{"id":615,"date":"2020-09-28T14:08:10","date_gmt":"2020-09-28T14:08:10","guid":{"rendered":"https:\/\/www.unioviedo.es\/TBR\/?page_id=615"},"modified":"2020-11-10T17:22:25","modified_gmt":"2020-11-10T17:22:25","slug":"food-and-additives","status":"publish","type":"page","link":"https:\/\/www.unioviedo.es\/TBR\/food-and-additives\/","title":{"rendered":"Food and additives"},"content":{"rendered":"\n<p class=\"has-medium-font-size\"><strong>7.1. Improvement of traditional products<\/strong><br><\/p>\n\n\n\n<p>  7.1.1.Beer<\/p>\n\n\n\n<ul><li>\u00abModelling of diacetyl evolution during fermentation\u00bb. A.I. Garc\u00eda, L. Garc\u00eda, M. D\u00edaz. Journal of Institute. of Brewing 100, 179-183 (1994).<\/li><li>\u00abFusel alcohols evolution in beer fermentation processes\u00bb. A.I. Garc\u00eda, L. Garc\u00eda, M. D\u00edaz. Process Biochemistry 29, 303-309 (1994).<\/li><li>\u00abPrediction of esters production in industrial beer fermentation\u00bb. A.I. Garc\u00eda, L. Garc\u00eda, M. D\u00edaz. Enzyme &amp; Microbial Technology 16, 66-71 (1994).<\/li><li>\u00abMonitoring the production of carbon dioxide during beer production\u00bb. S.S. Pandiella, L.A. Garc\u00eda, M. D\u00edaz, I.S.Daoud. Technical Quaterly 32, 126-131 (1995).<\/li><li>\u00abCaracter\u00edsticas de crecimiento durante la fermentaci\u00f3n de cerveza\u00bb. A.I. Garc\u00eda, L.A. Garc\u00eda, M. D\u00edaz. Alimentaci\u00f3n, Equipos y Tecnolog\u00eda, Junio, 69-75 (1993).<\/li><li>\u201cEvolution of CO2 bubbles during brewery fermentation\u201d. S.S. Pandiella, L.A. Garc\u00eda, M. D\u00edaz. Food International Conference Proceedings. 20 pag. (UMist, June 98, Manchester) (1998).<\/li><li>\u201cAlgunas consideraciones sobre el dise\u00f1o de Fermentadores de cerveza\u201d. S.S. Pandiella, A.I. Garc\u00eda, L.A. Garc\u00eda, M. D\u00edaz. Cerveza y Malta 35 (139), 1-10 (1998).<br><\/li><\/ul>\n\n\n\n<p>  7.1.2.Cider<\/p>\n\n\n\n<ul><li>\u201cOrganic acids in cider with simultaneous inoculation of yeast and malolactic bacteria: Effect of fermentation temperature\u201d. M. Herrero, L.A. Garc\u00eda, M. D\u00edaz. Journal of the Institute of Brewing 105, 229-232 (1999).<\/li><li>\u201cMalolactic bioconversion using a Oenococcus oeni strain for cider production: effect of yeast extract supplementation\u201d. M. Herrero, L.A. Garc\u00eda, M. D\u00edaz. Journal of Industrial Microbiology and Biotechnology 30, 699-704 (2003).<\/li><li>\u201cInfluence of a malolactic starter on the quality of the cider produced on an industrial scale\u201d. M. Herrero, E. Noriega, L.A.Garc\u00eda, M. D\u00edaz. European Food Research and Technology 221, 168-174 (2005).<\/li><li>\u201cVolatile compounds in cider: inoculation time and fermentation temperature effects\u201d. M. Herrero, L.A. Garc\u00eda, M. D\u00edaz. Journal of the Institute of Brewing 112 (3), 210-214 (2006).<\/li><li>\u201cUse of flow cytometry to follow the physiological status of microorganisms in cider fermentation processes\u201d. M. Herrero, C. Quir\u00f3s, L.A. Garc\u00eda, M. D\u00edaz. Applied &amp; Environmental Microbiology 72 (10), 6725-6733 (2006).<br><\/li><li>\u201cIsolation and efficiency of lactic acid bacteria of interest in cider production\u201d. A. S\u00e1nchez, M. Herrero, L.A. Garc\u00eda, M. D\u00edaz. Journal of Biotechnology 131 (2), S184-S185 (2007).