Zobrazeno 1 - 10
of 375
pro vyhledávání: '"Jordi Mañes"'
Publikováno v:
Toxins, Vol 16, Iss 8, p 363 (2024)
Aflatoxin B1 (AFB1) and ochratoxin A (OTA) are highly toxic mycotoxins present in food and feed, posing serious health risks to humans and animals. This study aimed to validate an efficient and cost-effective analytical method for quantifying AFB1 an
Externí odkaz:
https://doaj.org/article/5eff7cf87f1a4b7d934df9b1a96a0679
Publikováno v:
Foods, Vol 12, Iss 7, p 1427 (2023)
The growing interest in functional foods has fueled the hunt for novel lactic acid bacteria (LAB) found in natural sources such as fermented foods. Thus, the aims of this study were to isolate, identify, characterize, and quantify LAB’s antifungal
Externí odkaz:
https://doaj.org/article/fa9777720ee6458fb1e57798f8755618
Publikováno v:
Journal of Functional Foods, Vol 92, Iss , Pp 105049- (2022)
Bioactive compounds (BACs) in natural matrices are compartmented in specific anatomical structures resulting in low bioavailability. Here the study of bioavailability of carotenoids presents in Lycium barbarum L. goji berries (GB): zeaxanthin dipalmi
Externí odkaz:
https://doaj.org/article/32ea764295844f4caeed995acbff6331
Autor:
Carlos Luz, Jorge Calpe, Juan Manuel Quiles, Raquel Torrijos, Máximo Vento, María Gormaz, Jordi Mañes, Giuseppe Meca
Publikováno v:
Journal of Functional Foods, Vol 84, Iss , Pp 104599- (2021)
A total of seven strains of lactic acid bacteria (LAB) isolated from breast milk, were investigated for their probiotic properties. Lactobacillus plantarum 5H1 and 5L1 were selected for their beneficial properties and used for probiotic fermented mil
Externí odkaz:
https://doaj.org/article/fdeba83b299542bf822c21bcd3b7d1e8
Autor:
Nuria Dasí-Navarro, Manuel Lozano, Sabrina Llop, Ana Esplugues, Alessandra Cimbalo, Guillermina Font, Lara Manyes, Jordi Mañes, Pilar Vila-Donat
Publikováno v:
Toxins, Vol 14, Iss 10, p 651 (2022)
Mycotoxin contamination of foodstuffs is a health concern worldwide and monitoring human exposure to mycotoxins is a key concern. Most mycotoxins and their metabolites are excreted in urine, but a reliable detection method is required, considering th
Externí odkaz:
https://doaj.org/article/a0bbc164d9f74af8a2d2c23050d0fa39
Autor:
Paula Llorens Castelló, Ana Juan-García, Juan Carlos Moltó Cortés, Jordi Mañes Vinuesa, Cristina Juan García
Publikováno v:
Toxins, Vol 14, Iss 8, p 540 (2022)
Nowadays, the bakery industry includes different bioactive ingredients to enrich the nutritional properties of its products, such as betalains from red beetroot (Beta vulgaris). However, cereal products are considered a major route of exposure to man
Externí odkaz:
https://doaj.org/article/31c72f38a58f4b72b5cd378c4220278b
Publikováno v:
Applied Sciences, Vol 12, Iss 8, p 3942 (2022)
This study developed and validated an analytical methodology for the determination of aflatoxins, enniatins, beauvericin, zearalenone, ochratoxin-A, alternariols, HT-2 and T-2 toxin in soy, oat, rice and almond beverages, based on solid phase extract
Externí odkaz:
https://doaj.org/article/7ba7e4a12b314e49a5d6b9fcd3b6c3ec
Publikováno v:
Toxins, Vol 14, Iss 2, p 80 (2022)
Corn (Zea mays) is a worldwide crop subjected to infection by toxigenic fungi such as Fusarium verticillioides during the pre-harvest stage. Fusarium contamination can lead to the synthesis of highly toxic mycotoxins, such as Fumonisin B1 (FB1) and F
Externí odkaz:
https://doaj.org/article/bd9878766170484dab3e70a9b3d1f714
Publikováno v:
Toxins, Vol 14, Iss 1, p 38 (2022)
Validated extraction methods from in vitro digestion phases are necessary to obtain a suitable bioaccessibility study of mycotoxins in bakery products. The bakery industry produces bread with different ingredients to enrich the nutritional properties
Externí odkaz:
https://doaj.org/article/49ecc3ed972d41d7b9abec17d6402382
Autor:
Nicola Marchetti, Gianpiero Bonetti, Vincenzo Brandolini, Alberto Cavazzini, Annalisa Maietti, Giuseppe Meca, Jordi Mañes
Publikováno v:
Journal of Functional Foods, Vol 47, Iss , Pp 547-553 (2018)
The use of stinging nettles as an ingredient in egg pasta has been evaluated with respect to food enrichment with carotenoids. Bioaccessibility of lutein and β-carotene has been estimated by dynamic simulation of the digestion process, with particul
Externí odkaz:
https://doaj.org/article/29f8f80663b1451e86b852c327ab70bf