Search Results - "Herrero, M. A."
-
1
Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems
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…”
Get full text
Journal Article -
2
Konjac gel fat analogue for use in meat products: Comparison with pork fats
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…”
Get full text
Journal Article -
3
Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics
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…”
Get full text
Journal Article -
4
Oil bulking agents based on polysaccharide gels in meat batters: A Raman spectroscopic study
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…”
Get full text
Journal Article -
5
Raman Spectroscopic Study of Structural Changes upon Chilling Storage of Frankfurters Containing Olive Oil Bulking Agents As Fat Replacers
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…”
Get full text
Journal Article -
6
Olive oil-in-water emulsions stabilized with caseinate: Elucidation of protein–lipid interactions by infrared spectroscopy
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…”
Get full text
Journal Article -
7
Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics
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…”
Get full text
Journal Article -
8
Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacer
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. ►…”
Get full text
Journal Article -
9
The spread of injectate after deep serratus anterior plane and superficial parasternal intercostal plane blocks: a cadaveric dye study
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…”
Get full text
Journal Article -
10
A dose-volume histogram based decision-support system for dosimetric comparison of radiotherapy treatment plans
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…”
Get full text
Journal Article -
11
Dynamic Imaging of Functionalized Multi-Walled Carbon Nanotube Systemic Circulation and Urinary Excretion
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…”
Get full text
Journal Article -
12
Serratus-intercostal interfascial block as an opioid-saving strategy in supra-umbilical open surgery
Published in Revista española de anestesiología y reanimación (English ed.) (01-10-2018)“…INTRODUCTIONThe administration of local anaesthetic in the serratus-intercostal space provides adequate analgesia in non-reconstructive breast surgery. The aim…”
Get full text
Journal Article -
13
Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters
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…”
Get full text
Journal Article -
14
Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy protein
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…”
Get full text
Journal Article -
15
Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics
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…”
Get full text
Journal Article -
16
Dynamics of VEGF matrix-retention in vascular network patterning
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…”
Get more information
Journal Article -
17
Infrared Study of Structural Characteristics of Frankfurters Formulated with Olive Oil-in-Water Emulsions Stabilized with Casein As Pork Backfat Replacer
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…”
Get full text
Journal Article -
18
Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics
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,…”
Get full text
Journal Article -
19
Raman Spectroscopic Evaluation of Meat Batter Structural Changes Induced by Thermal Treatment and Salt Addition
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…”
Get full text
Journal Article -
20
Elucidation of structural changes in soy protein isolate upon heating by Raman spectroscopy
Published in International journal of food science & technology (01-04-2009)“…Changes in protein secondary and tertiary structure of soy protein isolate (SPI) upon heating process were investigated by Raman spectroscopy. SPI refrigerated…”
Get full text
Journal Article