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Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties
ArticleAbstract: The tailored formulation of raw materials and the combination of grain germination and extrusion proPalabras claves:bioactive compounds, Digestion, EXTRUSIÓN, germination, nutritional quality, Physicochemical properties, pseudocereal grainsAutores:Castillo-Martínez W.E., Cristina Martínez-Villaluenga, Juana Frias, Lavado-Cruz A.A., Mollá C., Paucar-Menacho L.M., Peñas E., Schmiele M., Simpalo-Lopez W.D., Verona-Ruiz A.L.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: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:scopusAdvances in production, properties and applications of sprouted seeds
ReviewAbstract: Sprouted grains are widely appreciated food ingbkp_redients due to their improved, nutritional, funcPalabras claves:bioactivity, Food development, food safety, Functional foods, HEALTH, Nutritional value, Phytochemicals, Seed germination, Technological propertiesAutores:Cristina Martínez-Villaluenga, Peñas E.Fuentes:scopusImproving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains
ArticleAbstract: A mixture design (MD) was used to evaluate the effect of replacing wheat flour (WF) with sprouted caPalabras claves:bioactive compounds, Biscuits, Digestion, formulation, pseudocereals, sproutingAutores:Castillo-Martínez W.E., Cristina Martínez-Villaluenga, Esquivel-Paredes L.J., Paucar-Menacho L.M., Simpalo-Lopez W.D.Fuentes:scopusInnovative Processing Technologies for Developing Functional Ingbkp_redients and Food Products with Health Benefits from Grains
OtherAbstract:Palabras claves:Autores:Cristina Martínez-Villaluenga, Peñas E.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:scopusPerformance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals
ReviewAbstract: Bioactive compounds, such as phenolic compounds, are phytochemicals found in significant amounts inPalabras claves:Antioxidant capacity, Enzymes, EXTRUSIÓN, grains, microorganism, sproutingAutores:Castillo-Martínez W.E., Cristina Martínez-Villaluenga, Juana Frias, Lavado-Cruz A.A., Paucar-Menacho L.M., Peñas E., Schmiele M., Simpalo-Lopez W.D., Verona-Ruiz A.L.Fuentes:scopusSeed protein of lentils: Current status, progress, and food applications
ReviewAbstract: Grain legumes are widely recognized as staple sources of dietary protein worldwide. Lentil seeds arePalabras claves:Amino acid, Bioactive peptides, FUNCTIONALITY, Legume, Lens, ProteinAutores:Cristina Martínez-Villaluenga, Juana Frias, Khazaei H., Nickerson M., Subedi M., Vandenberg A.Fuentes:scopusWheat and oat brans as sources of polyphenol compounds for development of antioxidant nutraceutical ingbkp_redients
ArticleAbstract: Bran, a byproduct still mainly used for animal feed, is receiving increased attention as potential iPalabras claves:antioxidant, Bran, Ferulic acid, glycemic index, Lignin, Oat, WheatAutores:Cristina Martínez-Villaluenga, García-Casas M.J., Juana Frias, Martín‐diana A.B., Peñas E., Rico D.Fuentes:scopus