Jose M. Lorenzo

Jose M. Lorenzo
Centro Tecnológico de la Carne · Food Science and Tecnology

Ph.D
Head of Research

About

1,231
Publications
263,155
Reads
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22,843
Citations
Citations since 2016
980 Research Items
21521 Citations
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Publications

Publications (1,231)
Article
Full-text available
Foal meat is considered a healthy alternative to other meat sources and more environmentally sustainable. However, its quality is highly variable and there is lack of knowledge about the molecular mechanisms underlying its determination. Genotype and diet play a relevant role as the main factors that can allow a control of the final quality and the...
Article
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“Food processing 4.0” concept denotes processing food in the current digital era by harnessing fourth industrial revolution (called Industry 4.0) technologies to improve quality and safety of processed food products, reduce production costs and time, save energy and resources, as well as diminish food loss and waste. Industry 4.0 technologies have...
Chapter
Meat and meat products are essential components in our modern diet. The consolidated production of meat animal production is mainly composed of three sources: pork, chicken, and cattle. Traditional and modern processing methods permit the production of different products that includes burgers, marinated cuts, sausages (fresh, fermented/dry-cured, a...
Chapter
The food industry has recently invested in research to develop new processes that are more respectful to the environment, without sacrificing the quality and safety standards of the final products. The introduction of supercritical fluids (SCFs) in food processing and production has revolutionized different areas of food technology, providing solut...
Article
Sonication and dielectric barrier discharge (DBD) plasma are sustainable emerging food processing technologies. The study investigates the impact of sonication, DBD-plasma, and thermal treatment (TT) on wheat sprout juice. The obtained results indicated a significant (p<0.05) increase in chlorophyll, total phenolics, flavonoids, DPPH assay, and ORA...
Article
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The edible beans in Fabaceae have been used for foods and medicines since the ancient time, and being used more and more. It is also appeared as a major ingredient in dairy cooking menu in many regions including Thailand, a rich biodiversity country. Many studies reported on health benefits of their flavonoids, but there is no report on the effect...
Article
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Muscle foods and their products are a fundamental part of the human diet. The high protein content found in muscle foods, as well as the high content of essential amino acids, provides an appropriate composition to complete the nutritional requirements of humans. However, due to their special composition, they are susceptible to oxidative degradati...
Article
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Flaxseeds are well known for their good quantity and quality of protein. In the present study, an attempt was made to extract and characterize the properties of flaxseed protein fractions. The extraction and isolation of the protein fractions were done on the basis of the solubility-albumins (water soluble) and globulins (salt soluble) followed by...
Article
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Tannins are polyphenols characterized by different molecular weights that plants are able to synthetize during their secondary metabolism. Macromolecules (proteins, structural carbohydrates and starch) can link tannins and their digestion can decrease. Tannins can be classified into two groups: hydrolysable tannins and condensed tannins. Tannins ar...
Article
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Increasing concern of consumers on sustainability issues leads to high demand for new alternative protein-based products to alter animal origin meat in the market. Meat alternatives, like cultured meat, are new in the market and consumers are skeptical to consume cultured meat, so an improvement in functionality and sensory quality pose to be impor...
Article
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Recent trends in food industry focus on utilization of fruit processing waste and by-products as novel ingredients due to their nutritional benefits. Apple seed is one such novel ingredient that can find application as functional ingredient in food, nutraceutical and pharmaceutical industry. The existing studies suggest that apple seed is a rich so...
Article
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With the advent of pandemics and infectious diseases, numerous research activities on natural products have been carried out to combat them. Researchers are investigating natural products for the treatment and/or management of various infectious diseases and/or disorders. Acacia catechu (L.f.) Willd. belong to the family Fabaceae (subfamily Mimosoi...
Article
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The replacement of semolina with potato flour (PF) and potato mash (PM) at different levels was assessed for its effects on pasta quality. The results showed that the addition of PF and PM increased the pasting viscosity of the blends; in addition, PF enhanced the functional properties, while PM reduced them. The minimum cooking time decreased with...
