Zobrazeno 1 - 10
of 111
pro vyhledávání: '"Ingrid Aguiló"'
Autor:
Muhammad Adzran Che Mustapa, Zein Kallas, Charles Silande, Valérie Gagnaire, Gwénaël Jan, Laura López-Mas, Ingrid Aguiló-Aguayo
Publikováno v:
Journal of Agriculture and Food Research, Vol 16, Iss , Pp 101188- (2024)
Although suggestions to shift towards plant-based diets have been proposed, and consumers have indicated their willingness to reduce meat consumption, there is a scarcity of research exploring consumers' attitudes and intentions regarding plant-based
Externí odkaz:
https://doaj.org/article/e284df2b754e4e87b16f3f8074ee95e2
Fortification of Orange and Apple Juices with Ferulic Acid: Implications for Food Safety and Quality
Publikováno v:
Foods, Vol 13, Iss 20, p 3288 (2024)
In recent years, the awareness of healthier lifestyles among consumers has driven to an increased interest in more natural, nutritious, and low-processed foods. Ferulic acid, one of the most abundant phenolic acids in plants, has demonstrated a wide
Externí odkaz:
https://doaj.org/article/5d74110f3f1444948a8ad8261cf0ed0c
Autor:
Javier Matías, María José Rodríguez, Antonio Carrillo-Vico, Joan Casals, Sara Fondevilla, Claudia Mónika Haros, Justo Pedroche, Nieves Aparicio, Nieves Fernández-García, Ingrid Aguiló-Aguayo, Cristina Soler-Rivas, Pedro A. Caballero, Asunción Morte, Daniel Rico, María Reguera
Publikováno v:
Plants, Vol 13, Iss 14, p 1914 (2024)
In the dynamic landscape of agriculture and food science, incorporating emergent crops appears as a pioneering solution for diversifying agriculture, unlocking possibilities for sustainable cultivation and nutritional bolstering food security, and cr
Externí odkaz:
https://doaj.org/article/f662cdeca5554a9dbc343f2f177f8ef9
Autor:
Iolanda Nicolau-Lapeña, Jordi Ortiz, Inmaculada Viñas, Maribel Abadias, Gloria Bobo, Ingrid Aguiló-Aguayo
Publikováno v:
Horticulturae, Vol 10, Iss 5, p 452 (2024)
The postharvest life of strawberries is short, and disinfection processes for fresh-cut and frozen strawberries are needed to address the risk posed by foodborne pathogens in this kind of product. For this, a process involving immersion in a 40 mg L
Externí odkaz:
https://doaj.org/article/37124b60746245b8a7032e5eded1d1b7
Autor:
Virginia Prieto-Santiago, Ingrid Aguiló-Aguayo, Francisca Isabel Bravo, Miquel Mulero, Maribel Abadias
Publikováno v:
Foods, Vol 13, Iss 7, p 1095 (2024)
The valorization of agri-food products not only represents important economic and environmental benefits but can also be a source of potentially profitable, functional, and safe ingredients. This study aimed to valorize peach fruit and wine lees (WL)
Externí odkaz:
https://doaj.org/article/e2e175dea85e4371a52720c5d283682f
Autor:
Virginia Prieto-Santiago, Ingrid Aguiló-Aguayo, Jordi Ortiz-Solà, Marina Anguera, Maribel Abadias
Publikováno v:
Foods, Vol 13, Iss 2, p 350 (2024)
Due to recent interest in the potential of probiotics as health promoters and the impact of health and environmental concerns on eating habits, non-dairy probiotic food products are required. This study aimed to evaluate the viability of different pr
Externí odkaz:
https://doaj.org/article/227d58e412714061964275c190c43c11
Autor:
Israel Hernández-López, Maribel Abadias, Virginia Prieto-Santiago, Ángela Chic-Blanco, Jordi Ortiz-Solà, Ingrid Aguiló-Aguayo
Publikováno v:
Foods, Vol 13, Iss 1, p 84 (2023)
Microalgae have positioned themselves as an innovative and sustainable source of bioactive compounds and high nutritional value. The selection of a suitable food carrier is important to ease its consumption, and to preserve bioactivity through food p
Externí odkaz:
https://doaj.org/article/f398a165a6ec44da831269a614c8277e
Autor:
Israel Hernández-López, Cristina Alamprese, Carola Cappa, Virginia Prieto-Santiago, Maribel Abadias, Ingrid Aguiló-Aguayo
Publikováno v:
Foods, Vol 12, Iss 20, p 3724 (2023)
Consumers within the EU are increasingly asking for natural and healthier food products, which are additive-free and environmentally friendly. The aim of this study was to assess the effects of Spirulina (Arthrospira sp.) in bread formulated with fou
Externí odkaz:
https://doaj.org/article/26308eabf7af4ed1aebb5de3c86f5c1f
Autor:
Israel Hernández-López, Jordi Ortiz-Solà, Cristina Alamprese, Lillian Barros, Oren Shelef, Loai Basheer, Ana Rivera, Maribel Abadias, Ingrid Aguiló-Aguayo
Publikováno v:
Foods, Vol 11, Iss 23, p 3858 (2022)
Legumes and nuts are components of high importance in the diet of many countries, mainly those in the Mediterranean region. They are also very versatile and culturally diverse foods found all over the world, acting as a basic protein source in certai
Externí odkaz:
https://doaj.org/article/b8f702ebbf76434ebb22e1cf1be465d7
Publikováno v:
Molecules, Vol 20, Iss 5, Pp 8560-8573 (2015)
A higher yield of glycoalkaloids was recovered from potato peels using pressurized liquid extraction (1.92 mg/g dried potato peels) compared to conventional solid–liquid extraction (0.981 mg/g dried potato peels). Response surface methodology deduc
Externí odkaz:
https://doaj.org/article/2191a9f0fe064e37bdc6e68ea1ccb7ec