Zobrazeno 1 - 10
of 82
pro vyhledávání: '"Arantzazu Valdés"'
Autor:
Ana Beltrán Sanahuja, Rafaela Pesci de Almeida, Kilian-Anja Igler Marí, Marina Cano Lamadrid, Arantzazu Valdés García, Esther Sendra Nadal
Publikováno v:
Foods, Vol 13, Iss 1, p 127 (2023)
The external appearance of some of the Protected Designation of Origin (PDO) cured cheeses is similar to other cheese samples made in Spain: 1 kg and 2.5–3 kg formats, cylindrical, and with or without a pleita mark on the surface. In this work, com
Externí odkaz:
https://doaj.org/article/892a9e342f404c4eb3dc9767f7758811
Publikováno v:
Frontiers in Nutrition, Vol 9 (2023)
Almond (Prunus amygdalus) is one of the most common tree nuts on a worldwide basis. This nut is highly regarded in the food and cosmetic industries. However, for all these applications, almonds are used without their shell protection, which is indust
Externí odkaz:
https://doaj.org/article/4797345542b6444e8bf9670c6f012d4c
Publikováno v:
Foods, Vol 12, Iss 12, p 2382 (2023)
Analysis of the oxidative stability of novel avocado chips with added natural extracts was carried out with the aim of reducing the chemical additive content in their formulation. Two different natural extracts were initially evaluated and characteri
Externí odkaz:
https://doaj.org/article/0d360363618641efa22800465b64ced1
Autor:
Arantzazu Valdés, Franco Dominici, Elena Fortunati, Jose María Kenny, Alfonso Jiménez, María Carmen Garrigós
Publikováno v:
Polymers, Vol 15, Iss 4, p 1045 (2023)
Blending Poly(lactic acid) (PLA) and Poly(ε-caprolactone) (PCL) is a promising strategy to enhance the properties of biodegradable materials. However, these compounds are thermodynamically immiscible and, consequently, compatibilization is required
Externí odkaz:
https://doaj.org/article/fd06d9e630544e63b7f20de32966854a
Publikováno v:
Membranes, Vol 12, Iss 8, p 806 (2022)
This work proposes the revalorization of almond shell (AS) wastes as an active additive for food packaging applications. A new microwave-assisted extraction (MAE) method to obtain extracts rich in polyphenolic compounds with high antioxidant capacity
Externí odkaz:
https://doaj.org/article/10c0d22eae7142cdb19997ff870d5331
Autor:
Arantzazu Valdés García, María Isabel Domingo Martínez, Mercedes Ponce Landete, María Soledad Prats Moya, Ana Beltrán Sanahuja
Publikováno v:
Antioxidants, Vol 10, Iss 11, p 1767 (2021)
Pineapple is meanly commercially processed. However, it is a fruit that generates a high proportion of nonedible wastes, which are rich in antioxidant compounds and have a varied aromatic profile. These characteristics turn these by-products into pot
Externí odkaz:
https://doaj.org/article/cffd1fb837fc40248cb1fbfa468f3eff
Autor:
Ana Beltrán Sanahuja, Mercedes Ponce Landete, María Isabel Domingo Martínez, María Soledad Prats Moya, Arantzazu Valdés García
Publikováno v:
Foods, Vol 10, Iss 11, p 2664 (2021)
In this study, the potential of industrial celery by-products (the stalk and root) serving as sources of aromatics and antioxidants was investigated. A headspace solid phase microextraction–gas chromatography–mass spectrometry (HS-SPME–GC–MS)
Externí odkaz:
https://doaj.org/article/5a56b251727249abac5198e57a9ef501
Publikováno v:
Polymers, Vol 13, Iss 21, p 3615 (2021)
In this work, poly(lactic acid) (PLA)/gelatin/PLA multilayer films supplemented with cellulose nanocrystals and antioxidant extract from almond shell (AS) by-products were developed by solvent casting technique for active food packaging. The almond s
Externí odkaz:
https://doaj.org/article/024b94351f7e4a53880d9453668b7b98
Autor:
Arantzazu Valdés García, Raquel Sánchez Romero, Adriana Juan Polo, Soledad Prats Moya, Salvador E. Maestre Pérez, Ana Beltrán Sanahuja
Publikováno v:
Foods, Vol 10, Iss 7, p 1611 (2021)
The presence of nuts in diets has notably increased due to their composition, and the presence of antioxidants and their unsaturated fatty acid profile has led to a considerable increase in their consumption. The volatile profile of nuts is important
Externí odkaz:
https://doaj.org/article/79ffbe8733014a1c86e21ae92296c671
Autor:
Arantzazu Valdés García, Ana Beltrán Sanahuja, Ioannis K. Karabagias, Anastasia Badeka, Michael G. Kontominas, María Carmen Garrigós
Publikováno v:
Foods, Vol 10, Iss 5, p 944 (2021)
The effect of different cooking processes such as frying and roasting on the oxidative stability of sunflower seeds was evaluated under accelerated oxidation and normal storage conditions. The fatty acid composition by GC-MS showed a higher amount of
Externí odkaz:
https://doaj.org/article/714b67fa56a749d791560b17afb52300