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3. Feasible Application of Shape-Based Classification

Author

Caro, A., Rodríguez, P. G., Antequera, T., Palacios, R., Hutchison, David, editor, Kanade, Takeo, editor, Kittler, Josef, editor, Kleinberg, Jon M., editor, Mattern, Friedemann, editor, Mitchell, John C., editor, Naor, Moni, editor, Nierstrasz, Oscar, editor, Rangan, C. Pandu, editor, Steffen, Bernhard, editor, Sudan, Madhu, editor, Terzopoulos, Demetri, editor, Tygar, Doug, editor, Vardi, Moshe Y., editor, Weikum, Gerhard, editor, Martí, Joan, editor, Benedí, José Miguel, editor, Mendonça, Ana Maria, editor, and Serrat, Joan, editor

Published
2007
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4. 3D Reconstruction on MRI to Analyse Marbling and Fat Level in Iberian Loin

Author

Ávila, M. M., Durán, M. L., Antequera, T., Palacios, R., Luquero, M., Hutchison, David, editor, Kanade, Takeo, editor, Kittler, Josef, editor, Kleinberg, Jon M., editor, Mattern, Friedemann, editor, Mitchell, John C., editor, Naor, Moni, editor, Nierstrasz, Oscar, editor, Rangan, C. Pandu, editor, Steffen, Bernhard, editor, Sudan, Madhu, editor, Terzopoulos, Demetri, editor, Tygar, Doug, editor, Vardi, Moshe Y., editor, Weikum, Gerhard, editor, Martí, Joan, editor, Benedí, José Miguel, editor, Mendonça, Ana Maria, editor, and Serrat, Joan, editor

Published
2007
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5. Evolutionary Active Contours for Muscle Recognition

Author

Caro, A., Rodríguez, P. G., Durán, M. L., Ávila, J. A., Antequera, T., Palacios, R., Hutchison, David, editor, Kanade, Takeo, editor, Kittler, Josef, editor, Kleinberg, Jon M., editor, Mattern, Friedemann, editor, Mitchell, John C., editor, Naor, Moni, editor, Nierstrasz, Oscar, editor, Pandu Rangan, C., editor, Steffen, Bernhard, editor, Sudan, Madhu, editor, Terzopoulos, Demetri, editor, Tygar, Dough, editor, Vardi, Moshe Y., editor, Weikum, Gerhard, editor, Campilho, Aurélio, editor, and Kamel, Mohamed, editor

Published
2004
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6. A Comparison of Algorithm Design Paradigms in Active Contours for Muscle Recognition

Author

Caro, A., Rodríguez, P. G., Durán, M. L., Ávila, M. M., Antequera, T., Gallardo, R., Hutchison, David, editor, Kanade, Takeo, editor, Kittler, Josef, editor, Kleinberg, Jon M., editor, Mattern, Friedemann, editor, Mitchell, John C., editor, Naor, Moni, editor, Nierstrasz, Oscar, editor, Pandu Rangan, C., editor, Steffen, Bernhard, editor, Sudan, Madhu, editor, Terzopoulos, Demetri, editor, Tygar, Dough, editor, Vardi, Moshe Y., editor, Weikum, Gerhard, editor, Perales, Francisco J., editor, and Draper, Bruce A., editor

Published
2004
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8. Improvement of encapsulation and stability of EPA and DHA from monolayered and multilayered emulsions by high-pressure homogenization

Author

Solomando, J. C., Antequera, T., Ruiz-Carrascal, J., Perez-Palacios, T., Solomando, J. C., Antequera, T., Ruiz-Carrascal, J., and Perez-Palacios, T.

Abstract

This study aims to improve encapsulation and stability of eicosapentaenoic acid and docosahexaenoic acid by optimizing high-pressure homogenization conditions of monolayered (lecithin + maltodextrine) and multilayered (lecithin + chitosan-maltodextrine) fish oil emulsions. First, a positive influence of high-pressure homogenization on quality characteristics of emulsion and microcapsules was observed. Trials were conducted to get optimum combination conditions of pressure and number of passes of homogenization of both types of emulsions for improving microencapsulation yield and efficiency and lipid oxidation of the corresponded microcapsules. These studied variables showed a notable effect on monolayered microcapsules, being less influencing on multilayered ones. Finally, 1,200 Ba—3 passes and 1,100 Ba—2 passes were selected as optimum combination for monolayered and multilayered emulsions, respectively. This led to microcapsules with improved quality characteristics in terms of microencapsulation yield, microencapsulation efficiency, and oxidation stability, especially in the case of monolayered microcapsules. Practical applications: The results of this study suppose an advance in the investigations about microencapsulation of bioactive compounds, being specifically useful to develop high stable vehicles of omega-3 fatty acids to enrich food products. To the best of our knowledge, this kind of homogenization procedure has been used to elaborate fish oil microcapsules from monolayered (lecithin + maltodextrine) and multilayered (lecithin + chitosan-maltodextrine) emulsions. The knowledge of the optimal homogenization conditions is important to achieve high quality microcapsules in terms of oxidative stability and efficiency of encapsulation.

