Search Results - "Pintado, Tatiana"

Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer by Pintado, Tatiana, Cofrades, Susana

“…The present work evaluates the suitability of beeswax oleogels and emulsion gel prepared with a healthy lipid mixture (olive and chia oils) as pork fat…”
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Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content by Pintado, Tatiana, Delgado-Pando, Gonzalo

“…The low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides…”
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Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers by Gómez-Estaca, Joaquín, Pintado, Tatiana, Jiménez-Colmenero, Francisco, Cofrades, Susana

“…The present work evaluates the suitability of ethyl cellulose and beeswax oleogels prepared with a healthy lipid mixture (olive, linseed, and fish oils) as fat…”
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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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New Strategies for Innovative and Enhanced Meat and Meat Products by Delgado-Pando, Gonzalo, Pintado, Tatiana

“…New strategies in the field of meat and meat product development are certainly needed in order to overcome not only the health-related problems these products…”
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Clean Label Alternatives in Meat Products by Delgado-Pando, Gonzalo, Ekonomou, Sotirios I., Stratakos, Alexandros C., Pintado, Tatiana

“…Food authorities have not yet provided a definition for the term “clean label”. However, food producers and consumers frequently use this terminology for food…”
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Potential of a Sunflower Seed By-Product as Animal Fat Replacer in Healthier Frankfurters by Grasso, Simona, Pintado, Tatiana, Pérez-Jiménez, Jara, Ruiz-Capillas, Claudia, Herrero, Ana Maria

“…Upcycled defatted sunflower seed flour (SUN), a by-product obtained from sunflower oil extraction, was used as an animal fat replacer to develop healthier…”
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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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Influence of the Oil Structuring System on Lipid Hydrolysis and Bioaccessibility of Healthy Fatty Acids and Curcumin by Cofrades, Susana, Gómez-Estaca, Joaquín, Álvarez, María Dolores, Garcimartín, Alba, Macho-González, Adrián, Benedí, Juana, Pintado, Tatiana

“…Oleogels (OG) and gelled emulsions (GE) were elaborated with a mixture of olive and chia oils (80:20 ratio) without and with the incorporation of the…”
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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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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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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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The effect of household storage and cooking practices on quality attributes of pork burgers formulated with PUFA- and curcumin-loaded oleogels as healthy fat substitutes by Gómez-Estaca, Joaquín, Pintado, Tatiana, Jiménez-Colmenero, Francisco, Cofrades, Susana

“…Structuring healthy oils into oleogels is a feasible way to develop functional ingredients with solid-like properties, similar to those of animal fat; being…”
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Dry-fermented sausages inoculated with Enterococcus faecium CECT 410 as free cells or in alginate beads by Cavalheiro, Carlos Pasqualin, Ruiz-Capillas, Claudia, Herrero, Ana Maria, Pintado, Tatiana

“…This study evaluated the effects of E. faecium CECT 410 inoculation, either as free cells (CFC) or in alginate beads (CALG), on the ripening and storage of…”
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Cricket (Acheta domesticus) flour as meat replacer in frankfurters: Nutritional, technological, structural, and sensory characteristics by Cavalheiro, Carlos Pasqualin, Ruiz-Capillas, Claudia, Herrero, Ana Maria, Pintado, Tatiana, Cruz, Thiago da Matta Pires, da Silva, Mauricio Costa Alves

“…This study investigated the use of cricket flour in frankfurters as a meat replacer and its impact on nutritional, technological, structural, and sensory…”
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Characterisation of Muffins with Upcycled Sunflower Flour by Grasso, Simona, Pintado, Tatiana, Pérez-Jiménez, Jara, Ruiz-Capillas, Claudia, Herrero, Ana Maria

“…There is an increased interest and need to make our economy more circular and our diets healthier and more sustainable. One way to achieve this is to develop…”
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Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages by Cavalheiro, Carlos Pasqualin, Ruiz‐Capillas, Claudia, Herrero, Ana Maria, Jiménez‐Colmenero, Francisco, Pintado, Tatiana, de Menezes, Cristiano Ragagnin, Fries, Leadir Lucy Martins

“…BACKGROUND Chorizo is a high‐value Spanish‐type dry fermented sausage, highly appreciated by consumers. In this kind of product, Lactobacillus plantarum plays…”
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Effect of polyphenols dietary grape by-products on chicken patties by Nardoia, Maria, Ruiz-Capillas, Claudia, Casamassima, Donato, Herrero, Ana M., Pintado, Tatiana, Jiménez-Colmenero, Francisco, Chamorro, Susana, Brenes, Agustín

“…An experiment was conducted to study the dietary effect that the inclusion (40 g kg −1 ) of grape seed (GS), grape skin (SS), grape pomace (GP), and (0.2 g kg…”
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Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage by Cavalheiro, Carlos Pasqualin, Ruiz‐Capillas, Claudia, Herrero, Ana Maria, Jiménez‐Colmenero, Francisco, Pintado, Tatiana, Menezes, Cristiano Ragagnin, Fries, Leadir Lucy Martins

“…Encapsulation of Lactobacillus plantarum in alginate spheres provides higher probiotic viability in dry‐sausages during chilled storage (60 days) and more…”
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BIOGENIC AMINE FORMATION IN REFRIGERATED FRESH SAUSAGE “CHORIZO” KEEPS IN MODIFIED ATMOSPHERE: BIOGENIC AMINES IN SAUSAGE KEPT IN MODIFIED ATMOSPHERE by RUIZ-CAPILLAS, CLAUDIA, PINTADO, TATIANA, JIMÉNEZ-COLMENERO, FRANCISCO

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