Documentos de Rico D. | REDI

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Mostrando 7 resultados de: 7

Filtros aplicados

Área temáticas: "Tecnología alimentaria"

Subtipo de publicación

Publisher

Antioxidants(1)

Frontiers in Plant Science(1)

Journal of Food Processing and Preservation(1)

Journal of Functional Foods(1)

Área temáticas

Alimentación y bebidas(1)

Fisiología humana(1)

Fisiología y materias afines(1)

Salud y seguridad personal(1)

Área de conocimiento

Ciencia agraria(4)

Ciencia de los alimentos(3)

Biotecnología(2)

Ciencia de materiales(1)

Año de Publicación

Origen

Palabras Claves

Anti-Inflammatory(2)

PHENOLIC COMPOUNDS(2)

glycemic index(2)

Anti-hypertensive(1)

Characterization and in vitro evaluation of seaweed species as potential functional ingbkp_redients to ameliorate metabolic syndrome

Abstract: This study aimed at identifying seaweed species with optimal characteristics to develop multifunctio

Palabras claves:

Anti-hypertensive, Anti-Inflammatory, Metabolic syndrome, Seaweed, antioxidant, Triglyceride accumulation

Choudhary A., Cristina Martínez-Villaluenga, De Luis D.A., Fernández-Quintela A., Martín‐diana A.B., Milton-Laskibar I., Peñas E., Rai D.K., Rico D., Silván J.M.

Bioprocessed Wheat Ingbkp_redients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion

Abstract: To enlarge the applications of whole wheat grain (WWG) and wheat bran (WB) as functional ingbkp_redi

Palabras claves:

Bioaccessibility, bioactivity, bioprocessing, Bran, Digestion, oligosaccharides, PHENOLIC COMPOUNDS, wheat grain

Cristina Martínez-Villaluenga, Jimenez-Pulido I.J., Juana Frias, Martín‐diana A.B., Peñas E., Rico D., Tomé‐sánchez I.

A novel strategy to produce a soluble and bioactive wheat bran ingbkp_redient rich in ferulic acid

Abstract: Wheat bran (WB) is a byproduct from the milling industry that contains bioactive compounds beneficia

Palabras claves:

anti-inflammatory activity, High hydrostatic pressure, Hydrothermal treatment, Microencapsulation, Spray-drying, Total antioxidant activity, wheat bran

Cristina Martínez-Villaluenga, García-Casas M.J., Juana Frias, Martín‐diana A.B., Rico D., Tomé‐sánchez I.

Development of antioxidant and nutritious lentil (Lens culinaris) flour using controlled optimized germination as a bioprocess

Abstract: Germination is an efficient and natural strategy that allows the modification of the nutritional val

Palabras claves:

Antioxidant activity, GABA, germination, glycemic index, lentil, Response surface methodology (RSM)

Cristina Martínez-Villaluenga, García M.D.C., Juana Frias, Martín‐diana A.B., Peñas E., Rai D.K., Rico D.

Carob by-products and seaweeds for the development of functional bread

Abstract: Ceratonia siliqua by-products and seven seaweeds were analysed as flour ingbkp_redients for developm

Palabras claves:

Alonso de Linaje A., Asensio-Vegas C., Cristina Martínez-Villaluenga, De Luis D.A., Herrero A., Martín‐diana A.B., Miranda J., Rico D.

Application of autoclave treatment for development of a natural wheat bran antioxidant ingbkp_redient

Abstract: The study evaluated the effect of autoclaving as a hydrothermal treatment on the quality and bioacti

Palabras claves:

Antioxidant properties, Autoclave, Ferulic acid, PHENOLIC COMPOUNDS, Techno-functional properties, wheat bran

Caballero. P.A., Cristina Martínez-Villaluenga, Gutierrez A.L., Juana Frias, Martín‐diana A.B., Peñas E., Rico D., Ronda F., Villaverde A.

Sprouting and Hydrolysis as Biotechnological Tools for Development of Nutraceutical Ingbkp_redients from Oat Grain and Hull

Abstract: Oat consumption has increased during the last decade because of the health benefits associated with

Palabras claves:

Anti-Inflammatory, antioxidant, glycemic index, grain, hull, Hydrolysis, Oat

Cristina Martínez-Villaluenga, Jimenez-Pulido I.J., Luis D.D., Martín‐diana A.B., Pérez-Jiménez J., Rico D.