21 Result(s)

Chapter

Spectrophotometric Analysis of Protein Carbonyls

Oxidation of proteins is a major threat to their functionality and to the sensory properties and nutritional value of meat and meat products. Moreover, the intake of protein oxidation products may also involve...

Francesca Soglia, Giulia Baldi… in Methods to Assess the Quality of Meat Prod… (2022)

Chapter

Lipid Oxidation in Meat Systems: Updated Means of Detection and Innovative Antioxidant Strategies

Lipid oxidation is recognized as a main threat to meat quality, owing to its impact on the nutritional value and sensory properties of processed muscle foods. Moreover, certain lipid oxidation products display...

Trinidad Pérez-Palacios, Mario Estévez in Lipid Oxidation in Food and Biological Systems (2022)

Article

Short-term deceleration capacity of heart rate: a sensitive marker of cardiac autonomic dysfunction in idiopathic Parkinson’s disease

Cardiac autonomic dysfunction in idiopathic Parkinson’s disease (PD) manifests as reduced heart rate variability (HRV). In the present study, we explored the deceleration capacity of heart rate (DC) in pati...

Claudia Carricarte Naranjo, Connie Marras, Naomi P. Visanji… in Clinical Autonomic Research (2021)

Article

Increased markers of cardiac vagal activity in leucine-rich repeat kinase 2-associated Parkinson’s disease

Cardiac autonomic dysfunction manifests as reduced heart rate variability (HRV) in idiopathic Parkinson’s disease (PD), but no significant reduction has been found in PD patients who carry the LRRK2 mutation. Nov...

Claudia Carricarte Naranjo, Connie Marras, Naomi P. Visanji… in Clinical Autonomic Research (2019)

Article

Collapse of the endogenous antioxidant enzymes in post-mortem broiler thigh muscles triggers oxidative stress and impairs water-holding capacity

This study was conducted to investigate the effect of the collapse of the endogenous antioxidant enzymes, namely, catalase (CAT), glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD) in post-mortem (PM...

Rafael H. Carvalho, Elza I. Ida, Marta S. Madruga… in Journal of Food Science and Technology (2019)

Article

The impaired quality of chicken affected by the wooden breast myopathy is counteracted in emulsion-type sausages

The aim of this study was to evaluate the suitability of using chicken meat affected by wooden breast (WB) myopathy in the production of chicken sausages. Compare the technological and sensory properties of su...

Marta Suely Madruga, Thayse Cavalcante da Rocha… in Journal of Food Science and Technology (2019)

Article

Response to Lewis A: Reconciling the Case of Jahi Mcmath

Calixto Machado, Mario Estévez, Phillip A. DeFina, Gerry Leisman in Neurocritical Care (2018)

Chapter and Conference Paper

Rényi and permutation entropy analysis for assessment of cardiac autonomic neuropathy

Cardiac autonomic neuropathy (CAN) is a complication of diabetes with a long asymptomatic phase that is associated with high morbidity and mortality. Early identification of CAN in Type 1 diabetes mellitus (T1...

Claudia Carricarte-Naranjo, David J. Cornforth… in EMBEC & NBC 2017 (2018)

Article

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

Broiler breast (pectoralis major) meat was submitted to salting with NaCl + NaNO₃ followed by a drying process to produce jerky-type chicken. The final product (raw broiler charqui) was desalted and then cooked u...

Fábio A. P. Silva, Valquíria C. S. Ferreira… in Journal of Food Science and Technology (2016)

Article

Antioxidant protection of proteins and lipids in processed pork loin chops through feed supplementation with avocado

This study was conducted to analyze the impact of dietary avocado on the oxidative stability of lipids and proteins during pork processing. Loins from control (fed basic diet) and treated pigs (fed on avocado...

Silvia H. Hernández-López… in Journal of Food Science and Technology (2016)

Article

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating

The effects of pre-cooking methods, namely, boiling (BL), roasting (RT) and grilling (GR), refrigerated storage (14 days/+4 °C) and microwave reheating on chicken patties were studied. Physical, chemical and s...

Valquíria C. S. Ferreira, David Morcuende… in Journal of Food Science and Technology (2016)

Article

Role of Phenolics Extracting from Rosa canina L. on Meat Protein Oxidation During Frozen Storage and Beef Patties Processing

Recent findings suggested that using frozen material for meat processing leads to products with increased protein oxidation rates and impaired quality traits. Therefore, the effects of frozen storage and the a...

Mariana Utrera, David Morcuende, Rui Ganhão… in Food and Bioprocess Technology (2015)

Article

Phenolic-rich extracts from Willowherb (Epilobium hirsutum L.) inhibit lipid oxidation but accelerate protein carbonylation and discoloration of beef patties

An extraction procedure of phenolics from Willowherb (Epilobium hirsutum L.) was optimized; extracts were characterized in terms of phenolic content, composition, and in vitro antioxidant activity. Additionally,...

Deysi Cando, David Morcuende, Mariana Utrera… in European Food Research and Technology (2014)

Article

Application of time–intensity method to assess the sensory properties of Iberian dry-cured ham: effect of fat content and high-pressure treatment

This paper describes the effect of high-pressure treatment (HHP) (600 MPa) on the oxidative stability (hexanal) and the sensory properties of sliced and vacuum-packaged Iberian dry-cured ham varying in intram...

Verónica Fuentes, Mario Estévez, Narcis Grèbol… in European Food Research and Technology (2014)

Article

Analysis of volatile molecules in Iberian dry-cured loins as affected by genetic, feeding systems and ingredients

Volatile molecules of unseasoned dry-cured loins (DCL) produced from pigs with different genetic [IB = pure Iberian, IBxD = (♀) Iberian × (♂) Duroc (50%) and DxIB = (♀) Duroc × (♂) Iberian (50%)] and feeding s...

Sonia Ventanas, Jesús Ventanas, Mario Estévez… in European Food Research and Technology (2010)

Article

Phospholipid oxidation, non-enzymatic browning development and volatile compounds generation in model systems containing liposomes from porcine Longissimus dorsi and selected amino acids

Lipid oxidation, non-enzymatic browning development and volatile compounds generation were studied in sterile meat-model systems containing selected amino acids and/or liposomes during 35 days at 25 °C under p...

Sonia Ventanas, Mario Estévez, Carmen L. Delgado… in European Food Research and Technology (2007)