Nutrición y Ciencia de los Alimentos
Departamento
LORENZO DE LA
HOZ PERALES
Investigador hasta 2011
Publicaciones en las que colabora con LORENZO DE LA HOZ PERALES (14)
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
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Higienización y vida útil de productos listos para su consumo (RTE) tratados con electrones acelerados
Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 167-177
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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Plasma powder as cold-set binding agent for meat system: Rheological and Raman spectroscopy study
Food Chemistry, Vol. 113, Núm. 2, pp. 493-499
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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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Elimination of Listeria monocytogenes from vacuum-packed dry-cured ham by E-beam radiation
Journal of Food Protection, Vol. 71, Núm. 10, pp. 2001-2006
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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
1996
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Fibra alimentaria: propiedades e interés nutricional
Alimentación, equipos y tecnología, Año 15, Núm. 1, pp. 77-86
1989
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Operon fusions of Mu d1(Ap, lac) to the l-proline biosynthetic genes of escherichia coli K-12
Current Microbiology, Vol. 18, Núm. 2, pp. 113-117