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Llauger M, Guerrero L, Arnau J, Morera A, Wakamatsu JI, Lorenzo JM, Bou R. Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés. Foods 2024; 13:533. [PMID: 38397510 PMCID: PMC10887533 DOI: 10.3390/foods13040533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 02/05/2024] [Accepted: 02/07/2024] [Indexed: 02/25/2024] Open
Abstract
This study aimed to investigate the coloring ingredient potential of liver homogenates that form Zn protoporphyrin (ZnPP), a natural red pigment, after anaerobic incubation. Liver homogenates were used to develop nitrite-free sterile pork liver pâtés. These homogenates were applied in the formulation of pâtés directly or after centrifugation to obtain a pellet that was highly concentrated in ZnPP. Both the whole homogenate and its insoluble fraction were adjusted to pH 7.5 before their use in the formulation of pâtés with and without antioxidant (0.5% ascorbate plus 0.1% tocopherol) addition. Pâtés formulated with the whole homogenate showed color and texture characteristics that were similar to those of the positive control with nitrite. However, high levels of the insoluble fraction also led to pâtés with improved color characteristics but with a two-fold softened texture. Therefore, the form and amount of ZnPP added played roles in the final appearance of the product. The ZnPP pigment was more stable than heme in the sterilization treatment, and antioxidant addition proved to be unnecessary. The ZnPP-rich ingredients allowed for the preparation of nitrite-free cooked liver pâtés with a stable red color and could thus be potentially applied in other uncured cooked meat products.
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Affiliation(s)
- Mar Llauger
- Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s.n., 17121 Monells, Spain
| | - Luis Guerrero
- Food Technology and Product Quality Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s.n., 17121 Monells, Spain; (L.G.); (J.A.)
| | - Jacint Arnau
- Food Technology and Product Quality Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s.n., 17121 Monells, Spain; (L.G.); (J.A.)
| | - Afra Morera
- Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s.n., 17121 Monells, Spain
| | - Jun-ichi Wakamatsu
- Research Faculty of Agriculture, Hokkaido University, Kita-9 Nishi-9, Sapporo 060-8589, Japan;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
| | - Ricard Bou
- Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s.n., 17121 Monells, Spain
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Gomis-Bellmunt A, Claret A, Guerrero L, Pérez-Elortondo FJ. Sensory evaluation of Protected Designation of origin Wines: Development of olfactive descriptive profile and references. Food Res Int 2024; 176:113828. [PMID: 38163725 DOI: 10.1016/j.foodres.2023.113828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 11/24/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
Wines covered by PDO or PGI quality labels have specific sensory characteristics. According to EU regulations, product characteristics (including the sensory description) must be defined in the PDO technical specification and should be verified for their compliance. There exist internationally harmonized quantitative descriptive sensory methods applied to products such as virgin olive oil, with well-defined attributes described in the method itself. Currently, in the case of wine, there is no harmonized international sensory descriptive method that allows comparison of results between different PDOs or laboratories. In this work, a qualitative and quantitative olfactory profile for a broad variety of wines (11 PDO and 37 wine types) and their corresponding reference standards are proposed. The sensory profile obtained can be used both to verify compliance with the technical specifications of the product and to categorize wines by type or region, thus becoming a powerful tool for the wine sector.
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Affiliation(s)
- Anna Gomis-Bellmunt
- Catalan Institute of Vine and Wine (INCAVI). Plaça Àgora, 2, 08720 Vilafranca del Penedès, Barcelona, Spain; Laboratorio de Analisis Sensorial Euskal Herriko Unibertsitatea (LASEHU). Lactiker research group. Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU), Centro de investigacion Lascaray Ikergunea, Avenida Miguel de Unamuno 3, 01006 Vitoria-Gasteiz, Spain
| | - Anna Claret
- Food Quality and Technology, Intitute of Agrifood research and Technology (IRTA). Finca Camps i Armet, 17121 Monells, Girona, Spain
| | - Luis Guerrero
- Food Quality and Technology, Intitute of Agrifood research and Technology (IRTA). Finca Camps i Armet, 17121 Monells, Girona, Spain
| | - Francisco José Pérez-Elortondo
- Laboratorio de Analisis Sensorial Euskal Herriko Unibertsitatea (LASEHU). Lactiker research group. Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU), Centro de investigacion Lascaray Ikergunea, Avenida Miguel de Unamuno 3, 01006 Vitoria-Gasteiz, Spain.
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3
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Magnani M, Claret A, Gisbert E, Guerrero L. Consumer Expectation and Perception of Farmed Rainbow Trout ( Oncorhynchus mykiss) Fed with Insect Meal ( Tenebrio molitor). Foods 2023; 12:4356. [PMID: 38231838 DOI: 10.3390/foods12234356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 11/26/2023] [Accepted: 11/27/2023] [Indexed: 01/19/2024] Open
Abstract
In recent years, insect meal has attracted increasing interest as an innovative protein source to replace fish meal in feed formulations due to its valuable nutritional profile. This research aimed to compare the effects of different levels of dietary inclusion of the yellow mealworm beetle (T. molitor) larvae meal on the sensory quality of rainbow trout (Oncorhynchus mykiss) fillets and retrospectively on the acceptability of this protein source to consumers. The results showed that the inclusion of T. molitor larvae meal did not induce sensory changes in the trout fillets, while regarding consumer acceptability and willingness to buy and pay, it was shown that a certain level of rejection towards this alternative protein still exists. The work described in this scientific manuscript adds more knowledge on the study of consumer acceptability of this protein source.
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Affiliation(s)
- Martina Magnani
- Department of Veterinary Medical Sciences, University of Bologna, Via Tolara di Sopra 50, Ozzano Emilia, 40064 Bologna, Italy
| | - Anna Claret
- Food Quality and Technology, Institut de Recerca i Tecnologia Agroalimentàries-IRTA, Finca Camps i Armet s/n, 17121 Monells, Spain
| | - Enric Gisbert
- Aquaculture Program, Centre de la Ràpita, Institut de Recerca i Tecnologia Agroalimentàries-IRTA, Crta Poble Nou km 5.5, 43540 La Ràpita, Spain
| | - Luis Guerrero
- Food Quality and Technology, Institut de Recerca i Tecnologia Agroalimentàries-IRTA, Finca Camps i Armet s/n, 17121 Monells, Spain
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Bou R, Guerrero L, López M, Claret A, López-Mas L, Castellari M. Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02980-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
AbstractMarination is commonly used to preserve fish, which, in combination with other non-thermal technologies, such as vacuum impregnation and high hydrostatic pressure, may help to preserve freshness and extend shelf life. In addition, marination may mask changes in physicochemical properties and the sensory attributes of fish resulting from intense pressurization treatments. In this study, we evaluated the effects of vacuum impregnation (50 mbar for 5 min) alone or in combination with a moderate pressurization treatment (250 MPa for 6 min) on the physicochemical properties, microbiological and oxidative stability, and sensory properties of refrigerated seabream fillets. Compared to conventional marination, vacuum impregnation alone had no effect on the aforementioned properties, except for a higher perception of lemon aroma (0.9 vs. 1.6). However, vacuum impregnation with pressurization reduced the total viable mesophilic aerobic bacteria to counts below 4 log colony forming units (CFU)/g after 16 days of storage at ≤ 2 °C, compared to 6 log CFU/g with conventional marination. Additionally, the color and texture were affected by the pressurization treatment. However, color was more susceptible, and at the beginning of storage, lightness was higher in the pressurized samples than in the control (52 vs. 78). Regardless, this whitening effect and other minor changes in texture and sensory properties compared to conventional marination with vacuum impregnation with pressurization can be considered of little relevance considering the increase in shelf life, the lack of lipid oxidation (maintained at low and similar levels as those of the non-pressurized samples), and the intrinsic whitening effects of certain marinades.
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Panea B, Mesías FJ, Guerrero L. Sensory Complexity: From Sensory Measurement to Consumption Behavior. Foods 2022; 12:foods12010029. [PMID: 36613245 PMCID: PMC9818391 DOI: 10.3390/foods12010029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
Sensory analysis is a multidisciplinary field that includes the measurement, interpretation, and understanding of human responses to the sensory properties of products and it is essential to explore consumer behavior [...].
