Zobrazeno 1 - 10
of 37
pro vyhledávání: '"J. Bosch-Fusté"'
Autor:
Natalia Toro-Funes, J. Bosch-Fusté, M.C. Vidal-Carou, M.L. Latorre-Moratalla, M.T. Veciana-Nogués
Publikováno v:
Food Chemistry. 173:1119-1124
Biologically active amines were determined in commercial soybean products. The antioxidant polyamines were found in both non-fermented and fermented soybean products. Natto and tempeh showed the highest content of polyamines (75-124 and 11-24 mg/kg o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::146bdadba142cd137064a29e63684722
https://doi.org/10.1016/j.foodchem.2014.10.118
https://doi.org/10.1016/j.foodchem.2014.10.118
Autor:
M.T. Veciana-Nogués, J. Bosch-Fusté, M.L. Latorre-Moratalla, M.C. Vidal-Carou, Natalia Toro-Funes
Publikováno v:
Food Chemistry. 167:78-83
The application of ultra high pressure homogenisation (UHPH) treatments is useful to obtain fine and stable soymilk emulsions. Changes of isoflavones, protein digestibility and lysine availability during 4 months of storage at 20 ± 2 °C in soymilk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6332ef62fc3829ffa85005c1cf5f544d
https://doi.org/10.1016/j.foodchem.2014.06.023
https://doi.org/10.1016/j.foodchem.2014.06.023
Publikováno v:
Food Chemistry. 152:597-602
Ultra high pressure homogenization (UHPH) is a useful novel technology to obtain safe and high-quality liquid foods. The effect of UHPH at 200 and 300 MPa in combination with different inlet temperatures (Tin) (55, 65 and 75 °C) on the bioactive com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5e14a29cb6ebbfd4f0dba5d25f5ded4
https://doi.org/10.1016/j.foodchem.2013.12.015
https://doi.org/10.1016/j.foodchem.2013.12.015
Autor:
Maria Izquierdo-Pulido, M. Carmen Vidal-Carou, Natalia Toro-Funes, M. Teresa Veciana-Nogués, J. Bosch-Fusté
Publikováno v:
Food Research International. 51:141-147
The polyamines spermidine and spermine are molecules naturally present in food. The effect of polyamines on oxidative stability was studied by means of in vitro experimental models. The potential antioxidant activity of polyamines compared to other a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a40a129e3cd149d5bb1b40230471598f
https://doi.org/10.1016/j.foodres.2012.11.036
https://doi.org/10.1016/j.foodres.2012.11.036
Publikováno v:
Food Microbiology. 29:43-48
The influence of technological factors (temperature and relative humidity of the manufacturing process and the diameter of the sausage) on the aminogenic activity of the strain Lactobacillus curvatus CTC273 was evaluated. Inoculation of sausages with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63bbf4b0a05dbcf9af868eba37e0e326
https://doi.org/10.1016/j.fm.2011.08.004
https://doi.org/10.1016/j.fm.2011.08.004
Publikováno v:
LWT - Food Science and Technology. 44:145-152
The volatile profiles of slightly-fermented sausages inoculated with eight different enterococci strains were determined and compared with a fermented sausage manufactured without any inoculation. The volatile profile was determined by solid-phase mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49eadbcf255908dc454d6132131b4e52
https://doi.org/10.1016/j.lwt.2010.06.033
https://doi.org/10.1016/j.lwt.2010.06.033
Publikováno v:
Food Chemistry. 95:237-242
In order to study the evolution of volatile compounds during long ageing times in contact with lees (more than 2 years), Headspace–solid phase microextraction (HS/SPME) method was applied to different cavas (Spanish Sparkling wine). Two different f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::715aa405eab812a689649746d47f3833
https://doi.org/10.1016/j.foodchem.2005.01.029
https://doi.org/10.1016/j.foodchem.2005.01.029
Publikováno v:
Journal of agricultural and food chemistry. 62(39)
Ultra-high-pressure homogenization (UHPH) is an emerging technology based on the dynamic application of high pressure to obtain safe and high-quality liquid foods. The effect of six UHPH treatments at 200 and 300 MPa with different inlet temperatures
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f524a7229dcc51d1869fa678701573c2
https://pubmed.ncbi.nlm.nih.gov/25188722
https://pubmed.ncbi.nlm.nih.gov/25188722
Publikováno v:
Food chemistry. 162
Ultra high pressure homogenisation (UHPH) is an emerging technology to obtain fine and stable soymilk emulsions. Very little information is available about the stability of this kind of product during storage. Changes of isoflavone profile, protein d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::358e17e2d08c0fc138edfb3351d0c2f2
https://pubmed.ncbi.nlm.nih.gov/24874356
https://pubmed.ncbi.nlm.nih.gov/24874356
Autor:
Natalia Toro-Funes, Maria Izquierdo-Pulido, M.T. Veciana-Nogués, M.L. Latorre-Moratalla, Isabel Odriozola-Serrano, M.C. Vidal-Carou, J. Bosch-Fusté
Publikováno v:
Food chemistry. 135(4)
Ultra high pressure liquid chromatography (UHPLC) has become a widely used technique in separation science as it can shorten analysis time while maintaining resolution and increasing sensitivity. Here we developed a UHPLC method with UV detection for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62c2fd06bc2f3ca2da2b162420735752
https://pubmed.ncbi.nlm.nih.gov/22980879
https://pubmed.ncbi.nlm.nih.gov/22980879