Grupos de Investigación

Atrás

Ciencia y tecnología de los alimentos

Ciencia y tecnología de los alimentos

Departamento

TECNOLOGÍA DE LOS ALIMENTOS, NUTRICIÓN Y BROMATOLOGÍA

Centro

FACULTAD DE VETERINARIA

Dirección

Campus Universitario de Espinardo ,30100

Teléfono

868884708

Entidad

um

Investigador Principal

MARIA DOLORES GARRIDO FERNANDEZ



Relaciones entidades e investigadores participantes


Cítricos de Murcia, S.L. Universidad Autónoma de Barcelona Universidad Católica San Antonio Foodlab, S.L. Universidad Sultan Moulay Slimane (Marruecos)

Redes CMN asociadas


Alimentos y dieta mediterránea

Investigadores


MARIA DOLORES GARRIDO FERNANDEZ

SONIA MARIELLA AUQUI SILVERA

ALEJANDRA VIVIANA PRICE GOMEZ

EDUARDO FERRANDINI BANCHERO

JOSE MARIA CAYUELA GARCIA

DANIEL ALVAREZ ALVAREZ

ANTONIO VICENTE PEÑALVER

MARIA BELEN LINARES PADIERNA

SILVIA ROVIRA GARBAYO

MARIA DEL CARMEN HERNANDEZ MACANAS

MIGUEL MOLINER GOSALBEZ

JOSE LAENCINA SANCHEZ

VÍCTOR GARCIA ALCARAZ

MACARENA EGEA CLEMENZ

MARIA ROCIO TERUEL GUTIERREZ

PEDRO DÍAZ MOLINS

KHALID BOUTOIAL

MÍRIAM DEL CARMEN ESPINOSA VICENTE

MARIA BELEN LOPEZ MORALES

MANUEL CASTILLO ZAMBUDIO



Publicaciones


MEAT SCIENCE,2010
The effects of packaging method (vacuum pouch vs. plastic tray) on spoilage in a cook-chill pork-based dish kept under refrigeration
MEAT SCIENCE,2010
Effect of different gas sstunning methods on Manchega suckling lamb meat packed under different modified atmospheres
MEAT SCIENCE,2010
physiological responses of Manchea suckling lambs: Effect of stunning with different CO2 concentrations and exposure times
MEAT SCIENCE,2010
Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): Influence on lamb meat quality
MEAT SCIENCE,2010
effect of different gas stunning methods on manchega suckling lamb meat packed under different modified atmospheres
MEAT SCIENCE,2010
physiological responses of manchega suckling lambs: effect of stunning with different co2 concentrations and exposure times
MEAT SCIENCE,2010
Dietary administration of ewes'diet distilled thyme leaves (Thymus zygis spp. gracilis): influence on lamb meat quality
MEAT SCIENCE,2010
the effects of packaging method (vacuum pouch vs plastic tray) on spoilage in a cook-chill pork-based
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL,2011
Spoilage of sous vide cooked slamon (slamo salar) stored under refrigeration on line
FOOD CHEMISTRY,2011
Effect in ewe diet of diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions
FOOD CHEMISTRY,2011
effect of suplementing ewes diet with thyme (Thymus zigis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat
FOOD CHEMISTRY,2011
Influence of an artisanal lamb rennet paste on proteolisis and textural properties of Murcia al Vino Cheese
FOOD RESEARCH INTERNATIONAL,2010
Prediction of beef meat emulsion quality with apparent light backscatter extinction
JOURNAL OF FOOD ENGINEERING,2010
Application of light extinction to determine stability of beef emulsions
LWT-FOOD SCIENCE AND TECHNOLOGY,2011
Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters
LWT-FOOD SCIENCE AND TECHNOLOGY,2011
Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL,2011
Spoilage during the refrigeration of salmon processed by the sous vide method
STARCH-STARKE,2010
MONITORING RETROGRADATION IN LIQUORICE-TYPE SWEETS OFDIFFERENT SIZE AND HARDNESS
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY,2012
Application of a Large Field-of-View sensor during coagulation and syneresis in fresh goat cheese
JOURNAL OF DAIRY SCIENCE,2011
Hot topic: Microstructure quantification by scanning electron microscopy and image analysis of goat cheese curd
ANALES VETERINARIA (MURCIA),2011
Empleo de coagulantes vegetales en leche de cabra Murciano-Granadina
JOURNAL OF DAIRY SCIENCE,2012
Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino Cheese.
SMALL RUMINANT RESEARCH,2011
Incorporation of thyme leaves in the diet of pregnant and lactatingewes: Effect on the fatty acid profile of lamb
Eurocarne,2012
Efecto de la alimentación de ovejas gestantes y lactantes con hoja destilada de romero (Rosmarinus Officinalis, L.) sobre la calidad de la carne de cordero segureño.
SMALL RUMINANT RESEARCH,2012
Physicochemical study of Murcia al Vino cheese
MEAT SCIENCE,2012
Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran and walnut.
SMALL RUMINANT RESEARCH,2011
Incorporation of thyme leaves in the diet of pregnant and lactating ewes: Effect on the fatty acid profile of lamb
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION,2012
Chemical and sensory qulity of lamb meat burgers from Manchego Spanish breed
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL,2012
Natural extracts versus sodium ascorbate to extend the shelf life of meat dased rady to eat meals
ACTA AGRICULTURAE SCANDINAVICA SECTION A-ANIMAL SCIENCE,2012
Administration of destillate thyme leaves into the diet of Segureña ewes: effect on lamb meat quality
Dairy Science and Technology,2012
Effect of vegetable coagulant, microbial coagulant and calf rennet on physicochemical, proteolysis, sensory and texture profiles of fresh goats chesse
Journal of dairy Science,2012
Usefulness of a large field of view sensor for physicochemical,textural, and yield predictions under industrial goat cheese(Murcia al Vino) manufacturing conditions
Meat products handbook. Practical science and technology,2012
Bioquímica de la carne
Meat products handbook. Practical science and technology,2012
The tenderness of fresh meat
Meat products handbook. Practical science and technology,2012
Sensory evaluation of meat products
Goats: Habitat, Breeding and Management,2012
Influence of feeding goats with thyme and rosemary extracts on the physicochemical and sensory quality of [removed]anadirAutorCap('NUMERO_CAP0TITULO_CAP0');cheese and pasteurized milk
Bienestar animal premortem y calidad de la carne: Enfoques bioquímicos y experimentales.,2010
El ayuno previo al sacrificio
Bienestar animal premortem y calidad de la carne: Enfoques bioquímicos y experimentales.,2010
Aturdimiento con CO2. Implicaciones en el bienestar animal y la calidad de la carne.
XXXV Congreso de la Sociedad Española de Ovinotecnia y Caprinotecnia (SEOC),2010
Efecto del método de aturdmiento con gas en la calidad microbiológica de la carne de cordero recental envasada en atmósfera modificada
XXXV Congreso de la Sociedad Española de Ovinotecnia y Caprinotecnia (SEOC),2010
Efecto del aturdimiento con co2 (concentración y tiempo de exposición) en corderos recentales. calidad de las canal y terneza de la carne
VII Congreso Internacional Nutrición, Alimentación y Dietética,2011
Servicio de detección precoz de colesterol a usuarios de oficina de farmacia
La chispa de la gastronomía. Las mejores recetas elaboradas con Coca-Cola.,2011
Reducciones en cocina