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Article(4)
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Tecnología alimentaria(3)
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scopus(4)
Bioprocessed Wheat Ingbkp_redients: 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 ingbkp_rediPalabras 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:scopusCarob by-products and seaweeds for the development of functional bread
ArticleAbstract: Ceratonia siliqua by-products and seven seaweeds were analysed as flour ingbkp_redients for developmPalabras claves:Autores:Alonso de Linaje A., Asensio-Vegas C., Cristina Martínez-Villaluenga, De Luis D.A., Herrero A., Martín‐diana A.B., Miranda J., 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:scopusImpact of Protein Content on the Antioxidants, Anti-Inflammatory Properties and Glycemic Index of Wheat and Wheat Bran
ArticleAbstract: Conventional wheat milling generates important volumes of wheat bran (WB), which is a concentrated sPalabras claves:anti-inflammatory activity, Antioxidant activity, glycemic index, valorization, wheat branAutores:Cristina Martínez-Villaluenga, Daniel R., De Luis D.A., Jimenez-Pulido I.J., Martín‐diana A.B., Pérez-Jiménez J.Fuentes:scopus