Biología Celular
Departamento
Instituto de Ciencia y Tecnología de Alimentos y Nutrición
Madrid, EspañaPublicaciones en colaboración con investigadores/as de Instituto de Ciencia y Tecnología de Alimentos y Nutrición (45)
2022
2021
2016
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Double emulsions to improve frankfurter lipid content: Impact of perilla oil and pork backfat
Journal of the Science of Food and Agriculture, Vol. 96, Núm. 3, pp. 900-908
2015
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Antigenicity of Anisakis simplex s.s. L3 in parasitized fish after heating conditions used in the canning processing
Journal of the Science of Food and Agriculture, Vol. 95, Núm. 5, pp. 922-927
2014
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Does the intensity of anisakis infection affect the quality of hake muscle
Journal of Aquatic Food Product Technology, Vol. 23, Núm. 3, pp. 221-236
2012
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Influence of measurement temperature on the rheological and microstructural properties of glucomannan gels with different thermal histories
Food Research International, Vol. 48, Núm. 2, pp. 885-892
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Thermostability analyses of glucomannan gels. Concentration influence
Food Hydrocolloids, Vol. 29, Núm. 1, pp. 85-92
2011
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Sugarcane glycoproteins may act as signals for the production of xanthan in the plant-associated bacterium Xanthomonas albilineans
Plant Signaling and Behavior, Vol. 6, Núm. 8, pp. 1132-1139
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Viability and antigenicity of anisakis simplex after conventional and microwave heating at fixed temperatures
Journal of Food Protection, Vol. 74, Núm. 12, pp. 2119-2126
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Viscoelasticity and microstructure of inulin-enriched mashed potatoes: Influence of freezing and cryoprotectants
Journal of Food Engineering, Vol. 102, Núm. 1, pp. 66-76
2010
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Antigenicity and viability of anisakis larvae infesting hake heated at different time-temperature conditions
Journal of Food Protection, Vol. 73, Núm. 1, pp. 62-68
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Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion
Food Research International, Vol. 43, Núm. 5, pp. 1244-1254
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Healthier lipid combination oil-in-water emulsions prepared with various protein systems: An approach for development of functional meat products
European Journal of Lipid Science and Technology, Vol. 112, Núm. 7, pp. 791-801
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Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters
Food Research International, Vol. 43, Núm. 8, pp. 2068-2076
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Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed
Meat Science, Vol. 84, Núm. 3, pp. 356-363
2009
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Anisakis simplex allergens remain active after conventional or microwave heating and pepsin treatments of chilled and frozen L3 larvae
Journal of the Science of Food and Agriculture, Vol. 89, Núm. 12, pp. 1997-2002
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Effect of high hydrostatic pressure on mortality and allergenicity of Anisakis simplex L3 and on muscle properties of infested hake
Journal of the Science of Food and Agriculture, Vol. 89, Núm. 13, pp. 2228-2235
2008
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Allergenic properties and cuticle microstructure of Anisakis simplex L3 after freezing and pepsin digestion
Journal of Food Protection, Vol. 71, Núm. 12, pp. 2578-2581
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Anisakis antigens detected in fish muscle infested with Anisakis simplex L3
Journal of Food Protection, Vol. 71, Núm. 6, pp. 1273-1276
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Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems
Meat Science, Vol. 79, Núm. 4, pp. 767-776