Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Juana M. Carbonell-Capella"'
Autor:
Magdalena Buniowska, Juana M. Carbonell-Capella, Agata Znamirowska, Ana Zulueta, Ana Frígola, Maria J. Esteve
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 255-268 (2020)
The aim of this study was to investigate the effects of thermal processing on physicochemical properties, steviol glycosides, bioactive compounds, and antioxidant capacity degradation of a beverage based on exotic fruit juices, orange juice, açaí,
Externí odkaz:
https://doaj.org/article/a683fda3a28d4912b0a054b3c6df9c6b
Autor:
Ana Frígola, Juana M. Carbonell-Capella, Agata Znamirowska, María J. Esteve, A. Zulueta, Magdalena Buniowska
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 255-268 (2020)
The aim of this study was to investigate the effects of thermal processing on physicochemical properties, steviol glycosides, bioactive compounds, and antioxidant capacity degradation of a beverage based on exotic fruit juices, orange juice, açaí,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::954df5c3c8214581b9456677be32127c
https://doaj.org/article/a683fda3a28d4912b0a054b3c6df9c6b
https://doaj.org/article/a683fda3a28d4912b0a054b3c6df9c6b
Publikováno v:
Food Chemistry. 221:1834-1842
A comparative study of the bioaccessibility of bioactive compounds and antioxidant capacity in a fruit juice-Stevia rebaudiana mixture processed by pulsed electric fields (PEF), high voltage electrical discharges (HVED) and ultrasound (USN) technolog
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::49a484bf1e162c81a4edd39eb01e8f53
https://doi.org/10.1016/j.foodchem.2016.10.093
https://doi.org/10.1016/j.foodchem.2016.10.093
Autor:
Magdalena Buniowska, C. Cortés, María J. Esteve, Juana M. Carbonell-Capella, A. Zulueta, A. Frígola
Publikováno v:
Food and Bioproducts Processing. 101:214-222
A fruit juice-stevia beverage was processed using pulsed electric fields (PEF), a non-thermal preservation technology, with the purpose of investigating the feasibility of PEF for bioactive compounds and steviol glycosides enhancement and its impact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::594a5691ee5657a9c4f6a333449c2bd5
https://doi.org/10.1016/j.fbp.2016.11.012
https://doi.org/10.1016/j.fbp.2016.11.012
Autor:
Ana Frígola, Eugène Vorobiev, Nabil Grimi, Juana M. Carbonell-Capella, Magdalena Buniowska, María J. Esteve, Francisco J. Barba
Publikováno v:
Food and Bioprocess Technology. 9:1159-1168
The purpose of this study was to compare the effects of the non-thermal technologies of pulsed electric fields (PEF), high-voltage electrical discharges (HVED) and ultrasound (USN) on bioactive compounds (ascorbic acid, total carotenoids, total pheno
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa95a855be51ecc9560cf5da2798d3c7
https://doi.org/10.1007/s11947-016-1706-1
https://doi.org/10.1007/s11947-016-1706-1
Autor:
Eugène Vorobiev, Nabil Grimi, Nikolai Lebovka, Oleksii Parniakov, Olivier Bals, Juana M. Carbonell-Capella, Francisco J. Barba
Publikováno v:
Innovative Food Science & Emerging Technologies. 33:187-194
The impact of apple pretreatment by pulsed electric field (PEF) on juice extraction using the freezing-assisted pressing was studied. Apple discs were PEF pretreated at electric field strength of E = 800 V/cm and then air blast frozen inside the free
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::377efdc811a65666b0a921bb28861fb0
https://doi.org/10.1016/j.ifset.2015.12.016
https://doi.org/10.1016/j.ifset.2015.12.016
Autor:
Mladen Brnčić, Juana M. Carbonell-Capella, Suzana Rimac Brnčić, Eugène Vorobiev, Nabil Grimi, Francisco J. Barba, Mohamed Koubaa, Jana Šic Žlabur
The aim of this work was to investigate the potential use of non-conventional technologies (microwaves, ultrasounds, pulsed electric fields, and high voltage electrical discharges) to enhance the extraction of high-added value compounds (mainly stevi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af48e2e3b8f72d7abe00724602103007
https://doi.org/10.1111/jfpp.13179
https://doi.org/10.1111/jfpp.13179
Autor:
Ana Frígola, María J. Esteve, Francisco J. Barba, Magdalena Buniowska, Juana M. Carbonell-Capella
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 13:155-171
Determination of bioactive compounds content directly from foodstuff is not enough for the prediction of potential in vivo effects, as metabolites reaching the blood system may be different from the original compounds found in food, as a result of an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::753ea1f9369d26c2cb066ed6654e83a0
https://doi.org/10.1111/1541-4337.12049
https://doi.org/10.1111/1541-4337.12049
Publikováno v:
Food Science and Technology International. 20:479-487
Comprehensive research is required to achieve the optimization of the antioxidant protection through baby foods, in particular, the commercially available fruit-based baby foods. This study investigated the physicochemical properties, ascorbic acid (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1034e95f74951eb148c84ab62315d99d
https://doi.org/10.1177/1082013213492523
https://doi.org/10.1177/1082013213492523
Publikováno v:
Innovative Food Science & Emerging Technologies. 18:48-56
The impact of high pressure processing (HPP) technology on physicochemical properties (color, browning index, turbidity index), bioactive compounds (ascorbic acid, total phenolic compounds, total anthocyanins, total carotenoids) and antioxidant capac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8387fb1f76a9fdd58b765b17bb5f0439
https://doi.org/10.1016/j.ifset.2013.01.011
https://doi.org/10.1016/j.ifset.2013.01.011