Search Results - "Selgas, M.D."

Dry fermented sausages enriched with lycopene from tomato peel by Calvo, M.M., García, M.L., Selgas, M.D.

“…Tomato industries yield a high amount of by-products mainly tomato peel and seeds. Since tomato peel is rich in lycopene, the direct addition of peel to food…”
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The effect of fructooligosaccharides on the sensory characteristics of cooked sausages by Cáceres, E., Garcı́a, M.L., Toro, J., Selgas, M.D.

“…The effect of a short chain fructooligosaccharide on the sensory properties of conventional and reduced-fat cooked meat sausages has been studied in products…”
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Usefulness of calcium lactate, citrate and gluconate for calcium enrichment of dry fermented sausages by Selgas, M.D., Salazar, P., García, M.L.

“…Food manufacturers are interested in new ways to improve the nutritional value of their meat products. In this study, calcium lactate, gluconate and citrate…”
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Design of a new cooked meat sausage enriched with calcium by Cáceres, E., García, M.L., Selgas, M.D.

“…The effect of calcium lactate, calcium gluconate and calcium citrate addition on the sensory properties of cooked meat sausages has been studied. Conventional…”
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Effects of irradiation on hamburgers enriched with folic acid by Galán, I., García, M.L., Selgas, M.D.

“…Hamburgers enriched with different amounts of folic acid (0.6, 1.2 and 2.4 mg/100 g) were manufactured. They were then treated with doses of 2–4 kGy of…”
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Effect of sanitizing E-beam treatment on the binding capacity of plasma powder used to manufacture restructured dry-cured ham models by Lucas, J.R., Velasco, R., García, M.L., Selgas, M.D., Cabeza, M.C.

“…The manufacture of restructured dry-cured hams involves a contamination risk with pathogens such as Listeria monocytogenes. This work studied the effect of…”
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Effect of E-beam treatment on expression of virulence and stress-response genes of Listeria monocytogenes in dry-cured ham by Lucas, J.R., Alía, A., Velasco, R., Selgas, M.D., Cabeza, M.C.

“…Various adverse conditions can trigger defensive mechanisms in Listeria monocytogenes that can increase the virulence of surviving cells. The objective of this…”
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Inulin as fat substitute in low fat, dry fermented sausages by Mendoza, E., Garcı́a, M.L., Casas, C., Selgas, M.D.

“…Low fat, dry fermented sausages were prepared with a fat content close to 50% and 25% of the original amount. The batch with the smallest proportion of fat was…”
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Bioavailability of calcium from enriched meat products using Caco-2 cells by Soto, A.M., Morales, P., Haza, A.I., García, M.L., Selgas, M.D.

“…Calcium bioavailability from enriched meat products has been studied by an in vitro gastrointestinal digestion followed by an assay with a Caco-2 cells…”
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Utilization of cereal and fruit fibres in low fat dry fermented sausages by Garcı́a, M.L, Dominguez, R, Galvez, M.D, Casas, C, Selgas, M.D

“…The effect of addition of cereal and fruit dietary fibres on the sensory properties of reduced-fat, dry fermented sausages was studied. Dry fermented sausages…”
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Utilisation of fruit fibres in conventional and reduced-fat cooked-meat sausages by Garcia, M.L, Caceres, E, Selgas, M.D

“…The effect of several fruit dietary fibres on the sensory properties of conventional and reduced-fat cooked-meat sausages is studied. Fruit fibres were assayed…”
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Potential technological interest of a Mucor strain to be used in dry fermented sausage production by Selgas, M.D., Trigueros, G., Casas, C., Ordóñez, J.A., García, M.L.

“…The effect of several parameters on the proteolytic activity of a non-toxigenic Mucor strain previously isolated from Spanish dry fermented sausages was…”
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Corrigendum to “Effects of irradiation on hamburgers enriched with folic acid” [Meat Science 84 (2009) 437–443] by Galán, I., García, M.L., Selgas, M.D.

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Effects of the storage time on the folic acid added to ready-to-eat meat products manufactured by irradiation by Galán, I., García, M.L., Selgas, M.D.

“…Three different meat products enriched with folic acid (FA) (2.4mg/100g) were manufactured: hamburgers, cooked and dry fermented sausages. They were prepared…”
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Irradiation of ready-to-eat sausages containing lycopene by Gamez, M.C, Garcia, M.L, Selgas, M.D, Calvo, M.M

“…The objective was to obtain a new ready-to-eat (RTE) dry fermented sausage enriched with lycopene by the addition of dry tomato peel as font of this carotene;…”
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Effect of selected mould strains on lipolysis in dry fermented sausages by Selgas, M.D, Casas, C, Toledo, V.M, Garcia, M.L

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Cell surface hydrophobicity and attachment of pathogenic and spoilage bacteria to meat surfaces by Benito, Y., Pin, C., Marin, M.Luisa, Garcia, M.Luisa, Selgas, M.Dolores, Casas, C.

“…Cell surface hydrophobicity of several pathogenic and spoilage bacteria was determined by hydrocarbon adherence, adhesion to nitrocellulose filter, salt…”
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Yeasts by Selgas, M.D, García, M.L

“…It is well known that bacteria are the predominant microbiota present in cured and fermented sausages, but molds and yeasts can also be considered habitual…”
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The importance of dietary fibre. [Spanish by C.ceres E, Garc.a M.L, Selgas M.D

“…Sin lugar a dudas uno de los componentes de los alimentos que goza de mayor popularidad en nuestros d.as es la fibra diet.tica. Su origen se encuentra…”
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Lactic acid bacteria: hydrophobicity and strength of attachment to meat surfaces by Marin, M.L, Benito, Y, Pin, C, Fernandez, M.F, Garcia, M.L, Selgas, M.D, Casas, C

“…The hydrophobicity and strength of a ttachment of several lactic acid bacteria with antimicrobial activity were studied. Hydrophobicity was determined by…”
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