Zobrazeno 1 - 10
of 71
pro vyhledávání: '"Julia López Hernández"'
Publikováno v:
Polymers, Vol 10, Iss 7, p 802 (2018)
Food packaging materials may be a potential source of contamination through the migration of components from the material into foodstuffs. Potential migrants can be known substances such as additives (e.g., plasticizers, stabilizers, antioxidants, et
Externí odkaz:
https://doaj.org/article/819e3cd5549145299e878b3584f6da7f
Publikováno v:
Foods, Vol 10, Iss 9, p 2168 (2021)
The effect of the different processing technologies and the extraction techniques on the bioactive compounds and nutritional value of seaweeds is reviewed in this study. This work presents and discusses the main seaweeds treatments such as drying, he
Externí odkaz:
https://doaj.org/article/7758f894aa0942129c413b46f02b84a7
Autor:
Patricia Vázquez-Loureiro, Antía Lestido-Cardama, Raquel Sendón, Julia López-Hernández, Perfecto Paseiro-Losada, Ana Rodríguez-Bernaldo de Quirós
Publikováno v:
Materials, Vol 14, Iss 13, p 3704 (2021)
Polymeric coatings are used as a protective layer to preserve food or beverage quality and protect it from corrosion and avoid a metallic taste. These types of materials can contain some chemicals that are susceptible to migrate to food and constitut
Externí odkaz:
https://doaj.org/article/85c33f3f621d440daad84407ecdc2330
Autor:
María Asunción Lage-Yusty, Julia López-Hernández, Sandra Barreiro Astray, Letricia Barbosa-Pereira
Publikováno v:
Food Analytical Methods. 14:734-741
Melatonin is a hormone produced by the pineal gland and extra-pineal tissues with chronobiotic effects that can alter the circadian rhythms, among other health benefits. This study intended to compare two different methods, high-performance liquid ch
Autor:
Ana Rodríguez-Bernaldo de Quirós, Patricia Vázquez-Loureiro, Raquel Sendón, Julia López-Hernández, Antía Lestido-Cardama, Perfecto Paseiro-Losada
Publikováno v:
Materials
Minerva: Repositorio Institucional de la Universidad de Santiago de Compostela
Universidad de Santiago de Compostela (USC)
Volume 14
Issue 13
Materials, Vol 14, Iss 3704, p 3704 (2021)
Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
instname
Minerva: Repositorio Institucional de la Universidad de Santiago de Compostela
Universidad de Santiago de Compostela (USC)
Volume 14
Issue 13
Materials, Vol 14, Iss 3704, p 3704 (2021)
Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
instname
Polymeric coatings are used as a protective layer to preserve food or beverage quality and protect it from corrosion and avoid a metallic taste. These types of materials can contain some chemicals that are susceptible to migrate to food and constitut
Publikováno v:
Journal of Agricultural and Food Chemistry. 65:10804-10811
Black garlic is an elaborated product obtained from fresh garlic (Allium sativum L.) at a controlled high humidity and temperature, which leads to modifications in color, taste, and texture. To clarify the physicochemical changes that occur during th
Publikováno v:
Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
instname
instname
The consumption of Brassica vegetables has been related to improved health benefits due to their phytochemical components, such as glucosinolates, that induce a variety of physiological functions. Glucosinolate levels can be affected when they are su
Publikováno v:
Polymers
Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
instname
Volume 10
Issue 7
Polymers, Vol 10, Iss 7, p 802 (2018)
Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
instname
Volume 10
Issue 7
Polymers, Vol 10, Iss 7, p 802 (2018)
Food packaging materials may be a potential source of contamination through the migration of components from the material into foodstuffs. Potential migrants can be known substances such as additives (e.g., plasticizers, stabilizers, antioxidants, et
Publikováno v:
Food Analytical Methods. 8:2286-2293
The present study aims to compare two kinds of methods to detect and quantify ellagic acid in commercial pomegranate beverages. Constant-wavelength synchronous spectrofluorimetry and high-performance liquid chromatography have been used for the study
Publikováno v:
LWT - Food Science and Technology. 56:175-180
In this study, phycobiliproteins, carotenoids (β-carotene and lutein), volatile compounds and antioxidant activity were determined in dried, hydrated, boiled and steamed Chondrus crispus seaweed. Significant changes in phycoerythrin, phycocyanin, β