نتائج البحث - "Israel Muñoz"

المصدر: Foods
Foods; Volume 10; Issue 12; Pages: 3124
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Foods, Vol 10, Iss 3124, p 3124 (2021)

مصطلحات موضوعية: 663/664, Health (social science), microwave, Chemical technology, loss factor, TP1-1185, Plant Science, tomato homogenate, Health Professions (miscellaneous), Microbiology, Article, dielectric properties, dielectric constant, radiofrequency, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c2485c545fdb911ac480374a79cd9c1
http://europepmc.org/articles/PMC8701088

Find this article in full text from ProQuest

4

Effect of processing smoked salmon on contaminant contents

المؤلفون: Ethel Eljarrat, José O. Fernandes, Sara C. Cunha, Ricardo B. Ferreira, Miren López de Alda, M.D. Guàrdia, Ester López-García, D. Siminel, Israel Muñoz

المساهمون: European Commission, Indústries Alimentàries, Qualitat i Tecnologia Alimentària

المصدر: Digital.CSIC. Repositorio Institucional del CSIC
instname
Food and Chemical Toxicology
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)

مصطلحات موضوعية: Chrysene, Food Safety, 663/664, Polybrominated diphenyl ethers (PBDEs), Food Handling, Food Contamination, Fluorene, Toxicology, Risk Assessment, Potassium Chloride, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Polybrominated diphenyl ethers, food, Salmon, GC-MS/MS, Food Preservation, Halogenated Diphenyl Ethers, Animals, Polycyclic Aromatic Hydrocarbons, Smoking process, 030304 developmental biology, Naphthalene, Smoke, Fluoranthene, 0303 health sciences, 04 agricultural and veterinary sciences, General Medicine, Phenanthrene, Risk exposure, 040401 food science, food.food, 3. Good health, Smoked salmon, Seafood, chemistry, Polycyclic aromatic hydrocarbons (PAHs), Environmental chemistry, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e4d5989c4864e1405e06dcee759ecb71
http://hdl.handle.net/10261/265272

5

Instrumental texture analysis on the surface of dry-cured ham to define the end of the process

المؤلفون: L. Guerrero, E. Coll-Brasas, Israel Muñoz, A. Illana, A. Olmos, E. Fulladosa, Jacint Arnau, Pere Gou

المساهمون: Indústries Alimentàries, Qualitat i Tecnologia Alimentària, Tecnologia Alimentària

المصدر: IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3127580d60c43a8a51673ac3b31cb19f
http://hdl.handle.net/20.500.12327/910

6

Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar)

المؤلفون: Sara Bover, Amparo Gonçalves, José O. Fernandes, Maria Leonor Nunes, Paw Dalgaard, Helena Oliveira, Sara C. Cunha, Carolina Monteiro, Israel Muñoz, Jacint Arnau, M.D. Guàrdia

المساهمون: Indústries Alimentàries, Qualitat i Tecnologia Alimentària, Tecnologia Alimentària

المصدر: IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Food and Chemical Toxicology
Muñoz, I, Guàrdia, M D, Arnau, J, Dalgaard, P, Bover, S, Fernandes, J O, Monteiro, C, Cunha, S C, Gonçalves, A, Nunes, M L & Oliveira, H 2020, ' Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar) ', Food and Chemical Toxicology, vol. 143, 111554 . https://doi.org/10.1016/j.fct.2020.111554

مصطلحات موضوعية: food.ingredient, 663/664, Food Handling, Potassium, Sodium, Salmo salar, Sodium reduction, Sensation, chemistry.chemical_element, Sodium Chloride, food quality, Toxicology, Food safety, 03 medical and health sciences, Liquid smoke, 0404 agricultural biotechnology, food, SDG 3 - Good Health and Well-being, Smoke, Fish Products, Animals, Humans, Food science, Salmo, 030304 developmental biology, 0303 health sciences, biology, Chemistry, Temperature, potassium chloride, 04 agricultural and veterinary sciences, General Medicine, biology.organism_classification, Smoked salmon, 040401 food science, smoked salmon, food.food, 3. Good health, food safety, 13. Climate action, Potassium chloride, sodium reduction, Food quality, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54b31bb6ef6dc73e7789a43e40c10594
http://hdl.handle.net/20.500.12327/873

7

Computer image analysis as a tool for classifying marbling: A case study in dry-cured ham

المؤلفون: E. Fulladosa, Marc Rubio-Celorio, Israel Muñoz, M.D. Guàrdia, Núria Garcia-Gil

المصدر: Journal of Food Engineering. 166:148-155

مصطلحات موضوعية: Engineering, Artificial neural network, Scale (ratio), business.industry, Marbled meat, Computer image, Feature selection, computer.software_genre, Support vector machine, Pattern recognition (psychology), Data mining, business, computer, Dry cured, ComputingMethodologies_COMPUTERGRAPHICS, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::ba85533bf091726889e42435de4d8d54
https://doi.org/10.1016/j.jfoodeng.2015.06.004

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8

Texture characterization of dry-cured ham using multi energy X-ray analysis

المؤلفون: L. Guerrero, José M. Lorenzo, P. Gou, A. Austrich, E. Fulladosa, Israel Muñoz, Jose Benedito

المساهمون: Indústries Alimentàries, Qualitat i Tecnologia Alimentària

المصدر: IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname

مصطلحات موضوعية: Materials science, 663/664, TECNOLOGIA DE ALIMENTOS, Spectrometry, 0402 animal and dairy science, Analytical chemistry, 04 agricultural and veterinary sciences, 040401 food science, 040201 dairy & animal science, Quality evaluation, Non-destructive, 0404 agricultural biotechnology, Non destructive, Proteolysis, Texture (crystalline), X ray analysis, Dry cured, Food Science, Biotechnology