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Fermented Foods in Health and Disease Prevention(3)
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Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress(1)
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scopus(15)
A Multistrategic Approach in the Development of Sourdough Bread Targeted Towards Blood Pressure Reduction
ArticleAbstract: Rising prevalence of hypertension is pushing food industry towards the development of innovative fooPalabras claves:Angiotensin I converting enzyme, antioxidant, Sodium reduction, Sourdough, Wheat breadAutores:Cristina Martínez-Villaluenga, Diana M., Juana Frias, Peñas E., Quílez J.Fuentes:scopusA comparative study on the phenolic bioaccessibility, antioxidant and inhibitory effects on carbohydrate-digesting enzymes of maca and mashua powders
ArticleAbstract: The polyphenolic content of dehydrated maca (MA) and mashua (M) powders, promising functional ingredPalabras claves:Bioaccessibility, bioactivity, in vitro digestion, MACA, mashua, PHENOLIC COMPOUNDSAutores:Cristina Martínez-Villaluenga, Hernandez-Ledesma B., Juana Frias, Paucar-Menacho L.M., Peñas E.Fuentes:scopusA novel sprouted oat fermented beverage: Evaluation of safety and health benefits for celiac individuals
ArticleAbstract: The safety and health effects for celiac people of a novel beverage (SOFB) developed from sprouted oPalabras claves:Beverage, celiac disease, Fermentation, germination, Gluten‐free diet, microbiota, OatAutores:Alba C., Aparicio‐garcía N., Cristina Martínez-Villaluenga, Fernández C.F., Juana Frias, Peñas E., Perez L.C., Rodríguez J.M.Fuentes:scopusBioactive Peptides in Fermented Foods: Production and Evidence for Health Effects
Book PartAbstract: Bioactive peptides are low molecular weight protein fragments of 2-20 amino acids residues that exhiPalabras claves:Bioactive peptides, Fermentation, health benefits, productionAutores:Cristina Martínez-Villaluenga, Juana Frias, Peñas E.Fuentes:scopusBioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion
ArticleAbstract: To enlarge the applications of whole wheat grain (WWG) and wheat bran (WB) as functional ingredientsPalabras claves:Bioaccessibility, bioactivity, bioprocessing, Bran, Digestion, oligosaccharides, PHENOLIC COMPOUNDS, wheat grainAutores:Cristina Martínez-Villaluenga, Jimenez-Pulido I.J., Juana Frias, Martín‐diana A.B., Peñas E., Rico D., Tomé‐sánchez I.Fuentes:scopusHealth benefits of oat: current evidence and molecular mechanisms
ReviewAbstract: Oat has historically been considered as a valuable crop due to its nutritional attributes. In recentPalabras claves:Autores:Cristina Martínez-Villaluenga, Peñas E.Fuentes:scopusHigh hydrostatic pressure effects on immunoreactivity and nutritional quality of soybean products
ArticleAbstract: The aim of this research was to evaluate the protein pattern, immunoreactivity and amino acid composPalabras claves:amino acids, High hydrostatic pressure, Immunoreactivity, Protein, soybeanAutores:Baeza M., Gómez R., Juana Frias, Peñas E., Vidal‐Valverde C.Fuentes:scopusFermented Foods in Health and Disease Prevention
BookAbstract: Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses thPalabras claves:Autores:Cristina Martínez-Villaluenga, Juana Frias, Peñas E.Fuentes:scopusFermented Pulses in Nutrition and Health Promotion
Book PartAbstract: A wide variability of pulse-derived fermented foods has been available for centuries. The microorganPalabras claves:Fermentation, HEALTH, Nutritive value, pulsesAutores:Cristina Martínez-Villaluenga, Juana Frias, Peñas E.Fuentes:scopusRole of cereal bioactive compounds in the prevention of age-related diseases
Book PartAbstract: In recent years, the potential of antiaging interventions that are effective against age-related disPalabras claves:antiaging, antiinflammatory, antioxidant, bioactive compounds, cereals, health effects, microbiota, SenescenceAutores:Cristina Martínez-Villaluenga, Hernandez-Ledesma B., Peñas E., Tomé‐sánchez I.Fuentes:scopus