Browsing "DPAAL - Artículos" by Subject Oxidation
Showing results 1 to 4 of 4
Issue Date | Title | Author(s) |
2020 | Effect of high hydrostatic pressure processing and storage temperature on food safety, microbial counts, colour and oxidative changes of a traditional dry-cured sausage | Cava López, Ramón; Garcia Parra, J.; Ladero, L.; Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos |
2021 | High-pressure processing and storage temperature on Listeria monocytogenes, microbial counts and oxidative changes of two traditional dry-cured meat products | Cava López, Ramón; Higuero Fernández, Nieves; Ladero, Luis; Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos |
2020 | Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process | Higue, N; Moreno, I; Lavado, G.; Vidal Aragón, María del Carmen; Cava López, Ramón; Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos |
2023 | The incorporation of a pomegranate peel extract in the formulation of uncured dry sausages protects lipids and proteins from oxidation during in vitro gastrointestinal digestion | Lavado Rodas, Guadalupe; Cava López, Ramón; Universidad de Extremadura. Instituto Universitario de Biotecnología Ganadera y Cinegética (INBO G+C); Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos |