María Freire
Spanish National Research Council
9 Papers
60 Citations
María Freire is an academic researcher from Spanish National Research Council. The author has contributed to research in topics: Hydroxytyrosol & Creaming. The author has an hindex of 7, co-authored 9 publications. Previous affiliations of María Freire include University of the Basque Country.
Chat about Author
Papers
Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase
Susana Cofrades,Jorge Arturo Santos-López,María Freire,Juana Benedí,Francisco J. Sánchez-Muniz,Francisco Jiménez-Colmenero +5 more
TL;DR: In this paper, the authors evaluated the oxidative stability of healthier lipid cooked meat systems (MS) in which pork backfat was replaced by a double emulsion (DE, W1/O/W2) prepared with hydroxytyrosol (HXT) within an inner aqueous phase and chia oil as lipid phase.
59
Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems.
Linda Flaiz,María Freire,Susana Cofrades,Raquel Mateos,Jochen Weiss,Francisco Jiménez-Colmenero,Ricard Bou +6 more
TL;DR: The results showed that the oxidative status was maintained in all systems by the addition of hydroxytyrosol, but the antioxidant loss was more pronounced in more compartmentalized systems, which was attributed to their increased surface area.
50
Intraobserver error associated with anthropometric measurements made by dietitians
TL;DR: The results suggest that anthropometric parameters evaluated are sufficiently precise, however, periodical training is necessary to control and minimize the anthropometric measurement error.
Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers.
María Freire,Susana Cofrades,Jara Pérez-Jiménez,Joaquín Gómez-Estaca,Francisco Jiménez-Colmenero,Ricard Bou +5 more
TL;DR: The oxidation values recorded in the GE systems can generally be regarded as low even considering their enrichment with unsaturated fatty acids, which assures their suitability for use as fat replacers.
40
Gelled double emulsions as delivery systems for hydroxytyrosol and n-3 fatty acids in healthy pork patties.
María Freire,Susana Cofrades,V. Serrano-Casas,T. Pintado,M. J. Jimenez,Francisco Jiménez-Colmenero +5 more
TL;DR: This article examines the suitability of gelled double emulsions (GDE) for use as a delivery system for n-3 PUFAs and hydroxytyrosol (Hxt) in pork patties and finds this technology is suitable for labelling meat products with nutritional and health claims.