<\/li><li>\u201cTaking advantage of the flow cytometry technique for improving malolactic starters production\u201d. C. Quir\u00f3s, M. Herrero, L.A. Garc\u00eda, M. D\u00edaz. European Food Research and Technology 228, 543-552 (2009).<br><\/li><\/ul>\n\n\n\n<p>  7.1.3.Meat<\/p>\n\n\n\n<ul><li>\u201cPreliminary studies on the processing of slaughter-House blood for protein recovery\u201d. M. Rendueles, F. Moure, A. Fern\u00e1ndez, M. D\u00edaz. Resource &amp; Environmental Biotechnology 1, 193-206 (1996).<\/li><li>\u201cEffect of processing on functional properties of animal blood plasma\u201d. P. del Hoyo, M. Rendueles, M. D\u00edaz. Meat Science 78, 522-528 (2008).<\/li><li>\u201dAditivos y calidad en la carne y productos c\u00e1rnicos\u201d. M. Rendueles, B. Paredes, F. Moure, E. Su\u00e1rez, M. D\u00edaz. Alimentaci\u00f3n, Equipos y Tecnolog\u00eda 17, 117-124 (1998).<\/li><li>\u201cNuevas tendencias en ciencia y tecnolog\u00eda de la carne\u201d. B. Paredes, M. D\u00edaz, M. Rendueles. Alimentaci\u00f3n, Equipos y Tecnolog\u00eda, Octubre, 49-53 (2002).<br><\/li><\/ul>\n\n\n\n<p class=\"has-medium-font-size\"><strong>  7.2. Characterization of food products <\/strong><\/p>\n\n\n\n<p>  7.2.1.Products from blood <\/p>\n\n\n\n<ul><li>\u201cCaracterizaci\u00f3n de proteinas plasm\u00e1ticas procedentes de sangre de animales de abasto\u201d. F. Moure, M. Rendueles, M. D\u00edaz. Afinidad 61, 110-115 (2004).<\/li><li>\u201cFunctional properties of isolated porcine blood proteins\u201d. C. Alvarez, M. Bances, M. Rendueles, M. D\u00edaz. International Journal of Food Science &amp; Technology 44, 807-814 (2009).<\/li><li>\u201cFunctional properties of isolated porcine blood proteins modified by Maillard\u00b4s reaction\u201d. C. \u00c1lvarez, V. Garc\u00eda, M. Rendueles, M. D\u00edaz. Foods Hydrocolloids 28 (2), 267-274 (2012).<br><\/li><\/ul>\n\n\n\n<p>  7.2.2.Products from eggs<\/p>\n\n\n\n<ul><li>\u201cQuality characteristics of n-3 polyunsaturated fatty acid-enriched eggs\u201d. A. Laca, B. Paredes, M. D\u00edaz. Journal of Animal and Feed Sciences 18, 101-112 (2009).<br><\/li><\/ul>\n\n\n\n<p class=\"has-medium-font-size\"><strong>  7.3. Food safety <\/strong><\/p>\n\n\n\n<p>  7.3.1.Modelling of solids <\/p>\n\n\n\n<ul><li>\u201cModelling of diffusion-limited growth for food safety in simulated cheeses\u201d. E. Noriega, A. Laca, M. D\u00edaz, Food and Bioproducts Processing 867, 122-129 (2008).<\/li><li>\u201cModelling of diffusion-limited growth to predict Listeria distribution in structured model foods\u201d. E. Noriega, A. Laca, M. D\u00edaz. Journal of Food Engineering 87, 247-256 (2008).<\/li><li>\u201cListeria growth under diffusional limitations in synthetic meats\u201d. E. Noriega, A. Laca, M. D\u00edaz. International Journal of Food Science &amp; Technology 44, 725-734 (2009).<br><\/li><li>\u201cDevelopment of a structure-based model for the competitive growth of Listeria innocua in minced chicken breast\u201d. E. Noriega, A. Laca, M. D\u00edaz. International Journal of Food Microbiology 142, 44-52 (2010).<\/li><li>\u201cSurvival and development of Staphylococcus in egg products\u201d, Marta S\u00e1nchez, Carmen Neira, Amanda Laca, Adriana Laca, Mario D\u00edaz. LWT 101, March, p. 685-693 (2019)<\/li><li>\u201cEvolution and modelling of Listeria spp. growth in a carrageenan matrix\u201d. E. Noriega, A. Laca, M. D\u00edaz. 14th Internacional Workshop on Bioencapsulation. Libro de Abstracts (2006).