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pro vyhledávání: '"M.T. Veciana-Nogués"'
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Akademický článek
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Autor:
M.C. Vidal-Carou, Sònia Sánchez-Pérez, M.T. Veciana-Nogués, M.L. Latorre-Moratalla, Oriol Comas-Basté
Publikováno v:
Dipòsit Digital de la UB
Universidad de Barcelona
Biomolecules, Vol 10, Iss 1181, p 1181 (2020)
Biomolecules
Universidad de Barcelona
Biomolecules, Vol 10, Iss 1181, p 1181 (2020)
Biomolecules
Histamine intolerance, also referred to as enteral histaminosis or sensitivity to dietary histamine, is a disorder associated with an impaired ability to metabolize ingested histamine that was described at the beginning of the 21st century. Although
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a541e80894c6332bb07db466bb4eeea9
http://hdl.handle.net/2445/173729
http://hdl.handle.net/2445/173729
Publikováno v:
Journal of food protection. 59(11)
Biogenic amines were determined by using high-pressure liquid chromatography during spoilage of raw Engraulis encrasicholus (anchovies), during ripening and shelf life. Histamine, cadaverine, tyramine, and putrescine were extensively formed at the be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ed5adcc96e994174840bc6a4d290270
https://pubmed.ncbi.nlm.nih.gov/31195449
https://pubmed.ncbi.nlm.nih.gov/31195449
Autor:
Natalia Toro-Funes, J. Bosch-Fusté, M.C. Vidal-Carou, M.L. Latorre-Moratalla, M.T. Veciana-Nogués
Publikováno v:
Food Chemistry. 173:1119-1124
Biologically active amines were determined in commercial soybean products. The antioxidant polyamines were found in both non-fermented and fermented soybean products. Natto and tempeh showed the highest content of polyamines (75-124 and 11-24 mg/kg o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::146bdadba142cd137064a29e63684722
https://doi.org/10.1016/j.foodchem.2014.10.118
https://doi.org/10.1016/j.foodchem.2014.10.118
Autor:
M.T. Veciana-Nogués, J. Bosch-Fusté, M.L. Latorre-Moratalla, M.C. Vidal-Carou, Natalia Toro-Funes
Publikováno v:
Food Chemistry. 167:78-83
The application of ultra high pressure homogenisation (UHPH) treatments is useful to obtain fine and stable soymilk emulsions. Changes of isoflavones, protein digestibility and lysine availability during 4 months of storage at 20 ± 2 °C in soymilk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6332ef62fc3829ffa85005c1cf5f544d
https://doi.org/10.1016/j.foodchem.2014.06.023
https://doi.org/10.1016/j.foodchem.2014.06.023
Autor:
M.M. Hernández-Herrero, Buenaventura Guamis, Javier González-Linares, Miquel Borras-Suarez, M.T. Veciana-Nogués, M.C. Vidal-Carou, Victoria Ferragut
Publikováno v:
Journal of the Science of Food and Agriculture. 95:953-961
BACKGROUND A relatively new technology based on a continuous system of ultra-high-pressure homogenization (UHPH) was used for producing high-quality soy and almond beverages as an alternative to conventional heat treatments (pasteurization and UHT).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a2b07f561c3f994c9168b81cca7b8d3
https://doi.org/10.1002/jsfa.6769
https://doi.org/10.1002/jsfa.6769
Publikováno v:
Food Chemistry. 152:597-602
Ultra high pressure homogenization (UHPH) is a useful novel technology to obtain safe and high-quality liquid foods. The effect of UHPH at 200 and 300 MPa in combination with different inlet temperatures (Tin) (55, 65 and 75 °C) on the bioactive com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5e14a29cb6ebbfd4f0dba5d25f5ded4
https://doi.org/10.1016/j.foodchem.2013.12.015
https://doi.org/10.1016/j.foodchem.2013.12.015