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2-Furoylmethyl amino acids, hydroxymethylfurfural, carbohydrates and β-carotene as quality markers of dehydrated carrots
ArticleAbstract: BACKGROUND: Processing of vegetables in the food industry usually includes dehydration as a preservaPalabras claves:2-furoylmethyl-lysine (furosine), Carbohydrates, Dehydrated carrot, hydroxymethylfurfural (HMF), Maillard reaction, Quality markers, β-caroteneAutores:Juana Frias, Olano A., Peñas E., Soria A.C., Villamiel M.Fuentes:scopusChanges in protein profile, bioactive potential and enzymatic activities of gluten-free flours obtained from hulled and dehulled oat varieties as affected by germination conditions
ArticleAbstract: There is a growing interest in the development of flours from sprouted cereals due to their enhancedPalabras claves:Bioactive potential, Enzymatic activity, germination, Gluten-free flours, OatAutores:Aparicio‐garcía N., Cristina Martínez-Villaluenga, Juana Frias, Peñas E.Fuentes:scopusChanges in vitamin content of powder enteral formulas as a consequence of storage
ArticleAbstract: The thiamine, vitamin E (α-, γ- and δ-tocopherol) and vitamin A (all-trans and 13-cis-retinol) contePalabras claves:Powder enteral formula, STORAGE, Thiamine, Vitamin A, Vitamin EAutores:Juana Frias, Peñas E., Vidal‐Valverde C.Fuentes:scopusCharacterization and in vitro evaluation of seaweed species as potential functional ingredients to ameliorate metabolic syndrome
ArticleAbstract: This study aimed at identifying seaweed species with optimal characteristics to develop multifunctioPalabras claves:Anti-hypertensive, Anti-Inflammatory, Metabolic syndrome, Seaweed, antioxidant, Triglyceride accumulationAutores:Choudhary A., Cristina Martínez-Villaluenga, De Luis D.A., Fernández-Quintela A., Martín‐diana A.B., Milton-Laskibar I., Peñas E., Rai D.K., Rico D., Silván J.M.Fuentes:scopusChemical evaluation and sensory quality of sauerkrauts obtained by natural and induced fermentations at different NaCl levels from Brassica oleracea Var. capitata Cv. Bronco grown in Eastern Spain. effect of storage
ArticleAbstract: The aim of the present work was to optimize fermentation conditions of white cabbage (Brassica oleraPalabras claves:Ascorbigen, Fermentation, Sauerkraut, Sensory quality, Vitamin CAutores:Juana Frias, Peñas E., Sidro B., Vidal‐Valverde C.Fuentes:scopusCombination of pH-controlled fermentation in mild acidic conditions and enzymatic hydrolysis by Savinase to improve metabolic health-promoting properties of lentil
ArticleAbstract: This work evaluated the feasibility of pH-controlled fermentation by Lactobacillus plantarum CECT 74Palabras claves:bioactivity, Lactobacillus plantarum, lentil, Metabolic syndrome, pH-controlled fermentation, SavinaseAutores:Bautista‐expósito S., Cristina Martínez-Villaluenga, Dueñas M., Juana Frias, Peñas E., Silván 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:scopusAndean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties
ArticleAbstract: The tailored formulation of raw materials and the combination of grain germination and extrusion proPalabras claves:bioactive compounds, Digestion, EXTRUSIÓN, germination, nutritional quality, Physicochemical properties, pseudocereal grainsAutores:Castillo-Martínez W.E., Cristina Martínez-Villaluenga, Juana Frias, Lavado-Cruz A.A., Mollá C., Paucar-Menacho L.M., Peñas E., Schmiele M., Simpalo-Lopez W.D., Verona-Ruiz A.L.Fuentes:scopusAddition of ungerminated and germinated white rice and brown rice to improve the quality of salami
ArticleAbstract: Salami is generally considered an unbalanced food due to its high fat content and lack of bioactivePalabras claves:Antioxidant activity, Brown rice, germination, Polyphenols, γ-aminobutyric acid, γ-oryzanolAutores:Cindy Espinales, Cristina Martínez-Villaluenga, Luis Plaza-Ibarra, Patricio J. Cáceres, Peñas E., Sócrates Palacios-PonceFuentes:googlescopus