Mirian Pateiro
YOU?
Author Swipe
View article: Feasibility of Using Tenebrio molitor Larvae as an Alternative Protein Source
Feasibility of Using Tenebrio molitor Larvae as an Alternative Protein Source Open
Mealworm farming is gaining interest as a possible solution to the oversaturated meat supply chain, as an alternative source of protein. This is a more environmentally friendly activity that requires fewer inputs for production compared to…
View article: Aristotelia chilensis Leaf Powder as a Sustainable Alternative to Synthetic Antioxidants in Fresh Sausages: Advancing Toward More Natural and Ecological Meat Production
Aristotelia chilensis Leaf Powder as a Sustainable Alternative to Synthetic Antioxidants in Fresh Sausages: Advancing Toward More Natural and Ecological Meat Production Open
The development of sustainable food systems requires natural solutions that reduce dependence on synthetic additives while ensuring instrumental quality, sensory acceptability, and consumer safety. This study evaluated Aristotelia chilensi…
View article: Optimization of Anthocyanin Extraction from Purple Sweet Potato Peel (Ipomea batata) Using Sonotrode Ultrasound-Assisted Extraction
Optimization of Anthocyanin Extraction from Purple Sweet Potato Peel (Ipomea batata) Using Sonotrode Ultrasound-Assisted Extraction Open
Sweet potato is a valuable root due to its nutritional benefits, health-promoting properties, and technological applications. The peel, often discarded during food processing, can be employed in the food industry, supporting a circular eco…
View article: A comprehensive review of the nutritional, functional, and technological potential of prickly pear (Opuntia ficus-indica) in food processing
A comprehensive review of the nutritional, functional, and technological potential of prickly pear (Opuntia ficus-indica) in food processing Open
The exotic fruit Opunia ficus-indica, commonly known as prickly pear, is an underused raw material with potentially health-promoting properties. Recent research has revealed the presence of oleic acid and linoleic acid at levels that excee…
View article: Encapsulated purple sweet potato peel extract as antioxidant and sustainable colourant to preserve the quality of beef burgers during the shelf life
Encapsulated purple sweet potato peel extract as antioxidant and sustainable colourant to preserve the quality of beef burgers during the shelf life Open
Ultrasound-assisted extraction was used to obtain an anthocyanin-rich extract from purple sweet potato peels. The resulting extract exhibited strong antioxidant activity (243.6 μmol Fe+2/g FRAP, 93.23 mg Trolox/g ORAC, 26.63 mg …
View article: Impact of Supercritical CO2 Treatment on Lupin Flour and Lupin Protein Isolates
Impact of Supercritical CO2 Treatment on Lupin Flour and Lupin Protein Isolates Open
Global population growth is putting pressure on the food supply, necessitating the exploration of new, alternative, and sustainable protein sources. Lupin, an underutilized legume in human nutrition, has the potential to play a significant…
View article: Application of encapsulated kiwifruit peel extract as a sustainable antioxidant in refrigerated beef patties
Application of encapsulated kiwifruit peel extract as a sustainable antioxidant in refrigerated beef patties Open
View article: Corrigendum to “Kappa-carrageenan as an effective cryoprotectant on water mobility and functional properties of grass carp myofibrillar protein gel during frozen storage” [LWT-Food Science and Technology 154 112675]
Corrigendum to “Kappa-carrageenan as an effective cryoprotectant on water mobility and functional properties of grass carp myofibrillar protein gel during frozen storage” [LWT-Food Science and Technology 154 112675] Open
View article: Effect of Opuntia ficus-indica Extract in Pro-Healthy Chicken Patties: Physicochemical Properties and Oxidative Stability
Effect of Opuntia ficus-indica Extract in Pro-Healthy Chicken Patties: Physicochemical Properties and Oxidative Stability Open
Opuntia ficus-indica is a subtropical fruit rich in dietary fibers, carotenoids, vitamins, minerals, and polyphenols. To substitute synthetic additives, its extracts could become an interesting proposal to preserve quality while adding des…
View article: Strategies for Porcine Liver Valorization as a Source of Food Ingredients
Strategies for Porcine Liver Valorization as a Source of Food Ingredients Open
View article: Use of supercritical CO2 to improve the quality of lupin protein isolate
Use of supercritical CO2 to improve the quality of lupin protein isolate Open
View article: Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies
Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies Open
View article: The utilisation of agricultural by-products in processed meat products: Effects on physicochemical, nutritional and sensory quality – Invited Review
The utilisation of agricultural by-products in processed meat products: Effects on physicochemical, nutritional and sensory quality – Invited Review Open
Several plant-based materials are discarded by the food industry due to oversupply, lack of transport, and inappropriate storage. These materials contain valuable essential micronutrients such as minerals, vitamins and bioactive components…
View article: Elderberry Lipophilic and Hydrophilic Bioactive Compounds: Characterization and Extract Encapsulation
Elderberry Lipophilic and Hydrophilic Bioactive Compounds: Characterization and Extract Encapsulation Open
There are few studies on the use of elderberry in the food industry, and its form of application differs between the different studies. Therefore, the objective of this study is to describe a procedure for obtaining a stabilized product wi…
View article: Optimization and Characterization of Lupin Protein Isolate Obtained Using Alkaline Solubilization-Isoelectric Precipitation
Optimization and Characterization of Lupin Protein Isolate Obtained Using Alkaline Solubilization-Isoelectric Precipitation Open
The trend in today’s society is to increase the intake of vegetable protein instead of animal protein. Therefore, there is a concern to find new sources of alternative protein. In this sense, legumes are the main protein source of vegetabl…
View article: Recent Trends in Active Packaging Using Nanotechnology to Inhibit Oxidation and Microbiological Growth in Muscle Foods
Recent Trends in Active Packaging Using Nanotechnology to Inhibit Oxidation and Microbiological Growth in Muscle Foods Open
Muscle foods are highly perishable products that require the use of additives to inhibit lipid and protein oxidation and/or the growth of spoilage and pathogenic microorganisms. The reduction or replacement of additives used in the food in…
View article: Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and “Cachaço”?
Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and “Cachaço”? Open
This study was conducted to determine the effects of different types of olive cake in the basal diet of Bísaro pigs on the volatile compounds and sensory characteristics of dry-cured loin and “cachaço”. A total of 40 Bísaro breed animals w…
View article: Study of Pansalt® or Laminaria Ochroleuca seaweed powder as potential NaCl replacers in dry-cured foal “cecina”
Study of Pansalt® or Laminaria Ochroleuca seaweed powder as potential NaCl replacers in dry-cured foal “cecina” Open
View article: INTERACTION OF HEAT TRANSFER METHODS, STORAGE TEMPERATURE AND PACKAGING ATMOSPHERE ON QUALITY OF PROCESSED CHICKEN MEAT
INTERACTION OF HEAT TRANSFER METHODS, STORAGE TEMPERATURE AND PACKAGING ATMOSPHERE ON QUALITY OF PROCESSED CHICKEN MEAT Open
This research investigated the combined effects of cooking methods (household griddle (C1), household conventional oven (C2), industrial oven (C3), storage temperature (refrigeration /freezing) and packaging system (aerobic and vacuum), on…
View article: Protective effect of aqueous extract of Pleurotus eous against Dalton's lymphoma ascites tumor in mice
Protective effect of aqueous extract of Pleurotus eous against Dalton's lymphoma ascites tumor in mice Open
The antitumor efficacy of Pleurotus eous aqueous extract (PEAE) was investigated both in vitro and in vivo. The MTT test was used to determine in vitro cytotoxicity against the Dalton's Lymphoma Ascites (DLA) cell line. PEAE's in vivo anti…
View article: Did the Addition of Olive Cake in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and Dry-Cured “Cachaço”?
Did the Addition of Olive Cake in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and Dry-Cured “Cachaço”? Open
This study was conducted to determine the effect of different types of olive cake (five treatments) in the diet of Bísaro pigs on the volatile compounds and sensory characteristics in the dry-cured loin and dry-cured “cachaço” (2 processed…
View article: Assessing the quality of octopus: From sea to table
Assessing the quality of octopus: From sea to table Open
Octopuses (scientific order Octopoda under the scientific class Cephalopoda) are a group of aquatic species with economic importance as a food product in many countries around the world. Octopus products are consumed in many different geog…
View article: Bioactive Compounds from Leaf Vegetables as Preservatives
Bioactive Compounds from Leaf Vegetables as Preservatives Open
Trends toward a healthier diet are increasing attention to clean-label products. This has led to the search for new ingredients that avoid the use of chemical additives. Food industries are responding to these demands by incorporating natu…
View article: Effect of Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef Patties
Effect of Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef Patties Open
The effects of Hibiscus sabdariffa (roselle; Hs) by-product (2–5%) and Pleurotus djamor (pink oyster; Pd) powder (5–7.5%) as meat replacers on the physicochemical and sensorial properties of beef patties were analyzed. The addition of thes…
View article: Bioactive Compounds from Fruits as Preservatives
Bioactive Compounds from Fruits as Preservatives Open
The use of additives with preservative effects is a common practice in the food industry. Although their use is regulated, natural alternatives have gained more attention among researchers and professionals in the food industry in order to…
View article: Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review
Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review Open
The quality and shelf life of meat and meat products are key factors that are usually evaluated by complex and laborious protocols and intricate sensory methods. Devices with attractive characteristics (fast reading, portability, and relat…
View article: Effects of Carboxymethyl Modification on the Acidic Polysaccharides from Calocybe indica: Physicochemical Properties, Antioxidant, Antitumor and Anticoagulant Activities
Effects of Carboxymethyl Modification on the Acidic Polysaccharides from Calocybe indica: Physicochemical Properties, Antioxidant, Antitumor and Anticoagulant Activities Open
An acidic polysaccharide fraction was obtained from Calocybe indica (CIP3a) after subjecting it to hot water extraction followed by purification through DEAE-cellulose 52 and Sepaharose 6B column chromatography. The CIP3a was further modif…
View article: A novel approach to Lactiplantibacillus plantarum: From probiotic properties to the omics insights
A novel approach to Lactiplantibacillus plantarum: From probiotic properties to the omics insights Open
Lactiplantibacillus plantarum (previously known as Lactobacillus plantarum) strains are one of the lactic acid bacteria (LAB) commonly used in fermentation and their probiotic and functional properties along with their health-promoting rol…
View article: Elderberry (Sambucus nigra L.) Encapsulated Extracts as Meat Extenders against Lipid and Protein Oxidation during the Shelf-Life of Beef Burgers
Elderberry (Sambucus nigra L.) Encapsulated Extracts as Meat Extenders against Lipid and Protein Oxidation during the Shelf-Life of Beef Burgers Open
In this work, we studied the impact of encapsulated elderberry extracts as natural meat extenders to preserve both the quality and the oxidative stability of beef burgers. In particular, the comprehensive chemical changes of beef burgers t…
View article: Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés
Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés Open
This study aimed to evaluate the use of microencapsulated oil mixtures as partial animal fat replacers and their effects on the physicochemical, nutritional and sensory qualities of foal pâtés. Three different batches were manufactured: a …