Mostrando 4 resultados de: 4
Filtros aplicados
Subtipo de publicación
Article(4)
Área temáticas
Alimentación y bebidas(2)
Farmacología y terapéutica(2)
Fisiología y materias afines(2)
Tecnología alimentaria(2)
Microorganismos, hongos y algas(1)
Área de conocimiento
Toxicología(2)
Biomateriales(1)
Ciencia de los alimentos(1)
Microbiología(1)
Química ambiental(1)
Origen
scopus(4)
Active films based on cocoa extract with antioxidant, antimicrobial and biological applications
ArticleAbstract: Novel films of ethylene-vinyl alcohol copolymer (EVOH) containing flavonoid-rich cocoa were developePalabras claves:active packaging, Antimicrobial film, Antioxidant release, Caco-2 cells, COCOA, EVOHAutores:Gavara R., Hernández-Muñoz P., López-Carballo G., López-De-Dicastillo C., Marta Calatayud Arroyo, Vélez D.Fuentes:scopusIn vitro evaluation of dietary compounds to reduce mercury bioavailability
ArticleAbstract: Mercury in foods, in inorganic form [Hg(II)] or as methylmercury (CH3Hg), can have adverse effects.Palabras claves:Bioavailability, Dietary strategies, FOOD, Mercury, swordfishAutores:Carlos Jadán-Piedra, Devesa V., Vélez D.Fuentes:scopusToxic trace elements in dried mushrooms: Effects of cooking and gastrointestinal digestion on food safety
ArticleAbstract: Mushrooms can accumulate toxic trace elements. The objectives of the present study are to evaluate lPalabras claves:arsenic, Bioaccessibility, Cadmium, Cooking, lead, Mercury, MushroomsAutores:Carlos Jadán-Piedra, Chiocchetti G.M., Clemente M.J., Devesa V., Latorre T., Vélez D.Fuentes:scopusThe use of lactic acid bacteria to reduce mercury bioaccessibility
ArticleAbstract: Mercury in food is present in either inorganic [Hg(II)] or methylmercury (CH3Hg) form. Intestinal abPalabras claves:Bioaccessibility, lactic acid bacteria, Mercury, methylmercury, Mushrooms, SeafoodAutores:Alcántara C., Carlos Jadán-Piedra, Devesa V., Monedero V., Vélez D., Zúñiga M.Fuentes:scopus