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358 results on '"Toldrá F"'

1. Contributors

Author

Aguilar, C.N., primary, Agyei, D., additional, Akanbi, T.O., additional, Bock, J.E., additional, Boone-Villa, D., additional, Bryksa, B.C., additional, Cheung, L.K.Y., additional, Dee, D.R., additional, Fleming, A., additional, Gao, F., additional, Grahame, D.A.S., additional, He, L., additional, Houfani, A.A., additional, Li, J., additional, Lim, L.-T., additional, Lu, X., additional, Martínez-Hernandez, J.L., additional, Matheu, A.I., additional, Mazorra-Manzano, M.A., additional, Mora, L., additional, Nardin, C., additional, Prado-Barragán, L.A., additional, Ramírez-Suárez, J.C., additional, Reig, M., additional, Reyes-De-Corcuera, J.I., additional, Rodríguez, R., additional, Sanders, A.D., additional, Shanbhag, B.K., additional, Simpson, B.K., additional, Tanaka, T., additional, Toldrá, F., additional, Ventura-Sobrevilla, J., additional, Villalonga, R., additional, Yada, R.Y., additional, and Zhang, Y., additional

Published
2024
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14. Contributors

Author

Anese, M., primary, Ashurst, P., additional, Beeren, C.J.M., additional, Calligaris, S., additional, Cauvain, S.P., additional, de Bouillé, A.G., additional, Evans, J., additional, Jackson, R., additional, Kong, F., additional, Lianou, A., additional, Man, C.M.D., additional, Manzocco, L., additional, Nicoli, M.C., additional, Nychas, G.-J.E., additional, O'Mahony, C., additional, O'Sullivan, M.G., additional, Panagou, E.Z., additional, Reig, M., additional, Robertson, G.L., additional, Seman, D.L., additional, Singh, R.P., additional, Sousa-Gallagher, M.J., additional, Sousa, R., additional, Stewart, G.G., additional, Subramaniam, P., additional, Talbot, G., additional, Tank, A., additional, Taoukis, P., additional, Toldrá, F., additional, and Tsironi, T., additional

Published
2016
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20. List of contributors

Author

Ackaah-Gyasi, N.A., primary, Aguilar, C.N., additional, Agyei, D., additional, Bock, J.E., additional, Boone-Villa, D., additional, Bryksa, B.C., additional, Gao, F., additional, Grahame, D.A.S., additional, He, L., additional, Lim, L.-T., additional, Lu, X., additional, Martinez-Hernandez, J.L., additional, Patel, P., additional, Reig, M., additional, Rodriguez, R., additional, Shanbhag, B.K., additional, Simpson, B.K., additional, Tanaka, T., additional, Toldrá, F., additional, Ventura-Sobrevilla, J., additional, Yada, R.Y., additional, and Zhang, Y., additional

Published
2015
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41. Fermentation

Author

Demeyer, D., Toldrá, F., Leroy, Frederic, Dikeman, M, Devine, C, Social-cultural food-research, Industrial Microbiology, and Department of Bio-engineering Sciences

Published
2014

43. Organic Bases

Author

Nollet, LML, Toldrá, F, Bobba, M, Gianotti, V, Gosetti, F, Manfredi, M, Marengo, E, Mazzucco, E, Robotti, E, Bobba, Marco, Gianotti, Valentina, Gosetti, Fabio, Manfredi, Marcello, Marengo, Emilio, Mazzucco, Eleonora, Robotti, Elisa, Nollet, LML, Toldrá, F, Bobba, M, Gianotti, V, Gosetti, F, Manfredi, M, Marengo, E, Mazzucco, E, Robotti, E, Bobba, Marco, Gianotti, Valentina, Gosetti, Fabio, Manfredi, Marcello, Marengo, Emilio, Mazzucco, Eleonora, and Robotti, Elisa

Published
2015

46. Organic Bases

Author

Nollet, LML, Toldrá, F, Benzi, M, Bobba, M, Demartini, M, Gianotti, V, Gosetti, F, Marengo, E, Mazzucco, E, Robotti, E, Zampieri, D, Nollet, LML, Toldrá, F, Benzi, M, Bobba, M, Demartini, M, Gianotti, V, Gosetti, F, Marengo, E, Mazzucco, E, Robotti, E, and Zampieri, D

Published
2013

47. Nutritional composition of dry-cured ham and its role in a healthy diet

Author

Jiménez Colmenero, Francisco, Ventanas, J., Toldrá, F., Jiménez Colmenero, Francisco, Ventanas, J., and Toldrá, F.

Abstract

Dry-cured ham is a traditional product with a strong presence in markets in the Mediterranean area. It is very popular with European consumers and is of enormous economic importance for the meat industry in the Mediterranean area. Although the great palatability of ham largely outweighs other considerations, aspects relating to health and wellbeing are increasingly important factors in consumer decisions. The potential role of ham in a context of healthy nutrition has not been clearly elucidated, especially considering that origins and production methods of dry-cured hams can induce differences in composition. The object of this review was on the one hand to provide an analysis of the components of dry-cured ham and their role in a healthy diet, and on the other hand to suggest possible strategies for improving its nutritional composition. © 2009 Elsevier Ltd. All rights reserved.

Published
2010

48. Effect of exercise on skeletal muscle proteolytic enzyme activity and meat quality characteristics in Iberian pigs

Author

Silió, Luis [0000-0001-9369-7211], López-Bote, C., Toldrá, F., Daza, A., Ferrer, José M., Menoyo, D., Silió, Luis, Rodríguez, M. Carmen, Silió, Luis [0000-0001-9369-7211], López-Bote, C., Toldrá, F., Daza, A., Ferrer, José M., Menoyo, D., Silió, Luis, and Rodríguez, M. Carmen

Abstract

The effects of physical activity on performance, carcass traits, Psoas major lysosomal and exoprotease acitivies and meat quality were studied in 24 castrated male Iberian pigs during the last fattening period (from 111.1 ± SD 5.2 kg). Pigs were randomly distributed in three groups. Two groups receiving the same diet were reared in confinement, one housed in individual pens of 8 m2 (sedentary group) and the other was housed outdoor with daily (up to 2 km) forced walking (exercise group).;one group was reared under the traditional production system walking daily several km and fed mostly with acorn from Quercus ilex and Quercus rotundifolia and grass (free-range group). No differences were found in performance and carcass traits. In exercised pigs a lower activity of cathepsin B + L and total cathepsins (P < 0.05) was observed. Exercise induced the inhibition of dipeptidyl peptidases II and III and arginyl aminopeptidase and the activation of dipeptidyl peptidases IV and leucyl aminopeptidase (P < 0.05). Although no effects on total free amino acids in Psoas major muscle were observed the concentration of branched chain amino acids decreased in the free-range pig group probably related to an increase in physical activity. Exercise had no effects in Psoas major postmortem tenderness and water holding capacity. © 2007.

Published
2008

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