Enxeñaría química
Department
Daniel Jose
Franco Ruiz
Publications by the researcher in collaboration with Daniel Jose Franco Ruiz (42)
2021
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Dry-Cured Shoulder Lacón Manufacturing Process, Chemical Composition and Shelf Life
Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 77-96
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Inclusion of seaweeds as healthy approach to formulate new low-salt meat products
Current Opinion in Food Science, Vol. 40, pp. 20-25
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Lipid and Oxidative Methods to Assess the Stability of “Lacon”
Food Analytical Methods, Vol. 14, Núm. 12, pp. 2439-2460
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Novel strategy for developing healthy meat products replacing saturated fat with oleogels
Current Opinion in Food Science, Vol. 40, pp. 40-45
2020
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In vitro and in vivo antioxidant activity of anthocyanins
Anthocyanins: Antioxidant Properties, Sources and Health Benefits (Nova Science Publishers, Inc.), pp. 169-204
2019
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Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels
Journal of the Science of Food and Agriculture, Vol. 99, Núm. 10, pp. 4561-4570
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Green technologies for food processing: Principal considerations
Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 55-103
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Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions
Food Research International, Vol. 122, pp. 635-642
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Nutritional and meat quality characteristics of seven primal cuts from 9-month-old female veal calves: a preliminary study
Journal of the Science of Food and Agriculture, Vol. 99, Núm. 6, pp. 2947-2956
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Phenolic content and antioxidant activity of extracts from bifurcaria bifurcata alga, obtained by diverse extraction conditions using three different techniques (Hydrothermal, ultrasounds and supercritical CO2)
Environmental Engineering and Management Journal, Vol. 18, Núm. 7, pp. 1535-1542
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Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions
Journal of Proteomics, Vol. 193, pp. 123-130
2018
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Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential
Food Research International, Vol. 112, pp. 263-273
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Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review
Trends in Food Science and Technology, Vol. 82, pp. 110-121
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Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness
Food Chemistry, Vol. 244, pp. 238-245
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Effect of the use of chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig breed on the shelf-life of meat refrigerated and frozen
Food Research International, Vol. 114, pp. 114-122
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Influence of sex on meat quality of Celta pig breed
Archivos de zootecnia, Núm. 1, pp. 189-192
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Physicochemical changes of semimembranosus muscle during the processing of dry-cured ham from Celta pig. Effect of crossbreeding with Duroc and Landrace genotypes
Animal Production Science, Vol. 58, Núm. 10, pp. 1958-1965
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Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata
Food Research International, Vol. 112, pp. 400-411
2017
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Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage
Food Research International, Vol. 99, pp. 1095-1102
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Biogenic amines in fermented meat products
Fermented Meat Products: Health Aspects (CRC Press), pp. 450-473