Article
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Less consumed cereals, such as millet, sorghum, and teff and other crops, such as quinoa, amaranth, and buckwheat, belonging to the group of grains called pseudocereals, are often undervalued as a source of nutrients and are not usually introduced regularly in the diet. However, they have a nutritional profile that has nothing to envy to some widel...
Article
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In recent years, there has been a growing interest in the application of antioxidants in food and pharmaceuticals due to their association with beneficial health effects against numerous oxidative-related human diseases. The antioxidant potential can be measured by various assays with specific mechanisms of action, including hydrogen atom transfer,...
Article
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Osteoarthritis is a progressive degenerative disease affecting joints. It is associated with structural and functional changes that cause lameness and pain in dogs. Mesenchymal stem cells (MSCs) are considered an ideal therapeutic candidate for treating inflammatory musculoskeletal conditions due to their paracrine and immunomodulatory characterist...
Article
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The reuse of lignocellulosic biomaterials as a source of clean energy has been explored in recent years due to the large amount of waste that involves human activities, such as those related to agriculture and food. The anaerobic digestion (AD) of plant-based biomass for bioenergy production poses a series of challenges that new technologies are at...
Article
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Fruit pomace addition to lucerne silage could rapidly reduce silage pH creating an acidic environment and thus maybe preventing spoilage. However, the purpose of this study was to investigate the effect of different rates of inclusion of citrus lemon by-products on lucerne. In this study, the following five different treatments were prepared: L0 (c...
Article
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Kelussia odoratissima Mozaff. is a medicinal species native to Iran. The goal of this research was to determine the environmental factors important for the distribution of K. doratissima in Iran using BMLR modeling. Six random transects were established throughout the species’ habitat, and 220 quadrats with an area of 4 m2 were plotted. The canopy...
Article
Hydrogelled emulsions (HEs) produced with linseed oil and different levels of pea protein (PP) (0, 5, 10, 15, and 20%) were used to replace 50% of animal fat in burgers. The effect of this lipid reformulation on the nutritional, technological, oxidative, microbiological, and sensory quality of the burgers was evaluated during their refrigerated sto...
Article
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A circular economy promotes a world-friendly style of economic development, and the main aim is a closed-loop cycle of “resource-production-consumption-regeneration” economic activities. A circular economy can assist in implementing sustainable development in the food industry. During conventional food processing, the thermal effects degrade the fo...
Article
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In this work, we studied the impact of encapsulated elderberry extracts as natural meat extenders to preserve both the quality and the oxidative stability of beef burgers. In particular, the comprehensive chemical changes of beef burgers treated with different antioxidants, namely, (a) a control without antioxidants, (b) 0.5 g/kg sodium erythorbate...
Article
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This study aimed to evaluate the use of microencapsulated oil mixtures as partial animal fat replacers and their effects on the physicochemical, nutritional and sensory qualities of foal pâtés. Three different batches were manufactured: a control (CON) formulation, with foal dorsal subcutaneous fat (30 g/100 g), and treatments 1 and 2 (T1 and T2),...
Article
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Jamun (Syzygium cumini L. Skeels) is highly perishable with a very short shelf life, hence, jamun fruit is either consumed fresh as soon as it is harvested or converted to value-added products such as jam, wine, juice, and jellies. The processing of jamun fruit generates a large quantity of seeds as the primary waste. Jamun seeds are a rich source...
Article
Modification of vegetable oils is carried out to make them suitable according to their specific end use as most of the vegetable oils in original forms do not meet the recommended dietary allowance of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids. Vegetable oils are modified using a variety of techniques including h...
Article
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Annona squamosa L. (custard apple or sugar apple) belongs to Annonaceae family is a small fruit tree or shrub, that grows natively in subtropical and tropical regions. Seeds of custard apple were employed in folk medicines because of the presence of bioactive chemicals/compounds like alkaloids, flavonoids and phenolic compounds and acetogenins and...
