Zobrazeno 1 - 10
of 96
pro vyhledávání: '"Marta Mesías"'
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Externí odkaz:
https://doaj.org/article/a913796b7a294f8a85d703f5a6ed00f6
Publikováno v:
Applied Sciences, Vol 14, Iss 13, p 5684 (2024)
Advanced glycation endproducts (AGEs) are the final products resulting from non-enzymatic glycation, which plays a crucial role in diabetes and aging-related health issues. The aim of the present investigation was to examine the inhibitory effects on
Externí odkaz:
https://doaj.org/article/8f26db1c2ca44b26b7f73c1384110325
Publikováno v:
Foods, Vol 12, Iss 23, p 4263 (2023)
During the university period, many students adopt new dietary patterns, sometimes including the excessive consumption of highly processed foods, which can expose them to process contaminants such as acrylamide. This research aimed to evaluate the die
Externí odkaz:
https://doaj.org/article/2de65fd7461a4eaeb6f09aa3e802c2a1
Autor:
Marta Mesías, Juan Diego Barea-Ramos, Jesús Lozano, Francisco J. Morales, Daniel Martín-Vertedor
Publikováno v:
Chemosensors, Vol 11, Iss 5, p 287 (2023)
The purpose of this study was to investigate the use of an experimental electronic nose (E-nose) as a predictive tool for detecting the formation of chemical process contaminants in roasted almonds. Whole and ground almonds were subjected to differen
Externí odkaz:
https://doaj.org/article/d451d26b716b475fb634e8a9d8654f46
Publikováno v:
Sensors, Vol 22, Iss 22, p 8654 (2022)
The roasting process is one of the critical points to obtain a product of the highest quality with certain sensorial properties including the aroma of coffee. Samples of coffee beans were roasted at different thermal treatment intensities with the ai
Externí odkaz:
https://doaj.org/article/aca2cd4ff9a346588e9b17860d3969bb
Publikováno v:
Foods, Vol 10, Iss 9, p 2008 (2021)
In 2019, the European Commission recommended monitoring the presence of acrylamide in certain foods not included in Regulation 2158/2017, to consider other sources of exposure to the contaminant. In the present study, eleven groups of processed foods
Externí odkaz:
https://doaj.org/article/d992a12b2c114ec8a0ec40f6f7c71975
Publikováno v:
Foods, Vol 9, Iss 10, p 1506 (2020)
Acrylamide is a chemical contaminant that naturally originates during the thermal processing of many foods. Since 2002, worldwide institutions with competencies in food safety have promoted activities aimed at updating knowledge for a revaluation of
Externí odkaz:
https://doaj.org/article/979967cd0c0043b29af29c9dbd81e58c
Autor:
Daniel Martín-Vertedor, Antonio Fernández, Marta Mesías, Manuel Martínez, María Díaz, Elisabet Martín-Tornero
Publikováno v:
Foods, Vol 9, Iss 9, p 1202 (2020)
Acrylamide, a compound identified as a probable carcinogen, is generated during the sterilization phase employed during the processing of Californian-style green ripe olives. It is possible to reduce the content of this toxic compound by applying dif
Externí odkaz:
https://doaj.org/article/99b9f92d3c4e4c02b46c23449d8f3297
Publikováno v:
Foods, Vol 8, Iss 5, p 158 (2019)
The demand for healthier products has led the breakfast cereal sector to develop new formulations to improve the nutritional profile of breakfast cereals; however, the increase in chemical risks should also be evaluated. Amadori compounds and 5-hydro
Externí odkaz:
https://doaj.org/article/7662aacc49474bfea0c969fb0ef8056d
Autor:
Marta Mesías, Francisco J. Morales
Publikováno v:
Foods, Vol 6, Iss 2, p 14 (2017)
Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies. Replacement of wheat by other flo
Externí odkaz:
https://doaj.org/article/6b017510ec7f4e1599497f4ff41464ef