The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
J A Perezalvarez - One of the best experts on this subject based on the ideXlab platform.
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effects of black quinoa wet milling coproducts on the quality properties of Bologna type sausages during cold storage
Foods, 2020Co-Authors: Juana Fernandezlopez, Raquel Lucasgonzalez, Alba Roldanverdu, Manuel Viudamartos, Estrella Sayasbarbera, Jaime Ballestersanchez, Claudia Monika Haros, J A PerezalvarezAbstract:The incorporation of a new ingredient into foods could not only affect the intrinsic properties of the product but also its shelf life. The aim of this study was to investigate the effect of the black quinoa (both as whole seeds and as the fibre-rich fraction obtained as coproduct from its wet-milling process) on the shelf life of Bologna-type sausages during cold storage. Three treatments of Bologna-type sausages were produced: control, sausages with black quinoa seeds (2.5%), and sausages with their fibre-rich fraction (2.5%). The effect of the black quinoa added on the physicochemical properties (pH and colour), lipid oxidation, residual nitrite level, and microbiological quality of Bolognas during 21 days of cold storage was evaluated. Although the addition of quinoa products in Bologna-type sausages modified some colour parameters (day 0), these differences were masked through the storage period. Sausages with quinoa products added showing lipid oxidation values lower than the control for all the days studied. Sausages with quinoa products added showed higher residual nitrite levels than control at all measurement times during the storage period. The addition of black quinoa did not affect microbial stability during storage. Black quinoa products can be considered promising ingredients to be used as antioxidants and natural nitrate sources in Bologna-type sausages without affecting their microbial safety during storage.
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lemon albedo as a new source of dietary fiber application to Bologna sausages
Meat Science, 2004Co-Authors: J M Fernandezgines, Juana Fernandezlopez, Estrella Sayasbarbera, E Sendra, J A PerezalvarezAbstract:The aim of this work was to study the effect of the addition of lemon albedo in Bologna sausages. Two types of albedo (raw and cooked) and five concentrations (0%, 2.5%, 5%, 7.5% and 10%) were added to sausages. Chemical, physicochemical and sensory analyses were made. The addition of albedo to Bologna sausages represents an improvement in their nutritional properties and may have beneficial effects, possibly due to the presence of active biocompounds which induce a decrease in residual nitrite levels. The formulations which gave products with sensory properties similar to conventional sausages were sausages with 2.5% and 5% raw albedo and 2.5%, 5% and 7.5% cooked albedo.
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effect of storage conditions on quality characteristics of Bologna sausages made with citrus fiber
Journal of Food Science, 2003Co-Authors: J M Fernandezgines, Juana Fernandezlopez, Estrella Sayasbarbera, E Sendra, J A PerezalvarezAbstract:ABSTRACT: Bologna sausage with added citrus fiber was improved nutritionally in fiber content and had decreased residual nitrite levels and a delay in the oxidation process as determined by TBA values and red color. Only TBA values and redness were influenced by storage conditions (light and darkness) mainly due to the oxidant effect attributable to light. In both cases these effects were minimized by the citrus fiber. Citrus fiber at all concentrations made the products harder and less springy and chewy. All samples had similar satisfactory quality scores except Bologna with 2% citrus fiber, which had the lowest scores. Microbial growth was not modified by citrus fiber during storage.
Taina Saarinen - One of the best experts on this subject based on the ideXlab platform.
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quality in the Bologna process from competitive edge to quality assurance techniques
European Journal of Education, 2005Co-Authors: Taina SaarinenAbstract:The theoretical premise of this article is that policy is constructed and presented discursively. The Bologna process presents us with an example of such a policy construction process where the quality policy goals are set jointly in transnational settings, requiring different kinds of negotiations and discursive strategies. Discourse analysis of policy texts can be useful in tracing policy changes and describing them, but also in explaining and understanding some of the developments that lead up to the implementation of the policies and the (political) views which are embedded in the debates. In this article, some discourse analytical methods are used to analyse the potential meanings of ‘quality’ at the European and national level of the Bologna process. The linguistic analysis focuses on the different meanings of ‘quality’ and the value assumptions attached to it from the point of view of word choice, metaphors and argumentation strategies. The data used are the official declarations and communiques of the Bologna process; the central background reports of the process; and brief national follow-up reports prepared for the Berlin meeting of 2003 from Finland, Sweden and the Netherlands.
Juana Fernandezlopez - One of the best experts on this subject based on the ideXlab platform.
