Search Results - "Andres, Ana I."

Effect of live weight and sex on physico-chemical and sensorial characteristics of Merino lamb meat by Tejeda, Juan Florencio, Peña, Ramón E., Andrés, Ana I.

“…Forty-eight lamb carcasses were divided into four groups ( n = 12) according to slaughter weight (24 and 29 kg) and sex (male and female). Colour, pH,…”
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Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME–DED by Ventanas, Sonia, Estevez, Mario, Andrés, Ana I., Ruiz, Jorge

“…In order to study the effect of both, ripening time and IMF content on the volatile profile of Iberian dry-cured loin, volatile compounds from the headspace of…”
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Validation of rubric‐based evaluation for bachelor's theses in a food science and technology degree by Andrés, Ana I., Timón, María L., Morillo, Juan, Marín, Concepción, Tejeda, Juan Florencio, Ayuso, Concepción

“…An effective evaluation of a bachelor's thesis (BT) needs the use of valid tools such as rubrics. There are few studies providing a validation of rubrics for…”
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Highly Sensitive Extrinsic X-Ray Polymer Optical Fiber Sensors Based on Fiber Tip Modification by de Andres, Ana I., O'Keeffe, Sinead, Lingxia Chen, Esteban, Oscar

“…An extrinsic X-ray fiber sensor with improved sensitivity is presented. The developed device is based on an inorganic scintillator (terbium-doped gadolinium…”
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Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage by Martin, Diana, Antequera, Teresa, Muriel, Elena, Andres, Ana I., Ruiz, Jorge

“…Three levels (0%, 1% and 2%) of a conjugated linoleic acid enriched oil (CLA) were combined with two levels of monounsaturated fatty acids (MUFA) (19% and 39%…”
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Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham by Andres, Ana I, Cava, Ramon, Ventanas, Sonia, Muriel, Elena, Ruiz, Jorge

“…Volatile compounds evolution throughout the ripening of dry-cured Iberian hams with different salt content (6% vs. 3% of salt w/w) and processing temperature…”
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Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage by Martin, Diana, Muriel, Elena, Antequera, Teresa, Andres, Ana I., Ruiz, Jorge

“…Three levels (0%, 1% and 2%) of an enriched CLA oil (28% cis-9, trans-11 and 28% trans-10, cis-12 CLA) were combined with two levels of MUFA (low: 19%; high:…”
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Antioxidant peptides (<3 kDa) identified on hard cow milk cheese with rennet from different origin by Timón, María L., Andrés, Ana I., Otte, Jeanette, Petrón, María J.

“…The effect of the addition of rennet from different origin (animal, plant and microbial) on the release of potential antioxidant peptides was evaluated in hard…”
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Efficacy of modified active packaging with oxygen scavengers for the preservation of sliced Iberian dry-cured shoulder by Martín-Mateos, Maria Jesús, Amaro-Blanco, Gonzalo, Manzano, Raquel, Andrés, Ana I., Ramírez, Rosario

“…The effectiveness of commercial oxygen scavengers was investigated in order to increase the shelf-life of sliced dry-cured Iberian shoulder in MAP (modified…”
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Shelf life of Merino lamb meat retail packaged under atmospheres of various compositions by Gutiérrez, Juan I., Tejeda, Juan F., Carrapiso, Ana I., Petrón, María J., Lara, María S., Andrés, Ana I.

“…Summary The effect of four different gas mixtures on several characteristics of Merino fresh lamb meat quality was studied. Merino lamb meat was packed under…”
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High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour by Andres, A.I, Moller, J.K.S, Adamsen, C.E, Skibsted, L.H

“…The effect of high-pressure treatment (200, 400, 600 and 800 MPa) on radical formation in solid samples of dry-cured Iberian ham and in ham slurries was…”
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Effect of preheating in carbonization on the nature of resultant coal tars and pitches by Alvarez, Ramon, Diez, Maria A, Garcia, Roberto, Gonzalez de Andres, Ana I, Snape, Colin E, Moinelo, Sabino R

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