Study of Xoconostle (Opuntia spp.) Powder as Source of Dietary Fiber and Antioxidants

Autor: Osmar Antonio Jaramillo-Morales, José Arias-Rico, Montaña Cámara-Hurtado, M.L. Pérez-Rodriguez, Rebeca López-Froilán, Esther Ramírez-Moreno, María de Cortes Sánchez-Mata, Rosario Barrera-Gálvez, Nelly del Socorro Cruz-Cansino

Publikováno v: Foods
Volume 9
Issue 4
Foods, Vol 9, Iss 403, p 403 (2020)
E-Prints Complutense. Archivo Institucional de la UCM
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E-Prints Complutense: Archivo Institucional de la UCM
Universidad Complutense de Madrid

The objective of this study is to evaluate the nutritional composition, antioxidant properties, and functional characteristics of two cultivars of xoconostle Opuntia xoconostle F.A.C. Weber in Diguet cv. Cuaresmeñ
o (XC) and Opuntia matuda

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c189410fa9af7835660821c2c3050fbd

Anthocyanin profile of red fruits and black carrot juices, purees and concentrates by HPLC-DAD-ESI/MS-QTOF

Autor: M.L. Pérez-Rodriguez, Montaña Cámara, Begoña Olmedilla-Alonso, Patricia García-Herrera, Teresa Aguilera-Delgado, Sonia de Pascual-Teresa, Maria-Jose Labari-Reyes

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname

A fast and reliable method for anthocyanin extraction and identification by HPLC-DAD-ESI/MS-QTOF was used to analyse the anthocyanin composition of commercial red fruit juices (blackberry, redcurrant and pomegranate), purees (strawberry, cherry and r

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::082dc9ee89d51dbcdbf3342c41d54e00
https://doi.org/10.1111/ijfs.13210

Qualitative and nutritional comparison of goji berry fruits produced in organic and conventional systems

Autor: Montaña Cámara, Alessandra Cristina Pedro, Charles Windson Isidoro Haminiuk, Marcelo Barba Bellettini, Fabiane Bach, M.L. Pérez-Rodriguez, M.C. Sánchez-Mata, José Luis López-Colón

Publikováno v: Scientia Horticulturae. 257:108660

Goji berries are fruits widely cultivated in Asian countries and have been consumed all over the world due to the high content of nutrients. In this paper, nutrient composition including moisture, ash, minerals (including heavy metals), proteins, lip

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ad92d1c6a9631d3eca222dc0fdb42038
https://doi.org/10.1016/j.scienta.2019.108660

In vitro assessment of potential intestinal absorption of some phenolic families and carboxylic acids from commercial instant coffee samples

Autor: María Verónica Baroni, Montaña Cámara, M.L. Pérez-Rodriguez, Rebeca López-Froilán, Esther Ramírez-Moreno, Natalia S. Podio, Daniel Alberto Wunderlin, M.C. Sánchez-Mata

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
E-Prints Complutense. Archivo Institucional de la UCM
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Coffee is one of the most consumed beverages in the world, being a source of bioactive compounds as well as flavors. Hydroxycinnamic acids, flavonols, and carboxylic acids have been studied in the samples of instant coffee commercialized in Spain. Th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::437d51dab05c2227c5b0685bbf36675d
https://rsc.li/2lxrlee

Effect of adding smoke-flavouring to frankfurters on nitrite and nitrate levels

Autor: M.L. Pérez-Rodriguez, N. Bosch-Bosch, M. García-Mata

Publikováno v: Food Chemistry. 62:201-205

Different concentrations of sodium nitrite, potassium nitrate or both together were used to prepare four standard solutions and four frankfurter formulations. These were elaborated with and without the addition of 2 g/kg of a commercial solid smoke-f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4e5c3bb0554dfd3b42928f87a2ad900e
https://doi.org/10.1016/s0308-8146(97)00191-x