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effects of black quinoa wet milling coproducts on the quality properties of Bologna type sausages during cold storage
Foods, 2020Co-Authors: Juana Fernandezlopez, Raquel Lucasgonzalez, Alba Roldanverdu, Manuel Viudamartos, Estrella Sayasbarbera, Jaime Ballestersanchez, Claudia Monika Haros, J A PerezalvarezAbstract:The incorporation of a new ingredient into foods could not only affect the intrinsic properties of the product but also its shelf life. The aim of this study was to investigate the effect of the black quinoa (both as whole seeds and as the fibre-rich fraction obtained as coproduct from its wet-milling process) on the shelf life of Bologna-type sausages during cold storage. Three treatments of Bologna-type sausages were produced: control, sausages with black quinoa seeds (2.5%), and sausages with their fibre-rich fraction (2.5%). The effect of the black quinoa added on the physicochemical properties (pH and colour), lipid oxidation, residual nitrite level, and microbiological quality of Bolognas during 21 days of cold storage was evaluated. Although the addition of quinoa products in Bologna-type sausages modified some colour parameters (day 0), these differences were masked through the storage period. Sausages with quinoa products added showing lipid oxidation values lower than the control for all the days studied. Sausages with quinoa products added showed higher residual nitrite levels than control at all measurement times during the storage period. The addition of black quinoa did not affect microbial stability during storage. Black quinoa products can be considered promising ingredients to be used as antioxidants and natural nitrate sources in Bologna-type sausages without affecting their microbial safety during storage.
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lemon albedo as a new source of dietary fiber application to Bologna sausages
Meat Science, 2004Co-Authors: J M Fernandezgines, Juana Fernandezlopez, Estrella Sayasbarbera, E Sendra, J A PerezalvarezAbstract:The aim of this work was to study the effect of the addition of lemon albedo in Bologna sausages. Two types of albedo (raw and cooked) and five concentrations (0%, 2.5%, 5%, 7.5% and 10%) were added to sausages. Chemical, physicochemical and sensory analyses were made. The addition of albedo to Bologna sausages represents an improvement in their nutritional properties and may have beneficial effects, possibly due to the presence of active biocompounds which induce a decrease in residual nitrite levels. The formulations which gave products with sensory properties similar to conventional sausages were sausages with 2.5% and 5% raw albedo and 2.5%, 5% and 7.5% cooked albedo.
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effect of storage conditions on quality characteristics of Bologna sausages made with citrus fiber
Journal of Food Science, 2003Co-Authors: J M Fernandezgines, Juana Fernandezlopez, Estrella Sayasbarbera, E Sendra, J A PerezalvarezAbstract:ABSTRACT: Bologna sausage with added citrus fiber was improved nutritionally in fiber content and had decreased residual nitrite levels and a delay in the oxidation process as determined by TBA values and red color. Only TBA values and redness were influenced by storage conditions (light and darkness) mainly due to the oxidant effect attributable to light. In both cases these effects were minimized by the citrus fiber. Citrus fiber at all concentrations made the products harder and less springy and chewy. All samples had similar satisfactory quality scores except Bologna with 2% citrus fiber, which had the lowest scores. Microbial growth was not modified by citrus fiber during storage.
Estrella Sayasbarbera - One of the best experts on this subject based on the ideXlab platform.
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effects of black quinoa wet milling coproducts on the quality properties of Bologna type sausages during cold storage
Foods, 2020Co-Authors: Juana Fernandezlopez, Raquel Lucasgonzalez, Alba Roldanverdu, Manuel Viudamartos, Estrella Sayasbarbera, Jaime Ballestersanchez, Claudia Monika Haros, J A PerezalvarezAbstract:The incorporation of a new ingredient into foods could not only affect the intrinsic properties of the product but also its shelf life. The aim of this study was to investigate the effect of the black quinoa (both as whole seeds and as the fibre-rich fraction obtained as coproduct from its wet-milling process) on the shelf life of Bologna-type sausages during cold storage. Three treatments of Bologna-type sausages were produced: control, sausages with black quinoa seeds (2.5%), and sausages with their fibre-rich fraction (2.5%). The effect of the black quinoa added on the physicochemical properties (pH and colour), lipid oxidation, residual nitrite level, and microbiological quality of Bolognas during 21 days of cold storage was evaluated. Although the addition of quinoa products in Bologna-type sausages modified some colour parameters (day 0), these differences were masked through the storage period. Sausages with quinoa products added showing lipid oxidation values lower than the control for all the days studied. Sausages with quinoa products added showed higher residual nitrite levels than control at all measurement times during the storage period. The addition of black quinoa did not affect microbial stability during storage. Black quinoa products can be considered promising ingredients to be used as antioxidants and natural nitrate sources in Bologna-type sausages without affecting their microbial safety during storage.
