Zobrazeno 1 - 10
of 12
pro vyhledávání: '"María Guerra-Valle"'
Publikováno v:
Antioxidants, Vol 11, Iss 1, p 109 (2022)
Helicobacter pylori (H. pylori) infection affects more than half of the world’s population, and thus, about 10 to 20% of people with H. pylori suffer from peptic ulcers, which may ultimately lead to gastric cancer. The increase in antibiotic resist
Externí odkaz:
https://doaj.org/article/c0c038fb99cb454981afb697cd93b32b
Publikováno v:
Foods, Vol 10, Iss 2, p 466 (2021)
This work studied the effects of centrifugal block freeze crystallization (CBFC) on physicochemical parameters, total phenolic compound content (TPCC), antioxidant activity (AA), and process parameters applied to fresh murta and arrayan juices. In th
Externí odkaz:
https://doaj.org/article/9c2a8f3e645f464b84efc1cd004dc979
Publikováno v:
Separation & Purification Reviews. :1-10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9712aacd5f7e424d699d433d92da7682
https://doi.org/10.1080/15422119.2022.2098504
https://doi.org/10.1080/15422119.2022.2098504
Publikováno v:
Foods
Foods, Vol 10, Iss 466, p 466 (2021)
Volume 10
Issue 2
Foods, Vol 10, Iss 466, p 466 (2021)
Volume 10
Issue 2
This work studied the effects of centrifugal block freeze crystallization (CBFC) on physicochemical parameters, total phenolic compound content (TPCC), antioxidant activity (AA), and process parameters applied to fresh murta and arrayan juices. In th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b65eff32767e0542b9a359bdb73b8ada
http://europepmc.org/articles/PMC7924035
http://europepmc.org/articles/PMC7924035
Autor:
María Guerra-Valle, Olga Viegas, M. Madalena C. Sobral, Igor Trujillo-Mayol, Isabel M.P.L.V.O. Ferreira, Julio Alarcón-Enos, Nidia Casas-Forero, Olívia Pinho
Publikováno v:
Advances in Nutrition
The importance of balanced dietary habits, which include appropriate amounts of antioxidants to maintain the immune system, has become increasingly relevant during the current SARS-CoV-2/COVID-19 pandemic, because viral infections are characterized b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25f42c24094fe46400a83d3388bcf7cf
Autor:
Jorge Moreno, Sandra R.S. Ferreira, Simone Mazzutti, Constanza Pavez-Guajardo, María Guerra-Valle, Guido Sáez-Trautmann
Publikováno v:
Foods
Foods, Vol 9, Iss 1681, p 1681 (2020)
Volume 9
Issue 11
Foods, Vol 9, Iss 1681, p 1681 (2020)
Volume 9
Issue 11
Fruits are sources of bioactive compounds (BACs), such as polyphenols. This research aimed to study the in vitro bioaccessibility of polyphenols from enriched apple snacks with grape juice and determine their antioxidant capacity. Impregnation (I) tr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10dee6d263a5748dee10d834447eba11
https://pubmed.ncbi.nlm.nih.gov/33212925
https://pubmed.ncbi.nlm.nih.gov/33212925
Autor:
Helena Nuñez, Jorge Moreno, Pabala Mphachoe, Guido Sáez-Trautmann, Ricardo Simpson, María Guerra-Valle
Publikováno v:
Journal of Food Process Engineering. 43
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ac676d449558e78a2550a97c698c678
https://doi.org/10.1111/jfpe.13455
https://doi.org/10.1111/jfpe.13455
Publikováno v:
LWT. 151:112106
Foods with probiotics are in high demand by consumers given their associated health properties that make them the most popular functional foods. Probiotics have primarily been used in products of lactic acid origin. However, nondairy foods are increa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b06dcae8ec5747f4e7ade2613c685de1
https://doi.org/10.1016/j.lwt.2021.112106
https://doi.org/10.1016/j.lwt.2021.112106
Publikováno v:
Food Bioscience. 20:149-158
Cryoconcentration technology produces high-quality concentrates that retain valuable components found in fruit juices, such as polyphenols. The aim of this study was to evaluate the effect of centrifugation-assisted block freeze concentration under d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2925d9d5d6545ec4ea07c27f372d3bd5
https://doi.org/10.1016/j.fbio.2017.10.006
https://doi.org/10.1016/j.fbio.2017.10.006
Publikováno v:
Food Bioscience. 41:101106
The objective of the present study was to evaluate the potential of freeze crystallization (FC) as concentration technology for pomegranate juice. By comparing with conventional thermal treatment (evaporation), the effect on quality parameters (physi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::878d23c0e6053d9457b0439edf7ac97d
https://doi.org/10.1016/j.fbio.2021.101106
https://doi.org/10.1016/j.fbio.2021.101106