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Affiliation(s)
- Begoña Panea
- Animal Science Area, Agrifood Research and Technology Centre of Aragon (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain
- Agrifood Institute of Aragon-IA2 (CITA-Zaragoza University), Miguel Servet 177, 50013 Zaragoza, Spain
- Correspondence:
| | - Francisco Javier Mesías
- Department of Economics, University of Extremadura School of Agricultural Engineering, Avenida Adolfo Suárez, S/N, 06007 Badajoz, Spain
| | - Luis Guerrero
- Institute of Agrifood Research and Technology IRTA, 08140 Caldes de Montbui, Barcelona, Spain
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6
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Font-i-Furnols M, Guerrero L. Understanding the future meat consumers. Meat Sci 2022; 193:108941. [DOI: 10.1016/j.meatsci.2022.108941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 08/01/2022] [Accepted: 08/02/2022] [Indexed: 11/28/2022]
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López-Mas L, Claret A, Stancu V, Brunsø K, Peral I, Santa Cruz E, Krystallis A, Guerrero L. Making Full Use of Qualitative Data to Generate New Fish Product Ideas through Co-Creation with Consumers: A Methodological Approach. Foods 2022; 11:foods11152287. [PMID: 35954053 PMCID: PMC9368336 DOI: 10.3390/foods11152287] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 07/27/2022] [Accepted: 07/27/2022] [Indexed: 12/04/2022] Open
Abstract
Co-creation is a process that directly involves different stakeholders in the idea generation phase of a new product development process. A pool of 112 new aquaculture fish product ideas was obtained by applying a combination of creative and projective techniques to the co-creation process with consumers in six focus groups conducted in three European countries (Germany, France, and Spain). The subjectivity of qualitative data analysis (e.g., focus groups) is one of its recognised disadvantages. To overcome this drawback, a combination of specialised software (i.e., Alceste), along with word frequency, co-occurrence, and context checking, was applied to provide a different approach to data analyses in qualitative studies. The method identified the most salient dimensions behind the participants’ discourse (naturalness, quality, ethics, price, and health) and inferred the importance those dimensions had for them, thus proving the existence of a correlation of 0.7 between what the participants said (frequency of mention) and what they liked the most (importance). Overall, the exploratory approach proposed is deemed useful for drawing key conclusions from qualitative research, thus offering an alternative to traditional content analysis. In future, the results obtained may be useful for selecting the co-created ideas with the greatest potential to be well received in the market.
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Affiliation(s)
- Laura López-Mas
- Food Quality and Technology, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet, s/n, 17121 Monells, Spain; (L.L.-M.); (A.C.)
- Department of Agri-Food Engineering and Biotechnology (DEAB), Baix Llobregat Campus, Universitat Politècnica de Catalunya (UPC), Building D4, st/Esteve Terradas, 8, 08860 Castelldefels, Spain
| | - Anna Claret
- Food Quality and Technology, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet, s/n, 17121 Monells, Spain; (L.L.-M.); (A.C.)
| | - Violeta Stancu
- MAPP Centre, Department of Management, Aarhus BSS, Aarhus University (AU), Fuglesangs Allé 4, 8210 Aarhus, Denmark; (V.S.); (K.B.)
| | - Karen Brunsø
- MAPP Centre, Department of Management, Aarhus BSS, Aarhus University (AU), Fuglesangs Allé 4, 8210 Aarhus, Denmark; (V.S.); (K.B.)
| | - Irene Peral
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Spain; (I.P.); (E.S.C.)
| | - Elena Santa Cruz
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Spain; (I.P.); (E.S.C.)
| | - Athanasios Krystallis
- Centre of Excellence in Food, Tourism and Leisure, American College of Greece (ACG), Gravias 6, 15342 Athens, Greece;
| | - Luis Guerrero
- Food Quality and Technology, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet, s/n, 17121 Monells, Spain; (L.L.-M.); (A.C.)
- Correspondence: ; Tel.: +34-97-263-0052 (ext. 1494)
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Hutchings SC, Guerrero L, Smeets L, Eyres GT, Silcock P, Pavan E, Realini CE. Cross-Cultural Differences in the Perception of Lamb between New Zealand and Chinese Consumers in New Zealand. Foods 2022; 11:foods11142045. [PMID: 35885288 PMCID: PMC9317213 DOI: 10.3390/foods11142045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 07/07/2022] [Accepted: 07/08/2022] [Indexed: 12/04/2022] Open
Abstract
This study investigated differences between general New Zealand consumers and ethnic Chinese consumers living in New Zealand regarding the importance of lamb attributes at the point of purchase and opinions of New Zealand lamb. A central location test survey was undertaken with 156 New Zealand consumers living in Dunedin, New Zealand, and 159 Chinese consumers living in Auckland, New Zealand. In terms of importance at the point of purchase, Chinese consumers rated a number of attributes as more important than New Zealand consumers by a difference of >1.0 on a 9-point Likert scale for importance: animal origin, feeding, age, presence of hormones/residues, traceability, food safety, place of purchase, brand/quality label, and label information (p < 0.05). New Zealand consumers rated the price of other meats and animal welfare as more important than Chinese consumers (p < 0.05); however, the differences in scores were <1.0. In terms of opinions, Chinese consumers also considered New Zealand lamb to be better value for money, more additive-free, and more likely to make people feel good (p < 0.05), by scores >1.0 on a 7-point Likert scale for agreement. New Zealand consumers considered New Zealand lamb more traditional and boring (p < 0.05); however, the differences in scores were <1.0.
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Affiliation(s)
- Scott C. Hutchings
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Tennent Drive, Palmerston North 4474, New Zealand; (S.C.H.); (E.P.)
| | - Luis Guerrero
- IRTA-Monells, Finca Camps i Armet, 17121 Monells, Spain;
| | - Levi Smeets
- Department of Marketing & Supply Chain Management, Maastricht University, Nassaustraat 36, 5911 BV Venlo, The Netherlands;
| | - Graham T. Eyres
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (G.T.E.); (P.S.)
| | - Patrick Silcock
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (G.T.E.); (P.S.)
| | - Enrique Pavan
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Tennent Drive, Palmerston North 4474, New Zealand; (S.C.H.); (E.P.)
- Departamento de Producción Animal, Estación Experimental Agropecuaria Balcarce, Instituto Nacional de Tecnología Agropecuaria, c.c. 276, Balcarce 7620, Argentina
| | - Carolina E. Realini
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Tennent Drive, Palmerston North 4474, New Zealand; (S.C.H.); (E.P.)
- Correspondence:
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Stancu V, Brunsø K, Krystallis A, Guerrero L, Santa Cruz E, Peral I. European consumer segments with a high potential for accepting new innovative fish products based on their food-related lifestyle. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Font-I-Furnols M, Guerrero L. Spanish perspective on meat consumption and consumer attitudes. Meat Sci 2022; 191:108874. [PMID: 35667190 DOI: 10.1016/j.meatsci.2022.108874] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 05/21/2022] [Accepted: 05/27/2022] [Indexed: 10/18/2022]
Abstract
This paper analyses meat consumption and consumer attitudes towards meat and meat analogues in Spain, as well as the barriers and motives that could modify meat consumption in the future. Probably, the trend observed in the decline in meat consumption before the pandemic, which stabilized during the pandemic, will be observed again, with health, animal welfare and environmental issues being the main concerns and reasons for the reduction of consumption. The main drivers of meat consumption are the hedonic component, its nutritional characteristics, and its perception as a healthy and indispensable in a balanced diet. Meat analogues can be found in most Spanish supermarkets, some of them produced by large meat industries. Finally, authors highlight the need to provide Spanish consumers with reliable and credible information that will enable them to be aware of the efforts made by the different production players in the meat sector to achieve a more sustainable product and guarantee animal welfare.
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Affiliation(s)
| | - Luis Guerrero
- IRTA-Food Quality and Technology, Finca Camps i Armet, 17121 Monells, Spain
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Huiliñir C, Acosta L, Yanez D, Montalvo S, Esposito G, Retamal G, Levicán G, Guerrero L. Corrigendum to "Elemental sulfur-based autotrophic denitrification in stoichiometric S0/N ratio: Calibration and validation of a kinetic model" [Bioresour. Technol. 307 (2020) 123229]. Bioresour Technol 2022; 347:126445. [PMID: 34863607 DOI: 10.1016/j.biortech.2021.126445] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Affiliation(s)
- C Huiliñir
- Laboratorio de Biotecnología Ambiental, Departamento de Ingeniería Química, Universidad de Santiago de Chile, Av. Lib. Bdo. O Higgins 3363, Santiago, Chile.
