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| 1 | Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage显示文摘The efficiency of extracts from Arbutus unedo L.(AU),Crataegus monogyna L.(CM),Rosa canina L.(RC),and Rubus ulmifolius Schott.(RU)to inhibit lipid oxidation in raw,cooked and cooked and chilled(2°C/12 d)porcine burger patties,was investigated.The modification of the fatty acid profile during processing treatments(cooking and chilling),the quantitative measurements of thiobarbituric acid reactive substances(TBA-RS),and lipid-derived volatiles,were used as indicators of lipid oxidation.Polyunsaturated fatty acids(PUFA)gradually decreased during cooking and the subsequent storage of cooked burger patties with this decrease being significantly greater(P<0.05)in control patties than in those with added berry extracts.In accordance,the control patties showed significantly higher TBA-RS numbers and counts of lipid-derived volatiles in all treatments when compared to the berry-added counterparts(P<0.05).Results from the present work show,for the first time,that extracts from A.unedo,C.monogyna,R.canina,and R.ulmifolius are promising antioxidants which could enhance the nutritional,safety and sensory properties of porcine burger patties. | Rui Ganho Mario Estévez Mónica Armenteros David Morcuende | 2013 | Journal of Integrative Agriculture2013，12，11： | 16 |
| 2 | Application of Natural Antioxidants from Strawberry Tree(Arbutus unedo L.) and Dog Rose(Rosa canina L.) to Frankfurters Subjected to Refrigerated Storage显示文摘The effect of the addition of natural antioxidants from strawberry tree(Arbutus unedo L.;AU)and dog rose(Rosa canina L.;RC),in frankfurters elaborated with or without the addition of antioxidant additives(sodium ascorbate and nitrite)was studied.Six different types of experimental frankfurters were prepared depending on the addition of phenolic-rich extracts from RC and AU and the presence(P)or absence(C)of antioxidant additives.Thiobarbituric acid reactive substances(TBARS)-numbers significantly increased during chilled storage of C-frankfurters while additives and fruit phenolics inhibited lipid oxidation in P-frankfurters.The amount of protein carbonyls significantly increased in all treatments except in P-AU frankfurters.The discoloration process that occurred during the chilled storage was reduced by the addition of substances with proven antioxidant activity(P-frankfurters).Texture characteristics as hardness,springiness,cohesiveness and gumminess also suffered a significant deterioration in C-frankfurters.The use of phenolic fruit extracts in combination with traditional antioxidant additives is a successful strategy to enhance the oxidative stability of frankfurters without modifying their color and texture properties. | Mónica Armenteros David Morcuende Sonia Ventanas Mario Estévez | 2013 | Journal of Integrative Agriculture2013，12，11： | 4 |
| 3 | Protein carbonyls in meat systems: A review 显示文摘 | EST VEZ M | 2011 | Meat Science2011，89，3： | 1 |
| 4 | Normalized mutual information feature selection显示文摘 | Estévez P Tesmer M Perez C | | 0，，02： | 1 |
| 5 | Protein carbonyls in meat systems:A review显示文摘 | Estévez M | 2011 | Meat Science2011，89，3： | 1 |
| 6 | Oxidation of lipids and proteins in frankfurters with different fatty acid compositions and tocopherol and phenolic contents显示文摘 | Estévez M Ventanas S Cava R | 2007 | Food Chemistry2007，100，1： | 1 |
| 7 | 1-Deoxy-D-xylulose-5-phosphate synthase, a limiting enzyme for plastidie isoprenoid biosynthesis in plants显示文摘 | Est Vez J M Cantero A Reindl A | 2001 | Journal of Biological Chemistry2001，276，22： | 1 |
| 8 | Oxidation of skeletal muscle myofibrillar proteins in oil-in-water enmlsions:interaetion with lipids and effect of selected phenolic compounds显示文摘 | Este'vez M Kylli P Puolanne E | 2008 | Journal of Agricultural and Food Chemistry2008，56，10： | 1 |
| 9 | Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver p(a)té显示文摘 | Estévez M Ventanas S Cava R | | 0，，74： | 1 |
| 10 | Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials显示文摘 | Ganho R Estévez M Morcuende D | 2011 | Food Chemistry2011，126，2： | 1 |
| 11 | Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation:Contradictory effects in different types of frankfurters显示文摘 | Estévez M Cava R | | 0，，72： | 1 |
| 12 | Current perspectives of treatment of ductal carcinoma in situ显示文摘 | Estévez L G lvarez I Seguí M A | 2010 | Cancer Treat Rev2010，40，1： | 1 |
| 13 | Analysis of Nonylphenol Advances and Improvements in the Immunochemical Determination Using Antibodies Raised Against the Technical Mixture and Hydrophilic Immunoreagents显示文摘 | Estévez M C Kreuzer M Sánchez-Baeza F | 2006 | Environ Sci Technol2006，40，55： | 1 |
| 14 | 1-deoxy-D-xylulose-5-phosphate synthase,a limiting enzyme for plastidic isoprenoid biosynthesis in plants显示文摘 | ESTVEZ J M CANTERO A REINDL A | 2001 | The Journal of Biological Chemistry2001，276，22： | 1 |
| 15 | 1-Deoxy-D-xylulose-5-phosphate synthase,a limiting enzyme for plastidic isoprenoid bi-osynthesis in plants显示文摘 | Estévez J M Cantero A Reindl A | 2001 | Journal of Biological Chemistry2001，276，22： | 1 |
| 16 | Protein carbonyls in meat systems:A review显示文摘 | Estévez M | 2011 | Meat Science2011，89，3： | 1 |
| 17 | Nanoparticle-aptamer conjugates for cancer cell targeting and detection显示文摘 | Estévez M C Huang Y F Kang H O' Donoghue M B Bamrungsap S Yan J | | 0，，： | 1 |
| 18 | Protein oxidation in emulsified cooked burger patties with added fruit extracts: influence on colour and texture deterioration during chill storage显示文摘 | Ganh ao R Morcuende D Est e vez M | 2010 | Meat Science2010，85，： | 1 |
| 19 | A new risk score for patients with a normal or non-diagnostic ECG admitted to a chest pain unit显示文摘 | Martínez-Sellés M Ortiz J Estévez A | 2005 | Rev Esp Cardiol2005，58，7： | 1 |
| 20 | Effect of phenolic compounds on the formation of α-aminoadipic and γ-glutamic semialdehydes from myofibrillar proteins oxidized by copper,iron,and myoglobin显示文摘 | Este'vez M Heinonen M | | 0，，07： | 1 |
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