Search Results - "Magrinyà, Núria"

Effect of Fermentation Time and Vegetable Concentrate Addition on Quality Parameters of Organic Botifarra Catalana, a Cured–Cooked Sausage by Magrinyà, Núria, Bou, Ricard, Rius, Núria, Codony, Rafael, Guardiola, Francesc

“…The effects of the addition of two different sources of nitrite (pure NaNO2 or a nitrate-rich vegetable concentrate) and three different fermentation times…”
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Effect of Tocopherol Extract, Staphylococcus carnosus Culture, and Celery Concentrate Addition on Quality Parameters of Organic and Conventional Dry-Cured Sausages by Magrinyà, Núria, Bou, Ricard, Tres, Alba, Rius, Núria, Codony, Rafael, Guardiola, Francesc

“…The effects of the addition to sausage mix of tocopherols (200 mg/kg), a conventional starter culture with or without Staphylococcus carnosus, celery…”
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Oci, cultura i sociabilitat a l’Espanya contemporània a través dels cafès by Núria Miquel Magrinyà

“…Ressenya de Mónica Vázquez Astorga, Panorama de Madrid y sus cafés como espacios para la práctica de la sociabilidad pública (1765-1939), Madrid, Trea, 2022…”
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Globalització i cosmopolitisme: formes i mercats culturals a l’Europa de la segona meitat del segle XIX by Miquel Magrinyà, Núria

“…Ressenya de: Orlando Figes, Los europeos. Tres vidas y el nacimiento de la cultura cosmopolita, Barcelona, Taurus, 2020…”
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La Jamància (1843). L’alternativa revolucionària del progressisme barceloní by Núria Miquel Magrinyà

“…El present article és una aproximació a la naturalesa políticament revolucionària de la Jamància, l’aixecament progressista radical que tingué lloc a Barcelona…”
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LOS JARDINES DE RECREO: UN ESPACIO DE OCIO INTERCLASISTA EN LA CIUDAD INDUSTRIAL (BARCELONA, 1850-1868) by Magrinyà, Núria Miquel

“…Los jardines de recreo, una modalidad de ocio mercantilizado de mediados del siglo XIX, tuvieron un papel central en la vida social y cultural de las ciudades…”
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Oci, cultura i sociabilitat a l’Espanya contemporània a través dels cafès by Miquel Magrinyà, Núria

“…Ressenya de Mónica Vázquez Astorga, Panorama de Madrid y sus cafés como espaciospara la práctica de la sociabilidad pública (1765-1939), Madrid,Trea, 2022…”
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La Jamància (1843). L’alternativa revolucionària del progressisme barceloní by Miquel Magrinyà, Núria

“…El present article és una aproximació a la naturalesa políticamentrevolucionària de la Jamància, l’aixecament progressista radical que tinguélloc a Barcelona…”
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Influence of fat addition on the antimicrobial activity of sodium lactate, lauric arginate and methylparaben in minced meat by Magrinyà, Núria, Terjung, Nino, Loeffler, Myriam, Gibis, Monika, Bou, Ricard, Weiss, Jochen

“…A minced meat model system containing three different fat levels (0, 15, and 50wt.%) was used to evaluate the antimicrobial efficacy of three antimicrobials…”
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Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage by Magrinyà, Núria, Bou, Ricard, Rius, Núria, Codony, Rafael, Guardiola, Francesc

“…This research evaluates the effects of adding a tocopherol mix (0 or 200 mg/kg), two nitrite sources (sodium nitrite or a nitrate-rich vegetable concentrate)…”
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Use of recovered frying oils in chicken and rabbit feeds: effect on the fatty acid and tocol composition and on the oxidation levels of meat, liver and plasma by Tres, A., Bou, R., Guardiola, F., Nuchi, C. D., Magrinyà, N., Codony, R.

“…The addition of some fat co- and by-products to feeds is usual nowadays; however, the regulations of their use are not always clear and vary between countries…”
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Use of palm-oil by-products in chicken and rabbit feeds: effect on the fatty acid and tocol composition of meat, liver and plasma by Tres, A., Nuchi, C. D., Magrinyà, N., Guardiola, F., Bou, R., Codony, R.

“…This study was undertaken in the framework of a larger European project dealing with the characterization of fat co- and by-products from the food chain,…”
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