Browsing by author "Munekata, Paulo E. S."

Antimicrobial polyamide-alginate casing incorporated with nisin and ε-polylysine nanoparticles combined with plant extract for inactivation of selected bacteria in nitrite-free Frankfurter-type sausage

Alirezalu, Kazem; Yaghoubi, Milad; Poorsharif, Leila; Aminnia, Shadi; Kahve, Halil Ibrahim; Pateiro Moure, Mirian

; Lorenzo Rodríguez, José Manuel; Munekata, Paulo E. S.
article
Enxeñaría química

Bioactive compounds from fruits as preservatives

Munekata, Paulo E. S.; Pateiro Moure, Mirian

; Domínguez Valencia, Rubén

; Nieto, Gema; Kumar, Manoj; Dhama, Kuldeep; Lorenzo Rodríguez, José Manuel
article
Enxeñaría química

Bioactive compounds from leaf vegetables as preservatives

Pateiro Moure, Mirian

; Domínguez Valencia, Rubén

; Munekata, Paulo E. S.; Nieto, Gema; Bangar, Sneh Punia; Dhama, Kuldeep; Lorenzo Rodríguez, José Manuel
article
Enxeñaría química

Effect of NaCl partial replacement by chloride salts on physicochemical characteristics, volatile compounds and sensorial properties of dry-cured deer cecina

Vargas Ramella, Márcio

; Lorenzo Rodríguez, José Manuel; Domínguez Valencia, Rubén

; Pateiro Moure, Mirian

; Munekata, Paulo E. S.; Campagnol, Paulo C. B.; Franco, Daniel
article
Enxeñaría química

Effects of carboxymethyl modification on the acidic polysaccharides from Calocybe indica: physicochemical properties, antioxidant, antitumor and anticoagulant activities

Nataraj, Ambika; Govindan, Sudha; Rajendran, Archana; Ramani, Prasanna; Subbaiah, Krishnamoorthy Akkana; Munekata, Paulo E. S.; Pateiro Moure, Mirian

; Lorenzo Rodríguez, José Manuel
article
Enxeñaría química

Functional fermented meat products with probiotics - A review

Munekata, Paulo E. S.; Pateiro Moure, Mirian

; Tomasevic, Igor; Domínguez Valencia, Rubén

; da Silva Barretto, Andrea C.; Santos, Eva M.; Lorenzo Rodríguez, José Manuel
article
Enxeñaría química

Health benefits, extraction and development of functional foods with curcuminoids

Munekata, Paulo E. S.; Pateiro Moure, Mirian

; Zhang, Wangang; Domínguez Valencia, Rubén

; Xing, Lujuan; Movilla Fierro, Elena; Lorenzo Rodríguez, José Manuel
article
Enxeñaría química

Humulus lupulus L. as a natural source of functional biomolecules

Astray Dopazo, Gonzalo

; Gullon Estevez, Patricia

; Gullon Estevez, Beatriz

; Munekata, Paulo E. S.; Lorenzo Rodríguez, José Manuel
article
Química Física

Inclusion of healthy oils for improving the nutritional characteristics of dry-fermented deer sausage

Vargas Ramella, Márcio

; Munekata, Paulo E. S.; Gagaoua, Mohammed; Franco, Daniel; Campagnol, Paulo C. B.; Pateiro Moure, Mirian

; Barretto, Andrea Carla da Silva; Domínguez Valencia, Rubén

; Lorenzo Rodríguez, José Manuel
article
Enxeñaría química

Influence of plasma treatment on the polyphenols of food products—A review

Munekata, Paulo E. S.; Domínguez Valencia, Rubén

; Pateiro Moure, Mirian

; Lorenzo Rodríguez, José Manuel
article

Nanoencapsulation of promising bioactive compounds to improve their absorption, stability, functionality and the appearance of the final food products

Pateiro Moure, Mirian

; Gómez Álvarez, Belén

; Munekata, Paulo E. S.; Barba, Francisco J.; Putnik, Predrag; Kovačević, Danijela Bursać; Lorenzo Rodríguez, José Manuel

article

Natural antioxidants from seeds and their application in meat products

Munekata, Paulo E. S.; Gullon Estevez, Beatriz

; Pateiro Moure, Mirian

; Tomasevic, Igor; Domínguez Valencia, Rubén

; Lorenzo Rodríguez, José Manuel
article
Enxeñaría química

Omega-3-rich oils from marine side streams and their potential application in food

Pateiro Moure, Mirian

; Domínguez Valencia, Rubén

; Varzakas, Theodoros; Munekata, Paulo E. S.; Movilla Fierro, Elena; Lorenzo Rodríguez, José Manuel
article
Enxeñaría química

Phenolic compounds obtained from Olea europaea by-products and their use to improve the quality and shelf life of meat and meat products—A review

Munekata, Paulo E. S.; Nieto, Gema; Pateiro Moure, Mirian

; Lorenzo Rodríguez, José Manuel
article
Enxeñaría química

Physicochemical composition and nutritional properties of deer burger enhanced with healthier oils

