Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages

Autor: Carina Paola Van Nieuwenhove, Jorge Alberto Sánchez Burgos, Fernanda Mozzi, Micaela Pescuma, Víctor Manuel Zamora Gasga, Luciana G. Ruiz Rodríguez

Publikováno v: Food Research International. 140:109854

Current awareness about the benefits of a balanced diet supports ongoing trends in humans towards a healthier diet. This review provides an overview of fruits and fruit-by products as sources of bioactive compounds and their extraction techniques, an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::81691973537f9cbf32a9848bf3db944c
https://doi.org/10.1016/j.foodres.2020.109854

Stearoyl-CoA desaturase indexes and n-6/n-3 fatty acids ratio as biomarkers of cardiometabolic risk factors in normal-weight rabbits fed high fat diets

Autor: Analia Medina, Julieta Roco, Mirta Medina, Susana Jerez, Gabriela del Jesús Alarcón, Carina Paola Van Nieuwenhove

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Journal of Biomedical Science

Background: Biomarkers for cardiometabolic risk (CMR) factors would be important tools to maximize the effectiveness of dietary interventions to prevent cardiovascular diseases. Thus, the aim of this work was to analyze stearoyl-CoA desaturase (SCD)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::834d052551a9df47e673f883786cf78c
https://jbiomedsci.biomedcentral.com/articles/10.1186/s12929-016-0235-6

CHEMICAL COMPOSITION AND FATTY ACID CONTENT OF BUFFALO CHEESE FROM NORTHWEST ARGENTINA: EFFECT ON LIPID COMPOSITION OF MICE TISSUES

Autor: Silvia N. González, Adriana Perez Chaia, Carina Paola Van Nieuwenhove, Paola Gauffin Cano

Publikováno v: Journal of Food Lipids. 14:232-243

Chemical properties, long chain fatty acid composition and conjugated linoleic acid (CLA) content of buffalo cheese were determined. Good nutritional properties were observed in cheese, showing 11.5% of protein, 18.3% of fat and 30.5% of dry matter.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ece5c754f70ece83a586d6d50d73c182
https://doi.org/10.1111/j.1745-4522.2007.00082.x

Dietary intervention with salvia hispanica (Chia) oil improves vascular function in rabbits under hypercholesterolaemic conditions

Autor: Liliana Sierra, María Peral de Bruno, Mirta Medina, Carina Paola Van Nieuwenhove, Julieta Roco, Susana Jerez, Gabriela del Jesús Alarcón

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Journal of Functional Foods, Vol 14, Iss, Pp 641-649 (2015)

The effects of dietary supplementation with Salvia hispanica (chia) oil on vascular function in hypercholesterolaemic rabbit were examined. Rabbits were fed either regular diet (CD) or 10% chia oil in regular diet or 1% cholesterol diet (HD) or diet

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82c7923ff8cfd2f40e1d20b461ebbd4f
http://www.sciencedirect.com/science/article/pii/S1756464615001048

Fatty acid composition and conjugated linoleic acid content of cow and goat cheeses from northwest Argentina

Autor: Ruben Oliszewski, Silvia N. González, Carina Paola Van Nieuwenhove

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

In this study, we evaluated chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of cow and goat cheeses from Northwest Argentina. Similar chemical and fatty acid composition were determined in milk and cheese o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::925037b5d97aa498f4af289a3eef338f
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