Irene Albertos

Irene Albertos
  • PhD
  • PPL at University of Valladolid

Profesor Universidad de Valladolid

About

35
Publications
9,423
Reads
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887
Citations
Introduction
I develop my work in the area of food technology and human nutrition, mainly focused on: novel technologies, functional food and by-product valorisation
Current institution
University of Valladolid
Current position
  • PPL
Additional affiliations
January 2016 - May 2016
University of Burgos
Position
  • Personal Investigador

Publications

Publications (35)
Article
The objective of this study was to characterise herring brine and assess its use as natural antioxidant in herring preservation. Herring brines from different marinated products (brine from fillet-ripened spice-cured herring SC, traditional barrel-salted spice-cured herring TSp and brine from traditional barrel-salted herring TSa) were used without...
Article
Full-text available
Objective To analyse the impact of stressors and anxiety on undergraduate nursing students during their clinical placements. Background Undergraduate nursing students’ perceived lack of skills to perform the different activities and techniques required is regarded as one of the most relevant stressors in clinical placements, which thus becomes a c...
Article
Full-text available
Currently, the production of waste in the food industry is increasing, which is a serious problem. However, most of these residues, especially those derived from fruits and vegetables, have great unknown properties that are not used. The main objective of this article is the analysis and characterization of the waste from quince after its processin...
Article
Full-text available
Insects have recently received much attention as sustainable protein sources due to their nutritional value and eco-friendliness. Unlike conventional livestock, insects require minimal resources and produce fewer greenhouse gas emissions. Moreover, insects offer high-quality protein, essential amino acids, and various vitamins and minerals. This st...
Article
Full-text available
Anxiety disorders are a very common psychiatric pathology among young university students, and the strategies for its mitigation are limited to the consumption of anxiolytic substances. Adequate hydration is essential for staying healthy, as water is the main component of the human body and of several physiological processes. A state of dehydration...
Chapter
Packaging is fundamental to maintaining the quality of food, but its contribution with a negative footprint to the environment must be completely changed worldwide to reduce pollution and climate change. Innovative and sustainable packaging and new strategies of reutilization are necessary to reduce plastic waste accumulation, maintain food quality...
Article
Full-text available
There are circumstances in which breastfeeding is not possible and formula milk feeding has to be resorted to. In these cases, it is difficult to choose among the multitude of brands on the market for infant feeding. Although the composition of formula milk is largely regulated by legislation, there are certain nutrients whose presence in breast mi...
Article
ABSTRACT The depletion of freshwater resources, as well as climate change and population growth, are threatening the livelihoods of thousands of people around the world. The introduction of underutilized crops such as quinoa may be important in countries with limited productivity and/ or limited access to water due to its resistance to different ab...
Chapter
It has been explored the potential utilisation of combined high-pressure processing (HPP) and chitosan edible films with or without clove essential oil (CEO) in order to improve quality (oxidative, sensorial) of rainbow trout fillets at 4 ºC over 22 days in comparison with untreated samples or cooked and HPP alone. The optimal CEO concentration was...
Article
Full-text available
Atmospheric cold plasma (ACP) is a non-thermal technology whose ability to inactivate pathogenic microorganisms gives it great potential for use in the food industry as an alternative to traditional thermal methods. Multiple investigations have been reviewed in which the cold plasma is generated through a dielectric barrier discharge (DBD) type rea...
Article
Full-text available
The world's population is growing, which requires more resources, including food. Some necessary foods, such as berries, are very perishable fresh products that suffer contamination by pathogens, generating great economic losses. Various physical and chemical strategies have been used to mitigate these losses over the years, including the use of pe...
Article
Full-text available
The healthy properties of berries are known; however, red fruits are very perishable, generating large losses in production and marketing. Nonetheless, these wastes can be revalued and used. The main objective of this study was the development of biodegradable pectin films with berry agro-industrial waste extracts to monitor salmon shelf-life. The...
Article
Full-text available
Background: Health-related quality of life (HRQoL) allows knowing the subject's feelings in distress and well-being, as well as perception of current and future health. Objective: To assess associations between health-related quality of life, fitness status, and adherence to the Mediterranean diet in Spanish children and adolescents. Methods:...
Article
Full-text available
The Zamorano-Leonese donkey is the local breed of the Castilla y León region of Spain and is a protected endangered species. The best way to preserve it is to explore viable alternatives such as milk production. Unlike other donkey breeds, this one has not been previously characterised. The aim of this work is the complete nutritional characterisat...
Chapter
