Search Results - "Herrero, M. A."

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  1. 1

    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.

    Published in Food chemistry (01-11-2013)
    “…•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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    Journal Article
  2. 2

    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.

    Published in Food hydrocolloids (2012)
    “…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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  3. 3

    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.

    Published in Meat science (01-10-2012)
    “…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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  4. 4

    Oil bulking agents based on polysaccharide gels in meat batters: A Raman spectroscopic study by Ruiz-Capillas, C., Carmona, P., Jiménez-Colmenero, F., Herrero, A.M.

    Published in Food chemistry (15-12-2013)
    “…•Polysaccharide gels as oil bulking agents were used as fat replacer in meat batter.•Lipid and protein structure were examined by Raman…”
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  5. 5

    Raman Spectroscopic Study of Structural Changes upon Chilling Storage of Frankfurters Containing Olive Oil Bulking Agents As Fat Replacers by Herrero, A. M, Ruiz-Capillas, C, Jiménez-Colmenero, F, Carmona, P

    Published in Journal of agricultural and food chemistry (25-06-2014)
    “…Technological properties and structural characteristics of proteins and lipids, using Raman spectroscopy, of frankfurters formulated with olive oil bulking…”
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  6. 6

    Olive oil-in-water emulsions stabilized with caseinate: Elucidation of protein–lipid interactions by infrared spectroscopy by Herrero, A.M., Carmona, P., Pintado, T., Jiménez-Colmenero, F., Ruíz-Capillas, C.

    Published in Food hydrocolloids (2011)
    “…This paper reports a FT-IR study for probing lipid and protein structural changes and their interactions in various oil-in-water emulsions. Two different…”
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  7. 7

    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.

    Published in Food chemistry (01-07-2008)
    “…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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  8. 8

    Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacer by Herrero, A.M., Carmona, P., Pintado, T., Jiménez-Colmenero, F., Ruiz-Capillas, C.

    Published in Food chemistry (01-11-2012)
    “…► Lipid and protein structure of frankfurter with oil-in-water emulsion were studied. ► FT-IR was used to determine structural features of lipid and protein. ►…”
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  9. 9

    The spread of injectate after deep serratus anterior plane and superficial parasternal intercostal plane blocks: a cadaveric dye study by Perez-Herrero, M A, Fajardo, M, Galluccio, F, Yamak Altinpulluk, E, Espinoza, K

    Published in Anaesthesia reports (01-01-2024)
    “…We investigated the distribution of injected dye after deep serratus anterior plane and superficial parasternal intercostal plane blocks in 15 Thiel embalmed…”
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  10. 10

    A dose-volume histogram based decision-support system for dosimetric comparison of radiotherapy treatment plans by Alfonso, J C L, Herrero, M A, Núñez, L

    Published in Radiation oncology (London, England) (29-12-2015)
    “…The choice of any radiotherapy treatment plan is usually made after the evaluation of a few preliminary isodose distributions obtained from different beam…”
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  11. 11

    Dynamic Imaging of Functionalized Multi-Walled Carbon Nanotube Systemic Circulation and Urinary Excretion by Lacerda, L., Soundararajan, A., Singh, R., Pastorin, G., Al-Jamal, K. T., Turton, J., Frederik, P., Herrero, M. A., Li, S., Bao, A., Emfietzoglou, D., Mather, S., Phillips, W. T., Prato, M., Bianco, A., Goins, B., Kostarelos, K.

    Published in Advanced materials (Weinheim) (18-01-2008)
    “…Intravenously administered multi‐walled carbon nanotubes, functionalized with DTPA and radiolabeled with Indium‐111, were dynamically tracked in vivo using a…”
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  12. 12

    Serratus-intercostal interfascial block as an opioid-saving strategy in supra-umbilical open surgery by Fernández Martín, M T, López Álvarez, S, Pérez Herrero, M A

    “…INTRODUCTIONThe administration of local anaesthetic in the serratus-intercostal space provides adequate analgesia in non-reconstructive breast surgery. The aim…”
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  13. 13

    Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters by Pintado, T, Herrero, AM, Ruiz-Capillas, C, Triki, M, Carmona, P, Jiménez-Colmenero, F

    Published in Food science and technology international (01-03-2016)
    “…Emulsion gels prepared with olive oil, chia, and cold gelling agents (transglutaminase, alginate, or gelatin) were used as fat replacers in reduced-fat…”
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  14. 14

    Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy protein by Herrero, A.M., Carmona, P., Pintado, T., Jiménez-Colmenero, F., Ruíz-Capillas, C.

    Published in Food research international (01-01-2011)
    “…Lipid and protein structural characteristics of olive oil-in-water emulsions formulated with various stabilizer systems were investigated using Fourier…”
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  15. 15

    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.

    Published in Meat science (01-11-2007)
    “…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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  16. 16

    Dynamics of VEGF matrix-retention in vascular network patterning by Köhn-Luque, A, de Back, W, Yamaguchi, Y, Yoshimura, K, Herrero, M A, Miura, T

    Published in Physical biology (01-12-2013)
    “…Vascular endothelial growth factor (VEGF) is a central regulator of blood vessel morphogenesis, although its role in patterning of endothelial cells into…”
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  17. 17

    Infrared Study of Structural Characteristics of Frankfurters Formulated with Olive Oil-in-Water Emulsions Stabilized with Casein As Pork Backfat Replacer by Carmona, P, Ruiz-Capillas, C, Jiménez-Colmenero, F, Pintado, T, Herrero, A. M

    Published in Journal of agricultural and food chemistry (28-12-2011)
    “…This article reports an infrared spectroscopic (FT-IR) study on lipids and protein structural characteristics in frankfurters as affected by an emulsified…”
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  18. 18

    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.

    Published in Meat science (01-11-2008)
    “…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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  19. 19

    Raman Spectroscopic Evaluation of Meat Batter Structural Changes Induced by Thermal Treatment and Salt Addition by Herrero, A. M, Carmona, P, López-López, I, Jiménez-Colmenero, F

    Published in Journal of agricultural and food chemistry (27-08-2008)
    “…Raman spectroscopy, texture, proximate composition, and water binding analysis were carried out to evaluate the effect of thermal treatment and/or salt…”
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  20. 20

    Elucidation of structural changes in soy protein isolate upon heating by Raman spectroscopy by Herrero, A.M, Jiménez-Colmenero, F, Carmona, P

    “…Changes in protein secondary and tertiary structure of soy protein isolate (SPI) upon heating process were investigated by Raman spectroscopy. SPI refrigerated…”
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