Search Results - "Sentandreu, Miguel Ángel"

Authenticity of meat products: Tools against fraud by Sentandreu, Miguel Ángel, Sentandreu, Enrique

“…More than ever, people today demand clear and reliable information about the food they consume. This has a great impact on the economy since the consumer's…”
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Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham by Bermúdez, Roberto, Franco, Daniel, Carballo, Javier, Sentandreu, Miguel Ángel, Lorenzo, José M.

“…The effect of the muscle type [semimembranosus (SM) and biceps femoris (BF)] on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins…”
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Peptides with angiotensin I converting enzyme (ACE) inhibitory activity generated from porcine skeletal muscle proteins by the action of meat-borne Lactobacillus by Castellano, Patricia, Aristoy, María-Concepción, Sentandreu, Miguel Ángel, Vignolo, Graciela, Toldrá, Fidel

“…Angiotensin I converting enzyme (ACE) inhibitory activity of peptides derived from the hydrolysis of sarcoplasmic and myofibrillar porcine proteins by the…”
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A fluorescence-based protocol for quantifying angiotensin-converting enzyme activity by Angel Sentandreu, Miguel, Toldra, Fidel

“…The determination of angiotensin-converting enzyme (ACE) activity represents a useful tool in the study of different health pathologies, such as hypertension…”
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Contents of creatine, creatinine and carnosine in porcine muscles of different metabolic types by Mora, Leticia, Sentandreu, Miguel Ángel, Toldrá, Fidel

“…Creatine, creatinine and carnosine have been analyzed by hydrophilic interaction chromatography (HILIC) in seven different pork muscles of different metabolic…”
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Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed by Beldarrain, Lorea R., Morán, Lara, Sentandreu, Miguel Ángel, Insausti, Kizkitza, R. Barron, Luis Javier, Aldai, Noelia

“…A full-randomized block design was used for the study of the FA composition and meat quality parameters, considering ageing time as a split-plot factor…”
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Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance by de Almeida, Marcio Aurélio, Fadda, Silvina G., Vicente, Miguel Ángel Sentandreu, Villanueva, Nilda Doris Montes, da Silva Pinto, Jair Sebastião, Castillo, Carmen Josefina Contreras

“…Abstract In many industrialised countries, sodium intake exceeds the nutritional guidelines. High sodium intake has been associated with health problems, such…”
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Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions and Ageing Time by López-Pedrouso, María, Rodríguez-Vázquez, Raquel, Purriños, Laura, Oliván, Mamen, García-Torres, Susana, Sentandreu, Miguel Ángel, Lorenzo, José Manuel, Zapata, Carlos, Franco, Daniel

“…Different bovine breeds and production systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to…”
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Effect of Cooking Conditions on Creatinine Formation in Cooked Ham by Mora, Leticia, Sentandreu, Miguel Ángel, Toldrá, Fidel

“…The aim of this study was to evaluate the effect of different cooking procedures on the concentrations of creatine and creatinine and the ratio of…”
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Effect of ageing time on the volatile compounds from cooked horse meat by Beldarrain, Lorea R., Morán, Lara, Sentandreu, Miguel Ángel, Barron, Luis Javier R., Aldai, Noelia

“…Volatile compounds from cooked and aged (0, 7, 14, 21 days) Hispano-Bretón horse meat (loin) were analyzed by solid-phase microextraction coupled to gas…”
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Application of 2-D DIGE to study the effect of ageing on horse meat myofibrillar sub-proteome by Beldarrain, Lorea R., Sentandreu, Enrique, Aldai, Noelia, Sentandreu, Miguel Ángel, Miller, Ingrid

“…Considering the high relevance of meat tenderness for consumer acceptability, the aim of this study was to investigate post-mortem changes in myofibrillar…”
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Characterization of the Myofibrillar Proteome as a Way to Better Understand Differences in Bovine Meats Having Different Ultimate pH Values by Fuente‐Garcia, Claudia, Sentandreu, Enrique, Aldai, Noelia, Oliván, Mamen, Sentandreu, Miguel Ángel

