vaccinium meridionale sw.) extracts to prevent lipid oxidation during pork patties shelf-life
ArticleAbstract: A scarce amount of knowledge about the use of Colombian berry (CB) in meat products is available inPalabras claves:Lipid oxidation, Natural antioxidant, Phenolic compound, Pork patties, Sensory analysis, Vaccinium meridionale SwAutores:Franco D., Jorge Felipe Reyes, José M. Fernández-Arias, Lorenzo J.M., Maria del Cisne Guaman Balcazar, Moreno D., Valdés M.E., Vargas-Ramella M., Zamuz S.Fuentes:scopus