Porcine plasma as polyphosphate and caseinate replacer in frankfurters
Hurtado, Sònia, Saguer, Elena, Toldrà, Mònica, Parés, Dolors, Carretero, Carmen
Published in Meat science (01.03.2012)
Published in Meat science (01.03.2012)
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Journal Article
Nanofibrillated Cellulose as Functional Ingredient in Emulsion-Type Meat Products
Parés, Dolors, Pèlach, M. Àngels, Toldrà, Mònica, Saguer, Elena, Tarrés, Quim, Carretero, Carmen
Published in Food and bioprocess technology (01.07.2018)
Published in Food and bioprocess technology (01.07.2018)
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Journal Article
RSM Optimization for the Recovery of Technofunctional Protein Extracts from Porcine Hearts
Parés, Dolors, Toldrà, Mònica, Camps, Estel, Geli, Juan, Saguer, Elena, Carretero, Carmen
Published in Foods (25.11.2020)
Published in Foods (25.11.2020)
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Journal Article
Antioxidant and antimicrobial emulsions with amphiphilic olive extract, nanocellulose-stabilized thyme oil and common salts for active paper-based packaging
Aguado, Roberto J., Saguer, Elena, Tarrés, Quim, Fiol, Núria, Delgado-Aguilar, Marc
Published in International journal of biological macromolecules (01.11.2024)
Published in International journal of biological macromolecules (01.11.2024)
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Journal Article
Pickering emulsions of thyme oil in water using oxidized cellulose nanofibers: Towards bio-based active packaging
Aguado, Roberto J., Saguer, Elena, Fiol, Núria, Tarrés, Quim, Delgado-Aguilar, Marc
Published in International journal of biological macromolecules (01.04.2024)
Published in International journal of biological macromolecules (01.04.2024)
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Journal Article
Purification and Identification of Antioxidant Alcalase-Derived Peptides from Sheep Plasma Proteins
Hou, Chengli, Wu, Liguo, Wang, Zhenyu, Saguer, Elena, Zhang, Dequan
Published in Antioxidants (27.11.2019)
Published in Antioxidants (27.11.2019)
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Journal Article
Scale-up of the process to obtain functional ingredients based in plasma protein concentrates from porcine blood
Parés, Dolors, Toldrà, Mònica, Saguer, Elena, Carretero, Carmen
Published in Meat science (01.01.2014)
Published in Meat science (01.01.2014)
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Journal Article
Low-salt porcine serum concentrate as functional ingredient in frankfurters
Parés, Dolors, Saguer, Elena, Pap, Nora, Toldrà, Mònica, Carretero, Carmen
Published in Meat science (01.10.2012)
Published in Meat science (01.10.2012)
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Journal Article
Characterization of plasma protein gels by means of image analysis
Dàvila, Eduard, Toldrà, Mònica, Saguer, Elena, Carretero, Carmen, Parés, Dolors
Published in Food science & technology (01.10.2007)
Published in Food science & technology (01.10.2007)
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Journal Article
Surface functional properties of blood plasma protein fractions
Dàvila, Eduard, Saguer, Elena, Toldrà, Mónica, Carretero, Carmen, Parés, Dolors
Published in European food research & technology (01.11.2007)
Published in European food research & technology (01.11.2007)
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Journal Article
Preservation of porcine blood quality by means of lactic acid bacteria
Dàvila, Eduard, Saguer, Elena, Toldrà, Mònica, Carretero, Carmen, Parés, Dolors
Published in Meat science (01.06.2006)
Published in Meat science (01.06.2006)
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Journal Article
Effectiveness of high pressure processing on the hygienic and technological quality of porcine plasma from biopreserved blood
Saguer, Elena, Dàvila, Eduard, Toldrà, Mònica, Fort, Nuri, Baixas, Sònia, Carretero, Carmen, Parés, Dolors
Published in Meat science (01.05.2007)
Published in Meat science (01.05.2007)
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Journal Article
Effect of transglutaminase on heat-induced gel properties at acid pH of mixtures of plasma and haemoglobin hydrolysate from porcine blood
Saguer, Elena, Illanes, Anna, Espigulé, Eva, Parés, Dolors, Hurtado, Sonia, Toldrà, Monica, Carretero, Carmen
Published in Procedia food science (2011)
Published in Procedia food science (2011)
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Journal Article
Fish (rainbow trout) blood and its fractions as food ingredients
Saguer, E, Fort, N, Regenstein, J.M
Published in Journal of aquatic food product technology (27.04.2006)
Published in Journal of aquatic food product technology (27.04.2006)
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Journal Article