Extrusion processing technology is a high-temperature short-time (HTST), versatile and modern food operation that converts agricultural commodities, including legumes, into fully cooked food products. Over the past three decades, extrusion technology had been used effectively to reduce the cooking time of pulses, as well as inactivate undesirable c...
Article
Full-text available
The present work shows a procedure to valorize non-commercial boiled shrimp to produce functional ingredients, using a combined treatment based on enzymatic hydrolysis and subsequent glycation under mild conditions. Antioxidant and prolyl endopeptidase-inhibiting activities were determined as a function of hydrolysis and glycation times (0–120 min...
Article
Full-text available
The assessment of anthropometric variables has been shown to be useful as a predictor of cardiovascular risk in overweight and obese patients. The aim of this study was to determine the usefulness of the relationship between breast volume and body mass index as an indicator of cardiovascular risk in premenopausal women with overweight and mild obes...
Article
Full-text available
The growing interest from consumers toward healthy and nutritious products and their benefits for health has increased the consumption of whole and processed fish. One of the main problems of fish is the short shelf life, especially when it is processed as in the case of burgers. The use of edible coating is an interesting strategy to extend the qu...
Article
Fried snacks are highly appreciated in the consumer's diet because of their unique flavor and texture. However, it is difficult to combine fried foods with the current consumer trends toward healthier and low‐fat products. Vacuum frying is a healthier option to develop snacks with differentiated nutritional and organoleptic properties. However, pre...
Article
Seaweeds (Himanthalia elongata and Palmaria palmata) and seaweed extracts were used for formulation of active edible films. Films formulated with H. elongata showed higher total phenols and antioxidant capacity than the films formulated with P. palmate and significant (p ≤ 0.05) higher than those formulated with seaweeds extracts regardless of the...
Article
Atmospheric cold plasma is a green and emerging technology, highly interesting to the food industry for its application. Dielectric Barrier Discharges (DBD) can generate atmospheric cold plasma inside sealed packages filled with air through the use of high voltages. This study investigated the use of a large gap DBD design to generate a plasma disc...
Article
Olive leaf was evaluated as antimicrobial/antioxidant ingredient in edible films intended for cold-smoked fish preservation. Olive leaf powder (OLP) and its water/ethanol extract (OLE) were previously tested against Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella enterica. Antimicrobial and antioxidant capacity, color and water vapo...
Article
The effect of atmospheric cold plasma generated by a novel in-package dielectric barrier discharge (DBD) on microbial and quality parameters of mackerel fillets was investigated. DBD voltage (70 kV and 80 kV) and treatment time (1, 3 and 5 min) were studied. Within 24 h of DBD treatment, spoilage bacteria (total aerobic psychrotrophic, Pseudomonas...
Article
Full-text available
Lipid oxidation is a very complex and important event causing quality loss of foods, especially those containing highly unsaturated fats. There is growing interest in replacing synthetic antioxidants in food by natural counterparts. Olive leaf is an abundant by‐product of the olive oil industry. The aim of this study was to investigate the antioxid...
Poster
Full-text available
Atlantic mackerel (Scomber scombrus) is one the most abundant species in Europe, containing high levels of long chain polyunsaturated fatty acids (PUFA). Although the health benefits of PUFA, these species are underutilized due to highly susceptible to oxidation, which is directly related to the production of off-flavours and odours. The effect of...
Article
An antioxidant gluten-free cracker snack was developed through the inclusion of carob by-products (germ and seed peel). The levels of formulation of these two novel ingredients were optimized through their effect on nutritional, physicochemical, sensory and antioxidant parameters of the final product. The results showed that both ingredients affect...
Article
ABSTRACT An antioxidant gluten-free cracker snack was developed through the inclusion of carob by-products (germ and seed peel). The levels of formulation of these two novel ingredients were optimized through their effect on nutritional, physicochemical, sensory and antioxidant parameters of the final product. The results showed that both ingredien...
Article
Vacuum fried carrot snacks were prepared using high pressure processing or freezing as pretreatment before the vacuum frying process. Physicochemical, organoleptic and antioxidant parameters were evaluated in order to determine the effect of pretreatment on the final product. The results showed that the use of high pressure and freezing pretreatmen...
Article
A novel processing method allows obtaining peel of carob seed (CSP) as a by-product during carob bean gum extraction. The aims of the present study were to characterise CSP and to evaluate its potential application as natural antioxidant in ground Atlantic horse mackerel (Trachurus trachurus). Proximate composition, phenolic content, phenolic profi...
Article
The inhibitory effect of chitosan films with clove oil (0 to 50 g Kg(-1) ) was evaluated on a range of ten representative food spoilage and pathogenic bacteria. The most sensitive bacteria to the films was Shewanella putrefaciens and the most resistant resulted the Aeromonas hydrophila (inhibition showed only at 50 g Kg(-1) clove essential oil - CE...

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