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Changes 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:scopusAssessment 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: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 ingbkpPalabras 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:scopusDevelopment of a multifunctional yogurt-like product from germinated brown rice
ArticleAbstract: The suitability of germinated brown rice (GBR) for developing novel multifunctional yogurt-like prodPalabras claves:Brown rice, Fermentation, Functional foods, germination, Oryza sativaAutores:Cristina Martínez-Villaluenga, Garcia-Mora P., Juana Frias, Patricio J. Cáceres, Peñas E.Fuentes:googlescopusAddition 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:googlescopusEvaluation of refrigerated storage in nitrogen-enriched atmospheres on the microbial quality, content of bioactive compounds and antioxidant activity of sauerkrauts
ArticleAbstract: The aim of this work was to investigate the influence of storage at 4°C in conventional or nitrogenPalabras claves:Cabbage fermentation, GLS breakdown compounds, Modified atmosphere, Sauerkraut quality, STORAGEAutores:Cristina Martínez-Villaluenga, Juana Frias, Peñas E., Pihlava J.M.Fuentes:scopusEffect of storage on the content of indole-glucosinolate breakdown products and vitamin C of sauerkrauts treated by high hydrostatic pressure
ArticleAbstract: The effect of refrigerated storage for three months on the content of indole glucosinolate (GLS) brePalabras claves:Cabbage, High hydrostatic pressure, Indole glucosinolate breakdown products, Sauerkraut, STORAGE, Vitamin CAutores:Juana Frias, Limón R.I., Peñas E., Vidal‐Valverde C.Fuentes:scopusOptimization of germination time and temperature to maximize the content of bioactive compounds and the antioxidant activity of purple corn (Zea mays L.) by response surface methodology
ArticleAbstract: The objective of this study was to optimize germination time and temperature for maximizing the contPalabras claves:Antioxidant activity, GABA, germination, PHENOLIC COMPOUNDS, Purple cornAutores:Cristina Martínez-Villaluenga, Dueñas M., Juana Frias, Paucar-Menacho L.M., Peñas E.Fuentes:scopusOptimizing germination conditions to enhance the accumulation of bioactive compounds and the antioxidant activity of kiwicha (Amaranthus caudatus) using response surface methodology
ArticleAbstract: Controlled grain germination is a method of emerging interest to naturally improve nutritional and nPalabras claves:Amaranthus Caudatus, Antioxidant activity, germination, PHENOLIC COMPOUNDS, ɣ;-amminobutyric acidAutores:Cristina Martínez-Villaluenga, Dueñas M., Juana Frias, Paucar-Menacho L.M., Peñas E.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:scopus