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Tecnología alimentaria(10)
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Antioxidant, Immunostimulatory, and Anticancer Properties of Hydrolyzed Wheat Bran Mediated through Macrophages Stimulation
ArticleAbstract: Previous studies demonstrated that enzymatic hydrolysis enhances wheat bran (WB) biological propertiPalabras claves:anticancer activity, Antioxidant activity, apoptosis, Colorectal cancer, hydrolyzed wheat bran, immunomodulation, western blottingAutores:Cristina Martínez-Villaluenga, Dia V.P., Jimenez-Pulido I.J., Juana Frias, Martín‐diana A.B., Rico D., Tomé‐sánchez I.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:scopusAddition 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:googlescopusEffect of flour extraction rate and baking process on vitamin B<inf>1</inf> and B<inf>2</inf> contents and antioxidant activity of ginger-based products
ArticleAbstract: The effect of flour extraction rate and baking on thiamine (vitamin B1) and riboflavin (vitamin B2)Palabras claves:Antioxidant activity, Baking, Flour extraction rate, Ginger cake, riboflavin, ThiamineAutores:Cristina Martínez-Villaluenga, Juana Frias, Michalska A., Piskuła M.K., Vidal‐Valverde C., Zieliński H.Fuentes:scopusEffect of germination and elicitation on phenolic composition and bioactivity of kidney beans
ArticleAbstract: Ready-to-eat sprouts are becoming popular healthy fresh foods. Germination and elicitation may be usPalabras claves:ACE inhibition activity, Antioxidant activity, Elicitors, flavonoids, germination, Kidney beans, PHENOLIC COMPOUNDSAutores:Cristina Martínez-Villaluenga, Dueñas M., Juana Frias, Limón R.I., Peñas E.Fuentes:scopusHigh-Pressure-Assisted Enzymatic Release of Peptides and Phenolics Increases Angiotensin Converting Enzyme i Inhibitory and Antioxidant Activities of Pinto Bean Hydrolysates
ArticleAbstract: Pinto bean protein concentrate was hydrolyzed by subtilisins at 0.1, 100, and 200 MPa and 50 °C forPalabras claves:Antioxidant activity, Bioactive peptides, biological activity, high-pressure-assisted proteolysis, PHENOLIC COMPOUNDS, Pinto bean, reducing powerAutores:Cristina Martínez-Villaluenga, Garcia-Mora P., Juana Frias, Peñas E., Wiczkowski W., Zielińska D., Zieliński H.Fuentes:scopusHigh-pressure improves enzymatic proteolysis and the release of peptides with angiotensin i converting enzyme inhibitory and antioxidant activities from lentil proteins
ArticleAbstract: Angiotensin I converting enzyme (ACE) inhibitory and antioxidant peptides are receiving attention duPalabras claves:Angiotensin I converting enzyme, Antioxidant activity, High-hydrostatic pressure, Lentil peptides, ProteolysisAutores:Cristina Martínez-Villaluenga, Garcia-Mora P., Gómez R., Juana Frias, Peñas E.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:scopusPasta products enriched with moringa sprout powder as nutritive dense foods with bioactive potential
ArticleAbstract: Five fettuccini formulations containing 5% (5MSP), 10% (10MSP), 15% (15MSP), 20% (20MSP), and 30% (3Palabras claves:Antioxidant activity, bioactive compounds, germination, Moringa, Nutritional properties, pasta, SENSORY PROPERTIES, textureAutores:Cristina Martínez-Villaluenga, Elena Cartea M., Juana Frias, Karín E. Coello, Peñas E., Velasco P.Fuentes:googlescopus