JUAN ANTONIO
ORDÓÑEZ PEREDA
Investigador hasta 2015
ANA MARÍA
HERRERO HERRANZ
Investigadora contratada
Publicaciones en las que colabora con ANA MARÍA HERRERO HERRANZ (9)
2014
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Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA)
Meat Science, Vol. 98, Núm. 2, pp. 310-315
2011
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Eliminación de “Listeria monocytogenes” en jamón curado mediante radiaciones beta
Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 330
2010
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Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham
Meat Science, Vol. 84, Núm. 4, pp. 747-754
2009
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Magnetic resonance imaging study of the cold-set gelation of meat systems containing plasma powder
Food Research International, Vol. 42, Núm. 9, pp. 1362-1372
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Raman spectroscopic study of electron-beam irradiated cold-smoked salmon
Food Research International, Vol. 42, Núm. 1, pp. 216-220
2008
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Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics
Food Chemistry, Vol. 109, Núm. 1, pp. 25-32
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Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics
Meat Science, Vol. 80, Núm. 3, pp. 690-696
2007
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Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics
Meat Science, Vol. 77, Núm. 3, pp. 331-338
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Magnetic resonance imaging, rheological properties, and physicochemical characteristics of meat systems with fibrinogen and thrombin
Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 23, pp. 9357-9364