| | - L Acosta
- Laboratorio de Biotecnología Ambiental, Departamento de Ingeniería Química, Universidad de Santiago de Chile, Av. Lib. Bdo. O Higgins 3363, Santiago, Chile
| | - D Yanez
- Laboratorio de Biotecnología Ambiental, Departamento de Ingeniería Química, Universidad de Santiago de Chile, Av. Lib. Bdo. O Higgins 3363, Santiago, Chile
| | - S Montalvo
- Laboratorio de Biotecnología Ambiental, Departamento de Ingeniería Química, Universidad de Santiago de Chile, Av. Lib. Bdo. O Higgins 3363, Santiago, Chile
| | - G Esposito
- Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, Via Claudio 21, 80125 Naples, Italy
| | - G Retamal
- Laboratorio de Microbiología Básica y Aplicada, Departamento de Biología, Facultad de Química y Biología, Universidad de Santiago de Chile, Av. Lib. Bdo. O Higgins 3363, Santiago, Chile
| | - G Levicán
- Laboratorio de Microbiología Básica y Aplicada, Departamento de Biología, Facultad de Química y Biología, Universidad de Santiago de Chile, Av. Lib. Bdo. O Higgins 3363, Santiago, Chile
| | - L Guerrero
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Av. España 1680, Valparaíso, Chile
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Melendrez-Ruiz J, Claret A, Chambaron S, Arvisenet G, Guerrero L. Enhancing assessment of social representations by comparing groups with different cultural and demographic characteristics: A case study on pulses. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104188] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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13
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Hutchings SC, Guerrero L, Mirosa M, Bremer P, Mather D, Pavan E, Hicks TM, Day L, Realini CE. The Implications of COVID-19 on Chinese Consumer Preferences for Lamb Meat. Foods 2021; 10:1324. [PMID: 34201350 PMCID: PMC8226591 DOI: 10.3390/foods10061324] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 06/04/2021] [Accepted: 06/04/2021] [Indexed: 11/27/2022] Open
Abstract
This study assessed if Chinese consumer attitudes towards a range of lamb attributes (such as origin, food safety, appearance, taste, price), and their opinions of New Zealand lamb (9- and 7-point Likert scales, respectively), had changed since the outbreak COVID-19. The same survey was carried out in Shanghai and Beijing pre (December 2018) and post COVID-19 (November 2020), ~9 months after China's initial outbreak, with 500 and 523 consumers, respectively. From December 2018 to November 2020, there was an increase in the proportion of Chinese consumers purchasing red meat online or from a butcher, and cooking their lamb well-done. In contrast, there were minimal differences in Chinese consumer ratings between December 2018 and November 2020 for different lamb attributes and opinions of New Zealand lamb. Cluster analysis revealed that many consumers (140 in December 2018/376 in November 2020) used only a small portion of the high end of the scale when rating lamb attributes, resulting in little differences between the attributes. This study suggests COVID-19 has enhanced some food safety related behaviors but had little effect on Chinese opinions and preferences for New Zealand lamb attributes. It also highlights that survey design should be carefully considered when collecting responses from Chinese consumers.
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Affiliation(s)
- Scott C. Hutchings
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Tennent Drive, Palmerston North 4474, New Zealand; (S.C.H.); (E.P.); (T.M.H.); (L.D.)
| | - Luis Guerrero
- IRTA-Monells, Finca Camps i Armet, 17121 Monells, Spain;
| | - Miranda Mirosa
- Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; (M.M.); (P.B.)
- New Zealand Food Safety Science Research Centre, Hopkirk Research Institute, Tennent Drive, Massey University, Palmerston North 4442, New Zealand;
| | - Phil Bremer
- Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; (M.M.); (P.B.)
- New Zealand Food Safety Science Research Centre, Hopkirk Research Institute, Tennent Drive, Massey University, Palmerston North 4442, New Zealand;
| | - Damien Mather
- New Zealand Food Safety Science Research Centre, Hopkirk Research Institute, Tennent Drive, Massey University, Palmerston North 4442, New Zealand;
- Department of Marketing, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
| | - Enrique Pavan
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Tennent Drive, Palmerston North 4474, New Zealand; (S.C.H.); (E.P.); (T.M.H.); (L.D.)
- Instituto Nacional de Tecnología Agropecuaria, Balcarce 7620, Argentina
| | - Talia M. Hicks
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Tennent Drive, Palmerston North 4474, New Zealand; (S.C.H.); (E.P.); (T.M.H.); (L.D.)
| | - Li Day
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Tennent Drive, Palmerston North 4474, New Zealand; (S.C.H.); (E.P.); (T.M.H.); (L.D.)
| | - Carolina E. Realini
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Tennent Drive, Palmerston North 4474, New Zealand; (S.C.H.); (E.P.); (T.M.H.); (L.D.)
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Pavan E, Ye Y, Eyres GT, Guerrero L, G. Reis M, Silcock P, Johnson PL, Realini CE. Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins. Foods 2021; 10:foods10051143. [PMID: 34065362 PMCID: PMC8161400 DOI: 10.3390/foods10051143] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 05/15/2021] [Accepted: 05/18/2021] [Indexed: 11/23/2022] Open
Abstract
Loin sections (m. Longissimus lumborum) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible underlying reasons for those ratings. A consumer panel (n = 160) evaluated tenderness, juiciness, flavor liking, and overall liking of the different types of lamb loins. Consumer scores differed among the types of lamb meat for all the evaluated attributes (p < 0.05). Further segmentation based on overall liking scores showed two consumer clusters with distinct ratings. Correlation and external preference map analyses indicated that one consumer cluster (n = 75) liked lamb types that had lower total lipid content, a lower proportion of branched-chain fatty acids, oleic and heptadecanoic acids; and a higher proportion of polyunsaturated fatty acids and volatile compounds (green and fruity descriptors). Consumer liking of the other segment (n = 85) was less influenced by fatty acids and volatiles, except hexanoic, heptanoic and octanoic acids (rancid, fatty, and sweaty descriptors). Thus, the fatty acid profile and the volatile compounds derived from their oxidation upon cooking seem to be a stronger driver of consumer liking of lamb for some consumers than others.
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Affiliation(s)
- Enrique Pavan
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Palmerston North 4442, New Zealand; (E.P.); (Y.Y.); (M.G.R.)
- Departamento de Producción Animal, Estación Experimental Agropecuaria Balcarce, Instituto Nacional de Tecnología Agropecuaria, c.c. 276, Balcarce 7620, Argentina
| | - Yangfan Ye
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Palmerston North 4442, New Zealand; (E.P.); (Y.Y.); (M.G.R.)
- Animal Science, School of Agriculture and Environment, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
| | - Graham T. Eyres
- Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; (G.T.E.); (P.S.)
| | - Luis Guerrero
- IRTA-Monells, Finca Camps i Armet, 17121 Monells, Spain;
| | - Mariza G. Reis
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Palmerston North 4442, New Zealand; (E.P.); (Y.Y.); (M.G.R.)
| | - Patrick Silcock
- Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; (G.T.E.); (P.S.)
| | | | - Carolina E. Realini
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Palmerston North 4442, New Zealand; (E.P.); (Y.Y.); (M.G.R.)
- Correspondence:
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Fulladosa E, Guerrero L, Illana A, Olmos A, Coll-Brasas E, Gou P, Muñoz I, Arnau J. Instrumental texture analysis on the surface of dry-cured ham to define the end of the process. Meat Sci 2020; 172:108334. [PMID: 33059180 DOI: 10.1016/j.meatsci.2020.108334] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 09/28/2020] [Accepted: 10/01/2020] [Indexed: 12/18/2022]
Abstract
The end of the elaboration process of dry-cured ham is currently decided by product weight loss and/or by an expert who carries out an evaluation of the tactile texture on the surface. The objective of this study was to define the optimal measurement conditions of an instrumental texture analysis on the surface of the dry-cured ham (ITAS), to define the end of process. 120 dry-cured hams were classified by experts into Hard (appropriate) or Soft (non-appropriate) texture groups and used to perform compression tests using different probes on three anatomical positions. Results showed that the small probe in position 2 gave the most discriminant conditions, providing representative information of the internal texture. Although classification using only weight loss was possible with an accuracy rate of 80.4% or 66.7% depending on the weight loss, the maximum classification accuracy was obtained when using ITAS in combination with weight loss. Further studies at industrial level are needed.
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Affiliation(s)
- E Fulladosa
- IRTA, Food Technology, Finca Camps i Armet, 17121, Monells, Girona, Catalonia, Spain.
| | - L Guerrero
- IRTA, Food Technology, Finca Camps i Armet, 17121, Monells, Girona, Catalonia, Spain
| | - A Illana
- Monte Nevado, C/ San Ignacio, 6, Carbonero el Mayor 40270, Segovia, Spain
| | - A Olmos
- Monte Nevado, C/ San Ignacio, 6, Carbonero el Mayor 40270, Segovia, Spain
| | - E Coll-Brasas
- IRTA, Food Technology, Finca Camps i Armet, 17121, Monells, Girona, Catalonia, Spain
| | - P Gou
- IRTA, Food Technology, Finca Camps i Armet, 17121, Monells, Girona, Catalonia, Spain
| | - I Muñoz
- IRTA, Food Technology, Finca Camps i Armet, 17121, Monells, Girona, Catalonia, Spain
| | - J Arnau
- IRTA, Food Technology, Finca Camps i Armet, 17121, Monells, Girona, Catalonia, Spain
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16
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Tomasevic I, Bahelka I, Čítek J, Čandek-Potokar M, Djekić I, Getya A, Guerrero L, Ivanova S, Kušec G, Nakov D, Sołowiej B, Stoica M, Szabó C, Tudoreanu L, Weiler U, Font-i-Furnols M. Attitudes and Beliefs of Eastern European Consumers Towards Animal Welfare. Animals (Basel) 2020; 10:ani10071220. [PMID: 32709096 PMCID: PMC7401545 DOI: 10.3390/ani10071220] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 07/13/2020] [Accepted: 07/13/2020] [Indexed: 11/16/2022] Open
Abstract
Simple Summary A survey was conducted with 5508 consumers from 13 Eastern European countries. Three clusters of consumers were identified: one with consumers indifferent towards animal welfare; one with consumers concerned about animal welfare, but they believe it is difficult to achieve; and one with consumers concerned about animal welfare, and they believe it is possible to achieve it. Abstract The aim of this exploratory work, because of the existing bias on the size of the sample and some of the sociodemographic characteristics of the participants, was to investigate the Eastern European consumers’ beliefs and attitudes toward animal welfare, to perform a cross-country segmentation analysis and to observe possible differences with their Western European counterparts. For this purpose, a survey was conducted with 5508 consumers from 13 Eastern European countries (Bosnia and Herzegovina, Bulgaria, Czech Republic, Croatia, North Macedonia, Hungary, Moldova, Poland, Romania, Serbia, Slovakia, Slovenia, and Ukraine) using a questionnaire with nine statements about consumers beliefs regarding animal welfare (aspects of management, ethical issues about animals, and consequences of animal welfare on meat quality and price), one statement about the willingness to pay more for meat produced under better welfare conditions, and four statements regarding attitudes toward animal welfare. Differences between countries were detected for all the statements. Moreover, three clusters of consumers were identified: one with consumers indifferent towards animal welfare; one with consumers concerned about animal welfare, but they believe it is difficult to achieve; and one with consumers concerned about animal welfare, and they believe it is possible to achieve it.