Vargas Ramella, Márcio

; Munekata, Paulo E. S.; Pateiro Moure, Mirian

; Franco, Daniel; Campagnol, Paulo C. B.; Tomasevic, Igor; Domínguez Valencia, Rubén

; Lorenzo Rodríguez, José Manuel

article
Descoñecido

Recent discoveries in the field of lipid bio-based ingredients for meat processing

Domínguez Valencia, Rubén

; Bohrer, Benjamin; Munekata, Paulo E. S.; Pateiro Moure, Mirian

; Lorenzo Rodríguez, José Manuel
article
Enxeñaría química

Red beetroot. A potential source of natural additives for the meat industry

Domínguez Valencia, Rubén

; Munekata, Paulo E. S.; Pateiro Moure, Mirian

; Maggiolino, Aristide; Bohrer, Benjamin; Lorenzo Rodríguez, José Manuel
article
Enxeñaría química

Seaweed-derived proteins and peptides: promising marine bioactives

Echave Alvarez, Javier

; Otero Cabredo, Maria Paz

; García Oliveira, Paula

; Munekata, Paulo E. S.; Pateiro Moure, Mirian

; Lorenzo Rodríguez, José Manuel; Simal Gándara, Jesús

; Prieto Lage, Miguel Ángel

article
Química analítica e alimentaria

Value-added compound recovery from invasive forest for biofunctional applications: Eucalyptus species as a case study

Gullon Estevez, Patricia

; Gullon Estevez, Beatriz

; Astray Dopazo, Gonzalo

; Munekata, Paulo E. S.; Pateiro Moure, Mirian

; Lorenzo Rodríguez, José Manuel
article
Enxeñaría química

Browsing by author "Munekata, Paulo E. S."

Antimicrobial polyamide-alginate casing incorporated with nisin and ε-polylysine nanoparticles combined with plant extract for inactivation of selected bacteria in nitrite-free Frankfurter-type sausage ﻿

Bioactive compounds from fruits as preservatives ﻿

Bioactive compounds from leaf vegetables as preservatives ﻿

Effect of NaCl partial replacement by chloride salts on physicochemical characteristics, volatile compounds and sensorial properties of dry-cured deer cecina ﻿

Effects of carboxymethyl modification on the acidic polysaccharides from Calocybe indica: physicochemical properties, antioxidant, antitumor and anticoagulant activities ﻿

Functional fermented meat products with probiotics - A review ﻿

Health benefits, extraction and development of functional foods with curcuminoids ﻿

Humulus lupulus L. as a natural source of functional biomolecules ﻿

Inclusion of healthy oils for improving the nutritional characteristics of dry-fermented deer sausage ﻿

Influence of plasma treatment on the polyphenols of food products—A review ﻿

Nanoencapsulation of promising bioactive compounds to improve their absorption, stability, functionality and the appearance of the final food products ﻿

Natural antioxidants from seeds and their application in meat products ﻿

Omega-3-rich oils from marine side streams and their potential application in food ﻿

Phenolic compounds obtained from Olea europaea by-products and their use to improve the quality and shelf life of meat and meat products—A review ﻿

Physicochemical composition and nutritional properties of deer burger enhanced with healthier oils ﻿

Recent discoveries in the field of lipid bio-based ingredients for meat processing ﻿

Red beetroot. A potential source of natural additives for the meat industry ﻿

Seaweed-derived proteins and peptides: promising marine bioactives ﻿

Value-added compound recovery from invasive forest for biofunctional applications: Eucalyptus species as a case study ﻿

El Repositorio Institucional de la Universidade de Vigo Investigo se difunde en:

Antimicrobial polyamide-alginate casing incorporated with nisin and ε-polylysine nanoparticles combined with plant extract for inactivation of selected bacteria in nitrite-free Frankfurter-type sausage

Bioactive compounds from fruits as preservatives

Bioactive compounds from leaf vegetables as preservatives

Effect of NaCl partial replacement by chloride salts on physicochemical characteristics, volatile compounds and sensorial properties of dry-cured deer cecina

Effects of carboxymethyl modification on the acidic polysaccharides from Calocybe indica: physicochemical properties, antioxidant, antitumor and anticoagulant activities

Functional fermented meat products with probiotics - A review

Health benefits, extraction and development of functional foods with curcuminoids

Humulus lupulus L. as a natural source of functional biomolecules

Inclusion of healthy oils for improving the nutritional characteristics of dry-fermented deer sausage

Influence of plasma treatment on the polyphenols of food products—A review

Nanoencapsulation of promising bioactive compounds to improve their absorption, stability, functionality and the appearance of the final food products

Natural antioxidants from seeds and their application in meat products

Omega-3-rich oils from marine side streams and their potential application in food

Phenolic compounds obtained from Olea europaea by-products and their use to improve the quality and shelf life of meat and meat products—A review

Physicochemical composition and nutritional properties of deer burger enhanced with healthier oils

Recent discoveries in the field of lipid bio-based ingredients for meat processing

Red beetroot. A potential source of natural additives for the meat industry

Seaweed-derived proteins and peptides: promising marine bioactives

Value-added compound recovery from invasive forest for biofunctional applications: Eucalyptus species as a case study