Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Lourdes Gallardo-Guerrero"'
Publikováno v:
Foods, Vol 9, Iss 10, p 1469 (2020)
Table olives are recognized as an essential component of the Mediterranean diet, having been explicitly included in the second level of its nutritional pyramid as an aperitif or culinary ingredient, with a recommended daily consumption of one to two
Externí odkaz:
https://doaj.org/article/a7a13cfaa5e4440d8bce10a787a193cb
Publikováno v:
Foods, Vol 9, Iss 6, p 701 (2020)
Alkaline treatment is a key stage in the production of green table olives and its main aim is rapid debittering of the fruit. Its action is complex, with structural changes in both the skin and the pulp, and loss of bioactive components in addition t
Externí odkaz:
https://doaj.org/article/6c0a6e7add674ac9a3b695b8d8125e2e
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Foods
Foods, Vol 9, Iss 1469, p 1469 (2020)
instname
Foods
Foods, Vol 9, Iss 1469, p 1469 (2020)
7 Páginas
able olives are recognized as an essential component of the Mediterranean diet, having been explicitly included in the second level of its nutritional pyramid as an aperitif or culinary ingredient, with a recommended daily consumption
able olives are recognized as an essential component of the Mediterranean diet, having been explicitly included in the second level of its nutritional pyramid as an aperitif or culinary ingredient, with a recommended daily consumption
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8efdb023226bcbebe32fb2816739ba29
http://hdl.handle.net/10261/223708
http://hdl.handle.net/10261/223708
Publikováno v:
Foods
Volume 9
Issue 6
Foods, Vol 9, Iss 701, p 701 (2020)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Volume 9
Issue 6
Foods, Vol 9, Iss 701, p 701 (2020)
Digital.CSIC. Repositorio Institucional del CSIC
instname
17 Páginas.-- 7 Figuras.-- 3 Tablas
Alkaline treatment is a key stage in the production of green table olives and its main aim is rapid debittering of the fruit. Its action is complex, with structural changes in both the skin and the pulp, and
Alkaline treatment is a key stage in the production of green table olives and its main aim is rapid debittering of the fruit. Its action is complex, with structural changes in both the skin and the pulp, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f72deabdf46c0fc97a9bb704ba59a96
http://hdl.handle.net/10261/214790
http://hdl.handle.net/10261/214790
Autor:
Beatriz Gandul-Rojas, Manuel Álvarez-Ortí, Lourdes Gallardo-Guerrero, Adrián Rabadán, José E. Pardo
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
31 Páginas; 2 Tablas; 4 Figuras
Pistachio roasting before oil extraction increases consumer preference but may cause changes in the oil composition. In this work, the effect of different roasting conditions on the physical parameters, oxidative
Pistachio roasting before oil extraction increases consumer preference but may cause changes in the oil composition. In this work, the effect of different roasting conditions on the physical parameters, oxidative
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::11aa05a7ffb9b3f0d8adda064d0bed07
https://doi.org/10.1016/j.foodchem.2018.05.030
https://doi.org/10.1016/j.foodchem.2018.05.030
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
39 Páginas; 2 Tablas; 8 Figuras
Large proportions of Cu-chlorophyll complexes have been quantified in certain commercial products of table olives with a strikingly bright green colour and labelled “Green olives in soda” and Campo Real-style
Large proportions of Cu-chlorophyll complexes have been quantified in certain commercial products of table olives with a strikingly bright green colour and labelled “Green olives in soda” and Campo Real-style
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c1102eb8da540b71b6d9f974cb2d9c01
https://doi.org/10.1016/j.foodres.2018.03.022
https://doi.org/10.1016/j.foodres.2018.03.022
Publikováno v:
Journal of food protection. 58(11)
The results of a qualitative and quantitative study of pigments, carried out during the processing of Gordal variety olives for table use, has provided valuable information on the type, extent, and mechanism of degradation of the chlorophylls and car
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ad087d92be24cda6011b29e2312ea74
https://pubmed.ncbi.nlm.nih.gov/31137318
https://pubmed.ncbi.nlm.nih.gov/31137318
Autor:
Anja Krieger-Liszkay, Lourdes Gallardo-Guerrero, Belén Naranjo, Clara Mignée, Marika Lindahl, Francisco Javier Cejudo, Dámaso Hornero-Méndez
Publikováno v:
Plant, Cell & Environment. 39:804-822
High irradiances may lead to photooxidative stress in plants, and non-photochemical quenching (NPQ) contributes to protection against excess excitation. One of the NPQ mechanisms, qE, involves thermal dissipation of the light energy captured. Importa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45844a9b480884c15d5b9cc10bfd39d5
https://doi.org/10.1111/pce.12652
https://doi.org/10.1111/pce.12652
Autor:
Jose Ignacio Ruiz de Galarreta, Roberto Tierno, Dámaso Hornero-Méndez, Lourdes Gallardo-Guerrero, Raquel Lopez-Pardo
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Potato tubers are considered an important source of bioactive compounds, although the concentrations of different phytochemicals are affected by cooking and other processes. The present study was focused on evaluating the effect of boiling on total p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09cd08109f2a4323c608e4975dc26697
https://doi.org/10.1016/j.jfca.2015.01.013
https://doi.org/10.1016/j.jfca.2015.01.013
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Apple (Malus x domestica Borkh) has always been considered a fruit with low chlorophyll and carotenoid contents; however these pigments contribute also to the external (peel) and internal (flesh) fruit colouration, as well as to the health benefits a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d0635e752625b9bf959b70e7a2440a9
https://doi.org/10.1016/j.foodres.2014.03.025
https://doi.org/10.1016/j.foodres.2014.03.025