Listar DBTA-Artículos, capítulos... por autor "1a5ca65c-2e98-49d3-a86c-671b9392956a"
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Butter from different species: composition and quality parameters of products commercialized in the south of Spain
Vioque Amor, M.; Gómez-Díaz, Rafael; Río Celestino, Mercedes del; Avilés-Ramírez, Carmen (MDPI, 2023)Butter is an important product for the dairy industry due to its particular sensory attributes and nutritional value, while the variability of the composition of the fatty acids in the milk can alter the nutritional and ... -
Influence of Common Reducing Agents on Technological Parameters of Dry-Fermented Sausages with Low Fat Content
Vioque Amor, M.; Gómez Díaz, R.; Clemente López, Ignacio; Sánchez-Giraldo, Maite; Avilés-Ramírez, Carmen (MDPI, 2022)The production of dry-fermented sausages currently presents several challenges to be addressed: nutrition, health, sensory traits and technology are among the main issues that concern consumers and the meat industry. The ... -
Influence of Dietary Algae Meal on Lipid Oxidation and Volatile Profile of Meat from Lambs with Competent Reticular Groove Reflex
Avilés-Ramírez, Carmen; Vioque Amor, M.; Polvillo Polo, Oliva; Horcada, A.; Gómez-Cortés, Pilar; Fuente, Miguel Ángel de la; Núñez Sánchez, Nieves; Martínez Marín, Andrés L. (MDPI, 2022)Dietary lipid sources influence intramuscular fatty acid composition, which in turn may affect the volatile profile of meat. The aim of this work was to investigate the effects of marine algae supplementation (Aurantiochytrium ...