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Affiliation(s)
- Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
- Correspondence: (I.T.); (M.F.-i.-F.)
| | - Ivan Bahelka
- Czech University of Life Sciences, Kamýcká 129, 165 21 Prague, Czech Republic;
| | - Jaroslav Čítek
- Research Institute for Animal Production, Hlohovecka 2, 951 41 Luzianky, Slovakia;
| | | | - Ilija Djekić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
| | - Andriy Getya
- National University of Life and Environmental Sciences of Ukraine, Heroiv Oborony str., 12, 03041 Kyiv, Ukraine;
| | - Luis Guerrero
- IRTA-Food Industries, Granja Camps i Armet, E-17121 Monells, Spain;
| | - Sonya Ivanova
- Agricultural Academy, 30 Suhodolska str., 1373 Sofia, Bulgaria;
| | - Goran Kušec
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31 000 Osijek, Croatia;
| | - Dimitar Nakov
- Faculty of Agricultural Sciences and Food, University Ss.Cyril and Methodius in Skopje, blvd. Aleksandar Makedonski bb, 1000 Skopje, North Macedonia;
| | - Bartosz Sołowiej
- Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;
| | - Maricica Stoica
- Cross-Border Faculty, Dunarea de Jos University, 47 Domneasca str., 800008 Galati, Romania;
| | - Csaba Szabó
- Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Boszormenyi ut 138., 4032 Debrecen, Hungary;
| | - Liliana Tudoreanu
- University of Agronomic Sciences and Veterinary Medicine, Bd Marasti 59, 011464 Bucuresti, Romania;
| | - Ulrike Weiler
- Universitaet Hohenheim, 460 f Garben str. 17/208, 70593 Stuttgart, Germany;
| | - Maria Font-i-Furnols
- IRTA-Food Industries, Granja Camps i Armet, E-17121 Monells, Spain;
- Correspondence: (I.T.); (M.F.-i.-F.)
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17
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Bianchi T, Guerrero L, Weesepoel Y, Argyris J, Koot A, Gratacós-Cubarsí M, Garcia-Mas J, van Ruth S, Hortós M. Linking sensory and proton transfer reaction–mass spectrometry analyses for the assessment of melon fruit (Cucumis melo L.) quality traits. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03502-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Huiliñir C, Acosta L, Yanez D, Montalvo S, Esposito G, Retamales G, Levicán G, Guerrero L. Elemental sulfur-based autotrophic denitrification in stoichiometric S 0/N ratio: Calibration and validation of a kinetic model. Bioresour Technol 2020; 307:123229. [PMID: 32247270 DOI: 10.1016/j.biortech.2020.123229] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/06/2020] [Revised: 03/16/2020] [Accepted: 03/19/2020] [Indexed: 06/11/2023]
Abstract
The inclusion of S0 hydrolysis in a kinetic model of autotrophic denitrification has been recently proposed; however the model has not been calibrated or validated yet. Thus, a new methodology was developed and applied to calibrate and validate this kinetic model for the first time. An inoculum adapted from a poultry wastewater treatment plant at stoichiometric S0/NO3- ratio was used. The model was calibrated with batch data (initial nitrate concentrations of 50 and 6.25 mg NO3--N/L) at an S0/N ratio = 2.29 mg S/mg N and validated with seven different batch data. The sensitivity analysis showed that the most sensitive parameters are related to S0 hydrolysis. The kinetic model was successfully calibrated with the new methodology and validated, with Theil inequality coefficient values lower than 0.21. Thus, the proposed model and methodology were proved to be well suited for the simulation of elemental sulfur-based autotrophic denitrification in batch systems.
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Affiliation(s)
- C Huiliñir
- Laboratorio de Biotecnología Ambiental, Departamento de Ingeniería Química, Universidad de Santiago de Chile, Av. Lib. Bdo. O Higgins 3363, Santiago, Chile.
| | - L Acosta
- Laboratorio de Biotecnología Ambiental, Departamento de Ingeniería Química, Universidad de Santiago de Chile, Av. Lib. Bdo. O Higgins 3363, Santiago, Chile
| | - D Yanez
- Laboratorio de Biotecnología Ambiental, Departamento de Ingeniería Química, Universidad de Santiago de Chile, Av. Lib. Bdo. O Higgins 3363, Santiago, Chile
| | - S Montalvo
- Laboratorio de Biotecnología Ambiental, Departamento de Ingeniería Química, Universidad de Santiago de Chile, Av. Lib. Bdo. O Higgins 3363, Santiago, Chile
| | - G Esposito
- Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, Via Claudio 21, 80125 Naples, Italy
| | - G Retamales
- Laboratorio de Microbiología Básica y Aplicada, Departamento de Biología, Facultad de Química y Biología, Universidad de Santiago de Chile, Av. Lib. Bdo. O Higgins 3363, Santiago, Chile
| | - G Levicán
- Laboratorio de Microbiología Básica y Aplicada, Departamento de Biología, Facultad de Química y Biología, Universidad de Santiago de Chile, Av. Lib. Bdo. O Higgins 3363, Santiago, Chile
| | - L Guerrero
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Av. España 1680, Valparaíso, Chile
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Enciso-Ramírez M, Reyes-Castillo Z, Llamas-Covarrubias MA, Guerrero L, López-Espinoza A, Valdés-Miramontes EH. CD36 gene polymorphism -31118 G > A (rs1761667) is associated with overweight and obesity but not with fat preferences in Mexican children. INT J VITAM NUTR RES 2020; 91:513-521. [PMID: 32419652 DOI: 10.1024/0300-9831/a000656] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
CD36 glycoprotein is a candidate receptor involved in the gustatory detection of lipids and emerging evidence has suggested that genetic variations in CD36 may modulate the oral perception threshold to fatty acids. Here, we analyzed the association of -31118 G > A polymorphism in CD36 gene with nutritional status and preferences for fatty foods in Mexican children. Genotyping of SNP rs1761667 was performed in school-age children (n = 63) in addition to sensory tests evaluating the preference and satisfaction score assigned to oil-based sauces of different fatty acid composition. The G allele was associated with high BMI z-score in children (OR = 2.43, 95% (CI 1.02-5.99); p = 0.02) but CD36 genotypes (AA, GA, and GG) did not show significant association with the preference and satisfaction scores assigned to oil-based sauces. The BMI z-score showed no association with the preference to oil-based sauces; however, children with normal weight gave higher satisfaction scores to sauces with a high content of unsaturated fatty acids than to sauces rich in saturated fatty acids (0.56 ± 1.26 vs. 0.06 ± 1.22; p = 0.02). Therefore, the G allele of -31118 G > A SNP in CD36 gene is associated with overweight and obesity in Mexican children but do not appear to modulate the preferences and satisfaction scores to fat.
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Affiliation(s)
- Mayra Enciso-Ramírez
- Instituto de Investigaciones en Comportamiento Alimentario y Nutrición (IICAN), Centro Universitario del Sur, Universidad de Guadalajara, Ciudad Guzmán, Jalisco, México
| | - Zyanya Reyes-Castillo
- Instituto de Investigaciones en Comportamiento Alimentario y Nutrición (IICAN), Centro Universitario del Sur, Universidad de Guadalajara, Ciudad Guzmán, Jalisco, México
| | - Mara Anaís Llamas-Covarrubias
- Instituto de Investigación en Ciencias Biomédicas (IICB), Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara, Guadalajara, Jalisco, México
| | - Luis Guerrero
- IRTA-Monells, Institut de Recerca i Tecnologia Agroalimentàries, Granja Camps i Armet, Monells, Girona, Spain
| | - Antonio López-Espinoza
- Instituto de Investigaciones en Comportamiento Alimentario y Nutrición (IICAN), Centro Universitario del Sur, Universidad de Guadalajara, Ciudad Guzmán, Jalisco, México
| | - Elia Herminia Valdés-Miramontes
- Instituto de Investigaciones en Comportamiento Alimentario y Nutrición (IICAN), Centro Universitario del Sur, Universidad de Guadalajara, Ciudad Guzmán, Jalisco, México
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20
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Tomasevic I, Bahelka I, Čandek-Potokar M, Čítek J, Djekić I, Djurkin Kušec I, Getya A, Guerrero L, Iordăchescu G, Ivanova S, Nakov D, Sołowiej BG, Szabó C, Tudoreanu L, Weiler U, Font-I-Furnols M. Attitudes and beliefs of Eastern European consumers towards piglet castration and meat from castrated pigs. Meat Sci 2019; 160:107965. [PMID: 31669861 DOI: 10.1016/j.meatsci.2019.107965] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2019] [Revised: 09/21/2019] [Accepted: 10/08/2019] [Indexed: 10/25/2022]
Abstract
Castration of male piglets is a common practice to avoid boar taint but is being questioned. The present work has an exploratory character and aims to investigate the beliefs and attitudes of Eastern European consumers regarding boar taint, surgical castration immunocastration and perception of meat from castrated pigs and to find out possible segments of consumers regarding these attitudes and beliefs. For this purpose, a consumer study was carried out involving 5508 consumers from 13 Eastern European countries (Bosnia and Herzegovina, Bulgaria, Czech Republic, Croatia, North Macedonia, Hungary, Moldova, Poland, Romania, Serbia, Slovakia, Slovenia and Ukraine). The questionnaire included statements related to beliefs about castration and perception of meat from castrated pigs, attitudes towards meat from castrated pigs. Results show that in general beliefs and attitudes of the consumers are not defined, probably because of the lack of knowledge (information was not provided to the consumers) towards these issues. Three different clusters of consumers were obtained with different beliefs towards castration.
