In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments

Autor: Catherine M.G.C. Renard, M. Dolors Guàrdia, Laura Laguna, Pierre Picouet, Anwesha Sarkar

Publikováno v: LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2017, 84, pp.511-519. ⟨10.1016/j.lwt.2017.06.021⟩
LWT-Food Science and Technology, 2017, 84, pp.511-519. ⟨10.1016/j.lwt.2017.06.021⟩
Digital.CSIC. Repositorio Institucional del CSIC
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LWT-Food Science and Technology (84), 511-519. (2017)

This study investigated the influence of pH and processing conditions (autoclave at 93 °C/13 min or high pressure processing (HPP) at 600 MPa/5 min without/with follow-up reheating at 80 °C/30 min) on the digestibility of pea protein isolate. Both

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d9b00491e20d37446463c68b2e5bfd9
https://doi.org/10.1016/j.lwt.2017.06.021

Effects of thermal and high-pressure treatments on the carotene content, microbiological safety and sensory properties of acidified and of non-acidified carrot juice

Autor: M. Dolors Guàrdia, Nicoletta Belletti, Pierre A. Picouet, Carmen Sárraga, Silvia Cofán

Publikováno v: LWT - Food Science and Technology. 62:920-926

This study aims to assess the changes that are induced by thermal and non-thermal treatments on acidified and non-acidified carrot juice. Glucono-delta lactone (GDL) was used to reduce the pH of juice to 5.5. Carrot juice was treated using high press

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ed0b9c7caa04450aa7dc08821302513a
https://doi.org/10.1016/j.lwt.2014.07.027

A cross-national consumer segmentation based on food benefits: The link with consumption situations and food perceptions

Autor: Machiel J. Reinders, Anna Jasiulewicz, Luis Guerrero, Marleen C. Onwezen, Ivo A. van der Lans, M. Dolors Guàrdia, Siet J. Sijtsema

Publikováno v: Food Quality and Preference. 24:276-286

One of the greatest challenges to developing more successful marketing strategies in the food sector is gaining an understanding of the diversity of consumer needs. The current study aims to identify consumer segments based on consumers’ self-state

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::30db44e204c02cbdd5db42bce28c4cd0
https://doi.org/10.1016/j.foodqual.2011.11.002

Nutritional and sensory qualities of raw meat and cooked brine-injected turkey breast as affected by dietary enrichment with docosahexaenoic acid (DHA) and vitamin E

Autor: I. Diaz, Carmen Sárraga, M. Dolors Guàrdia, Luis Guerrero, Jacint Arnau

Publikováno v: Journal of the Science of Food and Agriculture. 88:1448-1454

BACKGROUND: This aim of this study was to evaluate the effects of feeding turkeys with docosahexaenoic acid (DHA) and vitamin E on the fatty acid profile, proteolytic enzyme activities and oxidative status of raw breast meat and cooked brine-injected

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::672f987d52ba3cd250f64df0ba9d55ec
https://doi.org/10.1002/jsfa.3238

Stability of phenolic compounds in dry fermented sausages added with cocoa and grape seed extracts

Autor: Albert Ribas-Agustí, Carmen Sárraga, M. Dolors Guàrdia, M. Gratacós-Cubarsí, J.A. García-Regueiro, Massimo Castellari

Publikováno v: LWT-Food Science and Technology 1 (57), 329-336. (2014)
LWT-Food Science and Technology
LWT-Food Science and Technology, 2014, 57 (1), pp.329-336. ⟨10.1016/j.lwt.2013.12.046⟩
LWT-Food Science and Technology, Elsevier, 2014, 57 (1), pp.329-336. ⟨10.1016/j.lwt.2013.12.046⟩

International audience; The level of eleven target phenolic compounds was evaluated in dry fermented sausages added with vegetable extracts. Grape seed (GSE1 and GSE2) and cocoa extracts, rich in phenolic compounds, were added in the formulation of d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83ff29ea85d7b61891e7efbeeb18abdd
http://prodinra.inra.fr/record/349938