Mostrando 5 resultados de: 5
Filtros aplicados
Subtipo de publicación
Article(5)
Área temáticas
Tecnología alimentaria(4)
Alimentación y bebidas(1)
Bioquímica(1)
Farmacología y terapéutica(1)
Fisiología humana(1)
Área de conocimiento
Ciencia de los alimentos(2)
Biotecnología(1)
Ciencia de materiales(1)
Ciencias Agrícolas(1)
Nutrición(1)
Origen
scopus(5)
A novel strategy to produce a soluble and bioactive wheat bran ingbkp_redient 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: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:scopusCarob by-products and seaweeds for the development of functional bread
ArticleAbstract: Ceratonia siliqua by-products and seven seaweeds were analysed as flour ingbkp_redients for developmPalabras claves:Autores:Alonso de Linaje A., Asensio-Vegas C., Cristina Martínez-Villaluenga, De Luis D.A., Herrero A., Martín‐diana A.B., Miranda J., 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:scopusIn vitro approach for evaluation of carob by-products as source bioactive ingbkp_redients with potential to attenuate metabolic syndrome (MetS)
ArticleAbstract: The potential bioactivities for alleviating Metabolic Syndrome associated risk factors were evaluatePalabras claves:Food analysis, Food scienceAutores:Aguirre L., Cristina Martínez-Villaluenga, De Luis D.A., Dueñas M., Lasa A., Martín‐diana A.B., Rico D., Silván J.M.Fuentes:scopus