Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Leyla Sanhueza"'
Autor:
Camila Matamala, Paula Garcia, Pedro Valencia, Alvaro Perez, Manuel Ruz, Leyla Sanhueza, Sergio Almonacid, Cristian Ramirez, Marlene Pinto, Paula Jiménez
Publikováno v:
Foods, Vol 13, Iss 11, p 1701 (2024)
In the Chilean population, calcium consumption is deficient. Therefore, several strategies have been implemented to increase calcium intake, such as consuming dairy products and supplements. In this study, an ingredient composed of bone flour (BF) an
Externí odkaz:
https://doaj.org/article/d7d1db7566c445229fb6122a2d9b521b
Autor:
Paula García, Andrés Bustamante, Francisca Echeverría, Cristian Encina, Manuel Palma, Leyla Sanhueza, Verónica Sambra, Maria Elsa Pando, Paula Jiménez
Publikováno v:
Foods, Vol 12, Iss 14, p 2798 (2023)
The consumption of dietary fiber (DF) has been associated with a reduced incidence of non-communicable diseases. Despite various strategies implemented worldwide to increase DF intake, it remains low. Therefore, the development of new fiber-rich food
Externí odkaz:
https://doaj.org/article/20767907da8d42bca4ba0c7e96372602
Autor:
Leyla Sanhueza, Paula García, Begoña Giménez, José Manuel Benito, María Matos, Gemma Gutiérrez
Publikováno v:
Foods, Vol 11, Iss 3, p 310 (2022)
Pomegranate peel is an agro-industrial waste that can be used as source of punicalagin, a polyphenolic compound with several beneficial effects on health. Since, once extracted, punicalagin is prone to degradation, its encapsulation by double emulsio
Externí odkaz:
https://doaj.org/article/aed8d73c00214486b437f43d27ac184b
Autor:
Jessami Marin, Roberto Lemus-Mondaca, Leyla Sanhueza, Luis Puente-Díaz, Josefa Rivas, Natalia Vera, Yasna Soto
Publikováno v:
Revista chilena de nutrición v.46 n.6 2019
SciELO Chile
CONICYT Chile
instacron:CONICYT
SciELO Chile
CONICYT Chile
instacron:CONICYT
The need to obtain nutritious foods from new sources and lower waste in industry has created a high interest in studying different parts of plants or foods that today are considered waste, but could be considered by-products with high nutritional val