Search Results - "Herrero, Ana M."

Impact of Biogenic Amines on Food Quality and Safety by Ruiz-Capillas, Claudia, Herrero, Ana M

“…Today, food safety and quality are some of the main concerns of consumer and health agencies around the world. Our current lifestyle and market globalization…”
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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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Sensory Analysis and Consumer Research in New Product Development by Ruiz-Capillas, Claudia, Herrero, Ana M

“…Sensory analysis examines the properties (texture, flavor, taste, appearance, smell, etc [...]…”
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Sensory Analysis and Consumer Research in New Meat Products Development by Ruiz-Capillas, Claudia, Herrero, Ana M, Pintado, Tatiana, Delgado-Pando, Gonzalo

“…This review summarises the main sensory methods (traditional techniques and the most recent ones) together with consumer research as a key part in the…”
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Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage by Triki, Mehdi, Herrero, Ana M, Jiménez-Colmenero, Francisco, Ruiz-Capillas, Claudia

“…This paper studies the changes that occur in free amino acid and biogenic amine contents of raw meats (beef, pork, lamb, chicken and turkey) during storage (2…”
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Development of Meat Products with Healthier Lipid Content: Vibrational Spectroscopy by Ruiz-Capillas, Claudia, Herrero, Ana M

“…This review focuses on the importance of developing meat products with healthier lipid content and strategies such as the use of structured lipids to develop…”
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Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics by Ruiz-Capillas, Claudia, Herrero, Ana M.

“…Meat and meat products are very popular foods and widely accepted by consumers [...]…”
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Structural and Technological Approach to Reveal the Role of the Lipid Phase in the Formation of Soy Emulsion Gels with Chia Oil by Herrero, Ana M, Ruiz-Capillas, Claudia

“…Considerable attention has been paid to emulsion gels (EGs) in recent years due to their interesting applications in food. The aim of this work is to shed…”
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Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile by Selani, Miriam M, Herrero, Ana M, Ruiz-Capillas, Claudia

“…Consumers' perception of meat products has changed in recent years, which has led to an increased interest in healthier meat products. In response to this…”
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Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach by Herrero, Ana M, Merino, Esther, Muñoz-González, Irene, Ruiz-Capillas, Claudia

“…The unique composition and technological properties of some oat bran components (mainly protein and soluble fiber) and olive oil make them a good choice to…”
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Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia ( Salvia hispanica L.) or Oat ( Avena sativa L.) Emulsion Gel by Pintado, Tatiana, Ruiz-Capillas, Claudia, Jiménez-Colmenero, Francisco, Herrero, Ana M

“…This paper evaluates how grilling, a traditional culinary procedure for fresh meat products, affects the composition and technological properties of healthy…”
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Potential of Cricket ( Acheta domesticus ) Flour as a Lean Meat Replacer in the Development of Beef Patties by Pasqualin Cavalheiro, Carlos, Ruiz-Capillas, Claudia, Herrero, Ana M, Pintado, Tatiana, Avelar de Sousa, Camila Cristina, Sant'Ana Falcão Leite, Juliana, Costa Alves da Silva, Maurício

“…This study examined the incorporation of cricket ( ) flour (CF) (0, control; 5.0%, CF5.0; 7.5%, CF7.5; and 10.0%, CF10.0) as a lean meat replacer in beef…”
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Raman Spectroscopy for Monitoring Protein Structure in Muscle Food Systems by Herrero, Ana M

“…Raman spectroscopy offers structural information about complex solid systems such as muscle food proteins. This spectroscopic technique is a powerful and a…”
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Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach by Pintado, Tatiana, Muñoz-González, Irene, Salvador, Marina, Ruiz-Capillas, Claudia, Herrero, Ana M.

“…•The incorporation of EG as fat replacer improves frankfurterś nutritional profile.•Frankfurters with EGs contain high levels of phenolic…”
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Chia ( Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics by Muñoz-González, Irene, Merino-Álvarez, Esther, Salvador, Marina, Pintado, Tatiana, Ruiz-Capillas, Claudia, Jiménez-Colmenero, Francisco, Herrero, Ana M

“…Chia ( L.) is an oilseed plant which contains proteins of high biological value and other healthy components with interesting technological properties. For…”
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Novel lipid materials based on gelling procedures as fat analogues in the development of healthier meat products by Herrero, Ana M, Ruiz-Capillas, Claudia

“…•Gelling procedures create lipid material with similar characteristics to animal fat.•Emulsion gels and oil bulking agents show great potential as gelling…”
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Emulsion gels as delivery systems for phenolic compounds: Nutritional, technological and structural properties by Muñoz-González, Irene, Ruiz-Capillas, Claudia, Salvador, Marina, Herrero, Ana M.

“…•Emulsion gels were formulated with olive oil, polyphenol extracts and soy protein.•Composition, technological and structural properties were evaluated in…”
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Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products by Jimenez-Colmenero, Francisco, Salcedo-Sandoval, Lorena, Bou, Ricard, Cofrades, Susana, Herrero, Ana M., Ruiz-Capillas, Claudia

“…This paper reviews the approaches taken to stabilize and structure edible oils in order to promote solid-lipid functionality for use as an alternative to…”
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ATLANTIC HALBERDS AS BELL BEAKER WEAPONS IN IBERIA: TOMB 1 OF HUMANEJOS (PARLA, MADRID, SPAIN) by Garrido‐Pena, Rafael, Flores Fernández, Raúl, Herrero‐Corral, Ana M., Muñoz Moro, Pedro, Gutiérrez Saez, Carmen, Paulos‐Bravo, Rodrigo

“…Summary The recent discovery of an Atlantic halberd among other abundant and rich grave goods in the Bell Beaker double tomb 1 of Humanejos (Parla, Madrid)…”
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Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage by Souza Paglarini, Camila, Vidal, Vitor AS, Ribeiro, Wanessa, Badan Ribeiro, Ana P, Bernardinelli, Oigres D, Herrero, Ana M, Ruiz‐Capillas, Claudia, Sabadini, Edvaldo, Pollonio, Marise A

“…BACKGROUND A high‐fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil was applied as animal fat replacer in reduced salt and fat…”
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