Zobrazeno 1 - 10
of 124
pro vyhledávání: '"Diana Ansorena"'
Publikováno v:
Food Science and Human Wellness, Vol 13, Iss 1, Pp 462-471 (2024)
Dysphagia is commonly associated with malnutrition and an increased choking risk. To overcome these complications, food designed for people with dysphagia should have an appropriate texture and a high nutritional value. In this study, six formulation
Externí odkaz:
https://doaj.org/article/f47728a13f66484886a09fc7e0bcc347
Publikováno v:
Foods, Vol 12, Iss 11, p 2186 (2023)
The oxidative stability and genotoxicity of coconut, rapeseed and grape seed oils were evaluated. Samples were submitted to different treatments: 10 days at 65 °C, 20 days at 65 °C (accelerated storage) and 90 min at 180 °C. Peroxide values and th
Externí odkaz:
https://doaj.org/article/28bb364743a94bffafd5b057174ee62b
Publikováno v:
Foods, Vol 12, Iss 4, p 882 (2023)
In this study, the application of high-pressure processing (HPP) for optimizing the texture of a cocoa dessert rich in casein and developed for people with dysphagia was investigated. Different treatments (250 MPa/15 min; 600 MPa/5 min) and protein c
Externí odkaz:
https://doaj.org/article/3a214fe7e3b246c6aca341b9d9c6c655
Autor:
Dario Mercatante, Diana Ansorena, Agnese Taticchi, Iciar Astiasarán, Maurizio Servili, Maria Teresa Rodriguez-Estrada
Publikováno v:
Antioxidants, Vol 12, Iss 1, p 22 (2022)
The aim of this study was to assess the impact of in vitro digestion on the antioxidant activity of three extracts rich in phenols (two purified organic extracts (A20, A21) and one powdered extract stabilized with maltodextrins (SP)) obtained from ol
Externí odkaz:
https://doaj.org/article/48188198d9354c77ad3e88e7d4424808
Publikováno v:
Foods, Vol 12, Iss 1, p 54 (2022)
A gelled emulsion ingredient based on high oleic sunflower oil (20%) and an isolated soy protein suspension were used in the elaboration of a cake to avoid the use of ingredients of animal origin. The control product was elaborated with butter and mi
Externí odkaz:
https://doaj.org/article/f754880dbe964c928defdbeab6c7f675
Publikováno v:
Food & Nutrition Research, Vol 63, Iss 0, Pp 1-7 (2019)
Background: Food labeling is an important communication tool for the exposure of nutrition information in foods. Objective: The presence of labeling messages related to nutrients, health properties, allergens, and additives in meat products marketed
Externí odkaz:
https://doaj.org/article/f4a648f8f9094ff082561bc1d506a5d6
Publikováno v:
Antioxidants, Vol 11, Iss 3, p 490 (2022)
The interest in hemp seed oil has recently increased, due to the latest regulations which allow its use as food. Hemp seed oil is characterized by a high content of polyunsaturated fatty acids, which are highly prone to oxidation. Accelerated thermal
Externí odkaz:
https://doaj.org/article/4c79528edd764390a9e5ddad3762f6a9
Autor:
Lucía Gayoso, Mariana Roxo, Rita Yolanda Cavero, María Isabel Calvo, Diana Ansorena, Iciar Astiasarán, Michael Wink
Publikováno v:
Journal of Functional Foods, Vol 44, Iss , Pp 146-154 (2018)
Melissa officinalis, Lavandula latifolia and Origanum vulgare are widely used medicinal plants and spices. Their extracts were evaluated as potential antioxidants for functional food formulations. After being submitted to an in vitro gastrointestinal
Externí odkaz:
https://doaj.org/article/b9133ecf5f344b208efaf2915307da2a
Publikováno v:
Foods, Vol 10, Iss 6, p 1334 (2021)
Dysphagia is a medical condition that affects normal swallowing. To prevent the risk of aspiration or choking, thickened fluids and texture-modified foods have been used for dysphagia management with the goal of slowing down the flow of liquids and p
Externí odkaz:
https://doaj.org/article/aa9f85d157434562878e07a6eb1b2c65
Autor:
Diana Ansorena, Iciar Astiasarán
Publikováno v:
Foods, Vol 10, Iss 6, p 1248 (2021)
The dietary consumption of positive bioactive lipids has been shown to be beneficial to human health and to decrease the risk of non-communicable diseases [...]
Externí odkaz:
https://doaj.org/article/05b602a3be3d423bb15be9df0f8cc587