Listar Artículos de revista ISFOOD - ISFOOD aldizkari artikuluak por autor UPNA "Beriain Apesteguía, María José"

Mostrando ítems 1-20 de 30

    • Application of MIR spectroscopy to the evaluation of chemical composition and quality parameters of foal meat: a preliminary study 

      Ruiz Darbonnens, Marta Upna; Beriain Apesteguía, María José Upna Orcid; Beruete Díaz, Miguel Upna Orcid; Insausti Barrenetxea, Kizkitza Upna Orcid; Lorenzo, José M.; Sarriés Martínez, María Victoria Upna Orcid (MDPI, 2020)   Artículo / Artikulua  OpenAccess
      The aim of this work was to study the potential of mid-infrared spectroscopy to evaluate the chemical composition and quality parameters of foal meat according to differences based on slaughter ages and finishing diets. ...

    • Chistorra de Navarra: un embutido tradicional enraizado en expansión 

      Beriain Apesteguía, María José Upna Orcid; Gómez Bastida, Inmaculada (Estrategias Alimentarias, 2022)   Artículo / Artikulua  OpenAccess
      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 ...

    • Classification of beef longissimus thoracis muscle tenderness using hyperspectral imaging and chemometrics 

      León Ecay, Sara; López Maestresalas, Ainara Upna Orcid; Murillo Arbizu, María Teresa Upna Orcid; Beriain Apesteguía, María José Upna Orcid; Mendizábal Aizpuru, José Antonio Upna Orcid; Arazuri Garín, Silvia Upna Orcid; Jarén Ceballos, Carmen Upna Orcid; Bass, Phillip D.; Colle, Michael J.; García, David; Romano Moreno, Miguel; Insausti Barrenetxea, Kizkitza Upna Orcid (MDPI, 2022)   Artículo / Artikulua  OpenAccess
      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 ...

    • Combined effect of high hydrostatic pressure, sous-vide cooking, and carvacrol on the quality of veal, plant-based, and hybrid patties during storage 

      Janardhanan, Rasmi; Olarte, Carmen; Sanz, Susana; Rota, Carmina; Beriain Apesteguía, María José Upna Orcid (MDPI, 2023)   Artículo / Artikulua  OpenAccess
      The effect of carvacrol added to patties stored at 4 ◦C for 14 days, previously pressurized and vacuum-cooked (HPP-SVCOOK), was investigated. Three formulations were prepared (veal, plant-based product, and hybrid product). ...

    • Detection of minced lamb and beef fraud using NIR spectroscopy 

      López Maestresalas, Ainara Upna Orcid; Insausti Barrenetxea, Kizkitza Upna Orcid; Jarén Ceballos, Carmen Upna Orcid; Pérez Roncal, Claudia Upna Orcid; Urrutia Vera, Olaia Upna Orcid; Beriain Apesteguía, María José Upna Orcid; Arazuri Garín, Silvia Upna Orcid (Elsevier, 2019)   Artículo / Artikulua  OpenAccess
      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 ...

    • Dishes adapted to dysphagia: sensory characteristics and their relationship to hedonic acceptance 

      Merino Antón, Gorka Upna Orcid; Marín Arroyo, Remedios Upna Orcid; Beriain Apesteguía, María José Upna Orcid; Ibáñez Moya, Francisco C. Upna Orcid (MDPI, 2021)   Artículo / Artikulua  OpenAccess
      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 ...

    • Efecto de la maduración en la conservación de la carne de potro 

      Ruiz Darbonnens, Marta Upna; Beriain Apesteguía, María José Upna Orcid; Insausti Barrenetxea, Kizkitza Upna Orcid; Cantalejo Díez, María Jesús Upna Orcid; Sarriés Martínez, María Victoria Upna Orcid (Asociación Interprofesional para el Desarrollo Agrario, 2018)   Artículo / Artikulua  OpenAccess
      Para el desarrollo del presente estudio, se investigó el efecto de la maduración del músculo Longissimus dorsi (LD), por un lado como pieza entera y por otro lado tras el fileteado, sobre los parámetros de calidad de la ...

    • Effect of high-hydrostatic pressure processing and sous-vide cooking on physicochemical traits of biceps femoris veal patties 

      Janardhanan, Rasmi; Virseda Chamorro, Paloma Upna Orcid; Huerta Leidenz, Nelson; Beriain Apesteguía, María José Upna Orcid (Elsevier Applied Science, 2022)   Artículo / Artikulua  OpenAccess
      The effects of non-thermal, high-hydrostatic-pressure processing (HPP) and its combination with sous vide cooking technique (HPP-SVCOOK) on physicochemical traits of veal patties elaborated with top sirloin caps (Biceps ...

    • Effect of slaughter age and finishing diet on sensory evaluation and consumers’ preference of foal meat 

      Ruiz Darbonnens, Marta Upna; Insausti Barrenetxea, Kizkitza Upna Orcid; Beriain Apesteguía, María José Upna Orcid; Crecente, Santiago; Lorenzo, José M.; Sarriés Martínez, María Victoria Upna Orcid (Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), 2019)   Artículo / Artikulua  OpenAccess
      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: ...

    • Effects of chitosan coating with green tea aqueous extract on lipid oxidation and microbial growth in pork chops during chilled storage 

      Montaño Sánchez, Eduardo; Torres Martínez, Brisa del Mar; Vargas Sánchez, Rey David; Huerta Leidenz, Nelson; Beriain Apesteguía, María José Upna Orcid (MDPI, 2020)   Artículo / Artikulua  OpenAccess
      Lipid oxidation and microbial growth are the major causes of meat quality deterioration. Natural ingredients in meat products have been proposed as a strategy to prevent quality deterioration during cold storage. This study ...

