Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Elena Olombrada"'
Publikováno v:
Applied Sciences, Vol 14, Iss 13, p 5684 (2024)
Advanced glycation endproducts (AGEs) are the final products resulting from non-enzymatic glycation, which plays a crucial role in diabetes and aging-related health issues. The aim of the present investigation was to examine the inhibitory effects on
Externí odkaz:
https://doaj.org/article/8f26db1c2ca44b26b7f73c1384110325
Risk/Benefits of the Use of Chia, Quinoa, Sesame and Flax Seeds in Bakery Products. An Update Review
Publikováno v:
Food Reviews International. :1-22
In recent years, seeds and pseudocereals, such as chia, sesame, flax or quinoa, have been incorporated into different food products, improving their nutritional profile and providing benefits for human health due to their composition. However, the ad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c2c139037eeae6d234f1b274d3f3d40
https://doi.org/10.1080/87559129.2023.2209794
https://doi.org/10.1080/87559129.2023.2209794
Publikováno v:
International Journal of Environmental Research and Public Health; Volume 20; Issue 6; Pages: 5114
This article belongs to the Special Issue Processed Food: Nutrition, Safety and Public Health.
Chia seed (Salvia hispanica L.) is a food rich in protein, fiber, polyunsaturated fatty acids and antioxidants. Consequently, its incorporation in foo
Chia seed (Salvia hispanica L.) is a food rich in protein, fiber, polyunsaturated fatty acids and antioxidants. Consequently, its incorporation in foo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa32cbe7377832a8ac0d63b4efd91119
http://hdl.handle.net/10261/307991
http://hdl.handle.net/10261/307991
Autor:
Lucía González-Mulero, Cristina Delgado-Andrade, Francisco J. Morales, Elena Olombrada, Marta Mesias
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
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Common Spanish culinary preparations were analyzed for the content of two furanic compounds, 5-hydroxymethylfurfural (HMF) and furfural, chemicals used as thermal damage indicators in the industrial processing of foods. Eleven foods commonly consumed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9b885c49bf132070e3abca42b8c1c45
http://hdl.handle.net/10261/275462
http://hdl.handle.net/10261/275462
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Chia is a novel food rich in health-promoting constituents. There is concern regarding the formation of process contaminants when subjected to thermal processing. Acrylamide formation in chia seeds under different roasting conditions (160–200 °C/5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33134b6f50f5f67fad20691f852b54a2
https://doi.org/10.1016/j.foodchem.2022.134169
https://doi.org/10.1016/j.foodchem.2022.134169
Autor:
Marta Mesías, Francisco J. Morales, Elena Olombrada, Cristina Delgado-Andrade, Lucía González-Mulero
Publikováno v:
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Consejo Superior de Investigaciones Científicas (CSIC)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Resumen del póster presentado a la EuroFoodChem XX Conference, celebrada del 17 al 19 de junio de 2019 en Oporto (Portugal)
Although the traditional-style biscuit made of wheat flour, sugars and fats has a strong presence on the market, the upd
Although the traditional-style biscuit made of wheat flour, sugars and fats has a strong presence on the market, the upd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b6c688cc4560fcce3ec0b2b41b4cae3