Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Alexis Marsol-Vall"'
Publikováno v:
Foods, Vol 10, Iss 8, p 1811 (2021)
Baltic herring (Clupea harengus membras) is one of the most abundant commercially caught fish species from the Baltic Sea. Despite the high content of fat and omega-3 fatty acids, the consumption of Baltic herring has decreased dramatically over the
Externí odkaz:
https://doaj.org/article/1f29e53811d84f9cb1dc4dec178f7f45
Autor:
Alexis Marsol-Vall, Barbara Sgorbini, Cecilia Cagliero, Carlo Bicchi, Jordi Eras, Mercè Balcells
Publikováno v:
Journal of Chemistry, Vol 2017 (2017)
Fruit and vegetable fibres resulting as by-products of the fruit juice industry have won popularity because they can be valorised as food ingredients. In this regard, bioactive compounds have already been studied but little attention has been paid to
Externí odkaz:
https://doaj.org/article/32a11c15e003439fb1c509aced9caf21
Autor:
Ella Aitta, Annelie Damerau, Alexis Marsol-Vall, Mikael Fabritius, Lumi Pajunen, Maaria Kortesniemi, Baoru Yang
Publikováno v:
Food Chemistry. 424:136381
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1bb3b8602593a25981a07574bfefc1b
https://doi.org/10.1016/j.foodchem.2023.136381
https://doi.org/10.1016/j.foodchem.2023.136381
Publikováno v:
Journal of Agricultural and Food Chemistry
The nonanthocyanin phenolic compounds in juice and wine produced from fruits of white bilberry, a nonpigmented mutant of Vaccinium myrtillus, and blue bilberry (pigmented variety) were analyzed using liquid chromatography with a diode array detector
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::653fec719cd564e43f6ed3e82e30eb25
https://doi.org/10.1021/acs.jafc.0c02842
https://doi.org/10.1021/acs.jafc.0c02842
Publikováno v:
International Journal of Food Science & Technology. 55:1705-1715
The aim of this study was to investigate sugars, organic acids, flavonol glycosides (FGs), proanthocyanidins and volatiles as flavour compounds in sea buckthorn (SB) berries of five cultivars and to predict the sensory properties of berries. The prof
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99c338c7d375dee0c2b44f24b12e8a51
https://doi.org/10.1111/ijfs.14442
https://doi.org/10.1111/ijfs.14442
Publikováno v:
Journal of Agricultural and Food Chemistry
The profile of volatile compounds was investigated using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) during bilberry juice fermentation with nine non-Saccharomyces yeasts, including Pachysol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e4570533b05cf8907c9d5264254d543
http://europepmc.org/articles/PMC7590984
http://europepmc.org/articles/PMC7590984
Publikováno v:
Food Research International. 122:318-329
Oil deterioration during deep-frying influences the quality of fried foods to a great extent. In this study, the frying performance of six vegetable oils, i.e., hemp, lupin, oat, rapeseed, soy, and sunflower, was evaluated following short-term (60 mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af36bfba823e9b4849c461eb46bf2f3f
https://doi.org/10.1016/j.foodres.2019.04.026
https://doi.org/10.1016/j.foodres.2019.04.026
Publikováno v:
Critical reviews in food science and nutrition. 62(11)
Fish and algae are the major sources of n-3 polyunsaturated fatty acids (n-3 PUFAs). Globally, there is a rapid increase in demand for n-3 PUFA-rich oils. Conventional oil production processes use high temperature and chemicals, compromising the oil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::3a9262be407bf464d5dcee1c04f157a7
https://pubmed.ncbi.nlm.nih.gov/33480261
https://pubmed.ncbi.nlm.nih.gov/33480261
Autor:
Mercè Balcells, Montse Llovera, Ramon Canela-Garayoa, Alexis Marsol-Vall, Antoni Delpino-Rius, Jordi Eras, Miguel Ángel Cubero
Publikováno v:
Food Research International. 111:1-10
Here we analysed the content of primary and secondary metabolites in nine types of industrially processed fibres derived from the juice industry. Specifically, we examined fibre from: apple, peach, and pear, as non-citrus fruits; the peel and flesh o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc39142a481d22c6d68caddc831b07eb
https://doi.org/10.1016/j.foodres.2018.05.001
https://doi.org/10.1016/j.foodres.2018.05.001