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Your search keyword '"Vidal-Carou, M.C."' showing total 48 results
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48 results on '"Vidal-Carou, M.C."'

6. 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

8. 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

9. 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

10. 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

11. 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

14. 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

15. 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

16. 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

28. Biogenic amines in traditional fermented sausages produced in selected European countries

Author

Latorre-Moratalla, M.L., primary, Veciana-Nogués, T., additional, Bover-Cid, S., additional, Garriga, M., additional, Aymerich, T., additional, Zanardi, E., additional, Ianieri, A., additional, Fraqueza, M.J., additional, Patarata, L., additional, Drosinos, E.H., additional, Lauková, A., additional, Talon, R., additional, and Vidal-Carou, M.C., additional

Published
2008
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44. Histamine, Cadaverine, and Putrescine Produced In Vitro by Enterobacteriaceaeand PseudomonadaceaeIsolated from Spinach

Author

Lavizzari, T., Breccia, M., Bover-Cid, S., Vidal-Carou, M.C., and Veciana-Nogués, M.T.

Abstract

A total of 364 bacterial isolates, obtained from spinach leaves, were assayed in a decarboxylase broth containing histidine, lysine, and ornithine to check their ability to produce biogenic amines, and then quantified by high-performance liquid chromatography. Among these isolates, 240 formed cadaverine, 208 formed putrescine, and 196 formed histamine, in widely varying amounts. They frequently produced more than one biogenic amine. Klebsiella pneumoniaesubsp. pneumoniaeand Morganella morganiiwere the main histamine producers, with mean values of 1,600 and 2,440 mg/liter, respectively, followed by Pantoeaspp. 3 (1,710 mg/liter) and Hafnia alvei(2,500 mg/liter). Enterobacter amnigenusand Enterobacter cloacaeproduced particularly high amounts of putrescine, with mean values of 2,340 and 2,890 mg/liter, respectively. The strongest cadaverine formation was shown by Serratia liquefaciens(3,300 mg/liter), Serratia marcescens(3,280 mg/liter), and Stenotrophomonas maltophilia(1,000 mg/liter).

Published
2010
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45. Histamine and Tyramine in Preserved and Semi-preserved Fish Products.

Author

VECIANA-NOGUES, M.T., VIDAL-CAROU, M.C., and MARINE-FONT, A.

Subjects
*HISTAMINE, *TYRAMINE, *FISH research, *CANNED tuna, *ATLANTIC herring
Abstract

Data were obtained on histamine and tyramine contents in 48 samples of preserved and semi-preserved Spanish fish products. Ranges of concentration for both amines were wide: from 1.35 to 219.20 mg/ kg for histamine, and from 0.5 to 66.40 mg/kg for tyramine. Higher concentrations were found in semi-preserved anchovies than in the rest of the samples studied: canned tuna, herring, mackerel and sardines. In semi-preserved anchovies stored at room temperature (18-22°), histamine production was observed after 6 months. The increase in histamine was not observed in the samples stored under refrigeration (4-6°). Tyramine did not increase at either temperature of storage. [ABSTRACT FROM AUTHOR]

Published
1989
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48. Isoflavone profile and protein quality during storage of sterilised soymilk treated by ultra high pressure homogenisation.

Author

Toro-Funes, N., Bosch-Fusté, J., Latorre-Moratalla, M.L., Veciana-Nogués, M.T., and Vidal-Carou, M.C.

Subjects
*ISOFLAVONES, *SOYMILK, *HIGH pressure (Technology), *FOOD emulsions, *FOOD storage, *PROTEIN content of food
Abstract

The application of ultra high pressure homogenisation (UHPH) treatments is useful to obtain fine and stable soymilk emulsions. Changes of isoflavones, protein digestibility and lysine availability during 4 months of storage at 20 ± 2 °C in soymilk treated by UHPH (300 MPa and 75 °C of inlet temperature) were studied in comparison to UHT-sterilised soymilk (142 °C, 6 s). Results indicated that although there was a significantly higher extractability of isoflavones in UHT (about 38%) than in UHPH-treated samples (about 15%), similar total contents were found at the end of storage. The interconversion of isoflavones into β-glucosides was faster in UHT than in UHPH-treated soymilk. Similar evolution of protein digestibility in both UHPH and UHT-treated soymilks was found, being slightly higher in the initial UHT (88.4%) than in UHPH-treated samples (83.3%). No great differences were observed in the % of blocked lysine among samples after treatments, neither in their evolution throughout storage. [ABSTRACT FROM AUTHOR]

Published
2015
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