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Affiliation(s)
- Igor Tomasevic
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia
| | - Ivan Bahelka
- Czech University of Life Sciences, Kamýcká 129, 165 21 Prague, Czech Republic
| | | | - Jaroslav Čítek
- Czech University of Life Sciences, Kamýcká 129, 165 21 Prague, Czech Republic
| | - Ilija Djekić
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia
| | - Ivona Djurkin Kušec
- Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, 31 000 Osijek, Croatia
| | - Andriy Getya
- National University of Life and Environmental Sciences of Ukraine, Heroiv Оborony str., 12, 03041 Kyiv, Ukraine
| | - Luis Guerrero
- IRTA- Food Industries, Granja Camps i Armet E-17121, Monells, Spain
| | | | - Sonya Ivanova
- Agricultural Academy, 30 Suhodolska str., 1373 Sofia, Bulgaria
| | - Dimitar Nakov
- University Ss.Cyril and Methodius in Skopje, Faculty of Agricultural Sciences and Food, blvd. Aleksandar Makedonski bb, 1000 Skopje, North Macedonia
| | - Bartosz G Sołowiej
- University of Life Sciences in Lublin, Faculty of Food Sciences and Biotechnology, Skromna 8, 20-704 Lublin, Poland
| | - Csaba Szabó
- University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, 4032 Debrecen, Böszörményi út 138, Hungary
| | - Liliana Tudoreanu
- University of Agronomic Sciences and Veterinary Medicine, Bd Marasti 59, 011464 Bucuresti, Romania
| | - Ulrike Weiler
- Universitaet Hohenheim, 460 f Garbenstr. 17 / 208, 70593 Stuttgart, Germany
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21
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Banovic M, Reinders MJ, Claret A, Guerrero L, Krystallis A. “One Fish, Two Fish, Red Fish, Blue Fish”: How ethical beliefs influence consumer perceptions of “blue” aquaculture products? Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.05.013] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Banovic M, Reinders MJ, Claret A, Guerrero L, Krystallis A. A cross-cultural perspective on impact of health and nutrition claims, country-of-origin and eco-label on consumer choice of new aquaculture products. Food Res Int 2019; 123:36-47. [DOI: 10.1016/j.foodres.2019.04.031] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 04/10/2019] [Accepted: 04/13/2019] [Indexed: 01/23/2023]
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Affiliation(s)
| | - Erzsébet Szabó
- National Agricultural Research and Innovation Centre, Food Science Research Institute, Budapest, Hungary
| | | | - Monica Tarcea
- University of Medicine, Pharmacy, Sciences and Technology of Targu-Mures, Targu-Mures, Romania
| | - Diána Bánáti
- International Life Sciences Institute Europe, Brussels, Belgium
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24
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Rao V, Griffin M, Mahoney D, Fleming J, Shamlian P, Raghavendra P, Gomez N, Pattoli M, Stewart B, Struyk G, Barnett J, Thomas A, Guerrero L, Inker L, Testani JM. SOLUBLE TNFR1 AS A NEW NOVEL BIOMARKER OF CARDIO-RENAL DYSFUNCTION. J Am Coll Cardiol 2019. [DOI: 10.1016/s0735-1097(19)31635-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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25
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Neumann A, Stevens G, Richter Lagha R, Sorkin D, Guerrero L, Patel D, Madanat H. PARTNERSHIPS TO IMPROVE AGING IN CALIFORNIA: PERSPECTIVES FROM HRSA’S GERIATRIC WORKFORCE ENHANCEMENT PROGRAMS. Innov Aging 2018. [DOI: 10.1093/geroni/igy023.492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- A Neumann
- University of California San Francisco
| | - G Stevens
- Keck School of Medicine, University of Southern California
| | | | - D Sorkin
- Univresity of California, Irvine
| | - L Guerrero
- Geriatric Workforce Enhancement Program (GWEP) at UCLA
| | - D Patel
- Geriatrics Workplace Enhancement Program at UCLA
| | - H Madanat
- Graduate School of Public Health, San Diego State University
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26
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Fulladosa E, Austrich A, Muñoz I, Guerrero L, Benedito J, Lorenzo J, Gou P. Texture characterization of dry-cured ham using multi energy X-ray analysis. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.01.020] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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27
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Ojeda M, Etaio I, Guerrero L, Fernández-Gil MP, Pérez-Elortondo FJ. Does consumer liking fit the sensory quality assessed by trained panelists in traditional food products? A study on PDO Idiazabal cheese. J SENS STUD 2018. [DOI: 10.1111/joss.12318] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mónica Ojeda
- Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU), Departamento de Farmacia y ciencias de los alimentos, Centro de investigación Lascaray Ikergunea, Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU); Vitoria-Gasteiz Spain
| | - Iñaki Etaio
- Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU), Departamento de Farmacia y ciencias de los alimentos, Centro de investigación Lascaray Ikergunea, Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU); Vitoria-Gasteiz Spain
- Lactiker (Calidad y seguridad de alimentos de origen animal), Centro de investigación Lascaray Ikergunea, Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU); Vitoria-Gasteiz Spain
| | - Luis Guerrero
- IRTA-Monells, Institut de Recerca i Tecnologia Agroalimentàries, Food Technology, Finca Camps i Armet; Monells Spain
| | - Mᵃ Pilar Fernández-Gil
- Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU), Departamento de Farmacia y ciencias de los alimentos, Centro de investigación Lascaray Ikergunea, Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU); Vitoria-Gasteiz Spain
| | - Francisco José Pérez-Elortondo
- Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU), Departamento de Farmacia y ciencias de los alimentos, Centro de investigación Lascaray Ikergunea, Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU); Vitoria-Gasteiz Spain
- Lactiker (Calidad y seguridad de alimentos de origen animal), Centro de investigación Lascaray Ikergunea, Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU); Vitoria-Gasteiz Spain
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28
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Alexi N, Nanou E, Lazo O, Guerrero L, Grigorakis K, Byrne D. Check-All-That-Apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data? Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.10.009] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Da Silva C, Astals S, Peces M, Campos JL, Guerrero L. Biochemical methane potential (BMP) tests: Reducing test time by early parameter estimation. Waste Manag 2018; 71:19-24. [PMID: 29033134 DOI: 10.1016/j.wasman.2017.10.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2017] [Revised: 09/09/2017] [Accepted: 10/09/2017] [Indexed: 06/07/2023]
Abstract
Biochemical methane potential (BMP) test is a key analytical technique to assess the implementation and optimisation of anaerobic biotechnologies. However, this technique is characterised by long testing times (from 20 to >100days), which is not suitable for waste utilities, consulting companies or plants operators whose decision-making processes cannot be held for such a long time. This study develops a statistically robust mathematical strategy using sensitivity functions for early prediction of BMP first-order model parameters, i.e. methane yield (B0) and kinetic constant rate (k). The minimum testing time for early parameter estimation showed a potential correlation with the k value, where (i) slowly biodegradable substrates (k≤0.1d-1) have a minimum testing times of ≥15days, (ii) moderately biodegradable substrates (0.1<k<0.2d-1) have a minimum testing times between 8 and 15 days, and (iii) rapidly biodegradable substrates (k≥0.2d-1) have testing times lower than 7days.
