Zobrazeno 1 - 10
of 104
pro vyhledávání: '"Ginés Benito Martínez−Hernández"'
Publikováno v:
Foods, Vol 13, Iss 19, p 3142 (2024)
Fresh-cut salads are highly appreciated by consumers due to their healthy and convenient nature. Fresh-cut (FC) lettuce is one of the best-selling FC products due to its freshness and low preparation time for salads. However, FC lettuce is very peris
Externí odkaz:
https://doaj.org/article/8cff6cc752774fa88e37a828f05af1d8
Publikováno v:
Foods, Vol 13, Iss 9, p 1419 (2024)
There has been growing interest in the use of numerous plant bioactive compounds (PBCs) in food and nutrition technology due to their properties that promote human health by reducing the risk of various serious diseases [...]
Externí odkaz:
https://doaj.org/article/576951699dee404c978760a52ecd0e93
Publikováno v:
Clean Technologies, Vol 4, Iss 4, Pp 1255-1268 (2022)
The energy efficiency of fruit and vegetables refrigeration facilities can be increased through the reduction of heat generated by produce (in kWh/kg). Ethylene production in fruit and vegetables is closely linked to their respiration rates. Clean te
Externí odkaz:
https://doaj.org/article/b53b510cb275424e8c16dfbd276d4a9a
Autor:
Gema Nieto, Lorena Martínez-Zamora, Rocío Peñalver, Fulgencio Marín-Iniesta, Amaury Taboada-Rodríguez, Antonio López-Gómez, Ginés Benito Martínez-Hernández
Publikováno v:
Foods, Vol 13, Iss 1, p 47 (2023)
According to the Codex Alimentarius, a food additive is any substance that is incorporated into a food solely for technological or organoleptic purposes during the production of that food. Food additives can be of synthetic or natural origin. Several
Externí odkaz:
https://doaj.org/article/087bde2fd59d455d82e5ca8017983985
Autor:
Marta Barón-Yusty, Ginés Benito Martínez-Hernández, María Ros-Chumillas, Laura Navarro-Segura, Antonio López-Gómez
Publikováno v:
Clean Technologies, Vol 4, Iss 1, Pp 53-66 (2022)
(1) Background: New clean technologies are needed to reduce the high frying oil waste in the food industry of fried breaded products, together with the obtention of healthier (less fat content) and safer (less microbial growth and acrylamide formatio
Externí odkaz:
https://doaj.org/article/406ae2c7626e4f49a3b974066e959dc4
Autor:
Antonio López-Gómez, Alejandra Navarro-Martínez, Alberto Garre, Asunción Iguaz, Ginés Benito Martínez-Hernández
Publikováno v:
Plants, Vol 12, Iss 19, p 3418 (2023)
Plant essential oils (EOs) have an important ability to inhibit ethylene biosynthesis. Nevertheless, the effects of EOs on the key components of ethylene biosynthesis (l-aminocyclopropane-1-carboxylic (ACC) oxidase activity, ACC synthase activity, an
Externí odkaz:
https://doaj.org/article/13e2005ff4424f559f10bc3936350c12
Autor:
Antonio López-Gómez, Alejandra Navarro-Martínez, Alberto Garre, Francisco Artés-Hernández, Pedro Villalba, Ginés Benito Martínez-Hernández
Publikováno v:
Plants, Vol 12, Iss 19, p 3404 (2023)
Essential oils (EOs) extracted from plants have a high potential to reduce ethylene biosynthesis, although their effects have not been deeply studied yet on the key components of the ethylene biosynthesis pathway: l-aminocyclopropane-1-carboxylic (AC
Externí odkaz:
https://doaj.org/article/dd7882a7b01d473baf09acf66088e461
Autor:
Antonio López–Gómez, María Ros–Chumillas, Laura Buendía-Moreno, Ginés Benito Martínez–Hernández
Publikováno v:
Frontiers in Nutrition, Vol 7 (2020)
The quality loss of fruit and vegetables should be minimized to reduce food waste during retail. In that sense, sustainable and effective post-harvest techniques/technologies are needed, showing active packaging including encapsulated essential oils
Externí odkaz:
https://doaj.org/article/5be98fab54b043a38dc7408af44f7225
Autor:
Francisco Artés-Hernández, Noelia Castillejo, Lorena Martínez-Zamora, Ginés Benito Martínez-Hernández
Publikováno v:
Foods, Vol 10, Iss 11, p 2534 (2021)
Background: Phytochemical, bioactive and nutraceutical compounds are terms usually found in the scientific literature related to natural compounds found in plants linked to health-promoting properties. Fruit and vegetable beverages (mainly juice and
Externí odkaz:
https://doaj.org/article/f9c142bd76f74f29a12aada15ee6d26d
Autor:
Rita Cava-Roda, Amaury Taboada-Rodríguez, Antonio López-Gómez, Ginés Benito Martínez-Hernández, Fulgencio Marín-Iniesta
Publikováno v:
Foods, Vol 10, Iss 6, p 1406 (2021)
Plant bioactive compounds have antimicrobial and antioxidant activities that allow them to be used as a substitute for synthetic chemical additives in both food and food packaging. To improve its sensory and bactericidal effects, its use in the form
Externí odkaz:
https://doaj.org/article/07f8ae5d4c4f46cc80d5471db6c91c50