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Changes in protein profile, bioactive potential and enzymatic activities of gluten-free flours obtained from hulled and dehulled oat varieties as affected by germination conditions
ArticleAbstract: There is a growing interest in the development of flours from sprouted cereals due to their enhancedPalabras claves:Bioactive potential, Enzymatic activity, germination, Gluten-free flours, OatAutores:Aparicio‐garcía N., Cristina Martínez-Villaluenga, Juana Frias, Peñas E.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 ingbkpPalabras 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:scopusDevelopment of a multifunctional yogurt-like product from germinated brown rice
ArticleAbstract: The suitability of germinated brown rice (GBR) for developing novel multifunctional yogurt-like prodPalabras claves:Brown rice, Fermentation, Functional foods, germination, Oryza sativaAutores:Cristina Martínez-Villaluenga, Garcia-Mora P., Juana Frias, Patricio J. Cáceres, Peñas E.Fuentes:googlescopusAddition 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:googlescopusEvaluation of refrigerated storage in nitrogen-enriched atmospheres on the microbial quality, content of bioactive compounds and antioxidant activity of sauerkrauts
ArticleAbstract: The aim of this work was to investigate the influence of storage at 4°C in conventional or nitrogenPalabras claves:Cabbage fermentation, GLS breakdown compounds, Modified atmosphere, Sauerkraut quality, STORAGEAutores:Cristina Martínez-Villaluenga, Juana Frias, Peñas E., Pihlava J.M.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:scopusManufacture of healthy snack bars supplemented with moringa sprout powder
ArticleAbstract: The present study focuses on the utilization of moringa sprout powder (MSP) for development of healtPalabras claves:health benefits, Moringa, Nutritional value, SNACK BAR, sproutingAutores:Cartea M.E., Cristina Martínez-Villaluenga, Juana Frias, Karín E. Coello, Peñas E., Velasco P.Fuentes:googlescopusSemolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta
ArticleAbstract: The objective of this work was to study the effect of processing (alcoholic extraction, fermentationPalabras claves:Alcoholic extraction, Fermentation, germination, Lupin, Pigeon pea, Supplemented pastaAutores:Cristina Martínez-Villaluenga, Juana Frias, Torres A., Vidal‐Valverde C.Fuentes:scopusWhite cabbage fermentation improves ascorbigen content, antioxidant and nitric oxide production inhibitory activity in LPS-induced macrophages
ArticleAbstract: Consumption of foods rich in dietary antioxidants and anti-inflammatory compounds is becoming a keyPalabras claves:anti-inflammatory activity, Antioxidant activity, Ascorbigen, Sauerkraut, Starter cultureAutores:Cristina Martínez-Villaluenga, Juana Frias, Peñas E., Sidro B., Ullate M., Vidal‐Valverde C.Fuentes:scopus