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Affiliation(s)
- C Da Silva
- Chemical and Environmental Engineering Department, Technical University Federico Santa María, Av. España 1680, Casilla 110, Valparaíso, Chile.
| | - S Astals
- Advanced Water Management Centre, The University of Queensland, St. Lucia Campus, 4072 QLD, Australia
| | - M Peces
- Centre for Solid Waste Bioprocessing, Schools of Civil and Chemical Engineering, The University of Queensland, St. Lucia Campus, 4072 QLD, Australia
| | - J L Campos
- Facultad de Ingeniería y Ciencias, Universidad Adolfo Ibañez, Av. Padre Hurtado 750, 2520000 Viña del Mar, Chile
| | - L Guerrero
- Chemical and Environmental Engineering Department, Technical University Federico Santa María, Av. España 1680, Casilla 110, Valparaíso, Chile
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Bou R, Claret A, Stamatakis A, Martínez B, Guerrero L. Quality changes and shelf-life extension of ready-to-eat fish patties by adding encapsulated citric acid. J Sci Food Agric 2017; 97:5352-5360. [PMID: 28497482 DOI: 10.1002/jsfa.8424] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 04/25/2017] [Accepted: 05/08/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Citric acid is commonly used as a flavoring and preservative in food and beverages. The effect of adding citric acid directly or encapsulated (each at 1 and 2 g kg-1 ) on the quality and shelf-life of ready-to-eat sea bass patties was evaluated during storage at 4 °C in vacuum skin packaging. RESULTS Microbial growth and total basic volatile nitrogen were maintained at relatively low levels up to 8 weeks of storage. With respect to oxidative stability, the addition of encapsulated citric acid minimized secondary oxidation values more efficiently than its direct addition, regardless of the concentration. This is in agreement with the decreased fishy odor observed in those patties containing encapsulated citric acid. Accordingly, sensory analysis showed that the addition of encapsulated citric acid at 1 g kg-1 resulted in lower scores in fish aroma compared to that of the control. Sourness is dependent on the amount of citric acid added, regardless of the form (direct or encapsulated). CONCLUSIONS The form of citric acid addition, rather than the amount of citric acid added, caused changes in texture. Therefore, the use of encapsulated citric acid represents a suitable strategy that is of great interest in the seafood industry. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Ricard Bou
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Food Technology, Finca Camps i Armet s/n, Monells, Spain
| | - Anna Claret
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Food Technology, Finca Camps i Armet s/n, Monells, Spain
| | - Antonios Stamatakis
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Food Technology, Finca Camps i Armet s/n, Monells, Spain
| | - Brigitte Martínez
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Food Technology, Finca Camps i Armet s/n, Monells, Spain
| | - Luis Guerrero
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Food Technology, Finca Camps i Armet s/n, Monells, Spain
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Montalvo S, Cahn I, Borja R, Huiliñir C, Guerrero L. Use of solid residue from thermal power plant (fly ash) for enhancing sewage sludge anaerobic digestion: Influence of fly ash particle size. Bioresour Technol 2017; 244:416-422. [PMID: 28787690 DOI: 10.1016/j.biortech.2017.07.159] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2017] [Revised: 07/25/2017] [Accepted: 07/26/2017] [Indexed: 06/07/2023]
Abstract
The influence of fly ash particle size on methane production and anaerobic biodegradability was evaluated. Assays with different fly ash particle sizes (0.8-2.36mm) at a concentration of 50mg/L were ran under mesophilic conditions. In anaerobic processes operating with fly ash, greater removal of both volatile total and suspended solids, chemical oxygen demand (total and soluble) was achieved, with an increase of methane production between 28% and 96% compared to the control reactors. The highest increase occurred at ash particles sizes of 1.0-1.4mm. The metal concentrations in the digestates obtained after anaerobic digestion of sewage sludge are far below those considered as limiting for the use of sludge in soils.
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Affiliation(s)
- S Montalvo
- Universidad de Santiago de Chile, Av. Lib. Bdo. O'Higgins 3363, Santiago de Chile, Chile.
| | - I Cahn
- Universidad de Santiago de Chile, Av. Lib. Bdo. O'Higgins 3363, Santiago de Chile, Chile
| | - R Borja
- Instituto de la Grasa, Campus Universitario Pablo de Olavide - Edificio 46, Ctra. de Utrera, Km. 1, 41013 Sevilla, Spain
| | - C Huiliñir
- Universidad de Santiago de Chile, Av. Lib. Bdo. O'Higgins 3363, Santiago de Chile, Chile
| | - L Guerrero
- Universidad Técnica Federico Santa María, Av. España 1680, Valparaíso, Chile
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Bianchi T, Weesepoel Y, Koot A, Iglesias I, Eduardo I, Gratacós-Cubarsí M, Guerrero L, Hortós M, van Ruth S. Investigation of the aroma of commercial peach (Prunus persica L. Batsch) types by Proton Transfer Reaction-Mass Spectrometry (PTR-MS) and sensory analysis. Food Res Int 2017; 99:133-146. [PMID: 28784469 DOI: 10.1016/j.foodres.2017.05.007] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2017] [Revised: 05/04/2017] [Accepted: 05/08/2017] [Indexed: 01/03/2023]
Abstract
The aim of this study was to investigate the aroma and sensory profiles of various types of peaches (Prunus persica L. Batsch.). Forty-three commercial cultivars comprising peaches, flat peaches, nectarines, and canning peaches (pavías) were grown over two consecutive harvest years. Fruits were assessed for chemical aroma and sensory profiles. Chemical aroma profile was obtained by proton transfer reaction-mass spectrometry (PTR-MS) and spectral masses were tentatively identified with PTR-Time of Flight-MS (PTR-Tof-MS). Sensory analysis was performed at commercial maturity considering seven aroma/flavor attributes. The four types of peaches showed both distinct chemical aroma and sensory profiles. Flat peaches and canning peaches showed most distinct patterns according to discriminant analysis. The sensory data were related to the volatile compounds by partial least square regression. γ-Hexalactone, γ-octalactone, hotrienol, acetic acid and ethyl acetate correlated positively, and benzeneacetaldehyde, trimethylbenzene and acetaldehyde negatively to the intensities of aroma and ripe fruit sensory scores.
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Affiliation(s)
- Tiago Bianchi
- IRTA, Food Technology Centre, Finca Camps i Armet, 17121, Monells, Girona, Spain; RIKILT Wageningen Research, Wageningen University and Research, Akkermaalsbos 2, 6708 WB, Wageningen, The Netherlands.
| | - Yannick Weesepoel
- RIKILT Wageningen Research, Wageningen University and Research, Akkermaalsbos 2, 6708 WB, Wageningen, The Netherlands.
| | - Alex Koot
- RIKILT Wageningen Research, Wageningen University and Research, Akkermaalsbos 2, 6708 WB, Wageningen, The Netherlands.
| | - Ignasi Iglesias
- IRTA-Fruitcentre, PCiTAL Parc de Gardeny, 25003 Lleida, Spain.
| | - Iban Eduardo
- IRTA, Centre for Research in Agricultural Genomics, CSIC-IRTA-UAB-UB, 08193, Bellaterra, Barcelona, Spain.
| | | | - Luis Guerrero
- IRTA, Food Technology Centre, Finca Camps i Armet, 17121, Monells, Girona, Spain.
| | - Maria Hortós
- IRTA, Food Technology Centre, Finca Camps i Armet, 17121, Monells, Girona, Spain.
| | - Saskia van Ruth
- RIKILT Wageningen Research, Wageningen University and Research, Akkermaalsbos 2, 6708 WB, Wageningen, The Netherlands; Food Quality and Design Group, Wageningen University and Research, P.O. box 17, 6700 AA Wageningen, The Netherlands.
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Montalvo S, Prades H, González M, Pérez P, Guerrero L, Huiliñir C. ANAEROBIC DIGESTION OF WASTEWATER WITH HIGH SULFATE CONCENTRATION USING MICRO-AERATION AND NATURAL ZEOLITES. Braz J Chem Eng 2016. [DOI: 10.1590/0104-6632.20160334s20150261] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - H. Prades
- Universidad de Santiago de Chile, Chile
| | | | - P. Pérez
- Universidad de Santiago de Chile, Chile
| | - L. Guerrero
- Universidad Técnica Federico Santa María, Chile
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Gou P, Diaz I, Guerrero L, Valero A, Arnau J, Romero A. Physico-chemical and sensory property changes in almonds of Desmayo Largueta variety during toasting / Cambios en las propiedades físico-químicas y sensoriales de almendras de la variedad Desmayo Largueta durante el tostado. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201320000600101] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Almonds modify their properties during toasting due to the high temperatures reached. The aim of this study was to evaluate the physico-chemical and sensory property changes in shelled almonds, Desmayo Largueta variety harvested in Tarragona (Spain) and toasted at 200 and 220°C. Internal tem perature and moisture content were determined in almonds during toasting, and fatty acid composi tion, the index of acidity, the peroxide value and the TBA test in almond oil. Sensory analysis of almonds with different toasted intensity was performed. Rancidity was also evaluated by sensory analysis after a year of storage. There was a delay in the internal temperature increase of the almonds between 120 and 130 °C, which coincided with the period of maximum rate of water evaporation. There was no significant variation in the fatty acid composition of the almond oil during toasting. The peroxide value of almond oil had a slight increase from 6 min at 220°C and from 8 min at 200°C, reaching a maximum at 10 min. Rancidity after a year of storage increased up to 8 min and then decreased. The maximum crispiness was obtained at the end of the period of a maximum rate of water evaporation: between 6 and 8 min of toasting at 220 °C and between 8 and 10 min of toasting at 200°C. Over-toasting produced an antioxidant effect in the product, but decreased sweetness and increased bitterness and grittiness.
