Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Ester, Betoret"'
Publikováno v:
Foods, Vol 13, Iss 5, p 744 (2024)
Almond bagasse resulting after the production of almond-based drinks represents a promising by-product with potential for use as a functional ingredient. To facilitate its utilization, the stability of this material can be achieved through dehydratio
Externí odkaz:
https://doaj.org/article/fdf5930a1ea6497988819068c10145f4
Publikováno v:
Foods, Vol 13, Iss 1, p 9 (2023)
The recovery of food by-products and waste is an issue of universal concern, as every year the food industry generates a huge amount of waste and by-products from a variety of sources [...]
Externí odkaz:
https://doaj.org/article/ff775a10f123480b985ae431ee6d86c9
Autor:
Stevens Duarte, Almudena Puchades, Nuria Jiménez-Hernández, Ester Betoret, María José Gosalbes, Noelia Betoret
Publikováno v:
Antioxidants, Vol 12, Iss 6, p 1229 (2023)
The presence of components of nutritional interest makes fresh almond bagasse an interesting by-product for obtaining functional ingredients. Stabilization through a dehydration process is an interesting option for its integral use, ensuring its cons
Externí odkaz:
https://doaj.org/article/825b7d63c9bc4d14b014e0f69356e36f
Autor:
Ester, Betoret, Noelia, Betoret, Laura, Calabuig-Jiménez, Francesca, Patrignani, Cristina, Barrera, Rosalba, Lanciotti, Marco, Dalla Rosa
Publikováno v:
In LWT August 2019 111:883-888
Autor:
Ester Betoret, Noelia Betoret
Publikováno v:
Applied Sciences, Vol 12, Iss 19, p 9559 (2022)
Food science and technology plays a very important role in designing and developing new foods, and in improving the safety, nutritional and organoleptic quality of processed foods [...]
Externí odkaz:
https://doaj.org/article/bbad871b4609407fb7a3c5a1388dd791
Autor:
Ester Betoret, Cristina M. Rosell
Publikováno v:
Food Chemistry: X, Vol 8, Iss , Pp 100106- (2020)
The aim of this work was to determine the physicochemical and functional properties of a Brassica napobrassica leaves powder sieved at three particle sizes. Moreover, in order to understand the potential interactions between the Brassica napobrassica
Externí odkaz:
https://doaj.org/article/99f0c775bb0346c98167fe1426aa2cb6
Autor:
Leidy Indira Hinestroza-Córdoba, Ester Betoret, Lucía Seguí, Cristina Barrera, Noelia Betoret
Publikováno v:
Applied Sciences, Vol 11, Iss 22, p 10909 (2021)
The aim of this study was to evaluate the use of lulo juice as substrate for producing a potentially probiotic beverage with Lactobacillus reuteri CECT 925. Lulo juices at two pH levels and two levels of HPH treatment have been considered to evaluate
Externí odkaz:
https://doaj.org/article/c7985c88b76a487e95f587c05cc8178e
Publikováno v:
Sustainability; Volume 15; Issue 13; Pages: 10704
Recovering waste from industrial food processes and developing new healthy foods as plant protein sources has been a major focus of scientific research and industrial innovation in food. Thus, the consumption of plant-based beverages from soy, oat, o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::ea8711e504cac51aea4abcb1f7ae654b
Autor:
José Mesa, Leidy Indira Hinestroza-Córdoba, Cristina Barrera, Lucía Seguí, Ester Betoret, Noelia Betoret
Publikováno v:
Molecules, Vol 25, Iss 14, p 3305 (2020)
Interest in high homogenization pressure technology has grown over the years. It is a green technology with low energy consumption that does not generate high CO2 emissions or polluting effluents. Its main food applications derive from its effect on
Externí odkaz:
https://doaj.org/article/d6076087bc4540d0b4fd90d64bf8c813
Publikováno v:
Microorganisms, Vol 8, Iss 8, p 1095 (2020)
Survival of probiotic microorganisms in dried foods is optimal for water activity (aw) values between 0.1 and 0.3. Encapsulating and adding low-molecular weight additives can enhance probiotic viability in intermediate aw food products, but the effec
Externí odkaz:
https://doaj.org/article/e08da80146ec40a8b30e86f903a97cbd