Pulsed Electric Fields Technology for Healthy Food Products

Autor: L. M. Rábago-Panduro, Jorge Welti-Chanes, Robert Soliva-Fortuny, M. Morales-de la Peña, Olga Martín-Belloso

Publikováno v: Food Engineering Reviews. 13:509-523

A great number of research works have demonstrated the feasibility of pulsed electric fields (PEF) technology as a novel treatment to obtain safe and high-quality foods with significant concentration of health-related compounds. PEF can be applied ei

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6c544dda6a9a291bde1ccb9514f659fa
https://doi.org/10.1007/s12393-020-09277-2

Effect of Pulsed Electric Fields (PEF) on Extraction Yield and Stability of Oil Obtained from Dry Pecan Nuts (Carya illinoinensis (Wangenh. K. Koch))

Autor: M. Morales-de la Peña, María Paz Romero-Fabregat, Olga Martín-Belloso, Lourdes Melisa Rábago-Panduro, Jorge Welti-Chanes

Publikováno v: Foods
Volume 10
Issue 7
Repositorio Abierto de la UdL
Universitad de Lleida
Foods, Vol 10, Iss 1541, p 1541 (2021)

Pulsed electric fields (PEF) have been reported to increase the total oil extraction yield (OEYTOTAL) of fresh pecan nuts maintaining oil characteristics and increasing phenolic compounds in the remaining by-product. However, there is no information

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2b8cd778c7566738da8b974f0338d6e

Dietary Fiber in Fruits and Vegetables

Autor: Isabel Odriozola-Serrano, Olga Martín-Belloso, Gemma Oms-Oliu, M. Morales-de la Peña

Publikováno v: Food Engineering Series ISBN: 9783030386535

Fruits and vegetables are important sources of dietary fiber (DF) with a balanced ratio of insoluble and soluble fractions. The DF obtained from these kinds of plant-based foods possess health-related attributes associated to their physiological and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::01952b8afe57352e51cd46009011a5a7
https://doi.org/10.1007/978-3-030-38654-2_6

Fruit Preservation by Ohmic Heating and Pulsed Electric Fields

Autor: Olga Martín-Belloso, M. Morales-de la Peña

Publikováno v: Food Engineering Series ISBN: 9781493933099

It is well known that fruits have attractive appearance and flavor and are rich sources of bioactive compounds. Thus, consumers are demanding for easy ways of consumption where their health beneficial properties are kept. For these reasons, technolog

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d9c0c0fb8b76513551d78e3a181985cf
https://doi.org/10.1007/978-1-4939-3311-2_16

Application of novel processing methods for greater retention of functional compounds in fruit-based beverages

Autor: M. Morales-de la Peña, Jorge Welti-Chanes, Olga Martín-Belloso

Publikováno v: Repositorio Abierto de la UdL
Universitad de Lleida
Beverages, Vol 2, Iss 2, p 14 (2016)
Recercat. Dipósit de la Recerca de Catalunya
instname

Eating habits of western populations are changing due to modern lifestyles. As a result, people are becoming more susceptible to chronic and degenerative diseases. This fact has motivated the food industry to develop functional products that could de

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b741dd818d40d949f28dcd3a5081621a
http://hdl.handle.net/10459.1/57831