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Peñalver Miras, Rocío

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Peñalver Miras, Rocío
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Universidad de Murcia. Departamento de Tecnología de los Alimentos,Nutrición y Bromatología
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    Application of LED lighting in cereal production: use and benefits
    (2024) Martínez Bebía, Manuel; Peñalver Miras, Rocío; Martínez Zamora, Lorena; Nieto Martínez, Gema; Tecnología de Alimentos, Nutrición y Bromatología; Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Tecnología de Alimentos, Nutrición y Bromatología
    This chapter reviews several studies related to the use of light emmiting diodes (LEDs) in various aspects of crop production and food processing. In this sense, in food industry and focusing on cereal industry, the use of different LED lighting has been compared according to their wavelength and material from which are made of LED lights, sodium lights, xenon lights, and solar light in crops of spring wheat, spring barley, and oats. Obtained results shows as LED lighting with a blue/red composition is effective in promoting short stems, which is desirable for certain crops. Furthermore, the impact of different LED light regimes on the enrichment of bioactive substances has been also investigated. Thus, authors discovered that varying light compositions influenced the levels of phenolic compounds, with different responses observed for different varieties of buckwheat. In addition, the use of UV LED light pulses for disinfecting wheat flour contaminated with Salmonella spp. has shown to be effective to reduce the bacterial counts of such strain without affecting the quality of the flour. Lastly, LED lighting is also applied to cereal crops for hyperspectral imaging to determine moisture content in cereal bar manufacturing, which also needs further research to be optimized. Overall, these studies have demonstrated the potential benefits and limitations of using LED lights in various agricultural and food processing applications, which are going to be assessed in the present book chapter
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    Substitution of synthetic nitrates and antioxidants by spices, fruits and vegetables in Clean label Spanish chorizo
    (Elsevier, 2020-10-27) Martínez Zamora, Lorena; Peñalver Miras, Rocío; Ros Berruezo, Gaspar; Nieto Martínez, Gema; Tecnología de Alimentos, Nutrición y Bromatología
    Natural extracts obtained from fruits and vegetables processing are important sources of phenolic compounds and nitrates, with excellent antioxidant and antimicrobial properties. The aim of this study was to elaborate a Clean label dry-cured meat product (Spanish “chorizo”) using Mediterranean Diet ingredients (Citrus, Acerola, Rosemary, Paprika, Garlic, Oregano, Lettuce + Arugula + Watercress, Spinach + Celery, Chard + Beet). For that, a self-life study for 150 days was carried out, when physical-chemical (colour, pH, aw, thiol loss, volatile compounds profile), microbiological, and organoleptic changes were determined. The combination of citrus extracts and leafy green vegetables halved the hexanal and nonanal content for 150 days. In addition, this change did not affect to the sensory properties of the product, which obtained the highest acceptance avoiding the oxidative damage (colour, volatile compounds release, thiol loss) and the microbiological growth. Nevertheless, rosemary extract incorporation altered sensory quality, unless it also avoided protein and lipid oxidation, as well as microbiological growth. Otherwise, Control sample elaborated with synthetic sources of nitrates and nitrites showed a lower sensory quality due to the increased hardness, protein oxidation, hexanal, and nonanal concentrations, related to lipid oxidation, and hence, to rancid flavour apparition.
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    First record of winter pregnant males of two pipefish species in a Mediterranean coastal lagoon
    (Wiley, 2025-08-22) Guerrero Gómez, Adrián; Zamora López, Antonio; Herrero Reyes, Antonio Andrés; Oliva Paterna, Francisco José; Madrid Ruiz, Jorge; Álvarez-Navarro, Víctor M.; Peñalver Miras, Rocío; Torralva Forero, María del Mar; Zoología y Antropología Física; Facultades de la UMU::Facultad de Biología
    Syngnathus abaster Risso, 1827 and Syngnathus typhle L., 1758 are key components of fish assemblages in European transitional waters, with well-documented reproductive cycles typically occurring from spring to autumn. However, recent warming trends in the western Mediterranean has raised questions about potential shifts in their breeding phenology. In January 2025, three pregnant S. abaster males and one S. typhle male were detected in the Mar Menor Coastal lagoon (western Mediterranean), representing the first recorded winter breeding event for both species. The size structure of S. abaster in winter 2025 also contrasted with colder winters, further supporting this interpretation. These findings may reflect a response to recent thermal anomalies and highlight the phenological plasticity of these species. To our knowledge, this is the first indication of potential phenological shifts in syngnathids from transitional waters, with implications for understanding how climate change may influence their reproductive dynamics.
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