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Chistorra de Navarra: un embutido tradicional enraizado en expansión
(Estrategias Alimentarias, 2022)
Artículo / Artikulua,
La chistorra es un producto cárnico de tradición
gastronómica navarra. Para la defensa y promoción
de este producto, el Gremio de Carniceros organiza
periódicamente un concurso donde se elige la mejor
chistorra de ...
Physicochemical and sensory assessments in Spain and United States of PGI-certified Ternera de Navarra vs. Certified Angus Beef
(MDPI, 2021)
info:eu-repo/semantics/article,
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, ...
Grey water footprint as an indicator for diffuse nitrogen pollution: the case of Navarra, Spain
(Elsevier, 2019)
Artículo / Artikulua,
Nitrogen is an essential element for plant growth, while its application and associated pollution is a worldwide concern. Generally, diffuse source pollution and its impacts on ecosystem health are difficult to monitor and ...
Detection of minced lamb and beef fraud using NIR spectroscopy
(Elsevier, 2019)
info:eu-repo/semantics/article,
The aim of this work was to investigate the feasibility of near-infrared spectroscopy (NIRS), combined with chemometric techniques, to detect fraud in minced lamb and beef mixed with other types of meats. For this, 40 ...
High hydrostatic pressure processing to replace texturizing agents on a plant product intended for altered deglutition: a concept proof
(Elsevier, 2023)
Artículo / Artikulua,
High hydrostatic pressure processing (HPP) can cause changes in food texture. These changes can be beneficial when developing food with strict texture specifications as it is the case of food targeted to people with altered ...
Hamburguesas más saludables: ¿cuál es la respuesta del consumidor bajo diferentes escenarios de información?
(Estrategias Alimentarias, 2021)
Artículo / Artikulua,
Una estrategia para conseguir mejorar los perfiles nutricionales de los productos cárnicos es la reformulación, aunque la respuesta de los consumidores podría verse afectada por diferentes factores. Por ello el presente ...
Effect of slaughter age and finishing diet on sensory evaluation and consumers’ preference of foal meat
(Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), 2019)
info:eu-repo/semantics/article,
Aim of study: This study focused on the sensory evaluation and consumer preferences of foal meat depending on the animal slaughter age (13 and 26 months) and finishing diet (standard and linseed concentrate). Area of study: ...
Dishes adapted to dysphagia: sensory characteristics and their relationship to hedonic acceptance
(MDPI, 2021)
Artículo / Artikulua,
Dishes whose texture has been modified for dysphagia undergo changes in other sensory
characteristics as well. Therefore, it is necessary to identify these characteristics in adapted dishes and
their relationship to ...
The reformulation of a beef patty enriched with n-3 fatty acids and vitamin D3 influences consumers' response under different information scenarios
(MDPI, 2020)
info:eu-repo/semantics/article,
The objective of this study was to investigate the sensory acceptability and willingness to pay (WTP) for a beef patty elaborated with beef from a local breed that was enriched with nutritional ingredients (vegetable oil ...
Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
(Taylor & Francis, 2019)
info:eu-repo/semantics/article,
Ready-to-eat (RTE) products elaborated from beef and meat analog, previously marinated (teriyaki and beer), were subjected to sous vide cooking at different combinations of temperature (70ºC and 80ºC) and time (60, 90 and ...