نتائج البحث - "María Guðjónsdóttir"

المساهمون: Matvæla- og næringarfræðideild (HÍ), Faculty of Food Science and Nutrition (UI), Heilbrigðisvísindasvið (HÍ), School of Health Sciences (UI), Háskóli Íslands, University of Iceland

المصدر: Antioxidants, Vol 9, Iss 882, p 882 (2020)
Antioxidants
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)

مصطلحات موضوعية: Preservative, antioxidant, Physiology, Clinical Biochemistry, edible films, Review, 01 natural sciences, Biochemistry, Raman, media_common, 2. Zero hunger, Physics, Food preservation, 04 agricultural and veterinary sciences, 040401 food science, Edible films, Andoxunarefni, Essential oils, Flúrljómun, Matvæli, fluorescence, Antioxidant, 2301 Química Analítica, media_common.quotation_subject, essential oils, UV-Vis spectroscopy, Fourier transform infrared, shelf-life, antimicrobial, Shelf life, Natural (archaeology), Fluorescence, Litrófsgreining, 0404 agricultural biotechnology, 3309.13 Conservación de Alimentos, Quality (business), Molecular Biology, Shelf-life, Consumer demand, 010401 analytical chemistry, lcsh:RM1-950, 3309.90 Microbiología de Alimentos, Cell Biology, Biopreservation, 0104 chemical sciences, lcsh:Therapeutics. Pharmacology, Antimicrobial, Biochemical engineering, Food quality

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URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f86f7b99a45005fe412c5a1239b1657c
https://www.mdpi.com/2076-3921/9/9/882

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Application of novel techniques for monitoring quality changes in meat and fish products during traditional processing processes: reconciling novelty and tradition

المؤلفون: Alessandra Biancolillo, Federico Marini, Miguel A. Prieto, Angelo Antonio D’Archivio, María Guðjónsdóttir, Jesus Simal-Gandara, Paula Garcia-Oliveira, Francesca Di Donato, Abdo Hassoun

المساهمون: Matvæla- og næringarfræðideild (HÍ), Faculty of Food Science and Nutrition (UI), Heilbrigðisvísindasvið (HÍ), School of Health Sciences (UI), Háskóli Íslands, University of Iceland

المصدر: Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Processes, Vol 8, Iss 988, p 988 (2020)
Processes

مصطلحات موضوعية: Control, Curing, Drying, Fermentation, Muscle foods, Preservation, Process optimization, Spectroscopy, Computer science, Emerging technologies, media_common.quotation_subject, preservation, curing, Bioengineering, lcsh:Chemical technology, Matvælaiðnaður, 01 natural sciences, Litrófsgreining, lcsh:Chemistry, 2301.08 Espectroscopia de Infrarrojos, Matvælafræði, 0404 agricultural biotechnology, Kjötvörur, 2302.12 Fermentación, Chemical Engineering (miscellaneous), Quality (business), lcsh:TP1-1185, drying, fermentation, muscle foods, media_common, Process Chemistry and Technology, 010401 analytical chemistry, Novelty, 3309.90 Microbiología de Alimentos, 04 agricultural and veterinary sciences, Fish products, 040401 food science, 0104 chemical sciences, lcsh:QD1-999, Food products, Fish , Biochemical engineering, control