Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Katherine Gutiérrez Luna"'
The impact and relative relevance of in vitro gastrointestinal digestion, processing temperature (room temper- ature or 180 ◦C), and gelling agent (GA) (carrageenan and alginate) on the bioactive compounds and oxidation status of olive and echium o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d700ad80f8405b01517b6a4b70c4c9b4
https://hdl.handle.net/10171/66130
https://hdl.handle.net/10171/66130
Publikováno v:
Dadun. Depósito Académico Digital de la Universidad de Navarra
instname
instname
New sources of bioactive compounds are constantly explored for reformulating healthier foods. This work aimed to explore and characterize the fatty acid profile and sterol content of three non-conventional oils used in functional food products (hemps
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eff4235d38c2e64d6eaaddcef201ddae
https://hdl.handle.net/10171/63760
https://hdl.handle.net/10171/63760
Publikováno v:
Dadun. Depósito Académico Digital de la Universidad de Navarra
instname
instname
Alternative plant-derived fat replacers have experimented a rising interest in the food industry for their versa- tility and functionality. The aim of this work was to optimize the formulation of a gelled oil-in-water emulsion using echium oil (EO) o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7f4ea30260b427e846a8281f1fbfbc9
https://hdl.handle.net/10171/63391
https://hdl.handle.net/10171/63391
Publikováno v:
LWT. 109:436-442
Bakery products have been traditionally considered an important source of trans (TFA) and saturated fatty acids (SFA), which are strongly related to cardiovascular and other chronic diseases. This study aimed assessing the quantity and quality of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::acdfcd360f6018c869ff26ada0ded9e6
https://doi.org/10.1016/j.lwt.2019.04.056
https://doi.org/10.1016/j.lwt.2019.04.056
Publikováno v:
Critical reviews in food science and nutrition. 62(14)
Several strategies have been studied to replace or decrease fat content in bakery products aiming improving their nutritional profile. This paper reviewed the effect of different vehiculization systems (hydrogels, emulgels and oleogels) as fat replac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a042a97bdb0a7c874c46553bdcfe50c
https://pubmed.ncbi.nlm.nih.gov/33412906
https://pubmed.ncbi.nlm.nih.gov/33412906
Publikováno v:
Journal of food scienceREFERENCES. 85(10)
The addition of different amounts of a functional ingredient composed of water, inulin, chia seeds, and hemp or flaxseed oil was examined as butter replacer to improve the nutritional value of muffins. Nutritional, technological, and sensory characte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3efbd2834b620332e2413390d2654b2
https://pubmed.ncbi.nlm.nih.gov/32869333
https://pubmed.ncbi.nlm.nih.gov/32869333