Producción Animal
Departamento
JUAN ANTONIO
ORDÓÑEZ PEREDA
Investigador hasta 2015
Publicaciones en las que colabora con JUAN ANTONIO ORDÓÑEZ PEREDA (19)
2014
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The suitability of plasma powder for cold-set binding of pork and restructured dry ham
Meat Science, Vol. 98, Núm. 4, pp. 709-717
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Weibull analysis characterizes the breaking properties of dry-cured ham slices
Meat Science, Vol. 97, Núm. 4, pp. 451-458
2012
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Electron spin resonance (ESR) spectroscopy study of dry-cured ham treated with electron-beam
Food Chemistry, Vol. 133, Núm. 4, pp. 1530-1537
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Pasteurización de la tortilla española mediante ionización electrónica
Avances en microbiología de los alimentos
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Sanitation of selected ready-to-eat intermediate-moisture foods of animal origin by E-beam irradiation
Foodborne Pathogens and Disease, Vol. 9, Núm. 7, pp. 594-599
2011
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Cholesterol oxides in irradiated raw and marinated pork loin
Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 339
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Empleo de técnicas espectroscópicas avanzadas (Raman, IRM y REE) para estudiar el efecto de los tratamientos con electrones acelerados en productos derivados de miosistemas
Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 185-191
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Estrategias para retener el color de la carne picada tratada con electrones acelerados y su efecto en la vida útil
Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 336
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Shelf-life extension of fresh pork loin treated by e-beam
Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 338
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Study of dry-cured ham e-beam treated by electron spin resonance (ESR) spectroscopy
Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 337
2010
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The lipid composition and texture profile of dry-cured loin as affected by feeding level in the period prior to the late fattening phase and by rearing system of iberian pigs
Italian Journal of Food Science, Vol. 22, Núm. 4, pp. 377-385
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Volatile profile and sensory characteristics of dry-cured loins as affected by feeding level in the period previous to the late fattening phase and by rearing system of iberian pigs
Journal of Muscle Foods, Vol. 21, Núm. 4, pp. 636-657
2009
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The feeding and rearing systems of iberian pigs affect the lipid composition and texture profile of dry-cured loin
Journal of Animal and Feed Sciences, Vol. 18, Núm. 1, pp. 78-89
2008
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Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin
Meat Science, Vol. 79, Núm. 4, pp. 666-676
2004
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Production of n-3 fatty acid enriched pork liver pâté
LWT - Food Science and Technology, Vol. 37, Núm. 6, pp. 585-591
2003
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Effect of dietary linseed oil and α-tocopherol on pork tenderloin (Psoas major) muscle
Meat Science, Vol. 65, Núm. 3, pp. 1039-1044
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Phenolic compounds and fatty acids from acorns (Quercus spp.), the main dietary constituent of free-ranged Iberian pigs
Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 21, pp. 6248-6255
2002
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Effect of dietary linseed oil and α-tocopherol on selected properties of pig fat
Canadian Journal of Animal Science, Vol. 82, Núm. 3, pp. 339-346
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Effect of dietary linseed oil on pig hepatic tissue fatty acid composition and susceptibility to lipid peroxidation
Nutrition Research, Vol. 22, Núm. 10, pp. 1189-1196