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Characterization of bifidobacteria as starters in fermented milk containing raffinose family of oligosaccharides from lupin as prebiotic
ArticleAbstract: The characterization of six bifidobacteria strains used as starters in the manufacture of fermentedPalabras claves:Bifidobacterium spp., Lupin, prebiotic, Raffinose family oligosaccharidesAutores:Cristina Martínez-Villaluenga, Gómez R.Fuentes:scopusApplication of high-pressure treatment on alfalfa (Medicago sativa) and mung bean (Vigna radiata) seeds to enhance the microbiological safety of their sprouts
ArticleAbstract: The effect of several combinations of time, pressure and temperature applied on mung bean and alfalfPalabras claves:alfalfa, High-pressure, Microbiological safety, Mung bean, SproutsAutores:Gómez R., Juana Frias, Peñas E., Vidal‐Valverde C.Fuentes:scopusEffects of combined treatments of high pressure, temperature and antimicrobial products on germination of mung bean seeds and microbial quality of sprouts
ArticleAbstract: The effects of several combinations of pressure, temperature and two antimicrobial agents, hypochlorPalabras claves:High pressure, Mung bean, Seed hygenisation, SproutsAutores:Gómez R., Juana Frias, Peñas E., Vidal‐Valverde C.Fuentes:scopusEfficacy of combinations of high pressure treatment, temperature and antimicrobial compounds to improve the microbiological quality of alfalfa seeds for sprout production
ArticleAbstract: The effect of combined treatments of pressure, temperature and two disinfectant agents (hypochloritePalabras claves:Alfalfa seeds, CARVACROL, High pressure, Hypochlorite, SproutsAutores:Gómez R., Juana Frias, Peñas E., Vidal‐Valverde C.Fuentes:scopusHigh hydrostatic pressure can improve the microbial quality of sauerkraut during storage
ArticleAbstract: The impact of high hydrostatic pressure (HHP) on the microbial quality of sauerkraut during refrigerPalabras claves:High hydrostatic pressure, Microbial quality, Sauerkraut, STORAGEAutores:Gómez R., Juana Frias, Peñas E., Vidal‐Valverde C.Fuentes:scopusHigh hydrostatic pressure effects on immunoreactivity and nutritional quality of soybean products
ArticleAbstract: The aim of this research was to evaluate the protein pattern, immunoreactivity and amino acid composPalabras claves:amino acids, High hydrostatic pressure, Immunoreactivity, Protein, soybeanAutores:Baeza M., Gómez R., Juana Frias, Peñas E., Vidal‐Valverde C.Fuentes:scopusHigh-pressure improves enzymatic proteolysis and the release of peptides with angiotensin i converting enzyme inhibitory and antioxidant activities from lentil proteins
ArticleAbstract: Angiotensin I converting enzyme (ACE) inhibitory and antioxidant peptides are receiving attention duPalabras claves:Angiotensin I converting enzyme, Antioxidant activity, High-hydrostatic pressure, Lentil peptides, ProteolysisAutores:Cristina Martínez-Villaluenga, Garcia-Mora P., Gómez R., Juana Frias, Peñas E.Fuentes:scopusInfluence of addition of raffinose family oligosaccharides on probiotic survival in fermented milk during refrigerated storage
ArticleAbstract: The influence of the addition of raffinose family oligosaccharides (RFOs) extracted from lupin seedsPalabras claves:Bifidobacterium lactis Bb-12, Lactobacillus acidophilus, Lupin, prebiotics, Raffinose family oligosaccharides (RFOs), Refrigerated storageAutores:Cristina Martínez-Villaluenga, Gómez R., Juana Frias, Vidal‐Valverde C.Fuentes:scopusRaffinose family of oligosaccharides from lupin seeds as prebiotics: Application in dairy products
ArticleAbstract: The raffinose family of oligosaccharides (RFOs) isolated from lupin seeds (Lupinus albus var. MultolPalabras claves:Autores:Cristina Martínez-Villaluenga, Gómez R., Juana Frias, Vidal‐Valverde C.Fuentes:scopus