Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ana Maria Lopez de Lacey"'
Autor:
Erwin Strahsburger, Ana Maria Lopez de Lacey, Ilaria Marotti, Diana DiGioia, Bruno Biavati, Giovanni Dinelli
Publikováno v:
Electronic Journal of Biotechnology, Vol 30, Iss , Pp 83-87 (2017)
Background: β-Glucosidase assay is performed with purified or semipurified enzymes extracted from cell lysis. However, in screening studies, to find bacteria with β-glucosidase activity among many tested bacteria, a fast method without cell lysis i
Externí odkaz:
https://doaj.org/article/e20f2b1ca5c44f8f8f78e49d3eccbd1e
Autor:
M.P. Montero, Miguel Ángel Martínez-Bartolomé, María del Carmen Gómez-Guillén, María Elvira López-Caballero, Ana Maria Lopez de Lacey, Joaquín Gómez-Estaca
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Fish carpaccio is a ready-to-eat product with a very limited shelf life. In the present work, the use of high pressure treatment (HP) and/or antimicrobial edible film was studied in order to improve quality and stability of salmon carpaccio. In a pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::526489f5b1911d08f25dfc226634726a
https://doi.org/10.1016/j.ijfoodmicro.2018.06.015
https://doi.org/10.1016/j.ijfoodmicro.2018.06.015
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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This study evaluates the antioxidant properties and ACE inhibition capacities of eight individual flavonoids before and after incubation with Bifidobacterium animalis ssp. lactis LAFTI@B94®. Changes in flavonoid content and the survival of the probi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::503d20c92c450d6d636d027a610a51d1
http://hdl.handle.net/10261/99860
http://hdl.handle.net/10261/99860
Autor:
Giovanni Dinelli, Erwin Strahsburger, Irene Aloisio, Diana Di Gioia, Ilaria Marotti, Ana Maria Lopez de Lacey, Bruno Biavati, Valeria Bregola
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Journal of Functional Foods, Vol 7, Iss, Pp 671-679 (2014)
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Journal of Functional Foods, Vol 7, Iss, Pp 671-679 (2014)
Flavonoids are plant derived compounds mainly present as O-glycosides. They are hydrolyzed by gut microbial enzymes to their aglycons, which represent the bioavailable and bioactive form. In this work the capability of a Bifidobacterium strain ( Bifi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3eb519248bda212ffb672b0e7e5e05f5
http://hdl.handle.net/10261/97224
http://hdl.handle.net/10261/97224