Zobrazeno 1 - 10
of 101
pro vyhledávání: '"Juan Carlos Moltó"'
Autor:
Paula Llorens Castelló, Matteo Antonio Sacco, Isabella Aquila, Juan Carlos Moltó Cortés, Cristina Juan García
Publikováno v:
Toxins, Vol 14, Iss 11, p 782 (2022)
Zearalenone (ZON), zearalanone (ZAN) and their phase I metabolites: α-zearalenol (α-ZOL), β-zearalenol (β-ZOL), α-zearalalanol (α-ZAL) and β-zearalalanol (β-ZAL) are compounds with estrogenic activity that are metabolized and distributed by t
Externí odkaz:
https://doaj.org/article/6f29129c6b6048479689fd0e13d80337
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
Autor:
Paula Llorens, Marta Herrera, Ana Juan-García, Juan José Payá, Juan Carlos Moltó, Agustín Ariño, Cristina Juan
Publikováno v:
Toxins, Vol 14, Iss 5, p 291 (2022)
The measurement of human exposure to mycotoxins is necessary for its association with adverse health effects. This exposure is usually estimated from contamination levels of foodstuffs, which are the primary source of toxin exposure, and data on food
Externí odkaz:
https://doaj.org/article/951b14f7d8fb442d80c171e3cadf4fc1
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
Publikováno v:
Toxins, Vol 13, Iss 8, p 535 (2021)
In this review, an analysis focusing on mycotoxin determination in infant breast milk and infant food has been summarised for the last fifteen years of research focused on the intended population group of 1–9 months. The objective was to know the l
Externí odkaz:
https://doaj.org/article/69e2874a899849d78e77b145485355dc
Autor:
Cristina Juan GarcÍa, Paula Llorens Castelló, Noelia Pallarés Barrachina, Leyre Martínez Sandez, Ana Juan GarcÍa, Manuel García Monreal, Francisco José Barba Orellana, Juan Carlos Moltó Cortés
[EN] The student of the Degree in Human Nutrition and Dietetics, acquires theoretical knowledge and develops critical skills in the whole subjects conforming the Degree. In the last period of their studies, during the practicum, they improve communic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ce3c76d7b811c43709af6c2d1bc05a8
https://hdl.handle.net/10251/191016
https://hdl.handle.net/10251/191016
Publikováno v:
Toxins
Toxins, Vol 13, Iss 535, p 535 (2021)
Toxins, Vol 13, Iss 535, p 535 (2021)
In this review, an analysis focusing on mycotoxin determination in infant breast milk and infant food has been summarised for the last fifteen years of research focused on the intended population group of 1–9 months. The objective was to know the l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39717da204a03265353bde094d70afc6
http://europepmc.org/articles/PMC8402439
http://europepmc.org/articles/PMC8402439
Autor:
Francisco J. Barba, Jordi Mañes, Rubén Domínguez, Elena Roselló-Soto, Juan Carlos Moltó, Mirian Pateiro, José M. Lorenzo
Publikováno v:
Food Research International. 120:888-894
The effect of supercritical carbon dioxide (SC-CO2) (10–40 MPa) and conventional extraction (CE) to recover oil from by-products obtained during “horchata” production was assessed. To evaluate both extraction techniques, the fatty acid composit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e283eb4d2768fe3e214571511b5a76b
https://doi.org/10.1016/j.foodres.2018.11.054
https://doi.org/10.1016/j.foodres.2018.11.054
Autor:
Juan Carlos Moltó, Elena Roselló-Soto, Belén Gómez, Francisco J. Barba, Paulo E.S. Munekata, José M. Lorenzo
Publikováno v:
Food Chemistry. 274:865-871
In this study, the effect of different supercritical CO 2 (SC-CO 2 ) pressures (10–40 MPa) on phenolic compounds extraction in oils obtained from “ horchata ” by-products was evaluated, and the results were compared to those obtained after conv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eae3ac7c0b57a8d644c68237b9a80a5c
https://doi.org/10.1016/j.foodchem.2018.09.055
https://doi.org/10.1016/j.foodchem.2018.09.055