Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Adela, Abellán"'
Publikováno v:
Foods, Vol 13, Iss 11, p 1651 (2024)
Algae are a booming resource in the food industry due to their several health benefits. This study assesses the impact of the combined use of selected macro- and microalgae to improve the nutritional profile and the labeling of a vegetable cream by t
Externí odkaz:
https://doaj.org/article/601b44a23678414ebc4cde6d2d92d143
Autor:
Noelia Hernández Correas, Adela Abellán, José María Cayuela, Cindy Bande-De León, Luis Tejada
Publikováno v:
Foods, Vol 13, Iss 10, p 1588 (2024)
The aim of this study was to evaluate the effect of extended maturation and temperature increase on the physico-chemical, biochemical, instrumental color and texture, sensory, and acceptability parameters of cured and boneless Iberian hams. Given the
Externí odkaz:
https://doaj.org/article/4c426241400744f0aa329c148ea9183e
Autor:
Cindy Bande-De León, Laura Buendía-Moreno, Adela Abellán, Pamela Manzi, Bouthaina Al Mohandes Dridi, Ismahen Essaidi, Lucia Aquilanti, Luis Tejada
Publikováno v:
Foods, Vol 12, Iss 12, p 2325 (2023)
The rising interest in finding alternatives to animal rennet in cheese production has led to studying the technological feasibility of using and exploiting new species of herbaceous plants. In this research work, and for the first time, freeze-dried
Externí odkaz:
https://doaj.org/article/03c6bcdd426048eea9728a00055b0448
Autor:
Luis Tejada, Laura Buendía-Moreno, Alba Villegas, José M. Cayuela, Estefanía Bueno-Gavilá, Pablo Gómez, Adela Abellán
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 1825-1833 (2020)
The objective of this study was to analyze the effect of freezing and different culinary treatments (stir-fried and steamed) on the nutritional composition, bioactive compounds, and sensorial characteristics of zucchini. The zucchini was stir-fried f
Externí odkaz:
https://doaj.org/article/3a3d34444dba41cd814b44faf48b8054
Autor:
Beatriz Muñoz-Rosique, Noelia Hernández-Correas, Adela Abellán, Estefanía Bueno, Rafael Gómez, Luis Tejada
Publikováno v:
Foods, Vol 12, Iss 5, p 1022 (2023)
Ham (Jamón) is a product of great value in Spanish gastronomy, although experts have recommended reducing its consumption due to its high salt content and its relationship with cardio-vascular diseases due to the increase in blood pressure it may ca
Externí odkaz:
https://doaj.org/article/754eb418f62645daa8f474d8c111eb4b
Autor:
Luis Tejada, Laura Buendía-Moreno, Elisa Álvarez, Agustín Palma, Eva Salazar, Beatriz Muñoz, Adela Abellán
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
The present study evaluated the effect of salt reduction using a seawater substitutes, at the nutritional and mineral composition, its physicochemical, biochemical, microbiological, and sensory characteristics of Iberian chorizo, compared with one el
Externí odkaz:
https://doaj.org/article/d0656da370414515906dbf01ea2f7364
Autor:
Luis Tejada, Laura Buendía-Moreno, Irene Hernández, Adela Abellán, José María Cayuela, Eva Salazar, Estefanía Bueno-Gavilá
Publikováno v:
Biology, Vol 11, Iss 5, p 631 (2022)
In this study, we aimed to obtain hydrolysates with bioactive peptides from mealworm (Alphitobius diaperinus L.) larvae using an artichoke (Cynara scolymus L.) enzyme extract. Two types of substrates were used: the raw larvae flour (LF) and its prote
Externí odkaz:
https://doaj.org/article/6ad9a10b34274a29b1d0a8dad6cf67fe
Autor:
Tejada, Cindy Bande-De León, Laura Buendía-Moreno, Adela Abellán, Pamela Manzi, Bouthaina Al Mohandes Dridi, Ismahen Essaidi, Lucia Aquilanti, Luis
Publikováno v:
Foods; Volume 12; Issue 12; Pages: 2325
The rising interest in finding alternatives to animal rennet in cheese production has led to studying the technological feasibility of using and exploiting new species of herbaceous plants. In this research work, and for the first time, freeze-dried
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::68040f511a519d7d3db11aa802ebc52d
Autor:
Estefanía Bueno-Gavilá, Adela Abellán, Francisco Girón-Rodríguez, José María Cayuela, Luis Tejada
Publikováno v:
Foods, Vol 10, Iss 2, p 246 (2021)
The aim of this work was to obtain chicken egg ovalbumin hydrolysates using aspartic proteinases present in extracts from the artichoke flower (Cynara scolymus L.) and evaluate their antioxidant, antimicrobial, and angiotensin I-converting enzyme (AC
Externí odkaz:
https://doaj.org/article/6ddf1c5d8b2444ee8e9ee8ae7ac8ca81
Publikováno v:
Foods, Vol 9, Iss 9, p 1170 (2020)
The aim of this work is to analyse the intramuscular fatty acids and the free amino (FAA) acids in Chato murciano dry-cured ham. There are several Mediterranean native pig breeds whose characteristics of derived products have been described, but the
Externí odkaz:
https://doaj.org/article/e37ffccd1e91450387c8c5946281aeda