Listar ISFOOD - Institute on Innovation & Sustainable Development in Food Chain por autor "Domínguez, Rubén"
Mostrando ítems 1-11 de 11
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Effect of breed and finishing diet on chemical composition and quality parameters of meat from Burguete and Jaca Navarra foals
Cittadini, Aurora; Sarriés Martínez, María Victoria ; Domínguez, Rubén; Pateiro, Mirian; Lorenzo, José M. (2022) Artículo / ArtikuluaThe purpose of this study was to investigate the influence of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate and straw, diet 1 (D1), vs. silage and organic feed, diet 2 (D2), on ... -
Effect of breed and finishing diet on growth parameters and carcass quality characteristics of navarre autochthonous foals
Cittadini, Aurora; Sarriés Martínez, María Victoria ; Domínguez, Rubén; Induráin Báñez, Gregorio; Lorenzo, José M. (MDPI, 2021) Artículo / ArtikuluaThis research was conducted to study the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate—diet 1 vs. silage and organic feed diet 2—on growth parameters and carcass ... -
Effect of linseed supplementation and slaughter age on meat quality of grazing cross-bred Galician x Burguete foals
Domínguez, Rubén; Pateiro, Mirian; Crecente, Santiago; Ruiz Darbonnens, Marta; Sarriés Martínez, María Victoria ; Lorenzo, José M. (Wiley, 2018) Artículo / ArtikuluaBACKGROUND: The aim of this study was to assess the effect of finishing diet (control concentrate vs. linseed concentrate) andslaughter age (13 vs. 26 months) on meat and nutritional quality of foal meat. For this study, ... -
Elderberry (Sambucus nigra L.) encapsulated extracts as meat extenders against lipid and protein oxidation during the shelf-life of beef burgers
Rocchetti, Gabriele; Becchi, Pier Paolo; Luigi, Lucini; Cittadini, Aurora; Sichetti Munekata, Paulo E.; Pateiro, Mirian; Domínguez, Rubén; Lorenzo, José M. (MDPI, 2022) Artículo / Artikulua: In this work, we studied the impact of encapsulated elderberry extracts as natural meat extenders to preserve both the quality and the oxidative stability of beef burgers. In particular, the comprehensive chemical ... -
Elderberry lipophilic and hydrophilic bioactive compounds: characterization and extract encapsulation
Domínguez, Rubén; Cittadini, Aurora; Pateiro, Mirian; Munekata, Paulo E. S.; Lorenzo, José M. (MDPI, 2023) Artículo / ArtikuluaThere are few studies on the use of elderberry in the food industry, and its form of application differs between the different studies. Therefore, the objective of this study is to describe a procedure for obtaining a ... -
Fatty acid composition and volatile profile of longissimus thoracis et lumborum muscle from Burguete and Jaca Navarra foals fattened with different finishing diets
Cittadini, Aurora; Domínguez, Rubén; Pateiro, Mirian; Sarriés Martínez, María Victoria ; Lorenzo, José M. (MDPI, 2021) Artículo / ArtikuluaThe present study evaluated the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate—diet 1 (D1) vs. silage and organic feed—diet 2 (D2), on the fatty acid composition and ... -
Microencapsulated healthy oil mixtures to enhance the quality of foal pâtés
Cittadini, Aurora; Sichetti Munekata, Paulo E.; Pateiro, Mirian; Sarriés Martínez, María Victoria ; Domínguez, Rubén; Lorenzo, José M. (Frontiers Media, 2022) Artículo / ArtikuluaThis study aimed to evaluate the use of microencapsulated oil mixtures as partial animal fat replacers and their effects on the physicochemical, nutritional and sensory qualities of foal pâtés. Three different batches ... -
Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogels
Cittadini, Aurora; Munekata, Paulo E. S.; Pateiro, Mirian; Sarriés Martínez, María Victoria ; Domínguez, Rubén; Lorenzo, José M. (Blackwell Scientific Publications, 2021) Artículo / ArtikuluaThis study investigates the effect of animal fat replacement by oil mixture emulsion hydrogels on quality characteristics of foal burgers. Three batches were manufactured: control (CON) -100% of pork fat; treatments 1 and ... -
Study of Pansalt® or Laminaria ochroleuca seaweed powder as potential NaCl replacers in dry-cured foal "cecina"
Cittadini, Aurora; Domínguez, Rubén; Sarriés Martínez, María Victoria ; Pateiro, Mirian; Lorenzo, José M. (Elsevier, 2023) Artículo / ArtikuluaThis study aimed to evaluate the effect of the total or partial replacement of NaCl by a commercial low-salt mixture Pansalt® (T1) or Kombu (L. ochroleuca) seaweed powder (T2), respectively, on the quality properties of ... -
Use of healthy emulsion hydrogels to improve the quality of pork burgers
Foggiaro, Danila; Domínguez, Rubén; Pateiro, Mirian; Cittadini, Aurora; Sichetti Munekata, Paulo E.; Campagnol, Paulo C. B.; Fraqueza, Maria João; Palo, Pascuale de; Lorenzo, José M. (MDPI, 2022) Artículo / ArtikuluaThe present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of ... -
Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages
Cittadini, Aurora; Domínguez, Rubén; Munekata, Paulo E. S.; Pateiro, Mirian; Sarriés Martínez, María Victoria ; Lorenzo, José M. (Elsevier, 2022) Artículo / ArtikuluaThis study aimed to evaluate the influence of partial replacement of animal fat by oil mixture emulsion hydrogels on the quality properties of dry-fermented foal sausages. Three batches were elaborated: control (CON) -100 ...