Exploració per tema "Meat"
Ara es mostren els items 1-5 de 5
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Antioxidant properties of extracts from selected plant materials (Caesalpinia spinosa, Perilla frutescens, Artemisia annua and Viola wittrockiana) in vitro and in model food systems
(Universitat Politècnica de Catalunya, 2014-11-07)
Tesi
Accés obertPhenolic compounds, ubiquitous in plants, are of considerable interest and are increasingly becoming a subject of intensive research due to their bioactive properties such as antioxidant, antimicrobial, anti-mutagenic, ... -
Characterization and application of gelatin films with pecan walnut and shell extract (Carya Illinoiensis)
(Elsevier, 2020-06-26)
Article
Accés obertPhenolic compounds that come from natural products are a good option for minimizing lipid oxidation. It should be noted that these are not only introduced directly into the food, but also incorporated into edible biofilms. ... -
Estudio comparativo del tratamiento de olores de los subproductos cárnicos.
(Universitat Politècnica de Catalunya, 2018-05)
Projecte Final de Màster Oficial
Accés restringit per decisió de l'autorEn las industrias cárnicas como los mataderos de ganados bovinos, cerdos, avícolas y otras especies, se obtienen una cantidad importante de subproductos cárnicos, que por motivos comerciales o sanitarios no entrarán en la ... -
Health information impact on the relative importance of beef attributes including its enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid)
(2014-08-01)
Article
Accés restringit per política de l'editorialThis paper uses Choice Experiments (CE) to investigate Spanish consumers' preferences towards beef meat enriched with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid). Data were gathered from self-completed ... -
Impact of hedonic evaluation on consumers' preferences for beef attributes including its enrichment with n-3 and CLA fatty acids
(2016-01-01)
Article
Accés obertThe impact of hedonic evaluation on consumers' preferences for beef attributes was evaluated (origin, animal diet, fat content, color, price) including its enrichment with omega-3 (n-3) and conjugated linoleic acid (CLA) ...