Listar por autor UPNA "Murillo-Arbizu, María"
Mostrando ítems 1-10 de 10
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Classification of beef longissimus thoracis muscle tenderness using hyperspectral imaging and chemometrics
Nowadays, the meat industry requires non-destructive, sustainable, and rapid methods that can provide objective and accurate quality assessment with little human intervention. Therefore, the present research aimed to ... -
Comparison between capillary electrophoresis and high performance liquid chromatography for the study of the occurrence of patulin in apple juice intended for infants
(Elsevier, 2010) Artículo / Artikulua -
Indicators and recommendations for assessing sustainable healthy diets
Research coupling human nutrition and sustainability concerns is a rapidly developing field, which is essential to guide governments' policies. This critical and comprehensive review analyzes indicators and approaches to ... -
Occurrence of ochratoxin A in southern Spanish generous wines under the denomination of origin "Jerez-Xérès-Sherry and 'Manzanilla' Sanlúcar de Barrameda"
The mycotoxin ochratoxin A (OTA) has toxic effects in animals; the most relevant of them is nephrotoxicity. OTA has also been classified as a possible carcinogen for humans (group 2B) by the International Agency for Research ... -
Occurrence of patulin and its dietary intake through apple juice consumption by the Spanish population
(Elsevier, 2009) Artículo / Artikulua -
Ochratoxin A decontamination: a review
(Elsevier, 2009) Artículo / Artikulua -
Physicochemical and sensory assessments in Spain and United States of PGI-certified Ternera de Navarra vs. Certified Angus Beef
The physicochemical and sensory differences between the PGI-Certified Ternera de Navarra (CTNA) (Spanish origin) and Certified Angus Beef (CAB) (US origin) were assessed in Spain and the USA. To characterize the carcasses, ... -
Raw-cured Spanish traditional meat product 'Chistorra de Navarra': sensory and composition quality standards
The aim of this work was to set the quality standards of the chistorra de Navarra, a raw-cured Spanish traditional meat product, through the study of its sensory and physicochemical features. The quality of chistorra ... -
Tenderness of PGI "Ternera de Navarra" beef samples determined by FTIR-MIR spectroscopy
Understanding meat quality attribute changes during ageing by using non-destructive techniques is an emergent pursuit in the agroindustry research field. Using beef certified samples from the protected geographical indication ... -
Volatile compounds, odour and flavour attributes of lamb meat from the navarra breed as affected by ageing
This study aimed to assess the influence of ageing on the volatile compounds, as well as odour and flavour attributes of lamb meat from the Navarra breed. Twenty-one male lambs were fed a commercial concentrate diet after ...