http://hdl.handle.net/10366/128082 2026-05-06T13:39:46Z http://hdl.handle.net/10366/160323 [EN] Wheat germ is a by-product of cereal industry with interesting nutritional properties, including its high protein content. However, few applications have been found in the meat industry until now. For that reason and due to the growing interest in the use of vegetable proteins to reduce meat consumption, they were used for the production of frankfurters. A control frankfurter was formulated along with four preparations with progressive replacement of lean pork in proportions of 25%, 50%, 75% and 100%. Proximal composition, color, texture, emulsion characterization, fatty acid profile and a sensory analysis were then analysed. The results of these determinations showed that the incorporation of wheat germ improved the stability of the emulsion and decreased the jelly and fat separation, although the batters were much more cohesive. As for the final product, progressive incorporation of wheat germ caused significant increases in fiber, carbohydrates and starch, as well as statistically significant decreases in moisture,fat, protein and ash. Frankfurters made with germ were also darker and yellowish, but less reddish, as well as harder, more gummy and chewier, but less cohesive and elastic. Likewise, substitution with wheat germ improved the quality of the lipid profile, but decreased acceptability. Replacing meat with wheat germ was only viable up to 25%, where there were hardly any significant differences with the control. 2024-01-01T00:00:00Z http://hdl.handle.net/10366/156711 [ES] El objetivo principal de este trabajo es la evaluación del uso de las proteínas del guisante como materia prima para la elaboración de texturizados proteicos mediante la extrusión, y su aplicación como análogos cárnicos.; [EN] The main objective of this work is the evaluation of the use of pea proteins. as raw material for the production of protein textures through extrusion, and their application as meat analogues. 2021-01-01T00:00:00Z http://hdl.handle.net/10366/152991 [ES] Los alimentos basados en plantas, conocidos como plant based foods, son alimentos realizados a partir de vegetales. El objetivo principal de este trabajo es la caracterización de materias primas utilizadas en procesos de texturización para la elaboración de alimentos basados en plantas, centrándonos en los obtenidos a partir de guisante.; [EN] Plant-based foods, known as plant-based foods, are foods made from vegetables. The main objective of this work is the characterization of raw materials used in texturing processes for the preparation of plant-based foods, focusing on those obtained from peas. 2021-01-01T00:00:00Z http://hdl.handle.net/10366/137920 [ES] Se procede al análisis de variedades y muestras y se correlacionará la capacidad antioxidante con la composición fenólica total e individual, demostrando que la correlación analizada estadísticamente entre las dos variables es alt ya que la lenteja es la legumbre con mayor concentración de polifenoles.; [EN] We proceed to the analysis of varieties and samples and correlate the antioxidant capacity with the total and individual phenolic composition, demonstrating that the correlation statistically analyzed between the two variables is alt since the lentil is the legume with the highest concentration of polyphenols. 2017-01-01T00:00:00Z http://hdl.handle.net/10366/128094 [ES]Se estudia la capacidad antioxidante de mieles de diferente orígenes botánicos, y valorar la correlación existente entre dicha actividad y su contenido, en compuestos fenólicos.; [EN]Study of the antioxidant capacity of honeys from different botanical origins are studied, and assess the correlation between this activity and its content in phenolic compounds. 2015-01-01T00:00:00Z