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scopus(6)
Beetroot microencapsulation with pea protein using spray drying: Physicochemical, structural and functional properties
ArticleAbstract: Beetroot is a root vegetable with carotenoids, phenols, vitamins, minerals, and water‐soluble betalaPalabras claves:Antioxidant capacity, beetroot, bioactive compounds, Encapsulation, Pea protein, Physicochemical properties, Powder, spray dryingAutores:Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopusBioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents
ArticleAbstract: Rosa canina pseudo-fruits contain interesting bioactive compounds. This work aims to evaluate the usPalabras claves:Antioxidant capacity, bioactive compounds, Encapsulation, rosehipAutores:Cámara M., Cámara R.M., García-Herrera P., Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopusEffect of adding resistant maltodextrin to pasteurized orange juice on bioactive compounds and their bioaccessibility
ArticleAbstract: Resistant maltodextrin (RMD) is a water-soluble and fermentable functional fiber. RMD is a satiatingPalabras claves:Bioaccessibility, bioactive compounds, Orange pasteurized juice, Resistant maltodextrinAutores:Arilla E., Codoñer-Franch P., Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopusEffects of drying methods on quality attributes of murta (ugni molinae turcz) berries: bioactivity, nutritional aspects, texture profile, microstructure and functional properties
ArticleAbstract: The effects of five different drying methods: convective drying, vacuum drying, freeze-drying, infraPalabras claves:bioactive compounds, drying methods, Functional properties, infrared-radiation drying, Murta berriesAutores:López J., Morales A., P. García-Segovia, Shun Ah-Hen K., Uribe E., Vega-Gálvez A.Fuentes:scopusImpact of Apricot Pulp Concentration on Cylindrical Gel 3D Printing
ArticleAbstract: The process of 3D food printing is a rapidly growing field that involves the use of specialized 3D pPalabras claves:bioactive compounds, fruity gels, Printability, rheology, textureAutores:Igual M., Martínez‐monzó J., Matas A., Molina-Montero C., P. García-SegoviaFuentes:scopusStability of vitamin C, carotenoids, phenols, and antioxidant capacity of pasteurised orange juice with resistant maltodextrin storage
ArticleAbstract: Resistant maltodextrin (RMD) was added at increasing concentrations (0%, 2.5%, 5% and 7.5%) before pPalabras claves:bioactive compounds, citrus juice, pasteurization, STORAGEAutores:Arilla E., Codoñer-Franch P., Igual M., Martínez‐monzó J., P. García-SegoviaFuentes:scopus