“…Influence of ultimate pH (pHu) on the occurrence of defective meats known as dark, firm, and dry (DFD) meats has been studied through a proteomic approach at…”
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Assessment of caspase activity in post mortem muscle as a way to explain characteristics of DFD beef by Fuente-García, Claudia, Aldai, Noelia, Sentandreu, Enrique, Oliván, Mamen, Franco, Daniel, García-Torres, Susana, Sentandreu, Miguel Ángel

“…Pre-slaughter stress can lead to ‘dark cutting’ defective meat characterized by a high ultimate pH (pHu) in cattle, causing high economical losses in the meat…”
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Effect of ageing time on consumer preference and sensory description of foal meat by Beldarrain, Lorea R., Etaio, Iñaki, Morán, Lara, Sentandreu, Miguel Ángel, Barron, Luis Javier R., Aldai, Noelia

“…[Display omitted] •Consumer acceptability of foal meat aged over 0, 7, 14 and 21 days was assessed.•Meat aged for 7 days obtained the highest in-mouth and…”
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Characterization of Peptides Released by in Vitro Digestion of Pork Meat by Escudero, Elizabeth, Sentandreu, Miguel Ángel, Toldrá, Fidel

“…The main objective of this work was to identify and characterize the peptides generated by simulated gastrointestinal digestion of pork meat (longissimus…”
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Caspase activity in post mortem muscle and its relation to cattle handling practices by Fuente‐García, Claudia, Aldai, Noelia, Sentandreu, Enrique, Oliván, Mamen, Franco, Daniel, García‐Torres, Susana, R Barron, Luis Javier, Sentandreu, Miguel Ángel

“…BACKGROUND Animal handling practices are one of the factors majorly affecting animal metabolism prior to slaughter. This phenomenon increases the occurrence of…”
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A rapid, simple and sensitive fluorescence method for the assay of angiotensin-I converting enzyme by Sentandreu, Miguel Ángel, Toldrá, Fidel

“…A fluorescent assay for angiotensin-I converting enzyme (ACE; EC 3.4.15.1) is described. It is based in the hydrolysis of the internally quenched fluorescent…”
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A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures by de Almeida, Marcio Aurélio, Saldaña, Erick, da Silva Pinto, Jair Sebastião, Palacios, Jorge, Contreras-Castillo, Carmen J., Sentandreu, Miguel Angel, Fadda, Silvina Graciela

“…Fermented sausage technology is currently compromised in decreasing the addition of NaCl. Use of starter cultures with peptidogenic potential could be a…”
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Differences on salivary proteome at rest and in response to an acute exercise in men and women: A pilot study by Franco-Martínez, Lorena, González-Hernández, Jorge Miguel, Horvatić, Anita, Guillemin, Nicolas, Cerón, José Joaquín, Martínez-Subiela, Silvia, Sentandreu, Miguel Ángel, Brkljačić, Mirna, Mrljak, Vladimir, Tvarijonaviciute, Asta, Jiménez Reyes, Pedro

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Antioxidant Activity of Hibiscus sabdariffa Extracts Incorporated in an Emulsion System Containing Whey Proteins: Oxidative Stability and Polyphenol–Whey Proteins Interactions by Chikhoune, Anis, Gagaoua, Mohammed, Nanema, Koudougou Désiré, Souleymane, Ahamat Souleymane, Hafid, Kahina, Aliane, Khellaf, Hadjal, Samir, Madani, Khodir, Sentandreu, Enrique, Sentandreu, Miguel Ángel, Boudjellal, Abdelghani, Križman, Mitja, Vovk, Irena

“…This study was designed within the scope of industrial exploitation of antioxidant extracts from Hibiscus sabdariffa . Efficiency in the extraction of…”
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