Search Results - "Sayas, E."

Tomato and Tomato Byproducts. Human Health Benefits of Lycopene and Its Application to Meat Products: A Review by Viuda-Martos, M, Sanchez-Zapata, E, Sayas-Barberá, E, Sendra, E, Pérez-Álvarez, J. A, Fernández-López, J

“…During recent decades, the food industry, consumers, and regulatory authorities have developed a significant interest in functional foods because of their…”
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Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber by Fernández-López, J., Sendra, E., Sayas-Barberá, E., Navarro, C., Pérez-Alvarez, J.A.

“…Spanish dry-fermented sausages with three concentrations (0, 1 and 2%) of orange fiber (juice industry by-product) were prepared and studied. Fermentation and…”
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Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment by Sendra, E., Kuri, V., Fernández-López, J., Sayas-Barberá, E., Navarro, C., Pérez-Alvarez, J.A.

“…The effect of orange fiber addition on yogurt viscoelastic properties was studied, the following factors were evaluated: (i) fiber doses (0, 0.2, 0.4, 0.6, 0.8…”
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Chemical, physico-chemical and functional properties of pomegranate (Punica granatum L.) bagasses powder co-product by Viuda-Martos, M., Ruiz-Navajas, Y., Martin-Sánchez, A., Sánchez-Zapata, E., Fernández-López, J., Sendra, E., Sayas-Barberá, E., Navarro, C., Pérez-Álvarez, J.A.

“…► Pomegranate co-products can be an important ingredient for food industry. ► Extracts obtained from fruits and vegetables can be used as functional…”
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Effect of tiger nut fibre on quality characteristics of pork burger by Sánchez-Zapata, E., Muñoz, C.M., Fuentes, E., Fernández-López, J., Sendra, E., Sayas, E., Navarro, C., Pérez-Alvarez, J.A.

“…Horchata is a refreshing beverage obtained from tiger nut tubers that yields high amount of by-products. These by-products have a high content of fibre that…”
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Effect of the molecular weight and concentration of chitosan in pork model burgers by Sayas-Barberá, E., Quesada, J., Sánchez-Zapata, E., Viuda-Martos, M., Fernández-López, F., Pérez-Alvarez, J.A., Sendra, E.

“…Chitosan of high and low molecular weights was added at 0%, 0.25%, 0.5% and 1% concentrations to a burger model system. Burgers were evaluated by…”
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Food Ingredients as Anti-Obesity Agents: A Review by Trigueros, L, Peña, S, Ugidos, A. V, Sayas-Barberá, E, Pérez-Álvarez, J. A, Sendra, E

“…Overweight and obesity have a major impact on global health; their prevalence has rapidly increased in all industrialized countries in the past few decades and…”
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Combined use of a probiotic culture and citrus fiber in a traditional sausage ‘Longaniza de Pascua’ by Sayas-Barberá, E., Viuda-Martos, M., Fernández-López, F., Pérez-Alvarez, J.A., Sendra, E.

“…Combined use of Lactobacillus casei CECT 475 and orange fiber for the production of Spanish non-fermented dry-cured sausage (Longaniza de Pascua) was studied…”
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Effect of packaging conditions on shelf-life of ostrich steaks by Fernández-López, J., Sayas-Barberá, E., Muñoz, T., Sendra, E., Navarro, C., Pérez-Alvarez, J.A.

“…This study was conducted to establish the shelf-life of ostrich steaks stored in four different packaging types: (i) air exposure, (ii) vacuum, and two…”
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Effect of Date Palm Coproducts and Annatto Extract on Lipid Oxidation and Microbial Quality in a Pork Liver Pâté by Martín-Sánchez, A.M., Ciro-Gómez, G.L., Zapata-Montoya, J.E., Vilella-Esplá, J., Pérez-Álvarez, J.A., Sayas-Barberá, E.

“…Dates are an interesting source of bioactive compounds, and coproducts from the date industry are of potential use in the manufacturing of meat products. In…”
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Lemon albedo as a new source of dietary fiber: Application to bologna sausages by Fernández-Ginés, J.M., Fernández-López, J., Sayas-Barberá, E., Sendra, E., Pérez-Álvarez, J.A.

“…The aim of this work was to study the effect of the addition of lemon albedo in bologna sausages. Two types of albedo (raw and cooked) and five concentrations…”
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Use of date (Phoenix dactylifera L.) blanching water for reconstituting milk powder: Yogurt manufacture by Trigueros, L., Sayas-Barberá, E., Pérez-Álvarez, J.A., Sendra, E.

“…► Water used for blanching dates contains soluble solids and organic acids that stimulate yogurt fermentation process. ► Confitera dates blanching water is a…”
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Evaluation of the Antioxidant Potential of Hyssop (Hyssopus officinalis L.) and Rosemary (Rosmarinus officinalis L.) Extracts in Cooked Pork Meat by Fernández-López, J., Sevilla, L., Sayas-Barberá, E., Navarro, C., Marín, F., Pérez-Alvarez, J.A.

“…The objective of this work was to study the ability of rosemary and hyssop extracts to inhibit lipid oxidation and metmyoglobin formation in pork meat, thereby…”
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Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber by Fernández-Ginés, J.M., Fernández-López, J., Sayas-Barberá, E., Sendra, E., Pérez-Alvarez, J.A.

“…Bologna sausage with added citrus fiber was improved nutritionally in fiber content and had decreased residual nitrite levels and a delay in the oxidation…”
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Citrus Co-Products as Technological Strategy to Reduce Residual Nitrite Content in Meat Products by Viuda-Martos, M, Fernández-López, J, Sayas-Barbera, E, Sendra, E, Navarro, C, Pérez-Álvarez, J.A

“…Sodium or potassium nitrite is widely used as a curing agent in cured meat products because it inhibits outgrowth and neurotoxin formation by Clostridium…”
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Effect of orange fiber addition on yogurt color during fermentation and cold storage by García-Pérez, F. J., Lario, Y., Fernández-López, J., Sayas, E., Pérez-Alvarez, J. A., Sendra, E.

“…Orange fiber obtained from orange juice by‐products was added to yogurt. Fiber (0%, 0.6%, 0.8%, and 1% doses and different fiber size: 0.417–0.701 and…”
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Quality characteristics of ostrich ( Struthio camelus) burgers by Fernández-López, J., Jiménez, S., Sayas-Barberá, E., Sendra, E., Pérez-Alvarez, J.A.

“…Quality characteristics and storage stability of three types of burgers prepared with ostrich meat (alone or mixed with pork or beef meat) were evaluated…”
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Utilization of Lemon Albedo in Dry-cured Sausages by Aleson-Carbonell, L., Fernández-López, J., Sayas-Barberá, E., Sendra, E., Pérez-Alvarez, J.A.

“…ABSTRACT Two types of lemon albedo (raw and cooked) at 5 concentrations (0% to 10% in 2.5% increments) were added to dry‐cured sausages, and compositional,…”
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Quality characteristics of ostrich liver pate by Fernandez-Lopez, J, Sayas-Barbera, E, Sendra, E, Perez-Alvarez, J.A

“…Quality characteristics and storage properties under light and darkness conditions of 2 types of pates (campagne and spread) prepared with ostrich liver were…”
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Effect of Paprika (Capsicum annum) on Color of Spanish-type Sausages During the Resting Stage by Fernández-López, J, Pérez-Alvarez, J.A, Sayas-Barberá, E, López-Santoveña, F

“…The effects of 3 particle sizes of the mince and 3 paprika concentrations on color parameters (CIELAB color space) of Spanish-type sausage during the resting…”
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