<\/li><li>\u201cNuevas estrategias para el control microbiol\u00f3gico en la Industria Alimentaria\u201d. E. Noriega, A. Laca, M. D\u00edaz. Alimentaci\u00f3n, Equipos y Tecnolog\u00eda 255,16-23 (2010).<br><\/li><\/ul>\n\n\n\n<p>  7.3.2.Treatments on safety<\/p>\n\n\n\n<ul><li>\u201cDistribution of microbial contamination within cereal grains\u201d. A. Laca, Z. Mousia, M. D\u00edaz, C. Webb, S. Pandiella. Journal of Food Engineering 72, 332-338 (2006).<\/li><li>\u201cCleaning in place\u201d L.A. Garc\u00eda, M. D\u00edaz. In: Murray Moo-Young (ed.) Comprehensive Biotechnology, Second Edition, volume 2, pp. 983\u2013997. Elsevier (2011).<\/li><li>\u201cCold atmospheric gas plasma disinfection of chicken muscle and chicken skin contaminated with Listeria innocua\u201d. G. Shama, E. Noriega, M. D\u00edaz. Food Microbiology 28 (7), 1293-1300 (2011).<\/li><li>\u201cDebranning technology to improve cereal-based foods\u201d. S.S. Pandiella, Z. Mousia, Z., A. Laca, M. D\u00edaz, C. Webb. Proceedings of the 12th ICC Cereal &amp; Bread Congress \u201cUsing cereal science and technology for the benefit of consumers\u201d UCST 2004, Harrogate, UK, Eds. S.P. Cauvain, S.E. Salmon and L.S. Young (2004).<\/li><li>\u201cAplicaci\u00f3n del APPCC al aprovechamiento industrial de la globina contenida en la sangre de mataderos\u201d. M. Rendueles, L. Gaitero, B. Paredes, M. D\u00edaz. Alimentaci\u00f3n, Equipos y Tecnolog\u00eda, Febrero, 105-110 (2004).<br><\/li><\/ul>\n\n\n\n<p>  7.3.3.Solid gas processing <\/p>\n\n\n\n<ul><li>\u201cBenzo(a)pyrene penetration on a smoked meat product during smoking time\u201d. E. Ledesma, M. Rendueles, M. D\u00edaz. Food Additives &amp; Contaminants: Part A 31, 1688-1698 (2014).<\/li><li>\u201cTexture, colour and optical characteristics of a meat product depending on smoking time and casing type\u201d. E. Ledesma, A. Laca, M. Rendueles, M. D\u00edaz. LWT-Food Science and Technology 65, 162-172 (2016).<\/li><li>\u201cContamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention\u201d. E. Ledesma, M. Rendueles, M. D\u00edaz. Food Control 60, 64-87 (2016).<br><\/li><\/ul>\n\n\n\n<p>  7.3.4.Antimicrobials preparation<\/p>\n\n\n\n<ul><li>\u201cAntilisterial activity of carrots: effect of temperature and properties of different carrot fractions\u201d. E. Noriega, J. Newman, E. Saggers, J. Robertson, A. Laca, M. D\u00edaz, T. F. Brocklehurst. Food Research International 43, 2425-2431 (2010).<br><\/li><li>\u201cEnvironmental impact of cheese production: A case study of a small-scale Factory in Southern Europe and global overview of carb\u00f3n footprint\u201d A. Laca, B. Paredes, A. Laca, M. D\u00edaz. Sci Tot Environment. 635, 1, p. 167-177 (2018)<br><\/li><\/ul>\n\n\n\n<p class=\"has-medium-font-size\"><strong>  7.4. New food products<\/strong><\/p>\n\n\n\n<p>  7.4.1.Egg based<\/p>\n\n\n\n<ul><li>\u201cEgg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffins\u201d. I. Marcet, B. Paredes, M. D\u00edaz. LWT-Food Science and Technology 62, 613-619 (2015).<\/li><li>\u201cDevelopment and characterization of a new sweet egg-based dessert formulation\u201d. V. Garc\u00eda, A. Laca, L.A. Mart\u00ednez, B. Paredes, M. Rendueles, M. D\u00edaz. International Journal of Gastronomy and food Science 2, 72-82 (2015).