Article
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Omega-3 fatty acids are essential fatty acids that our body cannot make itself, so you must get them from functional foods. Therefore, the food processing industries are becoming more inter-ested in production of omega-3 enriched food products, as consumers and healthcare organiza-tions are increasingly demanding functional foods with minimum fatty...
Article
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Meat and meat products are perishable in nature, and easily susceptible to microbial contamination and chemical deterioration. This not only results in an increased risk to health of consumers, but also causes economic loss to the meat industry. Some microorganisms of the lactic acid bacteria (LAB) group and their ribosomal-synthesized antimicrobia...
Article
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Jamun (Syzygium cumini Skeels) is a nutritious fruit and has historically been used as both as an edible and a traditional medicine. The jamun seed is an inedible by-product of the fruit. However, their high concentration of phytochemicals makes them valuable components of nutraceuticals. Various studies on diverse biological activities of jamun se...
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We are pleased to inform you that CRC Press, which is a premier global publisher of science, technology, and medical resources, is undertaking the publication of the book entitled “Organic Food Production: Innovation and Sustainable Practice”. Prof Jose M. Lorenzo and I, as the editors of the book project, would like to kindly invite you for cont...
Article
Starch noodles are gaining interest due to the massive popularity of gluten-free foods. Modified starch is generally used for noodle production due to the functional limitations of native starches. Raw materials, methods, key processing steps, additives, cooking, and textural properties determine the quality of starch noodles. The introduction of t...
Article
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Freeze drying is an important and effective technology in food and pharmaceutical industry for retaining the quality in final dried product. It is highly recommended drying technique for valuable foods and thermally sensitive ingredients. However, freeze drying technique has high energy consumption and required more time. Nonetheless, inventive sup...
Article
Traditional herbal medicine is still used for basic healthcare by a significant portion of the population in developing countries. This study aimed to explore the medicinal plant's diversity and to document related traditional knowledge in the Safi region of Morocco. We used semi-structured questionnaires to interview 222 informants living in the s...
Article
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Cotton (Gossypium sp.) is a commercially important annual fibre crop; cottonseed oil (CSO) important product extracted from one of byproducts cottonseeds. Oil yield varies with cotton species, places and season when cotton grown and extraction methods used for oil extraction. This review provides an overview on the extraction of CSO by different ch...
Article
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The aim of the current experiment was to characterize and evaluate the effect of the dry-curing process on chemical composition, physicochemical properties, and sensory characteristics of the dry-cured Bísaro shoulders. For this purpose, thirty-eight raw forelegs were used, and no nitrites were added during the dry-curing process. This process incr...
Article
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Millions of people are affected by neuronal disorders that are emerging as a principal cause of death after cancer. Alzheimer’s disease, ataxia, Parkinson’s disease, multiple system atrophy, and autism comprise the most common ones, being accompanied by loss of cognitive power, impaired balance, and movement. In past decades, natural polyphenols ob...
Article
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A cross-sectional study covering four agro-climatic zones of West Bengal, India, was carried out to understand the risk-factors, antimicrobial resistance mechanism and clustering of the resistance characteristics of Escherichia coli isolated from healthy (170) and diarrhoeic (74) goats reared under intensive (52) and semi-intensive (192) farming pr...
Article
Proteomics is a field that has grown rapidly since its emergence in the mid–1990s, reaching many disciplines such as food technology. The application of proteomic techniques in the study of complex biological samples such as foods, specifically meat products, allows scientists to decipher the underlying cellular mechanisms behind different quality...
Article
The protective effects of egg‐white protein (EWP) and isomalto‐oligosaccharide (IMO) mixture (EWP/IMO, 1:1, m/m) on Culter alburnus myofibrillar proteins (Mfp) during long‐term frozen storage were systemically evaluated by comparing Mfp samples treated with EWP/IMO, IMO or EWP alone, using sample without any of them as blank control. After long‐ter...
Article
This study evaluated the combination of high-power ultrasound (HPU), micronized salt (MS), and low KCl levels as a strategy to produce reduced sodium Bologna-type sausages. Samples with 50% NaCl reduction were produced with regular salt (RS) or MS and 0.5% KCl. The sausages were sonicated for 0 or 27 min in an ultrasonic bath (25 kHz, 60% amplitude...
