Enxeñaría química
Departament
Centro Tecnológico de la Carne de Galicia
San Ciprian, EspañaPublicacions en col·laboració amb investigadors/es de Centro Tecnológico de la Carne de Galicia (77)
2023
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Date Fruit and Its By-products as Promising Source of Bioactive Components: A Review
Food Reviews International, Vol. 39, Núm. 3, pp. 1411-1432
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Physicochemical Characterization and Antioxidant Properties of Essential Oils of M. pulegium (L.), M. suaveolens (Ehrh.) and M. spicata (L.) from Moroccan Middle-Atlas
Foods, Vol. 12, Núm. 4
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Potential Alternatives of Animal Proteins for Sustainability in the Food Sector
Food Reviews International, Vol. 39, Núm. 8, pp. 5703-5728
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Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects
Food Reviews International, Vol. 39, Núm. 7, pp. 4529-4544
2022
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Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheese
Food Microbiology, Vol. 108
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Quality aspects and safety of pulsed electric field (PEF) processing on dairy products: a comprehensive review
Food Reviews International, Vol. 38, Núm. S1, pp. 96-117
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Recent advances in food products fortification with anthocyanins
Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 6, pp. 1553-1567
2021
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Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review
Trends in Food Science and Technology, Vol. 110, pp. 663-673
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Citrullus lanatus as source of bioactive components: An up-to-date review
Trends in Food Science and Technology, Vol. 111, pp. 208-222
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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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Edible mushrooms as functional ingredients for development of healthier and more sustainable muscle foods: A flexitarian approach
Molecules, Vol. 26, Núm. 9
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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
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Optimization of the Amount of ZnO, CuO, and Ag Nanoparticles on Antibacterial Properties of Low-Density Polyethylene (LDPE) Films Using the Response Surface Method
Food Analytical Methods, Vol. 14, Núm. 1, pp. 98-107
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Oxidative stability and antioxidant activity in canned eels: Effect of processing and filling medium
Foods, Vol. 10, Núm. 4
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Recent advances in the extraction of polyphenols from eggplant and their application in foods
LWT, Vol. 146
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The application of supercritical fluids technology to recover healthy valuable compounds from marine and agricultural food processing by-products: A review
Processes, Vol. 9, Núm. 2, pp. 1-23
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Total phenol content and antioxidant activity of different celta pig carcass locations as affected by the finishing diet (Chestnuts or commercial feed)
Antioxidants, Vol. 10, Núm. 1, pp. 1-20
2020
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Advances in green processing of seed oils using ultrasound-assisted extraction: A review
Journal of Food Processing and Preservation, Vol. 44, Núm. 10