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A Multistrategic Approach in the Development of Sourdough Bread Targeted Towards Blood Pressure Reduction
ArticleAbstract: Rising prevalence of hypertension is pushing food industry towards the development of innovative fooPalabras claves:Angiotensin I converting enzyme, antioxidant, Sodium reduction, Sourdough, Wheat breadAutores:Cristina Martínez-Villaluenga, Diana M., Juana Frias, Peñas E., Quílez J.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 ingredPalabras 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:scopusA novel sprouted oat fermented beverage: Evaluation of safety and health benefits for celiac individuals
ArticleAbstract: The safety and health effects for celiac people of a novel beverage (SOFB) developed from sprouted oPalabras claves:Beverage, celiac disease, Fermentation, germination, Gluten‐free diet, microbiota, OatAutores:Alba C., Aparicio‐garcía N., Cristina Martínez-Villaluenga, Fernández C.F., Juana Frias, Peñas E., Perez L.C., Rodríguez J.M.Fuentes:scopusA novel strategy to produce a soluble and bioactive wheat bran ingredient rich in ferulic acid
ArticleAbstract: Wheat bran (WB) is a byproduct from the milling industry that contains bioactive compounds beneficiaPalabras claves:anti-inflammatory activity, High hydrostatic pressure, Hydrothermal treatment, Microencapsulation, Spray-drying, Total antioxidant activity, wheat branAutores:Cristina Martínez-Villaluenga, García-Casas M.J., Juana Frias, Martín‐diana A.B., Rico D., Tomé‐sánchez I.Fuentes:scopusCombination of pH-controlled fermentation in mild acidic conditions and enzymatic hydrolysis by Savinase to improve metabolic health-promoting properties of lentil
ArticleAbstract: This work evaluated the feasibility of pH-controlled fermentation by Lactobacillus plantarum CECT 74Palabras claves:bioactivity, Lactobacillus plantarum, lentil, Metabolic syndrome, pH-controlled fermentation, SavinaseAutores:Bautista‐expósito S., Cristina Martínez-Villaluenga, Dueñas M., Juana Frias, Peñas E., Silván J.M.Fuentes:scopusAssessment of protein fractions of three cultivars of Pisum sativum L.: Effect of germination
ArticleAbstract: Protein composition, nitrogen and amino acid content of Osborne fractions in different cultivars ofPalabras claves:Albumins, amino acids, Essential amino acid index (EAAI), germination, Globulins, Glutelins, Pisum sativum, peas, ProlaminesAutores:Cristina Martínez-Villaluenga, Gulewicz K., Gulewicz P., Juana Frias, Vidal‐Valverde C.Fuentes:scopusAssessment on proximate composition, dietary fiber, phytic acid and protein hydrolysis of germinated Ecuatorian brown rice
ArticleAbstract: Germinated brown rice (GBR) is considered healthier than brown rice (BR) but its nutritive value hasPalabras claves:Autores:Cristina Martínez-Villaluenga, Juana Frias, Lourdes Amigo, Patricio J. CáceresFuentes:googlescopusBeta;-conglycinin embeds active peptides that inhibit lipid accumulation in 3T3-L1 adipocytes in vitro
ArticleAbstract: Obesity is a worldwide health concern because it is a well-recognized predictor of premature mortaliPalabras claves:3T3-L1 adipocytes, Alcalase hydrolysis, Glycinin, Soy peptides, β-conglycininAutores:Berhow M.A., Bringe N.A., Cristina Martínez-Villaluenga, Gonzalez De Mejia E.Fuentes:scopusBifidogenic effect and stimulation of short chain fatty acid production in human faecal slurry cultures by oligosaccharides derived from lactose and lactulose
ArticleAbstract: Bifidogenic effect and stimulation of short chain fatty acid (SCFA) production by fractions of oligoPalabras claves:Bifidogenic effect, lactose, Lactulose, oligosaccharides, Short chain fatty acidsAutores:Cardelle-Cobas A., Cristina Martínez-Villaluenga, De Los Reyes-Gavilán C.G., Fernández M., Ruas-Madiedo P., Salazar N., Villamiel M.Fuentes:scopusBioactive Peptides in Fermented Foods: Production and Evidence for Health Effects
Book PartAbstract: Bioactive peptides are low molecular weight protein fragments of 2-20 amino acids residues that exhiPalabras claves:Bioactive peptides, Fermentation, health benefits, productionAutores:Cristina Martínez-Villaluenga, Juana Frias, Peñas E.Fuentes:scopus