M
Mónica Armenteros
Researcher at University of Extremadura
Publications - 14
Citations - 957
Mónica Armenteros is an academic researcher from University of Extremadura. The author has contributed to research in topics: Lipid oxidation & Protein oxidation. The author has an hindex of 14, co-authored 14 publications receiving 813 citations. Previous affiliations of Mónica Armenteros include Spanish National Research Council.
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Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography-electrospray ionisation-mass spectrometry (LC-ESI-MS).
TL;DR: LC-ESI-MS was applied as an advanced methodology to study the suitability of using α-aminoadipicSemialdehydes and γ-glutamic semialdehyde as protein oxidation markers in meat products and a significant correlation was found between GGS values and TBARS highlighting the timely interaction between lipid and protein oxidation.
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Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts.
TL;DR: Sensory attributes, protease activity through the dry-curing process and on the sensory characteristics of the final product was evaluated, except for the attribute taste probably due to the potassium contribution to bitter taste in hams containing 50% KCl and NaCl.
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Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins.
TL;DR: Links between the decrease in secondary compounds from lipid oxidation due to cooking at higher temperatures and for longer times with the increased levels of 3-methylbutanal and greater differences between total protein carbonyls and AAS plus GGS were hypothesised.
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Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl
TL;DR: The biochemical and sensory analysis of the dry-curing of loins has revealed no significant differences between control loins with 100% NaCl and those with up to 50% KCl substitution and loins elaborated with 50% of each salt obtained the highest scores.
Journal ArticleDOI
Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham
Susana Ripollés,Paulo Cezar Bastianello Campagnol,Mónica Armenteros,M-Concepción Aristoy,Fidel Toldrá +4 more
TL;DR: Two formulations containing KCl alone or mixed with CaCl2 and MgCl2 have been proposed to partially replace NaCl in dry-cured ham to obtain a healthier product for consumers with reduced sodium content.