Search Results - "Estévez, M."

Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives by Estévez, M.

“…The number of articles devoted to study the effect of “natural antioxidants” on meat systems has remarkably increased in the last 10 years. Yet, a critical…”
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Oxidative damage to poultry: from farm to fork by Estévez, M.

“…Poultry and poultry meat are particularly susceptible to oxidative reactions. Oxidation processes have been for decades the focus of animal and meat scientists…”
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Dietary protein oxidation: A silent threat to human health? by Estévez, M., Luna, C.

“…Protein oxidation has become a topic of great scientific interest in the field of food science and nutrition. Food proteins are known to be preferential…”
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Wooden‐Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities by Petracci, M., Soglia, F., Madruga, M., Carvalho, L., Ida, Elza, Estévez, M.

“…Ten years ago, the occurrence of macroscopic defects in breasts muscles from fast‐growing broilers challenged producers and animal scientists to label and…”
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Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health by Soladoye, O.P., Juárez, M.L., Aalhus, J.L., Shand, P., Estévez, M.

“…Processed meats represent a large percentage of muscle foods consumed in the western world. Various processing steps affect the physicochemical properties of…”
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Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and quality traits by Rodríguez-Carpena, J.G., Morcuende, D., Estévez, M.

“…The present study investigates the effects of avocado, sunflower and olive oils used as back-fat replacers, on the fatty acid composition, oxidative stability,…”
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Fast and dynamic descriptive techniques (Flash Profile, Time-intensity and Temporal Dominance of Sensations) for sensory characterization of dry-cured loins by Lorido, L., Estévez, M., Ventanas, S.

“…The present study aimed to evaluate the influence of NaCl replacement by KCl (15, 20 and 25%) on the sensory characteristics of dry-cured loins. A rapid…”
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Antioxidant and pro-oxidant actions of resveratrol on human serum albumin in the presence of toxic diabetes metabolites: Glyoxal and methyl-glyoxal by Arcanjo, N.M.O., Luna, C., Madruga, M.S., Estévez, M.

“…Methylglyoxal (MGO) and glyoxal (GO) are attracting considerable attention because of their role in the onset of diabetes symptoms. Therefore, to comprehend…”
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Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage by Rodríguez-Carpena, J.G., Morcuende, D., Estévez, M.

“…Processing of avocados generates an important amount of by-products such as peels and seeds that are rich in bioactive substances with proven radical…”
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Effect of Curing Agents on the Oxidative and Nitrosative Damage to Meat Proteins during Processing of Fermented Sausages by Villaverde, A, Morcuende, D, Estévez, M

“…The effect of increasing concentrations of curing agents, ascorbate (0, 250, and 500 ppm), and nitrite (0, 75, and 150 ppm), on the oxidative and nitrosative…”
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Single and simultaneous adsorption of three sulfonamides in agricultural soils: Effects of pH and organic matter content by Conde-Cid, M., Ferreira-Coelho, G., Fernández-Calviño, D., Núñez-Delgado, A., Fernández-Sanjurjo, M.J., Arias-Estévez, M., Álvarez-Rodríguez, E.

“…Veterinary antibiotics reaching the environment have become a matter of global concern, since they can cause serious negative impacts on human and ecological…”
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Real-time monitoring of fenitrothion in water samples using a silicon nanophotonic biosensor by Ramirez-Priego, Patricia, Estévez, M.-Carmen, Díaz-Luisravelo, Heriberto J., Manclús, Juan J., Montoya, Ángel, Lechuga, Laura M.

“…Due to the large quantities of pesticides extensively used and their impact on the environment and human health, a prompt and reliable sensing technique could…”
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Nitrite promotes protein carbonylation and Strecker aldehyde formation in experimental fermented sausages: Are both events connected? by Villaverde, A., Ventanas, J., Estévez, M.

“…The role played by curing agents (nitrite, ascorbate) on protein oxidation and Strecker aldehyde formation is studied. To fulfill this objective, increasing…”
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Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS) by Armenteros, M., Heinonen, M., Ollilainen, V., Toldrá, F., Estévez, M.

“…Liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS) was applied as an advanced methodology to study the suitability of using…”
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The exception to the rule? TORC1 triggers growth under low nutrient environments by Lopez, Leonel E, Pacheco, Javier Martinez, Estevez, José M

“…Eukaryotic cells' proliferation and growth are controlled by the target of rapamycin kinase (TOR). TOR usually activates in favorable energy and nutritional…”
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Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon by Soladoye, O.P., Shand, P., Dugan, M.E.R., Gariépy, C., Aalhus, J.L., Estévez, M., Juárez, M.

“…This study aimed to examine the influence of cooking methods and pre-determined refrigerated storage days on the production of lipid oxidation (TBARS), protein…”
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Gastrointestinal fate of proteins from commercial plant-based meat analogs: Silent passage through the stomach, oxidative stress in intestine, and gut dysbiosis in Wistar rats by Sánchez-Terrón, G, Martínez, R, Freire, M J, Molina-Infante, J, Estévez, M

“…Plant-based meat analogs (PBMAs) are common ultra-processed foods (UPFs) included in the vegan/vegetarian diets as presumed healthy alternatives to meat and…”
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Glucose boosts protein oxidation/nitration during simulated gastric digestion of myofibrillar proteins by creating a severe pro-oxidative environment by Sánchez-Terrón, G., Morcuende, D., Martínez, R., Ruiz-Carrascal, J., Estévez, M.

“…•Does glucose affect meat protein oxidation and digestion?•Glucose promotes protein oxidation/nitration of during simulated gastric digestion.•Both…”
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Phosphorus removal from wastewater using mussel shell: Investigation on retention mechanisms by Paradelo, R., Conde-Cid, M., Cutillas-Barreiro, L., Arias-Estévez, M., Nóvoa-Muñoz, J.C., Álvarez-Rodríguez, E., Fernández-Sanjurjo, M.J., Núñez-Delgado, A.

“…•Phosphorus removal from water by mussel shell was assessed in batch and column tests.•The percentage of P removed increased with initial P concentration in…”
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Environmental relevance of adsorption of doxycycline, enrofloxacin, and sulfamethoxypyridazine before and after the removal of organic matter from soils by Alvarez-Esmorís, C., Conde-Cid, M., Fernández-Sanjurjo, M.J., Núñez-Delgado, A., Álvarez-Rodríguez, E., Arias-Estévez, M.

“…In this work batch-type experiments were used to study the adsorption of the antibiotics doxycycline (DC), enrofloxacin (ENR), and sulfamethoxypyridazine (SMP)…”
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