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Tecnología alimentaria(8)
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Andean 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:scopusDevelopment of antioxidant and nutritious lentil (Lens culinaris) flour using controlled optimized germination as a bioprocess
ArticleAbstract: Germination is an efficient and natural strategy that allows the modification of the nutritional valPalabras claves:Antioxidant activity, GABA, germination, glycemic index, lentil, Response surface methodology (RSM)Autores:Cristina Martínez-Villaluenga, García M.D.C., Juana Frias, Martín‐diana A.B., Peñas E., Rai D.K., Rico D.Fuentes:scopusApplication of autoclave treatment for development of a natural wheat bran antioxidant ingbkp_redient
ArticleAbstract: The study evaluated the effect of autoclaving as a hydrothermal treatment on the quality and bioactiPalabras claves:Antioxidant properties, Autoclave, Ferulic acid, PHENOLIC COMPOUNDS, Techno-functional properties, wheat branAutores:Caballero. P.A., Cristina Martínez-Villaluenga, Gutierrez A.L., Juana Frias, Martín‐diana A.B., Peñas E., Rico D., Ronda F., Villaverde A.Fuentes:scopusAdvances in production, properties and applications of sprouted seeds
ReviewAbstract: Sprouted grains are widely appreciated food ingbkp_redients due to their improved, nutritional, funcPalabras claves:bioactivity, Food development, food safety, Functional foods, HEALTH, Nutritional value, Phytochemicals, Seed germination, Technological propertiesAutores:Cristina Martínez-Villaluenga, Peñas E.Fuentes:scopusInnovative 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:scopusPerformance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals
ReviewAbstract: Bioactive compounds, such as phenolic compounds, are phytochemicals found in significant amounts inPalabras claves:Antioxidant capacity, Enzymes, EXTRUSIÓN, grains, microorganism, sproutingAutores:Castillo-Martínez W.E., Cristina Martínez-Villaluenga, Juana Frias, Lavado-Cruz A.A., Paucar-Menacho L.M., Peñas E., Schmiele M., Simpalo-Lopez W.D., Verona-Ruiz A.L.Fuentes:scopusWheat and oat brans as sources of polyphenol compounds for development of antioxidant nutraceutical ingbkp_redients
ArticleAbstract: Bran, a byproduct still mainly used for animal feed, is receiving increased attention as potential iPalabras claves:antioxidant, Bran, Ferulic acid, glycemic index, Lignin, Oat, WheatAutores:Cristina Martínez-Villaluenga, García-Casas M.J., Juana Frias, Martín‐diana A.B., Peñas E., Rico D.Fuentes:scopusProduction and characterization of a novel gluten-free fermented beverage based on sprouted oat flour
ArticleAbstract: This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-freePalabras claves:Beverage, Gluten-free, Lactic acid fermentation, Oat, sproutingAutores:Aparicio‐garcía N., Cristina Martínez-Villaluenga, Juana Frias, Peñas E.Fuentes:scopusPotential of germination in selected conditions to improve the nutritional and bioactive properties of moringa (Moringa oleifera l.)
ArticleAbstract: Moringa oleifera L. is greatly appreciated for its high content of phytochemicals. Although most parPalabras claves:Antioxidant activity, Gamma-aminobutyric acid, germination, Glucosinolates, Moringa, PHENOLIC COMPOUNDS, riboflavin, ThiamineAutores:Abilleira R., Cartea M.E., Cristina Martínez-Villaluenga, Juana Frias, Karín E. Coello, Peñas E.Fuentes:googlescopusSprouted barley flour as a nutritious and functional ingbkp_redient
ArticleAbstract: The increasing demand for healthy food products has promoted the use of germinated seeds to producePalabras claves:barley, bioactive compounds, flour, germination, Nutritional properties, Quality, RSMAutores:Birsan R.I., Cristina Martínez-Villaluenga, del Carmen García M., Juana Frias, Martín‐diana A.B., Peñas E., Rai D.K., Rico D.Fuentes:scopus