Zobrazeno 1 - 10
of 33
pro vyhledávání: '"María Dolores Ortolá"'
Autor:
Lourdes Cervera-Chiner, Sergio Pageo, Marisol Juan-Borrás, Francisco José García-Mares, María Luisa Castelló, María Dolores Ortolá
Publikováno v:
Foods, Vol 13, Iss 17, p 2733 (2024)
Moringa oleifera Lam. (Moringaceae) is a tropical plant native to India. It is widespread throughout the southern hemisphere, with great adaptability to high temperatures and water scarcity. Its seeds have a great amount of oil with a high content of
Externí odkaz:
https://doaj.org/article/56af1ebf366b4108923277c0f6f2a19e
Autor:
María Luisa Castelló, Tomás Sesé, Francisco José García-Mares, María del Sol Juan-Borrás, María Dolores Ortolá
Publikováno v:
Foods, Vol 13, Iss 12, p 1823 (2024)
Moringa oleifera is a plant native to India that is well adapted to warm climates with a high yield and low agronomic requirements. Pods are one of the edible parts of this plant and are commonly consumed in some places, (India, Morocco, etc.) when i
Externí odkaz:
https://doaj.org/article/5470925dcd6f46f1a74476b887a99d9e
Combining sensory panels with Analytic Hierarchy Process (AHP) to assess nectarine and peach quality
Publikováno v:
Cogent Food & Agriculture, Vol 9, Iss 1 (2023)
AbstractThe aim of this study is to combine the Analytic Hierarchy Process (AHP) with sensory analysis for assessing the quality of stone fruits, such as peaches and nectarines. To this end, a multicriteria model based on the AHP is proposed, which c
Externí odkaz:
https://doaj.org/article/b2065dc58ab8470f9256cb97f59e9a1e
Autor:
María Dolores Ortolá, José Francisco García-Mares, Borja Mocholí, María Desamparados Soriano, María Luisa Castelló
Publikováno v:
Biology and Life Sciences Forum, Vol 25, Iss 1, p 6 (2023)
Climate change requires a transition to crops that need less water and are more tolerant of high temperatures. In this regard, the adaptation of Moringa oleifera to the Spanish Mediterranean Basin offers the sustainable alternative production of a pl
Externí odkaz:
https://doaj.org/article/b99b814d8ff34457ac749563ed0d992d
Publikováno v:
Biology and Life Sciences Forum, Vol 25, Iss 1, p 14 (2023)
In submitting conference proceedings to the Biology and Life Sciences Forum, the volume editors of the proceedings certify to the publisher that all papers published in this volume have been subjected to peer review administered by the volume editors
Externí odkaz:
https://doaj.org/article/401884a7883448e283538dbfc9e470de
Publikováno v:
Biology and Life Sciences Forum, Vol 25, Iss 1, p 15 (2023)
The V International Conference la ValSe-Food and VIII Symposium Chia-Link: Feeding Biodiversity and Mitigating the Effects of Climate Change: the Role of Ancestral Crops in Creating Healthy Food is organized by the International la ValSe-Food (Iberoa
Externí odkaz:
https://doaj.org/article/dd034681c780405cbd2543e4d8e57771
Autor:
Carla Trigo, María Luisa Castelló, María Dolores Ortolá, Francisco José García-Mares, María Desamparados Soriano
Publikováno v:
Foods, Vol 10, Iss 1, p 31 (2020)
Moringa oleifera is originally a tropical crop with a fast development, little known in developed countries but cultivated since ancient times. It can adapt to regions affected by climate change, such as the Mediterranean basin, since it is a crop wi
Externí odkaz:
https://doaj.org/article/2c264410d20043c9b0e115b1542eb94b
Publikováno v:
Proceedings, Vol 53, Iss 1, p 8 (2020)
Moringa oleifera plants have an extensive range of bioactive compounds (carbohydrates, phenolic compounds, lipids and fatty acids, proteins and functional peptides). These molecules may be included in several food matrices, such as bakery products, t
Externí odkaz:
https://doaj.org/article/2fd9063b417541d387f5e81cd976f82e
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
The replacement of sucrose by new noncariogenic and low glycaemic index sweeteners (isomaltulose and tagatose) and the addition of natural watermelon juice in jelly have been assessed in terms of composition, texture, colour, antioxidant activity, mi
Externí odkaz:
https://doaj.org/article/8da6e4a74d3f42aa99e9192eb56704e4
Publikováno v:
Journal of Texture Studies. 53:540-549
The use of insects is considered by Food and Agriculture Organization (FAO) as an alternative source of protein for human and animal food in order to reduce the carbon footprint caused by meat production and to supply the expected population increase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d88b478b4e87f7d33d84bc04402f31d
https://doi.org/10.1111/jtxs.12692
https://doi.org/10.1111/jtxs.12692