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Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds
ArticleAbstract: Pea (Pisum sativum L. var. Laguna) seeds were submitted to extrusion process at 129, 135 and 142 °CPalabras claves:Chemical score, EXTRUSIÓN, PDCAAS, peas, protein qualityAutores:Apro N., Carrión O.O., Ferreyra V., Giacomino S., Juana Frias, Pellegrino N., Peñas E., Vidal‐Valverde C.Fuentes:scopusEnzyme selection and hydrolysis under optimal conditions improved phenolic acid solubility, and antioxidant and anti‐inflammatory activities of wheat bran
ArticleAbstract: Valorization of wheat bran (WB) into new high‐value products is of great interest within the framewoPalabras claves:Antiinflammatory activity, enzymatic hydrolysis, Ferulic acid, antioxidant activity, Ultraflo XL, wheat branAutores:Bautista‐expósito S., Casas M.J.G., Cristina Martínez-Villaluenga, Juana Frias, Martín‐diana A.B., Peñas E., Rico D., Tomé‐sánchez I.Fuentes:scopusInfluence of fermentation conditions of Brassica oleracea L. var. capitata on the volatile glucosinolate hydrolysis compounds of sauerkrauts
ArticleAbstract: The influence of fermentation conditions on the volatile glucosinolate (GLS) hydrolysis products inPalabras claves:Fermentation, Volatile glucosinolates hydrolysis products, WHITE CABBAGEAutores:Juana Frias, Peñas E., Pihlava J.M., Vidal‐Valverde C.Fuentes:scopusInfluence of fermentation conditions on glucosinolates, ascorbigen, and ascorbic acid content in white cabbage (Brassica oleracea var. capitata cv. Taler) cultivated in different seasons
ArticleAbstract: The content of glucosinolates (GLS), ascorbigen, and ascorbic acid in white cabbage (Brassica oleracPalabras claves:Ascorbic acid, Ascorbigen, Fermentation, Glucosinolates, Sauerkraut, WHITE CABBAGEAutores:Ciska E., Cristina Martínez-Villaluenga, Honke J., Juana Frias, Kozłowska H., Peñas E., Piskuła M.K., Vidal‐Valverde C.Fuentes:scopusManufacture of healthy snack bars supplemented with moringa sprout powder
ArticleAbstract: The present study focuses on the utilization of moringa sprout powder (MSP) for development of healtPalabras claves:health benefits, Moringa, Nutritional value, SNACK BAR, sproutingAutores:Cartea M.E., Cristina Martínez-Villaluenga, Juana Frias, Karín E. Coello, Peñas E., Velasco P.Fuentes:googlescopusInnovative Processing Technologies for Developing Functional Ingbkp_redients and Food Products with Health Benefits from Grains
OtherAbstract:Palabras claves:Autores:Cristina Martínez-Villaluenga, Peñas E.Fuentes:scopusImpact of storage under ambient conditions on the vitamin content of dehydrated vegetables
ArticleAbstract: The consumption of dehydrated vegetables, which provides an important source of vitamins, is increasPalabras claves:Dried vegetables, STORAGE, thiamin, Vitamin C, β-caroteneAutores:Juana Frias, Peñas E., Sidro B., Ullate M., Vidal‐Valverde C.Fuentes:scopusSavinase, the most suitable enzyme for releasing peptides from lentil (Lens culinaris var. Castellana) protein concentrates with multifunctional properties
ArticleAbstract: The aim of this study was to produce multifunctional hydrolysates from lentil protein concentrates.Palabras claves:ACE-inhibitory peptides, alkaline proteases, antioxidant peptides, lentil protein hydrolysatesAutores:Cristina Martínez-Villaluenga, Garcia-Mora P., Juana Frias, Peñas E.Fuentes:scopusSe improves indole glucosinolate hydrolysis products content, Se-methylselenocysteine content, antioxidant capacity and potential anti-inflammatory properties of sauerkraut
ArticleAbstract: Selenium (Se) has a well-known role in prevention of chronic diseases associated with oxidative strePalabras claves:anti-inflammatory activity, Antioxidant activity, Fermented cabbage, Glucosinolate breakdown products, seleniumAutores:Cámara C., Cristina Martínez-Villaluenga, Juana Frias, Madrid Y., Peñas E., Pérez-Corona T., Sánchez-Martínez M., Vidal‐Valverde C.Fuentes:scopusSelection of Enzymatic Treatments for Upcycling Lentil Hulls into Ingbkp_redients Rich in Oligosaccharides and Free Phenolics
ArticleAbstract: In this study, the comprehensive chemical characterization of red lentil hulls obtained from the indPalabras claves:Antioxidant activity, enzymatic hydrolysis, lentil hull, microwave-assisted extraction, oligosaccharides, PHENOLIC COMPOUNDSAutores:Bautista‐expósito S., Cristina Martínez-Villaluenga, Dueñas M., Juana Frias, Peñas E., Vandenberg A.Fuentes:scopus