Published
2020

12. Cinta Senese burgers with omega-3 fatty acids: effect of storage and type of enrichment on quality characteristics

Author

Aquilani, C, Pérez-Palacios, T, Jiménez Martín, E, Antequera. T, Bozzi, R, and Pugliese, C

Subjects
food and beverages, Local breeds, Fish oil, Microencapsulation, Lipid oxidation
Abstract

In Cinta Senese meat, polyunsaturated fatty acids (PUFA) only consists in the 10-11% of total fat. Moreover, the eicosapentaenoic and docosahexaenoic acids are not present in pork meat, but they are very abundant in fish products. In order to enhance Cinta Senese burgers healthiness, microencapsulated (M) and bulk fish oil (F) were added. The burgers were divided in three groups and underwent three different storage conditions: no storage (T0), chilled storage (T5) and frozen storage (T30). Fatty acid profile and lipid oxidation of enriched burgers were investigated after cooking. M burgers showed significantly higher amount of PUFA at T0 and T5, in particular omega-3 PUFA resulted significantly higher in M samples at T0, T5 and T30. TBARs resulted to be influenced by addition, with significantly higher values in F burgers. In conclusion, fish oil microencapsulation technique appears to be effective to enrich meat in omega-3 fatty acids, protecting added PUFA from oxidation.

Published
2018
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17. Hydrolysis and maillard reactions during ripening of Iberian ham

Author

Ventanas, J., Cordoba, J.J., Antequera, T., Garcia, C., Lopez-Bote, C., and Asensio, M.A.

Subjects
Ham -- Production processes, Pork -- Production processes, Business, Food/cooking/nutrition
Abstract

The Iberian ham processing steps of green stage, salting, post-salting, drying and maturing were analyzed. Proteolysis occurred during post-salting and drying with increase in nonprotein nitrogen levels. Certain amino acids evolved only slightly during the last steps of processing. Ripening of Iberian ham at temperatures of 15 to 25 degrees centigrade and pH 6.0 formed carbonyl-amino interactions with decrease in aldehydes and increase in amino acid nitrogen. Maturing or storing the ham for 14 months in a cellar result in increase amino acid nitrogen, slow accumulation of individual amino acids and degradation of volatile derivatives.

Published
1992

21. Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham

Author

Universitat Politècnica de València. Instituto de Agroquímica y Tecnologia de Alimentos - Institut d'Agroquímica i Tecnologia d'Aliments, Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural, Ministerio de Educación y Ciencia, Flores, Mónica, Aristoy Albert, María Concepción, Antequera, T., Barat Baviera, José Manuel, Toldrá Vilardell, Fidel, Universitat Politècnica de València. Instituto de Agroquímica y Tecnologia de Alimentos - Institut d'Agroquímica i Tecnologia d'Aliments, Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural, Ministerio de Educación y Ciencia, Flores, Mónica, Aristoy Albert, María Concepción, Antequera, T., Barat Baviera, José Manuel, and Toldrá Vilardell, Fidel

Abstract

[EN] Simultaneous brine thawing/salting process was applied as an alternative to traditional pile salting process using 51 frozen Iberian hams. The effect of this type of salting process on endogenous enzyme activity and sensory quality of Iberian dry-cured hams was analysed. The frozen hams were simultaneously thawed and salted with saturated brine, with and without vacuum pulses, and were compared to hams thawed under refrigeration and traditionally salted. The peptidase and lipase activities were measured at the end of salting and post-salting stages. The activity of cathepsin B+L was reduced in the two brine salted batches while few differences among batches were observed for the other peptidases. Several lipase activities were significantly reduced in the two brine salted batches. The brine thawed processing affected the free fatty acid content at the different stages although the differences were more appreciated at the beginning of the process and no differences were observed at the end. The long ripening time makes these differences negligible and the consumer did not appreciate any differences between the sensory quality of Iberian brine/thawed hams and traditional Iberian thawed pile salted hams. (C) 2011 Elsevier Ltd. All rights reserved.

Published
2012

22. Pre-cured freezing effec on physicochemical, texture and sensory characteristics of Iberian Ham

Author

Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments, Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural, Ministerio de Educación y Ciencia, Pérez Palacios, Trinidad, Ruiz Carrascal, Jorge, Martín, Diana, Barat Baviera, José Manuel, Antequera, T., Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments, Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural, Ministerio de Educación y Ciencia, Pérez Palacios, Trinidad, Ruiz Carrascal, Jorge, Martín, Diana, Barat Baviera, José Manuel, and Antequera, T.

Abstract

[EN] The aim of this work was to investigate the effect of pre-cure freezing on the physicochemical, texture and sensory characteristics of raw and dry-cured hams. Both, refrigerated (R) and pre-cure frozen (F) hams showed the same weight losses during the processing. At the green stage F Iberian hams had lower moisture content, higher values of a* and chroma, lower hardness and chewiness and higher adhesiveness and springiness than R ones. However, at the end of the processing R and F Iberian hams only were different in salt content, F hams showing lower values than R ones. Sensory analysis of Iberian dry-cured ham did not show differences in salty taste. Panelist detected a higher fat hardness and lean pastiness in F than in R hams. The overall acceptability for both groups of dry-cured hams was between average and good.

Published
2011

23. Influencia de la congelación de la materia prima en la calidad del jamón ibérico

Author

Ministerio de Ciencia e Innovación (España), Flores Llovera, Mónica, Aristoy, María Concepción, Toldrá Vilardell, Fidel, Barat, J.M., Grau, R., Antequera, T., Ruiz, J., Ministerio de Ciencia e Innovación (España), Flores Llovera, Mónica, Aristoy, María Concepción, Toldrá Vilardell, Fidel, Barat, J.M., Grau, R., Antequera, T., and Ruiz, J.

Published
2009

32. Non-destructive analysis of loin by Magnetic Resonance Imaging and fractals.

Author

Caballero, D., Caro, A., Antequera, T., and Pérez-Palacios, T.

Subjects
MEAT quality, NONDESTRUCTIVE testing, MAGNETIC resonance imaging
Abstract

Copyright of Archivos de Zootecnia is the property of Archivos de Zootecnia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2018

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