Article
Over the years, the handling of goats (loading, transport, unloading, time spent in lairage) prior to slaughter as well as the slaughter process (stunning, and bleeding) has largely applied to other livestock which impairs the wellbeing of goats as well as their products due to the difference in behavior among species. Numerous factors (feeding man...
Article
Increasing consumers demand for foods with a lower environmental impact requires the introduction of effective traceability technologies ensuring the integrity of the information provided. Blockchain technology (BCT) has been the most used for this purpose. However, to effectively implement a BCT system, it is important to map the determinants that...
Chapter
Meat has several health benefits, as it contains proteins with high biological value, vitamins, minerals, and essential fatty acids. However, high consumption of red meat and meat products has been associated with the emergence of chronic diseases, due to the lipid profile of animal fat and compounds added to the formulation during processing, incl...
Article
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Anacyclus pyrethrum (L.) (Asteraceae) is an important annual medicinal herb and is widespread in Morocco and Algeria. Most of its parts are used in traditional medicine and the roots are the most important parts used. The present review gives an account of the updated information on its phytochemical and pharmacological properties. We have collecte...
Article
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The World Health Organization (WHO) has designated the global outbreak of monkeypox (MPX) a Public Health Emergency of International Concern in an attempt to increase the level of effort put into containing the disease. Hence, monkeypox MPX outbreak and their containment may cause mental health problems such as sadness, anger, frustration, depressi...
Article
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The present review is designed to measure the effects of saffron extract in functional foods and its pharmacological properties against various disorders. Saffron is a traditional medicinal plant that is being used as food additive. The stigma of saffron has bioactive compounds such as safranal, crocin, crocetin, picrocrocin, kaempferol and flavono...
Article
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The Asteraceae is a large family, rich in ornamental, economical, and medicinally valuable plants. The current study involves the analytical and pharmacological assessment of the methanolic extracts of three less investigated Asteraceae plants, namely Echinops ritro, Centaurea deflexa, and Tripleurospermum decipiens, obtained by three different ext...
Article
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WNV is an arbovirus belonging to the family Flaviviridae, genus Flavivirus that also contains the Zika virus, dengue virus, and yellow fever virus, which are a group of arthropod-borne viruses. It is an enveloped, single-stranded RNA virus. The virus spreads primarily by Culex mosquitoes, who get infected when they take a blood meal from birds. Oth...
Article
The technological, sensory, and nutritional characteristics of meat products are directly related to their animal fat content. Adding animal fat to meat products significantly influences their sensory properties, such as color, taste, and aroma. in addition, the physicochemical properties of fat decisively contribute to the texture of meat products...
Article
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Aegle marmelos (L.) Correa (Bael) fruit, a member of the Rutaceae family, is a major cultivated fruit plant in tropical and subtropical regions in countries of southeast Asia. Bael fruit has been a major topic for studies in recent years mainly due to its high nutritional (carbohydrates, proteins, minerals, and vitamins) value and presence of vario...
Article
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In the food industry, antioxidants are natural and synthetic compounds added to neutralize free radicals that deteriorate fats, proteins and cellular DNA, causing rancidity of fats and accelerating the ageing process, which lead to undesirable smells and tastes [...]
Article
The Himalayan region supports a wide diversity of flora and fauna; hence it is home to many natural resources. Despite this, the people living here are struggling for essential needs such as food and nutrition. However, in Himalayan region, wild plants and their fruits contribute significantly to the livelihood of local people and communities. Seve...
Article
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Considering the acceptability, nutritional and bio-functionality of Piper betel leaves (PBL), it was utilized in ghee-based low-fat spread (LFS). In the first phase of the experiment, the form and level of PBL were optimized. In the latter stage, the products were periodically evaluated for storage stability, The LFS under various treatments were a...
