Zobrazeno 1 - 10
of 66
pro vyhledávání: '"J.M. Obón"'
Autor:
J.M. Angosto, Marta Doval Miñarro, J.M. Obón, Javier Fernández-Lledó, José A. Fernández-López
Publikováno v:
Agronomy
Volume 11
Issue 3
Agronomy, Vol 11, Iss 561, p 561 (2021)
Volume 11
Issue 3
Agronomy, Vol 11, Iss 561, p 561 (2021)
The sustainable management of biomass is a key global challenge that demands compliance with fundamental requirements of social and environmental responsibility and economic effectiveness. Strategies for the valorization of waste biomass from agrifoo
Publikováno v:
Plant Foods for Human Nutrition. 73:146-153
Cactus pear (Opuntia ficus-indica) fruit juice is a source of betaxanthin pigments which can be used as a natural yellow food colorant. The HPLC chromatographic pigment pattern corresponding to the betaxanthin-rich extract revealed the presence of fo
Publikováno v:
International Journal of Food Science & Technology. 51:633-640
Summary The prebiotic fibres, resistant dextrin and fructooligosaccharides (FOS), were studied for use as drying-aid agents for the spray-drying of concentrated pomegranate juice, a low-caloric juice containing interesting health-related compounds. R
Akademický článek
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Akademický článek
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Autor:
Diego Rivera, M.C. Díaz-García, Francisco Alcaraz, Concepción Obón, J.M. Obón, M.R. Castellar
Publikováno v:
Journal of the Science of Food and Agriculture. 95:1283-1293
BACKGROUND Anthocyanins and other polyphenols from flowers and bracts of Thymus sp. are studied. An anthocyanin-rich food colourant with interesting high antioxidant activity from Thymus moroderi has been obtained, and applied to colour foods. RESULT
Publikováno v:
Journal of Food Composition and Analysis. 24:760-771
The present work used International Federation of Fruit-Juice Producers (IFU) Method No. 71 with minor modifications for the analysis of anthocyanins, betacyanins, synthetic red pigments, hydroxycinnamic acids, hydroxybenzoic acids and catechins pres
Publikováno v:
Journal of Food Engineering. 90:471-479
Opuntia stricta fruit juice is a potential source of betacyanin pigments which can be used as a natural red-purple food colorant. In this work a powder food colorant was obtained by co-current spray drying of O. stricta fruit juices with a bench-scal
Publikováno v:
Journal of Agricultural and Food Chemistry. 56:4253-4257
Fermentation of juice and homogenized fruits of Opuntia stricta fruits has been developed and optimized. The aim was to obtain the red food colorant betanin from prickly pear, at high concentration and low viscosity. Among three strains assayed, Sacc
Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands). 70(4)
There is a great interest in natural yellow colorants due to warnings issued about certain yellow food colorings of synthetic origin. However, no comparative studies have been reported of their thermal stability. For this reason, the thermal stabilit