<\/li><li>\u201cThe effect of ultrasound on the alkali extraction of proteins from eggshell membranes\u201d Ismael Marcet, Marina Salvadores, Manuel Rendueles, Mario D\u00edaz. J Sci Food Agric. (2018) Mar; 98(5):1765-1772.<br><\/li><\/ul>\n\n\n\n<p>  7.4.2.Drinks <\/p>\n\n\n\n<ul><li>\u201dA Note.- Production of vinegar from whey\u201d. J. Parrondo, M. Herrero, L.A. Garc\u00eda, M. D\u00edaz. Journal of the Institute of Brewing 109 (4), 356-358 (2003).<\/li><li>\u201cWhey vinegar\u201d. In \u201cVinegars of the World\u201d, J. Parrondo, L.A. Garc\u00eda, M. D\u00edaz, Lisa Solieri and P. Giudici (eds), ISBN 978.0.470.0865.6 Springer-Verlag Italia 273-287 (2009).<\/li><li>\u00abAlcoholic beverage from the egg yolk aqueous fraction\u00bb. A. Artime, A. Laca, A. Laca, M. D\u00edaz. Journal of the Institute of Brewing, 122, 4, 729-735 (2016).<br><\/li><\/ul>\n\n\n\n<p>\n\n 7.4.3.Snacks\n\n<\/p>\n\n\n\n<ul><li>\u201cEgg yolk fractions as basic ingredient in the development of new snack products\u201d. D. Valverde, A. Laca, L.N. Estrada, B. Paredes, M. Rendueles, M. D\u00edaz. International Journal of Gastronomy and Food Science 3, 23-29 (2016).<\/li><li>\u201cEgg yolk and egg yolk fractions as key ingredient for the development of a new type of gels\u201d. D. Valverde, A. Laca, L.N. Estrada, B. Paredes, M. Rendueles, M. D\u00edaz. International Journal of Gastronomy and Food Science 3, 30-37 (2016).<br><\/li><\/ul>\n\n\n\n<p class=\"has-medium-font-size\"><strong>  7.5. Additives <\/strong><\/p>\n\n\n\n<p>  7.5.1.Symbiotic, additives, peptides <\/p>\n\n\n\n<ul><li>\u201cProduction of porcine hemoglobin peptides at moderate temperature and medium pressure under a nitrogen stream. Functional and antioxidant properties\u201d. C. \u00c1lvarez, M. Rendueles, M. D\u00edaz. Journal of Agricultural and Food Chemistry 60, 5636-5643(2012).<\/li><li>\u201cMicrobial amensalism in Lactobacillus casei and Pseudomonas taetrolens mixed culture\u201d C. Garc\u00eda, M. Rendueles, M. Diaz. Bioproc. &amp; Biosyst.Eng Jul;40(7):1111-1122, 2017.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>7.1. Improvement of traditional products 7.1.1.Beer \u00abModelling of diacetyl evolution during fermentation\u00bb. A.I. Garc\u00eda, L. Garc\u00eda, M. D\u00edaz. Journal of Institute. of Brewing 100, 179-183 (1994). \u00abFusel alcohols evolution in beer fermentation processes\u00bb. A.I. Garc\u00eda, L. Garc\u00eda, M. D\u00edaz. Process Biochemistry 29, 303-309 (1994). \u00abPrediction of esters production in industrial beer fermentation\u00bb. A.I. Garc\u00eda, L. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ngg_post_thumbnail":0},"_links":{"self":[{"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/pages\/615"}],"collection":[{"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/comments?post=615"}],"version-history":[{"count":4,"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/pages\/615\/revisions"}],"predecessor-version":[{"id":672,"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/pages\/615\/revisions\/672"}],"wp:attachment":[{"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/media?parent=615"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}