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Chemical evaluation and sensory quality of sauerkrauts obtained by natural and induced fermentations at different NaCl levels from Brassica oleracea Var. capitata Cv. Bronco grown in Eastern Spain. effect of storage
ArticleAbstract: The aim of the present work was to optimize fermentation conditions of white cabbage (Brassica oleraPalabras claves:Ascorbigen, Fermentation, Sauerkraut, Sensory quality, Vitamin CAutores:Juana Frias, Peñas E., Sidro B., Vidal‐Valverde C.Fuentes:scopusChemical, biological and sensory evaluation of pasta products supplemented with α-galactoside-free lupin flours
ArticleAbstract: α-Galactoside-free lupin flour has been used to supplement durum wheat semolina flour in order to inPalabras claves:Fortified pasta, Lupin, Protein digestibility, Protein efficiency ratio, Sensory evaluation, α-galactoside-free lupin floursAutores:Granito M., Guerra M., Juana Frias, Torres A., Vidal‐Valverde C.Fuentes:scopus2-Furoylmethyl amino acids, hydroxymethylfurfural, carbohydrates and β-carotene as quality markers of dehydrated carrots
ArticleAbstract: BACKGROUND: Processing of vegetables in the food industry usually includes dehydration as a preservaPalabras claves:2-furoylmethyl-lysine (furosine), Carbohydrates, Dehydrated carrot, hydroxymethylfurfural (HMF), Maillard reaction, Quality markers, β-caroteneAutores:Juana Frias, Olano A., Peñas E., Soria A.C., Villamiel M.Fuentes:scopusA 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:scopusA rapid HPLC method for the determination of raffinose family of oligosaccharides in PEA seeds
ArticleAbstract: Two HPLC techniques for the determination of raffinose family oligosaccharides (RFO - raffinose, staPalabras claves:Autores:Ahmadová-Vavrousová R., Juana Frias, Kadlec P., Kvasnicka F., Price K.Fuentes:scopusTime dependence of bioactive compounds and antioxidant capacity during germination of different cultivars of broccoli and radish seeds
ArticleAbstract: Optimisation of the germination process of different cultivars of broccoli (Brassica oleracea var. iPalabras claves:Antioxidant capacity, broccoli, Germination time, Glucosinolates, Radish, Vitamin CAutores:Ciska E., Cristina Martínez-Villaluenga, Juana Frias, Kozłowska H., Peñas E., Piskuła M.K., Vidal‐Valverde C.Fuentes:scopusTotal chemically available (free and intrachain) lysine and furosine in pea, bean, and lentil sprouts
ArticleAbstract: The effect of the germination of peas, beans, and lentils under differing conditions of illuminationPalabras claves:Available lysine, Beans, Furosine, germination, lentils, peasAutores:Hernández A., Juana Frias, Rodríguez C., Vidal‐Valverde C.Fuentes:scopus