    • Grey water footprint as an indicator for diffuse nitrogen pollution: the case of Navarra, Spain 

      Martínez Aldaya, Maite Upna Orcid; Rodríguez, Corina Iris; Fernández Poulussen, Álex; Merchán Elena, Daniel Upna; Beriain Apesteguía, María José Upna Orcid; Llamas, Ramón (Elsevier, 2019)   Artículo / Artikulua  OpenAccess
      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 ...

    • Hamburguesas más saludables: ¿cuál es la respuesta del consumidor bajo diferentes escenarios de información? 

      Gómez, I.; Beriain Apesteguía, María José Upna Orcid; Sánchez García, Mercedes Upna Orcid; Insausti Barrenetxea, Kizkitza Upna Orcid; Sarriés Martínez, María Victoria Upna Orcid; Ibáñez Moya, Francisco C. Upna Orcid (Estrategias Alimentarias, 2021)   Artículo / Artikulua  OpenAccess
      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 ...

    • High hydrostatic pressure processing to replace texturizing agents on a plant product intended for altered deglutition: a concept proof 

      Fernández Pan, Idoya Upna Orcid; Merino Antón, Gorka Upna Orcid; Virseda Chamorro, Paloma Upna Orcid; Beriain Apesteguía, María José Upna Orcid; Ibáñez Moya, Francisco C. Upna Orcid (Elsevier, 2023)   Artículo / Artikulua  OpenAccess
      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 ...

    • High-pressure processing and sous-vide cooking effects on physicochemical properties of meat-based, plant-based and hybrid patties 

      Janardhanan, Rasmi; Huerta Leidenz, Nelson; Ibáñez Moya, Francisco C. Upna Orcid; Beriain Apesteguía, María José Upna Orcid (Elsevier, 2023)   Artículo / Artikulua  OpenAccess
      Modern technologies such as high-hydrostatic pressure processing (HPP) and sous-vide cooking (SVCOOK) have not been fully assessed for improving the quality of veal patties. The effects of HPP alone or combined with SVCOOK ...

    • Indicators and recommendations for assessing sustainable healthy diets 

      Martínez Aldaya, Maite Upna Orcid; Ibáñez Moya, Francisco C. Upna Orcid; Domínguez-Lacueva, Paula; Murillo Arbizu, María Teresa Upna Orcid; Rubio Varas, María del Mar Upna Orcid; Soret Lafraya, Beatriz Upna Orcid; Beriain Apesteguía, María José Upna Orcid (MDPI, 2021)   Artículo / Artikulua  OpenAccess
      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 ...

    • Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: a systematic review 

      Ibáñez Moya, Francisco C. Upna Orcid; Merino Antón, Gorka Upna Orcid; Marín Arroyo, Remedios Upna Orcid; Beriain Apesteguía, María José Upna Orcid (Wiley, 2022)   Artículo / Artikulua  OpenAccess
      The interest to characterize texture-modified foods (TMFs) intended for people with oropharyngeal dysphagia (OD) has grown significantly since 2011. Several instrumental and sensory techniques have been applied in the ...

    • Lipid and protein oxidation marker compounds in horse meat determined by MIR spectroscopy 

      Jáuregui López, Irati Upna Orcid; Zulategi, Fernando; Beriain Apesteguía, María José Upna Orcid; Sarriés Martínez, María Victoria Upna Orcid; Beruete Díaz, Miguel Upna Orcid; Insausti Barrenetxea, Kizkitza Upna Orcid (MDPI, 2020)   Artículo / Artikulua  OpenAccess
      This work broadens the study of lipid and protein oxidation marker compounds in foal meat, employing the technology of Attenuated Total Reflectance-Fourier Transform Mid-Infrared Spectroscopy (ATR-FT/MIR, shortened in the ...

    • Metageometries for polycyclic aromatic hydrocarbons detection at THz range in food systems 

      Jáuregui López, Irati Upna Orcid; Insausti Barrenetxea, Kizkitza Upna Orcid; Beriain Apesteguía, María José Upna Orcid; Beruete Díaz, Miguel Upna Orcid (IEEE, 2021)   Artículo / Artikulua  OpenAccess
      Polycyclic 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 ...

    • Methodology for design of suitable dishes for dysphagic people 

      Merino Antón, Gorka Upna Orcid; Gómez Bastida, Inmaculada Upna; Marín Arroyo, Remedios Upna Orcid; Beriain Apesteguía, María José Upna Orcid; Ibáñez Moya, Francisco C. Upna Orcid (ElsevierEuropean Federation of Food Science and Technology, 2020)   Artículo / Artikulua  OpenAccess
      A methodology to adapt dishes for cerebral palsy (CP) dysphagic people was developed. Five conventional dishes were cooked, blended and texturized with mixtures of thickeners and gelling agents based on xanthan gum. The ...

    • Mid-infrared spectroscopy (MIR) for simultaneous determination of fat and protein content in meat of several animal species 

      Lozano Saiz, María; Rodríguez Ulibarri, Pablo Upna Orcid; Echeverría Morrás, Jesús Upna Orcid; Beruete Díaz, Miguel Upna Orcid; Sorolla Ayza, Mario Upna; Beriain Apesteguía, María José Upna Orcid (Springer, 2017)   Artículo / Artikulua  OpenAccess
      The aim of this research was to study the application of MIR spectroscopy as an alternative to conventional methods to determine fat and protein content. Samples of the main species used to produce meat products were ...
      El Repositorio ha recibido la ayuda de la Fundación Española para la Ciencia y la Tecnología para la realización de actividades en el ámbito del fomento de la investigación científica de excelencia, en la Línea 2. Repositorios institucionales (convocatoria 2020-2021).
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