Now showing items 1-3 of 3

    • 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 Upna Orcid; Domínguez, Rubén; Lorenzo, J.M. (Blackwell Scientific Publications, 2021)   Artículo / Artikulua  OpenAccess
      This 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 ...
    • Raw-cured Spanish traditional meat product 'Chistorra de Navarra': sensory and composition quality standards 

      Beriain Apesteguía, María José Upna Orcid; Murillo Arbizu, María Teresa Upna Orcid; Insausti Barrenetxea, Kizkitza Upna Orcid; Sarriés Martínez, María Victoria Upna Orcid; Gómez Bastida, Inmaculada Upna (MDPI, 2020)   Artículo / Artikulua  OpenAccess
      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 ...
    • 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 / Artikulua  OpenAccess
      The 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 ...

      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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