Zobrazeno 1 - 10
of 51
pro vyhledávání: '"Cristina Sánchez-Gimeno"'
Autor:
Alejandro Berzosa, Javier Marín-Sánchez, Ignacio Álvarez, Cristina Sánchez-Gimeno, Javier Raso
Publikováno v:
Foods, Vol 13, Iss 12, p 1916 (2024)
Glutathione is a potent antioxidant that has shown promise in enhancing the processing of various foods and drinks such as bread and wine. Saccharomyces cerevisiae stands as a primary microorganism for glutathione production. This study sought to ass
Externí odkaz:
https://doaj.org/article/ddebfed32040478bbb9d6a0220fab338
Sequential extraction of compounds of interest from yeast biomass assisted by pulsed electric fields
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 11 (2023)
One strategy to reduce cost and improve feasibility of waste-yeast biomass valorization is to obtain a spectrum of marketable products rather than just a single one. This study explores the potential of Pulsed Electric Fields (PEF) for the developmen
Externí odkaz:
https://doaj.org/article/0ae8aa18f5b34cda8c6dcc0795d87fc6
Autor:
Fernando Calmarza-Chueca, Ana Cristina-Sánchez-Gimeno, Javier Perez-Nogueras, Alberto Caverni-Muñoz, Alejandro Sanz-Arque, José Miguel Arbones-Mainar, Alejandro Sanz-Paris
Publikováno v:
BMC Geriatrics, Vol 21, Iss 1, Pp 1-10 (2021)
Abstract Background The prevalence of dysphagia is very high in institutionalized elderly. Knowledge of the rheological and sensory characteristics of the various thickeners in elderly is limited, although it has been seen that there are differences
Externí odkaz:
https://doaj.org/article/5ab6178d367e47568e9647d1c45cd5b7
Autor:
Roberto Martínez-Beamonte, Marina Ripalda, Tania Herrero-Continente, Cristina Barranquero, Alberto Dávalos, María Carmen López de las Hazas, Ignacio Álvarez-Lanzarote, Ana Cristina Sánchez-Gimeno, Javier Raso, Carmen Arnal, Joaquín C. Surra, Jesús Osada, María A. Navarro
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
IntroductionPulsed electric field (PEF) has been used for improving extraction of extra virgin olive oil (EVOO). However, the biological changes induced by the consumption of pulsed electric field-obtained extra virgin olive oil (PEFEVOO) have not be
Externí odkaz:
https://doaj.org/article/c0e363db1cf748b19306c46d102b31d7
Publikováno v:
Foods, Vol 11, Iss 17, p 2587 (2022)
Sterol composition is used as a “fingerprint” to demonstrate the authenticity of olive oils. Our study’s objective was to exhaustively characterize the sterol composition of Empeltre olive oils from clonal selection during the ripening period i
Externí odkaz:
https://doaj.org/article/c656d9b9a36e42e4a011da66d7844bee
Publikováno v:
Foods
Volume 12
Issue 4
Pages: 803
Volume 12
Issue 4
Pages: 803
Olive tree crops and the olive oil market are becoming less and less diverse due to the rise of intensive growth varieties, with the consequent loss of varietal richness provided by oils from minority and autochthonous cultivars. “Royal de Calatayu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26259fd65a84dea7a7e2937bac7c9b83
Autor:
Marcos Andrés Maza, Juan Manuel Martínez, Guillermo Cebrián, Ana Cristina Sánchez-Gimeno, Alejandra Camargo, Ignacio Álvarez, Javier Raso
Publikováno v:
Foods, Vol 9, Iss 5, p 542 (2020)
The evolution of polyphenolic compounds and sensory properties of wines obtained from Grenache grapes, either untreated or treated with pulsed electric fields (PEF), in the course of bottle aging, as well as during oak aging followed by bottle aging,
Externí odkaz:
https://doaj.org/article/bd5981fc86a549d8947e9dd94922b1c0
Akademický článek
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Autor:
Ana Cristina Sánchez-Gimeno, Lourdes Morales-Oyervides, Diederich Aguilar-Machado, Juan Manuel Martínez, Carlota Delso, Julio C. Montañez, Javier Raso
Publikováno v:
Food and Bioproducts Processing. 129:65-74
Manosonication process’s potential for astaxanthin extraction from fresh biomass of Xanthophyllomyces dendrorhous ATCC 74219 in an aqueous medium has been demonstrated. The efficacy of manosonication to extract the lipid-soluble astaxanthin was att
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7038db5f72f68a2652d5bf64aaad54d8
https://doi.org/10.1016/j.fbp.2021.07.004
https://doi.org/10.1016/j.fbp.2021.07.004
Autor:
Fernando Calmarza-Chueca, Ana Cristina Sánchez-Gimeno, Javier Raso-Pueyo, José Miguel Arbones-Mainar, Alberto Caverni-Muñoz, Alejandro Sanz-Arque, Alejandro Sanz-Paris
Publikováno v:
Nutrients; Volume 14; Issue 17; Pages: 3455
The adaptation of liquids for patients with dysphagia requires precision and individualization in the viscosities used. We describe the variations of viscosity in water at different concentrations and evolution over time of the three compositions of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3efdfae71b972cd4fd10bce83011a700