Výsledky vyhledávání - "Helena M Moreno"

Akademický článek

Effect of konjac oligosaccharide and Kappa-Carrageenan on oxidative and structural changes in silver carp protein induced by fluctuating storage temperatures

Autor: Noman Walayat, Ran Wei, Zhucheng Su, Chuan Li, Jose M Lorenzo Rodriguez, Helena M Moreno, Jianhua Liu, Isam A. Mohamed Ahmed

Publikováno v: CyTA - Journal of Food, Vol 22, Iss 1 (2024)

Two different low molecular cryoprotectants were analyzed in silver carp surimi proteins during different frozen storage conditions (FTC), and a comparison was performed with a conventional cryoprotectant mixture of sucrose (4%) and sorbitol (4%) as

Externí odkaz: https://doaj.org/article/7840f95f2cb94bbfbf4ca55e02f93161

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Gelation of commercial pea protein isolate: effect of microbial transglutaminase and thermal processing

Autor: Helena M. Moreno, Jorge Cano-Báez, Fátima Domínguez-Timón, María Teresa Díaz, Clara A. Tovar, Mercedes M. Pedrosa, A.J. Borderías

Publikováno v: Food Science and Technology
Digital.CSIC. Repositorio Institucional del CSIC
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Food Science and Technology, Issue: ahead, Published: 18 MAY 2020
Food Science and Technology v.40 n.4 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

In the studied commercial pea protein isolate (PPI) some physicochemical modifications are induced in the protein structure during its processing. That fact would result into a reduction of proteins techno-functional properties. It has been evidenced

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b60d1533307fff2c8981489e177fb4e6
https://doi.org/10.1590/fst.19519

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Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review

Autor: Nadia Niaz, Noman Walayat, Asad Nawaz, Helena M. Moreno, Muhammad Atif Randhawa, Zhouyi Xiong, Hanguo Xiong

Publikováno v: Food Reviews International. 38:1103-1122

Surimi is a good source of myofibrillar proteins, stabilized with the addition of cryoprotectants during long-term frozen storage. Cryoprotectants have been found to be effective in protecting phys...

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8b6b0d1527c0b5221f099edd35a20d52
https://doi.org/10.1080/87559129.2020.1768403

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Dietary inclusion of Antarctic krill meal during the finishing feed period improves health and fillet quality of Atlantic salmon (Salmo salarL.)

Autor: Javier Borderías, Turid Mørkøre, Helena M. Moreno, Målfrid Tofteberg Bjerke, Tibiabin Benitez-Santana, Hege Hellberg, Carlo C. Lazado, Bjarne Hatlen, Raúl Jiménez-Guerrero, Aleksei Krasnov, Thomas Larsson, Odd Helge Romarheim, Bente Ruyter

Publikováno v: British Journal of Nutrition
The British Journal of Nutrition
Digital.CSIC. Repositorio Institucional del CSIC
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There is an urgent need to find alternative feed resources that can further substitute fishmeal in Atlantic salmon diets without compromising health and food quality, in particular during the finishing feeding period when the feed demand is highest a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a42464bf0b0eb78e8f73593565c67091
https://doi.org/10.1017/s0007114520001282

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Effect of different technological factors on the gelation of a low-lectin bean protein isolate

Autor: Helena M. Moreno, M. Teresa Díaz, A. Javier Borderías, Fátima Domínguez-Timón, Alejandro Varela, Clara A. Tovar, Mercedes M. Pedrosa

Publikováno v: E-Prints Complutense. Archivo Institucional de la UCM
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Digital.CSIC. Repositorio Institucional del CSIC

Gelling ability of a bean protein isolate (BPI) obtained from a naturally low-lectin variety (Phaseolus vulgaris var. Almonga) was analysed. For that purpose differences on gels processing: concentration (14% and 17%), salt addition (0 and 2%), and p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::263fd6d41d076194fc0f50d438bf083a
http://hdl.handle.net/10261/268891

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Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates

Autor: A. Javier Borderías, M. Teresa Díaz, Helena M. Moreno, Fátima Domínguez-Timón, Clara A. Tovar, Mercedes M. Pedrosa, A. Varela

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname

Recently, legume protein isolates are increasingly of interest as ingredients for the food industry; however, in spite of their health benefits, there is a limited information about the presence of bioactive compounds in the protein isolates. The obj

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04d04a36c02627408093553a6843a48f
https://pubmed.ncbi.nlm.nih.gov/33097987

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Cryoprotective effect of egg white proteins and xylooligosaccharides mixture on oxidative and structural changes in myofibrillar proteins of Culter alburnus during frozen storage

Autor: Ishtiaq Ahmad, Zhouyi Xiong, Nadia Niaz, Muhammad Nadeem Ahmad, Hanguo Xiong, Asad Nawaz, Ali Hassan, Helena M. Moreno, Noman Walayat, Pengkai Wang

Publikováno v: International journal of biological macromolecules. 158

The purpose of this research was to investigate the cryoprotective role of EWP-XO in the prevention of oxidative and structural changes in the myofibrillar proteins (MPs). Different concentrations of egg white protein and xylooligosaccharide (EWP-XO)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7200ce38a0f7776b28551c6e1d16544a
https://pubmed.ncbi.nlm.nih.gov/32380111

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Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties

Autor: M. Teresa Díaz, Helena M. Moreno, Mercedes M. Pedrosa, Fátima Domínguez-Timón, A. Javier Borderías, Clara A. Tovar

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname

The gelling of two commercial pea protein isolates (PPI) at 20% and 23% PPI concentration, and the effect of microbial transglutaminase (-0- and -5- U/g protein), were analysed. The final aim was to get PPI gels with textural properties enough to mak

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc9c5b2fe1143ecffe5f773c397d642f
http://hdl.handle.net/10261/219367

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Effect of high pressure processing on heat-induced gelling capacity of blue crab (Callinectes sapidus) meat

Autor: Helena M. Moreno, Miguel Angel Martínez-Maldonado, A.J. Borderías, Gonzalo Velazquez, José Alberto Ramírez de León

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname

There has been increasing use of High pressure processing (HPP) in the fishery industry since this technology facilitates shellfish shucking. Nevertheless, there is limited information about the effect of HPP on protein functional properties of some

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92219b947f5ea8113744e01b6488e6fd
http://hdl.handle.net/10261/219357

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