Documentos de Cuadrado C. | REDI

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Mostrando 9 resultados de: 9

Subtipo de publicación

Publisher

Food Chemistry(3)

Food Control(2)

Critical Reviews in Food Science and Nutrition(1)

Área temáticas

Microorganismos, hongos y algas(6)

Tecnología alimentaria(5)

Alimentación y bebidas(2)

Farmacología y terapéutica(2)

Plantas conocidas por sus características y flores(1)

Área de conocimiento

Biología molecular(4)

Ciencia de los alimentos(1)

Año de Publicación

Origen

Palabras Claves

processed foods(5)

Pressure processing(4)

thermal processing(4)

Allergen detection(3)

Changes induced by pressure processing on immunoreactive proteins of tree nuts

Abstract: Tree nuts confer many health benefits due to their high content of vitamins and antioxidants, and th

Palabras claves:

Allergens, Almond, Cashew, Chestnut, Hazelnut, Peanut, Pistachio, Pressure processing, thermal processing

Cuadrado C., Isabel Ballesteros Redondo, Linacero R., Sanchiz A., Vicente F.

Chestnut allergen detection in complex food products: Development and validation of a real-time PCR method

Abstract: Chestnut is gaining importance as food allergen, but a specific detection method has not been perfor

Palabras claves:

Cas s 9 allergen, Chestnut, Complex processed foods, Food allergy, Real-time PCR

Cuadrado C., Isabel Ballesteros Redondo, Linacero R., López-García A., Ramírez A., Rueda J., Sanchiz A.

Detection by real time PCR of walnut allergen coding sequences in processed foods

Abstract: A quantitative real-time PCR (RT-PCR) method, employing novel primer sets designed on Jug r 1, Jug r

Palabras claves:

Juglans regia, Pressure processing, processed foods, Real-time PCR, thermal processing, Walnut allergen detection

Burbano C., Cabanillas B., Cuadrado C., Iniesto E., Isabel Ballesteros Redondo, Linacero R., Martinez Y., Muzquiz M., Pedrosa M.M., Prieto N., Rovira M., Sanchiz A.

Detection of pistachio allergen coding sequences in food products: A comparison of two real time PCR approaches

Abstract: The labelled of pistachio on food products is mandatory and, as a consequence, the development of su

Palabras claves:

Allergen detection, Pistachio, processed foods, Real time PCR

Cuadrado C., Dieguez M.d.C., Isabel Ballesteros Redondo, Linacero R., Martin A., Pedrosa M.M., Rovira M., Rueda J., Sanchiz A.

Application of real-time PCR for tree nut allergen detection in processed foods

Abstract: Currently, food allergies are an important health concern worldwide. The presence of undeclared alle

Palabras claves:

Allergen detection, Pressure processing, processed foods, Real-time PCR, thermal processing, tree nut

Cuadrado C., Isabel Ballesteros Redondo, Linacero R., Sanchiz A.

Evaluation of locked nucleic acid and TaqMan probes for specific detection of cashew nut in processed food by real time PCR

Abstract: Cashew (Anacardium occidentale) nut can trigger serious reactions in allergic patients, including an

Palabras claves:

Allergen detection, ANACARDIUM OCCIDENTALE, Moist thermal processing, processed foods, Real time PCR

Cuadrado C., Dieguez M.d.C., Isabel Ballesteros Redondo, Linacero R., Marqués E., Rueda J., Sanchiz A.

Novel approaches in anthocyanin research - Plant fortification and bioavailability issues

Abstract: Background: Anthocyanins are a major class of plant phenolic pigments, responsible for the red, purp

Palabras claves:

ANTHOCYANINS, Bioavailability, food processing, Plant fortification, stability

Cuadrado C., Giampieri F., Gonzalez-Paramás A.M., Isabel Ballesteros Redondo, José M. Alvarez-Suarez, Santos-Buelga C.

Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio

Abstract: Cashew and pistachio allergies are considered a serious health problem. Previous studies have shown

Palabras claves:

Cashew, enzymatic hydrolysis, Food allergy, Pistachio, Pressure processing, processed foods, Sonication, thermal processing

Burbano C., Cheng H., Cuadrado C., Dieguez M.d.C., Easson M., Grimm C.C., Isabel Ballesteros Redondo, Linacero R., Maleki S.J., Sanchiz A.

Thermal processing effects on the IgE-reactivity of cashew and pistachio

Abstract: Thermal processing can modify the structure and function of food proteins and may alter their allerg

Palabras claves:

Cashew allergy, Mediator release assays, Pistachio allergy, Thermal treatments, Tree nut allergy

Cabanillas B., Crespo J.F., Cuadrado C., Cuevas N.d.l., Dieguez M.d.C., Isabel Ballesteros Redondo, Linacero R., Novak N., Rodríguez J., Rueda J., Sanchiz A.