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lemon albedo as a new source of dietary fiber application to Bologna sausages
Meat Science, 2004Co-Authors: J M Fernandezgines, Juana Fernandezlopez, Estrella Sayasbarbera, E Sendra, J A PerezalvarezAbstract:The aim of this work was to study the effect of the addition of lemon albedo in Bologna sausages. Two types of albedo (raw and cooked) and five concentrations (0%, 2.5%, 5%, 7.5% and 10%) were added to sausages. Chemical, physicochemical and sensory analyses were made. The addition of albedo to Bologna sausages represents an improvement in their nutritional properties and may have beneficial effects, possibly due to the presence of active biocompounds which induce a decrease in residual nitrite levels. The formulations which gave products with sensory properties similar to conventional sausages were sausages with 2.5% and 5% raw albedo and 2.5%, 5% and 7.5% cooked albedo.
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effect of storage conditions on quality characteristics of Bologna sausages made with citrus fiber
Journal of Food Science, 2003Co-Authors: J M Fernandezgines, Juana Fernandezlopez, Estrella Sayasbarbera, E Sendra, J A PerezalvarezAbstract:ABSTRACT: Bologna sausage with added citrus fiber was improved nutritionally in fiber content and had decreased residual nitrite levels and a delay in the oxidation process as determined by TBA values and red color. Only TBA values and redness were influenced by storage conditions (light and darkness) mainly due to the oxidant effect attributable to light. In both cases these effects were minimized by the citrus fiber. Citrus fiber at all concentrations made the products harder and less springy and chewy. All samples had similar satisfactory quality scores except Bologna with 2% citrus fiber, which had the lowest scores. Microbial growth was not modified by citrus fiber during storage.
Marise Aparecida Rodrigues Pollonio - One of the best experts on this subject based on the ideXlab platform.
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functional emulsion gels as pork back fat replacers in Bologna sausage
Food Structure, 2019Co-Authors: Camila De Souza Paglarini, Guilherme De Figueiredo Furtado, Alice R Honorio, Leticia Mokarzel, Vitor Andre Silva Vidal, Ana Paula Badan Ribeiro, Rosiane Lopes Da Cunha, Marise Aparecida Rodrigues PollonioAbstract:Abstract Emulsion gels (EG) prepared with soybean oil, functional ingredients, stabilizers, and/or gelling agents (chia flour and/or soy protein isolate, inulin, carrageenan, sodium caseinate, and sodium tripolyphosphate) were analyzed and used to replace 50 and 100% of pork back fat (PBF) in Bologna sausage. Emulsion gels were characterized with respect to color, pH, and rheological behavior (G′ and G″), and the results were compared with the PBF data as a control. Nutritional, technological, and microstructural characteristics of Bologna sausages were evaluated. Two formulations with only PBF (20% and 10%) were prepared as controls. Emulsion gel formulated with chia flour presented the same lightness as PBF. Sausages containing EG (14%) or a mix of EG and PBF (14% and 10%, respectively) presented a higher amount of polyunsaturated fatty acids, increased the omega 3 content, and reduced saturated fat up to 41%. Emulsion gel addition affected the color of sausages, increasing L* and reducing a*. A more homogeneous batter and a compact structure were observed when EG was added compared to the control product. Regarding texture properties, the Bologna sausages containing partial replacement of pork back fat showed greater hardness, chewiness, and shear force (p
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functional emulsion gels as pork back fat replacers in Bologna sausage
Food Structure, 2019Co-Authors: Camila De Souza Paglarini, Guilherme De Figueiredo Furtado, Alice R Honorio, Leticia Mokarzel, Vitor Andre Silva Vidal, Ana Paula Badan Ribeiro, Rosiane Lopes Da Cunha, Marise Aparecida Rodrigues PollonioAbstract:Abstract Emulsion gels (EG) prepared with soybean oil, functional ingredients, stabilizers, and/or gelling agents (chia flour and/or soy protein isolate, inulin, carrageenan, sodium caseinate, and sodium tripolyphosphate) were analyzed and used to replace 50 and 100% of pork back fat (PBF) in Bologna sausage. Emulsion gels were characterized with respect to color, pH, and rheological behavior (G′ and G″), and the results were compared with the PBF data as a control. Nutritional, technological, and microstructural characteristics of Bologna sausages were evaluated. Two formulations with only PBF (20% and 10%) were prepared as controls. Emulsion gel formulated with chia flour presented the same lightness as PBF. Sausages containing EG (14%) or a mix of EG and PBF (14% and 10%, respectively) presented a higher amount of polyunsaturated fatty acids, increased the omega 3 content, and reduced saturated fat up to 41%. Emulsion gel addition affected the color of sausages, increasing L* and reducing a*. A more homogeneous batter and a compact structure were observed when EG was added compared to the control product. Regarding texture properties, the Bologna sausages containing partial replacement of pork back fat showed greater hardness, chewiness, and shear force (p