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Affiliation(s)
- P. Gou
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Divisió Alimentària, Granja Camps i Armet, 17121 Monells, Girona, Spain
| | - I. Diaz
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Divisió Alimentària, Granja Camps i Armet, 17121 Monells, Girona, Spain
| | - L. Guerrero
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Divisió Alimentària, Granja Camps i Armet, 17121 Monells, Girona, Spain
| | - A. Valero
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Divisió Alimentària, Granja Camps i Armet, 17121 Monells, Girona, Spain
| | - J. Arnau
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Divisió Alimentària, Granja Camps i Armet, 17121 Monells, Girona, Spain
| | - A. Romero
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Divisió Alimentària, Granja Camps i Armet, 17121 Monells, Girona, Spain
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Gou P, Guerrero L, Romero A. The effect of panel selection and training on external preference mapping using a low number of samples / Efecto de la selección y entrenamiento de los catadores sobre la cartografía externa de preferencias, utilizando un número reducido de muestras. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201329800400202] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
External preference mapping (PREFMAP) relates the preference data of a group of consumers to a multi-dimensional representation of the stimuli. This representation can be obtained from descriptive sensory data generated by a panel. Four vegetable oil samples were analysed. Three different stimulus spaces were obtained from generalized Procrustes analysis (GPA) of descrip tive sensory data generated by three panels (12 assessors): a non-selected panel, a selected panel and the latter after training. The preference data of each consumer was regressed against the product co-ordinates obtained from each stimulus space using the vector model. The interpreta tion of stimulus space was easier with selected assessors, but in an overall sense the three stim ulus spaces were similar. However, the slight differences between the different sensory spaces produced important differences in the PREFMAP interpretation.
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Affiliation(s)
- P. Gou
- Divisió Alimentària, Institut de Recerca i Tecnologia Agroalimentària. Granja Camps i Armet, 17121 Monells (Girona) España
| | - L. Guerrero
- Divisió Alimentària, Institut de Recerca i Tecnologia Agroalimentària. Granja Camps i Armet, 17121 Monells (Girona) España
| | - A. Romero
- Divisió Alimentària, Institut de Recerca i Tecnologia Agroalimentària. Granja Camps i Armet, 17121 Monells (Girona) España
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Guerrero L, Romero A, Gou P, Aleta N, Arnau J. Perfil sensorial de diferentes muestras de nuez (Juglans regia L.)/Sensory profiles of different walnuts (Juglans regia L.). FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201320000600303] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The nutritional and sensory properties of walnuts (Juglans regia L.) are well known and appreciated by consumers. Despite this, few studies about their basic sensory characteristics or about the effect of agronomic and technological factors on them have been carried out. In this study six different types of walnut were sensorially described, using expert and non-expert assessors, in order to obtain a simple sensory profile which would enable discrimination between the samples studied. The final sensory profile was made up of 18 descriptors. This profile was useful for differentiating and describing samples from several varieties of fruit, two different geographical origins and two different post-harvest treatments. Using only 10 of these descriptors and through discriminant analysis it was possible to classify correctly 100% of the samples into their respective groups. The use of non-expert assessors in the generation of descriptors pointed out the simplicity of the profile, probably allowing for interpretation by non-technical individuals. Selection and interpretation of descriptors was easier and faster than usual as a result of asking the assessors, especially the consumers, to add their own description of the attributes chosen. This also seemed to have affected, in an important way, the number of attributes generated by non-expert assessors.
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Affiliation(s)
- L. Guerrero
- IRTA-División alimentaria, Granja Camps i Armet, 17121 Monells, Girona, Spain,
| | - A. Romero
- Centre Mas Bové, Apdo 415, 43280 Reus, Spain
| | - P. Gou
- IRTA-División alimentaria, Granja Camps i Armet, 17121 Monells, Girona, Spain
| | - N. Aleta
- Centre Mas Bové, Apdo 415, 43280 Reus, Spain
| | - J. Arnau
- IRTA-División alimentaria, Granja Camps i Armet, 17121 Monells, Girona, Spain
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Guerrero L, Gelabert J, Guardia M, Gou P, Arnau J, Shepherd R, Sparks P. Actitud de los consumidores frente a los productos cárnicos con un menor contenido en sodio. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201329800400405] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Food choice and food purchase are complex phenomena influenced not only by the sensorial char acteristics of the product and its price, but also by other factors such as consumer attitudes towards the product. In this study the model of planned behavior of Ajzen was used to measure consumer attitudes towards low salt meat products. A 48-item questionnaire was completed in by 112 consumers representing different sociodemographic levels. The results obtained showed that the beliefs were not completely unitary and only health- and taste-related beliefs significantly improved attitude prediction. Perceived control was the most important aspect in explaining the behavioral intention of the consumers despite its relatively low consistency. Attitude and the subjective norm also had a significant effect on intention. Sociodemographic parameters clearly divided the consumers in several components of the model, the sex of the individuals being the most important aspect. The predictive ability of the model was clearly different depending on whether separation of the consumers by sex and indirect measures of attitude and subjective norm were taken into account. The model of planned behavior proved to be effective in predicting consumers' behavioral intention. However, there are some aspects of this model such as the biased measurement of attitude and consistency of perceived control which need further improvement.
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Affiliation(s)
- L. Guerrero
- IRTA-Centre de Tecnologia de la Carn. Granja Camps i Armet s/n. Monells Girona. España
| | - J. Gelabert
- IRTA-Centre de Tecnologia de la Carn. Granja Camps i Armet s/n. Monells Girona. España
| | - M.D. Guardia
- IRTA-Centre de Tecnologia de la Carn. Granja Camps i Armet s/n. Monells Girona. España
| | - P. Gou
- IRTA-Centre de Tecnologia de la Carn. Granja Camps i Armet s/n. Monells Girona. España
| | - J. Arnau
- IRTA-Centre de Tecnologia de la Carn. Granja Camps i Armet s/n. Monells Girona. España
| | - R. Shepherd
- Institute of Food Research Earley Gate, White Knights Rd, Reading RG6 6BZ, UK
| | - P. Sparks
- Institute of Food Research Earley Gate, White Knights Rd, Reading RG6 6BZ, UK
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Cilla I, Martínez L, Guerrero L, Guàrdia MD, Arnau J, Altarriba J, Roncalés P. Consumer Beliefs and Attitudes Towards Dry-cured Ham and Protected Designation of Origin Teruel Ham in Two Spanish Regions Differing in Product Knowledge. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013206065722] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This work compared the responses of a consumer survey on beliefs and attitudes towards dry-cured ham and protected designation of origin (PDO) Teruel ham carried out in two Spanish regions differing in Teruel ham knowledge: Aragon (high knowledge) and Catalonia (lower knowledge). Results revealed that only small differences were found regarding dry-cured ham consumption habits. With regard to beliefs related to factors affecting ham quality, differences were even lesser; raw material and maturing process, as well as marbling, colour and flavour and proper saltiness were rated as the most important quality factors. Nevertheless, large significant differences were evident between both regions in knowledge, consumption, beliefs and attitudes towards PDO Teruel ham. However, there were no differences regarding the willingness to pay a higher price for PDO ham. Multiple correspondence analysis of all data revealed large effects of age, education, income level and size of the place of residence, independent from the region of origin of the consumer.
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Affiliation(s)
- I. Cilla
- Department of Animal Production and Food Science, Laboratory of Food Technology, Faculty of Veterinary Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| | - L. Martínez
- Department of Animal Production and Food Science, Laboratory of Food Technology, Faculty of Veterinary Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| | - L. Guerrero
- IRTA-Centre de Tecnología de la Carn, Granja Camps i Armet, 17121 Monells, Girona, Spain
| | - M. D. Guàrdia
- IRTA-Centre de Tecnología de la Carn, Granja Camps i Armet, 17121 Monells, Girona, Spain
| | - J. Arnau
- IRTA-Centre de Tecnología de la Carn, Granja Camps i Armet, 17121 Monells, Girona, Spain
| | - J. Altarriba
- Department of Animal Production and Food Science, Laboratory of Food Technology, Faculty of Veterinary Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
| | - P. Roncalés
- Department of Animal Production and Food Science, Laboratory of Food Technology, Faculty of Veterinary Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain,
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Auriemma MJ, Guerrero L, Murtaugh B. Poster 177 A Clinical Diagnosis of Athletic Pubalgia: A Case Report. PM R 2016; 8:S219. [DOI: 10.1016/j.pmrj.2016.07.217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- Michael J. Auriemma
- Washington Hospital Center/Georgetown University, Washington, DC, United States
| | - Luis Guerrero
- Washington Hospital Center/Georgetown University, Washington, DC, United States
| | - Bryan Murtaugh
- Washington Hospital Center/Georgetown University, Washington, DC, United States
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Ares G, Giménez A, Vidal L, Zhou Y, Krystallis A, Tsalis G, Symoneaux R, Cunha LM, de Moura AP, Claret A, Guerrero L, Cardello AV, Wright A, Jefferies L, Lloyd M, Oliveira D, Deliza R. Do we all perceive food-related wellbeing in the same way? Results from an exploratory cross-cultural study. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.03.014] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Abstract
This work summarizes an interlaboratory study on full sensory profiling designed with the aim of finding some key attributes relevant to describe the sensory quality of walnuts. The study compared descriptive sensory profiling by different laboratories in different countries (Spain, France and Italy) Three trained panels in those European countries in the characterization of walnuts were used. Samples of walnuts belonging to different cultivars were harvested from experimental fields and some commercial lots. Multivariate methods (generalized procrustes analysis and varclus procedure) of analysis were used for extracting useful sensory information about the products and the variability between the panels. The descriptive profiles generated by the panels independently showed some analogies and provided similar product classification.
