Beriain Apesteguía, María José
Loading...
Email Address
person.page.identifierURI
Birth Date
Job Title
Last Name
Beriain Apesteguía
First Name
María José
person.page.departamento
Agronomía, Biotecnología y Alimentación
person.page.instituteName
IS-FOOD. Research Institute on Innovation & Sustainable Development in Food Chain
ORCID
person.page.observainves
person.page.upna
Name
- Publications
- item.page.relationships.isAdvisorOfPublication
- item.page.relationships.isAdvisorTFEOfPublication
- item.page.relationships.isAuthorMDOfPublication
2 results
Search Results
Now showing 1 - 2 of 2
Publication Open Access Metageometries for polycyclic aromatic hydrocarbons detection at THz range in food systems(IEEE, 2021) Jáuregui López, Irati; Insausti Barrenetxea, Kizkitza; Beriain Apesteguía, María José; Beruete Díaz, Miguel; Ingeniaritza Elektrikoa, Elektronikoaren eta Telekomunikazio Ingeniaritzaren; Institute of Smart Cities - ISC; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Ingeniería Eléctrica, Electrónica y de ComunicaciónPolycyclic aromatic hydrocarbons, when present in food systems, have been shown to have a detrimental effect on human health, producing carcinogenic elements. So, the implementation of processes for their detection and identification is of vital importance. Nowadays, there are different methodologies for this purpose, but they consist of expensive and time-consuming processes. Due to their enhanced sensitivity and more accurate detection capability, metageometries operating in the terahertz band arise as a new methodology to identify and detect different chemical or biological substances. In this work, we propose a labyrinth metageometry able to detect different polycyclic aromatic hydrocarbons collected in European regulations as the most critical compounds with high experimental sensitivity. Our design is also capable to distinguish between different compounds at the same concentration. This work leads the way to the design of new metastructures able to improve the current detection limits, and thus obtain a new methodology, easier and less time-consuming that the actual methods.Publication Open Access Hydrogen gas-grilling in meat: impact on odor profile and contents of polycyclic aromatic hydrocarbons and volatile organic compounds(MDPI, 2024) Beriain Apesteguía, María José; Gómez Bastida, Inmaculada; García Murillo, Susana; Urroz Unzueta, José Carlos; Diéguez Elizondo, Pedro; Ibáñez Moya, Francisco C.; Ingeniería; Ingeniaritza; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Ciencias; ZientziakThe effect of fuel (hydrogen vs. butane) on the formation of volatile organic compounds (VOCs) and polycyclic aromatic hydrocarbons (PAHs) was evaluated for grilled horse meat (very low-fat and low-fat) cooking vertically. Gas chromatography-mass spectrometry was used to analyze PAHs and VOCs. An electronic nose was used to evaluate the odor profile. Total high-molecular-weight PAHs ranged from 19.59 to 28.65 µg/kg with butane and from 1.83 to 1.61 µg/kg with hydrogen. Conversely, total low-molecular-weight PAHs went from 184.41 to 286.03 µg/kg with butane and from 36.88 to 41.63 µg/kg with hydrogen. Aldehydes and alkanes were the predominant family in a total of 59 VOCs. Hydrogen gas-grilling reduced significantly (p < 0.05) the generation of VOCs related to lipid oxidation. The odor profile was not modified significantly despite the change of PAHs and VOCs. The findings indicate that hydrogen is a viable alternative to butane for grilling horse meat. Hydrogen gas-grilling may be regarded as a safe cooking procedure of meat from a PAH contamination point and perhaps sustainable environmentally compared to a conventional technique. The present study provides the basis for the use of hydrogen gas in grilled meat.