Article
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The enhanced concern of the consumers regarding the safety, quality of the food products, and avoidance of the use of chemical food preservatives has resulted in a breakthrough in biopreservation. This has resulted in the use of beneficial microbial species, including bacteria and their secondary metabolites, to enhance the shelf-life and quality o...
Article
Jamun fruit, a member of the Myrtaceae family, is commercially grown in tropical and subtropical areas of the world for its fruits with sweet, sour, and astringent luscious flesh. Seeds of jamun fruits are discarded as trash during the industrial processing of fruit pulp into beverages, jellies, jam, vinegar, wine, and squash. These seeds are a pot...
Article
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Tindora or ivy gourd (Coccinia indica) is a tropical vegetable and has the potential to become popular worldwide due to its rich nutritional characteristics, adaptability to adverse environmental condition and fast fruiting nature. The fresh samples are bright green (good) in colour; it turns yellow (intermediate quality) and ultimately turns brigh...
Article
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Germination is an excellent green food development process for improving the nutritional content of grains. Baking with sprouted barley flour is highly recommended to get the most out of barley nutrition. Soaking and sprouting whole grains helps to release their nutrients, and then the body can absorb and use the various vitamins and minerals conta...
Article
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Low-fat spread (LFS) is the product harmonizing with the idea of healthy nutrition. At the same time, it has a good taste and flavour, as well as very good spreadability at refrigerator temperature. The present investigation studied the effect of method of cooling on the properties of cow and buffalo milk ghee, and comparative evaluation of LFS pre...
Article
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Apricot kernels are valuable by-products of apricot processing industry known to have industrial applications. The present study reports the amino-acid, fatty acids and phytochemical profile of seed kernel of six genotypes of apricot. The oleic acid was the dominant fatty acid constituting more than 60% of fatty acids and varied from 60.96 to 73.17...
Article
This review aims to provide an overview of the developments in biodegradable intelligent, active, and smart packaging for food application by highlighting their challenges and limitations. Essential oils and plant extracts has been successfully used in the development of intelligent and active biodegradable packages for foods. Polyphenols (especial...
Article
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Protein-lipid oxidation is one of the main causes of quality deterioration in meat and meat products during processing and storage. The application of natural antioxidants in muscle food appears a sustainable option for reducing the consumption of synthetic antioxidants with confirmed carcinogenic and toxicological effects. Hence, the food industry...
Article
Seaweeds are a valuable resource for food development due to their nutritional composition and technological properties. This work aimed to evaluate Undaria sp. powder (UP) properties and its performance as a functional ingredient in low-fat pork burgers. UP proximal composition, physicochemical, and functional properties were evaluated. UP showed...
Article
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The human gut possesses millions of microbes that define a complex microbial community. The gut microbiota has been characterized as a vital organ forming its multidirectional connecting axis with other organs. This gut microbiota axis is responsible for host-microbe interactions and works by communicating with the neural, endocrinal, humoral, immu...
Article
Rosa damascena essential oil (REO) is volatile and unstable. The host-guest complex of beta-cyclodextrin nanoparticles (β-CD) with REO was produced to improve REO characteristics. The REO/β-CD complex was characterized by entrapment efficiency, morphology, crystallinity, particle size, thermal stability, and antioxidant activity. Additionally, the...
Article
Colorants are widely employed in the food industry as an essential ingredient in many products since color is one of the most valued attributes by consumers. Furthermore, the utilization of colorants is currently being extended to the food packaging technologies. The objective of this review was to compile recent information about the main families...
Article
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Berries are among the fruits with the highest nutritional and commercial value. This paper reviews the conventional and emerging dehydration methods most commonly used as postharvest treatment and discusses their efficacy in maintaining and/or improving the nutritional and functional qualities of dried berries. The characteristics of the convention...
Article
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Zinc (Zn) and copper (Cu) are essential micronutrients for the plant’s growth, development, and metabolism, but in high concentrations, the elements disrupt normal metabolic processes. The present study investigated the effects of different concentrations (added to a Hogland-based solution) of zinc (control, 5, 10 mg L-1 ZnSO4) and copper (control,...