List of works - Ana M. Herrero

Biogenic amines in low- and reduced-fat dry fermented sausages formulated with konjac gel

scientific article published on 04 September 2012

Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics

scientific article published on 14 April 2007

Chia (Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics

scientific article published on 10 April 2019

Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages

scientific article published on 26 August 2019

Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage ⬇️

scientific article published on October 30, 2012

Impact of Biogenic Amines on Food Quality and Safety

scientific article published on 08 February 2019

Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (<i>Salvia hispanica</i> L.) or Oat (<i>Avena sativa</i> L.) Emulsion Gel

scientific article published on 11 December 2020

Infrared study of structural characteristics of Frankfurters formulated with olive oil-in-water emulsions stabilized with casein as pork backfat replacer

scientific article published on 18 November 2011

Konjac gel as pork backfat replacer in dry fermented sausages: processing and quality characteristics

scientific article published on 27 April 2012

Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham

scientific article published on 20 November 2009

Potential of a Sunflower Seed By-Product as Animal Fat Replacer in Healthier Frankfurters

scientific article published on 07 April 2020

Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems.

scientific article published on 7 March 2013

Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt addition

scientific article published on 22 July 2008

Raman spectroscopic study of structural changes upon chilling storage of frankfurters containing olive oil bulking agents as fat replacers

scientific article published on 16 June 2014

Raman spectroscopy for monitoring protein structure in muscle food systems.

scientific article

Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics

scientific article published on 10 December 2007

Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA)

scientific article published on 13 May 2014

Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrix

scientific article published on 21 March 2013

Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics

scientific article published on 16 March 2008

The effect of supplementing goats milk with whey protein concentrate on textural properties of set-type yoghurt

article by Ana M. Herrero & Teresa Requena published January 2006 in International Journal of Food Science and Technology

Ultrastructural changes and structure and mobility of myowater in frozen-stored hake (Merluccius merluccius L.) muscle: relationship with functionality and texture

scientific article published on 01 April 2005

List of works by Ana M. Herrero