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Affiliation(s)
- F. Sinesio
- INRAN, Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, Via Ardeatina, 546, 00178 Roma, Italy
| | | | - A. Romero
- IRTA, Food Division, PO Box 415, 43280 Reus, Tarragona, Spain
| | - E. Moneta
- INRAN, Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, Via Ardeatina, 546, 00178 Roma, Italy
| | - J. C. Lombard
- CTCPA, Centre Technique de la Conservazion des Produits Agricoles, Zone d'Activités de l'Aéroport, B.P. 1203, 84911 Avignon Cedex 9, France
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Banović M, Krystallis A, Guerrero L, Reinders MJ. Consumers as co-creators of new product ideas: An application of projective and creative research techniques. Food Res Int 2016; 87:211-223. [PMID: 29606244 DOI: 10.1016/j.foodres.2016.07.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2016] [Revised: 07/14/2016] [Accepted: 07/22/2016] [Indexed: 10/21/2022]
Abstract
Involving consumers in the process of modification and creation of new food products has been recently identified as a vital factor for new product development. However, little attention has been devoted to consumer-generated product solutions, and instead, researchers continue to view new product development process as a firm-centred activity. This study uses projective and creative research techniques to involve consumers in the process of modification and creation of new aquaculture product ideas. We provide guidelines for the use of these techniques in the new product development process, as well as managerial and practical implications for the future development of new aquaculture products.
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Affiliation(s)
- Marija Banović
- MAPP Center - Aarhus University, Bartholins Allé 10, 8000, Aarhus C, Denmark.
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Dufort G, Castillo L, Pisano S, Castiglioni M, Carolina P, Andrea I, Simon E, Zuccolo S, Schelotto M, Morosini F, Pereira I, Amarillo P, Silveira A, Guerrero L, Ferreira V, Tiscornia A, Mezzano R, Lemos F, Boggia B, Quarnetti A, Decaro J, Dabezies A. Haploidentical hematopoietic stem cell transplantation in children with high-risk hematologic malignancies: outcomes with two different strategies for GvHD prevention. Ex vivo T-cell depletion and post-transplant cyclophosphamide: 10 years of experience at a single center. Bone Marrow Transplant 2016; 51:1354-1360. [DOI: 10.1038/bmt.2016.161] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2016] [Revised: 03/26/2016] [Accepted: 05/01/2016] [Indexed: 11/09/2022]
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Alvarado Vasquez E, Gomez-Espi M, Alvarez A, Calin A, Muñoz M, Blanco J, Serrano F, Gonzalez-San Segundo C, Martinez C, Santos M, Guerrero L, Davo A, Sierra I, Ayala R, Sendon R, Lopez-Bote M, Lozano M, Calvo F. EP-1479: Integration of a minituarized linear accelerator in an 20 year IOERT expert institution. Radiother Oncol 2016. [DOI: 10.1016/s0167-8140(16)32729-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Lazo O, Claret A, Guerrero L. A Comparison of Two Methods for Generating Descriptive Attributes with Trained Assessors: Check-All-That-Apply (CATA) vs. Free Choice Profiling (FCP). J SENS STUD 2016. [DOI: 10.1111/joss.12202] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Oxana Lazo
- IRTA-Food Technology, XaRTA, Finca Camps i Armet s/n; E-17121-Monells Girona Spain
| | - Anna Claret
- IRTA-Food Technology, XaRTA, Finca Camps i Armet s/n; E-17121-Monells Girona Spain
| | - Luis Guerrero
- IRTA-Food Technology, XaRTA, Finca Camps i Armet s/n; E-17121-Monells Girona Spain
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Resconi VC, Keenan DF, Barahona M, Guerrero L, Kerry JP, Hamill RM. Rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams: Sensory analysis and consumer preferences. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.048] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Martinez-Macipe M, Rodríguez P, Izquierdo M, Gispert M, Manteca X, Mainau E, Hernández F, Claret A, Guerrero L, Dalmau A. Comparison of meat quality parameters in surgical castrated versus vaccinated against gonadotrophin-releasing factor male and female Iberian pigs reared in free-ranging conditions. Meat Sci 2016; 111:116-21. [DOI: 10.1016/j.meatsci.2015.09.002] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2015] [Revised: 08/31/2015] [Accepted: 09/08/2015] [Indexed: 11/15/2022]
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Soy D, Aldasoro E, Guerrero L, Posada E, Serret N, Mejía T, Urbina JA, Gascón J. Population pharmacokinetics of benznidazole in adult patients with Chagas disease. Antimicrob Agents Chemother 2015; 59:3342-9. [PMID: 25824212 PMCID: PMC4432184 DOI: 10.1128/aac.05018-14] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2014] [Accepted: 03/18/2015] [Indexed: 11/20/2022] Open
Abstract
The aim of the present study was to build a population pharmacokinetic (popPK) model to characterize benznidazole (BNZ) pharmacokinetics in adults with chronic Chagas disease. This study was a prospective, open-label, single-center clinical trial approved by the local ethics committee. Patients received BNZ at 2.5 mg/kg of body weight/12 h (Abarax, Elea Laboratory, Argentina) for 60 days. Plasma BNZ samples were taken several times during the study and analyzed by high-performance liquid chromatography with UV-visible detection (HPLC-UV). The popPK analysis was done with NONMEMv.7.3. Demographic and biological data were tested as covariates. Intraindividual, interoccasion, and residual variabilities were modeled. Internal and external validations were completed to assess the robustness of the model. Later on, simulations were performed to generate BNZ concentration-time course profiles for different dosage regimens. A total of 358 plasma BNZ concentrations from 39 patients were included in the analysis. A one-compartment PK model characterized by clearance (CL/F) and the apparent volume of distribution (V/F), with first-order absorption (Ka) and elimination, adequately described the data (CL/F, 1.73 liters/h; V/F, 89.6 liters; and Ka, 1.15 h(-1)). No covariates were found to be significant for CL/F and V/F. Internal and external validations of the final model showed adequate results. Data from simulations revealed that a dose of 2.5 mg/kg/12 h might lead to overexposure in most patients. A lower dose (2.5 mg/kg/24 h) was able to achieve trough BNZ plasma concentrations within the accepted therapeutic range of 3 to 6 mg/liter. In summary, we developed a population PK model for BNZ in adults with chronic Chagas disease. Dosing simulations showed that a BNZ dose of 2.5 mg/kg/24 h will adequately keep BNZ trough plasma concentrations within the recommended target range for the majority of patients. (This study has been registered at EudraCT under number 2011-002900-34 and at ClinicalTrials.gov under number NCT01755403.).
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Affiliation(s)
- D Soy
- Pharmacy Service, Hospital Clinic Barcelona, Barcelona, Spain Institut de Investigació Biomèdica Agustí Pi i Sunyer (IDIBAPS), University of Barcelona, Barcelona, Spain CIBERES (CIBER de Enfermedades Respiratorias, 06/06/0028), Spain
| | - E Aldasoro
- International Health Service, Hospital Clinic Barcelona, Barcelona, Spain ISGlobal, Barcelona Center for International Health Research (CRESIB), Barcelona, Spain
| | - L Guerrero
- CIBERES (CIBER de Enfermedades Respiratorias, 06/06/0028), Spain CELLEX Laboratory, University of Barcelona, Barcelona, Spain
| | - E Posada
- International Health Service, Hospital Clinic Barcelona, Barcelona, Spain ISGlobal, Barcelona Center for International Health Research (CRESIB), Barcelona, Spain
| | - N Serret
- International Health Service, Hospital Clinic Barcelona, Barcelona, Spain ISGlobal, Barcelona Center for International Health Research (CRESIB), Barcelona, Spain
| | - T Mejía
- International Health Service, Hospital Clinic Barcelona, Barcelona, Spain ISGlobal, Barcelona Center for International Health Research (CRESIB), Barcelona, Spain
| | - J A Urbina
- Instituto Venezolano de Investigaciones Científicas, Caracas, Venezuela
| | - J Gascón
- International Health Service, Hospital Clinic Barcelona, Barcelona, Spain ISGlobal, Barcelona Center for International Health Research (CRESIB), Barcelona, Spain
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Szűcs V, Guerrero L, Claret A, Tarcea M, Szabó E, Bánáti D. Food additives and consumer preferences: A cross-cultural choice based conjoint analysis. Acta Alimentaria 2014. [DOI: 10.1556/aalim.43.2014.suppl.25] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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