Zobrazeno 1 - 10
of 29
pro vyhledávání: '"M. Gloria Lobo"'
Publikováno v:
Agriculture, Vol 14, Iss 4, p 594 (2024)
Prickly pears (Opuntia ficus-indica), which are well known for their beneficial properties for human health, are the subject of many studies due to their high content of bioactive compounds. However, the presence of spines on the fruit’s surface is
Externí odkaz:
https://doaj.org/article/5153a88583564eabaad1c7d64f4d282b
Publikováno v:
Foods, Vol 13, Iss 8, p 1237 (2024)
Plant-based beverages are one of the foods that currently arouse a lot of interest in the population due to their composition with compounds beneficial to health in addition to their being used as milk substitutes for people who suffer from food diso
Externí odkaz:
https://doaj.org/article/e32312c753ef4a769d3e06ef0c596026
Publikováno v:
Agriculture, Vol 12, Iss 2, p 281 (2022)
Opuntia species exhibit beneficial properties when used to treat chronic diseases, particularly obesity, diabetes, cardiovascular disease, and cancer; however, the presence of spines and glochids in the species’ skin that easily stick into consumer
Externí odkaz:
https://doaj.org/article/77cf522bae6648b0b16ba0f539cc01eb
Autor:
L. Antonio González-Mendoza, Eva Dorta, M. J. Martínez González, Lucía Ortiz, Carlos Díaz, M. Gloria Lobo
Publikováno v:
Food and Bioprocess Technology. 10:1883-1891
Banana peel extract (BPE) was added to freshly squeezed orange juices (FSJ) and orange juices from concentrate (JFC), in order to evaluate if it stabilises their antioxidant activity, sensory attributes and physicochemical characteristics after heat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5efc6e490373f31292a421d628ff7e4
https://doi.org/10.1007/s11947-017-1964-6
https://doi.org/10.1007/s11947-017-1964-6
Autor:
M. Gloria Lobo-Rodrigo, Carlos Díaz-Romero, Miguel Antonio Padrón-Mederos, Beatriz Rodríguez-Galdón, Elena M. Rodríguez-Rodríguez
Publikováno v:
LWT. 129:109607
Physicochemical, sensory and microbiological quality parameters were determined in fresh-cut pineapple products. Containers with fresh-cut pineapple in cylinders or in chunks were considered and the above parameters were studied over ten days of stor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::058ac24b52b409b3b2ef175613cf5316
https://doi.org/10.1016/j.lwt.2020.109607
https://doi.org/10.1016/j.lwt.2020.109607
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
The purpose of this study was to analyze the extraction efficiency of antioxidants from mango peel by comparing two techniques: microwave-assisted (MAE) and traditional solvent (TE) extraction. The number of extraction steps, water content in the ext
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a2079af67b324f72873f5c0019f7080
https://doi.org/10.1007/s11130-013-0350-4
https://doi.org/10.1007/s11130-013-0350-4
Publikováno v:
LWT - Food Science and Technology. 45:261-268
The aim of this work was to study the effect of different drying treatments on the antioxidant activity of mango peel and seed. Freeze-drying allowed the peel (when extraction was carried out with ethanol:water) and seed to be stabilised without dimi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c0d183358df06c605b99b9e4383556d
https://doi.org/10.1016/j.lwt.2011.08.016
https://doi.org/10.1016/j.lwt.2011.08.016
Publikováno v:
Journal of Food Science. 77:C80-C88
Mango biowastes, obtained after processing, contain large amounts of compounds with antioxidant activity that can be reused to reduce their environmental impact. The present study evaluates the effect of solvent (methanol, ethanol, acetone, water, me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ad33a45e9d086a9233cd2a49056eedb
https://doi.org/10.1111/j.1750-3841.2011.02477.x
https://doi.org/10.1111/j.1750-3841.2011.02477.x
Publikováno v:
Food Chemistry. 119:1030-1039
Banana (Musa acuminata Colla AAA) peel extracts obtained in this work had a high capacity to scavenge 2,2-diphenyl-1-picrylhydrazyl (DPPH ) and 2,2′-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS +) free radicals, and they were also good l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8492f005d65199ec4a5f179d3724fc0
https://doi.org/10.1016/j.foodchem.2009.08.012
https://doi.org/10.1016/j.foodchem.2009.08.012
Publikováno v:
Separation and Purification Technology. 71:347-355
A solvent extraction method was developed to obtain methanolic extracts rich in antioxidants from banana peel. Central composite design “2 3 + star” and response surface methodology were used in order to optimise the number of extraction steps, e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57aab913cd474fab278edd53024f7f9b
https://doi.org/10.1016/j.seppur.2009.12.022
https://doi.org/10.1016/j.seppur.2009.12.022