106 results on '"Lorenzo, José M"'
Search Results
2. Elderberry Lipophilic and Hydrophilic Bioactive Compounds: Characterization and Extract Encapsulation
3. Optimization and Characterization of Lupin Protein Isolate Obtained Using Alkaline Solubilization-Isoelectric Precipitation
4. Recent Trends in Active Packaging Using Nanotechnology to Inhibit Oxidation and Microbiological Growth in Muscle Foods
5. Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and “Cachaço”?
6. Physicochemical Characterization and Antioxidant Properties of Essential Oils of M. pulegium (L.), M. suaveolens (Ehrh.) and M. spicata (L.) from Moroccan Middle-Atlas
7. Bioactive Compounds from Leaf Vegetables as Preservatives
8. Effect of Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef Patties
9. Bioactive Compounds from Fruits as Preservatives
10. Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés
11. Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders
12. Quality Characteristics of Fresh Date Palm Fruits of "Medjoul" and "Confitera" cv. from the Southeast of Spain (Elche Palm Grove).
13. Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification
14. Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products
15. Effect of Total Replacement of Soya Bean Meal by Whole Lupine Seeds and of Gender on the Meat Quality and Fatty Acids Profile of Growing Rabbits
16. Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis
17. Development of Healthier and Functional Dry Fermented Sausages: Present and Future
18. Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis
19. Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers
20. Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets
21. Potential Use of Elderberry (Sambucus nigra L.) as Natural Colorant and Antioxidant in the Food Industry. A Review
22. Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers
23. Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks
24. A Year Following the Onset of the COVID-19 Pandemic: Existing Challenges and Ways the Food Industry Has Been Impacted
25. Improvement of the Performance of Chitosan—Aloe vera Coatings by Adding Beeswax on Postharvest Quality of Mango Fruit
26. Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review
27. Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté
28. The Relationship between Lipid Content in Ground Beef Patties with Rate of Discoloration and Lipid Oxidation during Simulated Retail Display
29. Interaction of Bioactive Mono-Terpenes with Egg Yolk on Ice Cream Physicochemical Properties
30. Fruit and Agro-Industrial Waste Extracts as Potential Antimicrobials in Meat Products: A Brief Review
31. Influence of the Production System (Intensive vs. Extensive) at Farm Level on Proximate Composition and Volatile Compounds of Portuguese Lamb Meat
32. Recent Research Advances in Meat Products
33. Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage
34. Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)
35. Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium
36. Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)
37. Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils
38. What Is the Color of Milk and Dairy Products and How Is It Measured?
39. Active Polypropylene-Based Films Incorporating Combined Antioxidants and Antimicrobials: Preparation and Characterization
40. The Perspective of Croatian Old Apple Cultivars in Extensive Farming for the Production of Functional Foods
41. Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina
42. Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan
43. Impact of a Pitanga Leaf Extract to Prevent Lipid Oxidation Processes during Shelf Life of Packaged Pork Burgers: An Untargeted Metabolomic Approach
44. Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage
45. Assessment of Dietary Selenium and Vitamin E on Laying Performance and Quality Parameters of Fresh and Stored Eggs in Japanese Quails
46. Influence of Plasma Treatment on the Polyphenols of Food Products—A Review
47. Improving the Quality Characteristics and Shelf Life of Meat and Growth Performance in Goose Fed Diets Supplemented with Vitamin E
48. Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour
49. Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle
50. Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.