Grobert A. Guadalupe, Marı́a Jesús Lerma-García, Ana Fuentes, José Manuel Barat Baviera, María Bas, Isabel Fernández‐Segovia,
Purpose The purpose of this paper is to determine the presence of palm oil in food products on sale, and to study and compare consumers’ opinions about this oil type in Spain (importing country) and Peru (producing country). Design/methodology/approach Recent news published in both countries, which could influence consumer perceptions, were analysed. A study on the labelling of foodstuffs in Spain was carried out, as was a survey with Spanish and Peruvian consumers. Findings Palm oil was found in ...
Tópico(s): Biodiesel Production and Applications
2019 - Emerald Publishing Limited | British Food Journal
Amparo Baviera‐Puig, Mónica García‐Melón, María Dolores Ortolá, Isabel López Cortés,
Although the consumption of fruits and vegetables is being promoted by different institutions as a key question of public health, their consumption is decreasing and their waste is increasing. To address this situation, we propose to include the consumer’s perception of the quality (from a sensory point of view) of a fruit, in particular Valencian oranges, in the supplier’s selection process by retailers. To do so, we use a combination of consumer and trained sensory panels and Analytic Hierarchy ...
Tópico(s): Food Waste Reduction and Sustainability
2021 - Multidisciplinary Digital Publishing Institute | International Journal of Environmental Research and Public Health
María Cristina Cardona Moltó, Diana F. Izquierdo, José Manuel Barat Baviera, Isabel Fernández‐Segovia,
Abstract The aim of this work was to determine the main sensory and non-sensory attributes that influence choice of meat and meat products, and to review the latest trends in sensory analysis techniques and consumer opinion studies. For this purpose, a literature review was carried out. Taste/flavour, texture, appearance, colour and odour were identified as the most relevant intrinsic attributes to influence acceptance. The presence of fat was very important for consumers. Of the most relevant extrinsic ...
Tópico(s): Biochemical Analysis and Sensing Techniques
2023 - Springer Science+Business Media | European Food Research and Technology
Ana Fuentes, Rafael Masot, Isabel Fernández‐Segovia, María Ruiz‐Rico, Miguel Alcañíz, José Manuel Barat Baviera,
The aim of this study was to evaluate a rapid, low-cost and easy-to-use system of impedance spectroscopy with two different electrodes (double electrode (DE) and arrowhead (AH)) to distinguish between fresh and frozen-thawed sea bream. Samples of fresh sea bream and those submitted to freezing at − 18 °C and to 2 freezing cycles, kept in frozen storage for different periods of time, were evaluated. The freezing process did not affect moisture, pH, TVB-N, or the microbial quality. However, it provoked ...
Tópico(s): Advanced Chemical Sensor Technologies
2013 - Elsevier BV | Innovative Food Science & Emerging Technologies
Amparo Baviera‐Puig, Mónica García‐Melón, Isabel López Cortés, María Dolores Ortolá,
The aim of this study is to combine the Analytic Hierarchy Process (AHP) with sensory analysis for assessing the quality of stone fruits, such as peaches and nectarines. To this end, a multicriteria model based on the AHP is proposed, which could be used in any process of evaluation or selection of these fruits. It is compared with the Quantitative Descriptive Analysis (QDA) performed by trained panellists. The AHP results showed that gustatory phase was the most important attribute in both the positive ( ...
Tópico(s): Biochemical Analysis and Sensing Techniques
2023 - Cogent OA | Cogent Food & Agriculture
Nataly Peña-Gómez, María Ruiz‐Rico, Édgar Pérez‐Esteve, Isabel Fernández‐Segovia, José Manuel Barat Baviera,
The objective of this work was to develop filtering materials based on different-sized silica particles functionalized with carvacrol (0.01 g/g SiO2), eugenol (0.04 g/g SiO2), thymol (0.01 g/g SiO2) and vanillin (0.12 g/g SiO2). The removal capability of the functionalized supports was evaluated using distilled water inoculated with Escherichia coli (104 CFU/mL). Water samples (100 mL) were filtered through layers of supports of different thickness (0.5, 1 or 1.5 cm thick), according to different filtration ...
Tópico(s): Water Treatment and Disinfection
2019 - Elsevier BV | Innovative Food Science & Emerging Technologies
María Ruiz‐Rico, Ana Fuentes, Rafael Masot, Miguel Alcañíz, Isabel Fernández‐Segovia, José Manuel Barat Baviera,
The aim of this work was to evaluate the use of the voltammetric tongue in the shelf-life assessment of fresh cod in cold storage. For this purpose, physico-chemical and microbial analyses were carried out, as well as measurements with the electronic tongue. The samples exceeded the acceptability limits of total volatile basic nitrogen (TVB-N), mesophilic and Enterobacteriaceae on the fourth day of storage, which means that the fish had a shelf-life of less than 4 days. The voltammetric tongue was ...
Tópico(s): Biochemical Analysis and Sensing Techniques
2013 - Elsevier BV | Innovative Food Science & Emerging Technologies
María Cristina Cardona Moltó, Lorenzo Hernández, Ana Fuentes, José Manuel Barat Baviera, Isabel Fernández‐Segovia,
The objectives of this work were to identify the parameters that most influence Spanish consumers' choice of minced meat and hamburgers, and to determine the importance of different extrinsic attributes in meat products. A consumer survey was conducted by combining three methodologies: free listing task, rating the importance of different extrinsic attributes and a conjoint analysis. The free listing task showed that, of all the factors considered when selecting minced meat or hamburgers, price, ...
Tópico(s): Consumer Attitudes and Food Labeling
2022 - Elsevier BV | Meat Science
Beatriz García-Acosta, María Comes, J.L. Bricks, M. A. Kudinova, V. V. Kurdyukov, А. I. Tolmachev, Ana B. Descalzo, M. Dolores Marcos, Ramón Martı́nez-Máñez, Ana Tsui Moreno, Félix Sancenón, Juán Soto, Luis A. Villaescusa, Knut Rurack, José Manuel Barat Baviera, Isabel Escriche, Pedro Amorós,
Pyrylium-containing mesoporous materials have been used for the chromo-fluorogenic sensing of biogenic amines in an aqueous environment.
Tópico(s): Advanced biosensing and bioanalysis techniques
2006 - Royal Society of Chemistry | Chemical Communications