Search

Your search keyword '"Vidal-Carou, M.C."' showing total 8 results
Start Over Author "Vidal-Carou, M.C." Topic business
8 results on '"Vidal-Carou, M.C."'

1. Development of a quality index method to evaluate freshness in Mediterranean hake (merluccius merluccius)

Author

Baixas-Nogueras, S., Bover-Cid, S., Veciana-Nogues, T., Nunes, M.L., and Vidal-Carou, M.C.

Subjects
Hake -- Nutritional aspects, Hake -- Evaluation, Sensory evaluation -- Usage, Microbiological research -- Methods, Business, Food/cooking/nutrition
Abstract

A study develops a quality index method to examine the quality of the hake fish, in terms of its sensory, chemical, and microbiological attributes.

Published
2003

2. Concentration of selected vitamins in infant milks available in Spain

Author

Albala-Hurtado, S., Veciana-Nogues, M.T., Vidal-Carou, M.C., and Font, A. Marine

Subjects
Spain -- Food and nutrition, Infant formulas -- Research, Vitamins -- Research, Business, Food/cooking/nutrition
Abstract

Research investigating the vitamin content and levels in infant milk products in Spain is presented. Particular attention is given to detecting the presence of water-soluble vitamins by comparison with the levels declared by manufacturers.

Published
2001

3. Volatile and nonvolatile amines in Mediterranean hake as a function of their storage temperature

Author

Baixas-Nogueras, S., Bover-Cid, S., Vidal-Carou, M.C., and Veciana-Nogues, M.T.

Subjects
Amines -- Research, Fish as food -- Analysis, Food -- Storage, Food research -- Observations, Hake -- Analysis, Business, Food/cooking/nutrition
Abstract

Research describing the effect of temperature on stored hake is presented. In particular the levels of biogenic amines were investigated with respect to spoilage in fresh and frozen samples.

Published
2001

4. Stability of vitamins A, E, and B complex in infant milks claimed to have equal final composition in liquid and powdered form

Author

lbala-Hurtado, S., veciana-Nogues, M.T., Vidal-Carou, M.C., and Marine-Font, A.

Subjects
Dried milk -- Health aspects, Infant formulas -- Health aspects, Business, Food/cooking/nutrition
Abstract

A new study investigates the stability of vitamins during storage at different temperatures in liquid and powdered infant milks with a similar final composition.

Published
2000

5. Biogenic amines formation during malting and brewing

Author

Izquierdo-Pulido, M., Marine-Font, A., and Vidal-Carou, M.C.

Subjects
Histamine -- Analysis, Beer -- Research, Malt -- Research, Business, Food/cooking/nutrition
Abstract

High performance liquid chromatography of the formation of biogenic amines in beers, worts and raw materials and during brewing shows that malt and hop are the main inducers of amines. Malting increases amine production while fermentation and mashing processes specifically increase tyramine and tryptamine, and spermidine and spermine levels, respectively. Rice does not contain any trace of biogenic amines.

Published
1994

6. Suitability of volatile amines as freshness indexes for iced Mediterranean hake

Author

Baixas-Nogueras, S., Veciana-Nogues, M.T., and Vidal-Carou, M.C.

Subjects
Food conservation -- Research, Hake -- Storage, Food research, Business, Food/cooking/nutrition
Abstract

Batches of gutted Mediterranean hake were stored in different seasons of the year for up to 20 d in ice. A hake freshness/spoilage grading system, which would categorize hake samples according to the 4 grades, is proposed.

Published
2003

7. Distribution of biogenic amines and polyamines in cheese

Author

Novella-Rodriguez, S., Veciana-Nogues, M.T., Izquierdo-Pulido, and Vidal-Carou, M.C.

Subjects
Biogenic amines -- Measurement, Polyamines -- Measurement, Cheese -- Chemical properties, Business, Food/cooking/nutrition
Abstract

The amount of biogenic amines and polyamines in ripened and unripened cheese is assessed. Amines in unripened cheese were found to be less compared to ripened cheese.

Published
2003

8. Profile of biogenic amines in goat cheese made from pasteurized and pressurized milks

Author

Novella-Rodriguez, S., Veciana-Nogues, M.T., Trujillo-Mesa, A.J., and Vidal-Carou, M.C.

Subjects
Biopolymers -- Comparative analysis, Milk -- Usage, Cheese -- Analysis, Business, Food/cooking/nutrition
Abstract

Comparative analysis of chemical properties of biogenic amines in goat cheese made from pasteurized and pressurized milk is presented.

Published
2002

Catalog

Books, media, physical & digital resources
See catalog results