Marcela Santaella

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The aim of the present study was to compare the Fe, Zn, Cu, Ca and Mg contents and their in vitro availability in three meat-based weaning foods as a function of the meat cuts used in their formulation. The three meat cuts were yearling cow flank (YCF), mature cow flank(MCF) and mature cow mixed (MCM) cuts. The highest level of Fe (1.14 ± 0.31 mg/100 g) was(More)
The presence and extent of genetic variation in saffron crocus are still debated, as testified by several contradictory articles providing contrasting results about the monomorphism or less of the species. Remarkably, phenotypic variations have been frequently observed in the field, such variations are usually unstable and can change from one growing season(More)
The aim of this study was to evaluate the effect of the addition of tomato paste (TP) to sausage mortadella in order to improve the nutritional properties and reduce the lipid oxidation associated with the content of lycopene. First, three different mortadellas without colourant were made with 2, 6 and 10% of TP, to optimise technologically the amount of(More)
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