Search Results - "Herrero, A.M."

Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters by Herrero, A.M., Ruiz-Capillas, C., Pintado, T., Carmona, P., Jimenez-Colmenero, F.

“…[Display omitted] •Chia and olive oil were used, in different ways, to formulate reduced fat frankfurter.•Lipid structure in frankfurters was affected by…”
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Konjac gel fat analogue for use in meat products: Comparison with pork fats by Jiménez-Colmenero, F., Cofrades, S., Herrero, A.M., Fernández-Martín, F., Rodríguez-Salas, L., Ruiz-Capillas, C.

“…The paper reports a study of the characteristics of konjac gel fat analogue as compared to types of pork fat for use in fat reduction strategies for meat…”
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Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics by Ruiz-Capillas, C., Triki, M., Herrero, A.M., Rodriguez-Salas, L., Jiménez-Colmenero, F.

“…The effect of replacing animal fat (0%, 50% and 80% of pork backfat) by an equal proportion of konjac gel, on processing and quality characteristics of reduced…”
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Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment by Herrero, A.M., Carmona, P., Cofrades, S., Jiménez-Colmenero, F.

“…This article reports an assessment of the potential of Raman spectroscopy for determination of structural changes in meat batter with and without soy protein…”
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Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics by Herrero, A.M., Cambero, M.I., Ordóñez, J.A., de la Hoz, L., Carmona, P.

“…Raman spectroscopy and texture analysis (TPA) studies were carried out to determine the effect of adding different levels of microbial transglutaminase…”
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Chilled storage characteristics of low-fat, n-3 PUFA-enriched dry fermented sausage reformulated with a healthy oil combination stabilized in a konjac matrix by Triki, M., Herrero, A.M., Rodríguez-Salas, L., Jiménez-Colmenero, F., Ruiz-Capillas, C.

“…A healthier oil combination (olive, linseed and fish oils) stabilized in a konjac matrix was used as pork fat replacement to reformulate low-fat, n-3…”
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Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics by Herrero, A.M., Ordóñez, J.A., de Avila, Romero, Herranz, B., de la Hoz, L., Cambero, M.I.

“…In order to assess its usefulness for monitoring textural properties of dry fermented sausages (chorizo, salchichon, salami, fuet and mini-fuet) the…”
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Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics by Herrero, A.M., de la Hoz, L., Ordóñez, J.A., Herranz, B., Romero de Ávila, M.D., Cambero, M.I.

“…The possibilities of using breaking strength (BS) and energy to fracture (EF) for monitoring textural properties of some cooked meat sausages (chopped,…”
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Plasma powder as cold-set binding agent for meat system: Rheological and Raman spectroscopy study by Herrero, A.M., Cambero, M.I., Ordóñez, J.A., Hoz, L. de la, Carmona, P.

“…The effect of plasma powder addition, with or without NaCl, to meat emulsion has been studied. The Raman spectroscopy and rheological characteristics of four…”
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Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham by Romero de Ávila, M.D., Ordóñez, J.A., de la Hoz, L., Herrero, A.M., Cambero, M.I.

“…The viability of using microbial transglutaminase (MTGase) as a cold-set binder for restructuring and manufacturing deboned dry ham (RDH) was evaluated. The…”
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Raman spectroscopic study of electron-beam irradiated cold-smoked salmon by Herrero, A.M., Carmona, P., Ordóñez, J.A., Hoz, L. de la, Cambero, M.I.

“…Raman spectroscopy studies have been carried out to determine the effect of electron-beam irradiation on cold-smoked salmon. Vacuum packed samples were…”
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Magnetic resonance imaging study of the cold-set gelation of meat systems containing plasma powder by Herrero, A.M., de la Hoz, L., Ordóñez, J.A., Castejón, D., de Avila, M.D. Romero, Cambero, M.I.

“…The effect of rehydrated plasma powder addition to meat systems formulated with and without NaCl was evaluated by magnetic resonance imaging (MRI), texture and…”
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Raman spectroscopy a promising technique for quality assessment of meat and fish: A review by Herrero, Ana M.

“…Raman spectroscopy data have been compared to different traditional methodologies such as protein solubility, apparent viscosity, water holding capacity,…”
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Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation by Pintado, T., Herrero, A.M., Jiménez-Colmenero, F., Pasqualin Cavalheiro, C., Ruiz-Capillas, C.

“…This paper examines the effect of emulsion gels (EG) prepared with chia (CEG) and oats (OEG) used as animal fat replacers in reduced-fat fresh sausages…”
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Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient by Pintado, T., Herrero, A.M., Jiménez-Colmenero, F., Ruiz-Capillas, C.

“…Different strategies were examined for incorporation of chia flour (10%) and olive oil to improve the fat content in frankfurters. Nutritional composition,…”
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Elucidation of lipid structural characteristics of chia oil emulsion gels by Raman spectroscopy and their relationship with technological properties by Herrero, A.M., Ruiz-Capillas, C., Pintado, T., Carmona, P., Jiménez-Colmenero, F.

“…Emulsion gels (EGs) offer interesting possibilities for structuring edible oils and obtaining ingredients with solid-like mechanical characteristics and…”
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Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization by Pintado, T, Ruiz-Capillas, C, Jiménez-Colmenero, F, Carmona, P, Herrero, A M

“…This paper reports on the development of olive oil-in-water emulsion gels containing chia (Salvia hispanica L.) (flour or seed) and cold gelling agents…”
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Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems by Cofrades, S., Antoniou, I., Solas, M.T., Herrero, A.M., Jiménez-Colmenero, F.

“…•Multiple emulsions can be used as a food ingredient for the development of healthier meat products.•Multiple emulsions were used as pork backfat in meat…”
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Linguistic and clinical validation of the Spanish Acute Cystitis Symptoms Score (ACSS) questionnaire in females with acute cystitis by Medina-Polo, J., Arrébola-Pajares, A., Alidjanov, J.F., Lorenzo-Gómez, M.F., Corrales-Riveros, J.G., Tapia-Herrero, A.M., Martínez-Berganza, M.L., Ospina-Galeano, I.A., Padilla-Fernández, B.Y., Pilatz, A., Naber, K.G., Wagenlehner, F.M.

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Polysaccharide gels as oil bulking agents: Technological and structural properties by Herrero, A.M., Carmona, P., Jiménez-Colmenero, F., Ruiz-Capillas, C.

“…Lipid and polysaccharide interactions in various polysaccharide gels prepared for use as oil bulking agents were investigated using Raman spectroscopy. Two…”
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