Zobrazeno 1 - 10
of 94
pro vyhledávání: '"Mercedes M. Pedrosa"'
Autor:
Marta Igual, Rosa M. Cámara, Francesca Fortuna, Patricia García-Herrera, Mercedes M. Pedrosa, Purificación García-Segovia, Javier Martínez-Monzó, Montaña Cámara
Publikováno v:
Foods, Vol 13, Iss 21, p 3352 (2024)
The aim of this work is to study new, extruded products based on corn flour enriched with carob bean and the evaluation of its functional quality to develop novel gluten-free food products. Five samples based on corn flour with added carob bean flour
Externí odkaz:
https://doaj.org/article/55acb244d2c74178b635c8c8c601f682
Autor:
María Ciudad-Mulero, Erika N. Vega, Patricia García-Herrera, Mercedes M. Pedrosa, Claudia Arribas, José De J. Berrios, Montaña Cámara, Virginia Fernández-Ruiz, Patricia Morales
Publikováno v:
Molecules, Vol 27, Iss 3, p 1143 (2022)
Extrusion cooking allows the development of value-added products from pulses, such as gluten-free snacks with added functional properties. The main objective of this study was to evaluate the changes induced by the extrusion process on the carbohydra
Externí odkaz:
https://doaj.org/article/705ce8ad04864155914b3ad3702636f7
Publikováno v:
Foods, Vol 10, Iss 2, p 379 (2021)
Legumes have been consumed since ancient times all over the world due to their easy cultivation and availability as a low-cost food. Nowadays, it is well known that pulses are also a good source of bioactive phytochemicals that play an important role
Externí odkaz:
https://doaj.org/article/cc75b82de4624d7085c8ad8c41299e25
Publikováno v:
Foods, Vol 9, Iss 4, p 415 (2020)
Pasta is considered as the ideal vehicle for fortification; thus, different formulations of gluten-free pasta have been developed (rice 0–100%, bean 0–100%, and carob fruit 0% or 10%). In this article, the content of individual inositol phosphate
Externí odkaz:
https://doaj.org/article/ec808a4412694f819b60069b06ca5a64
Autor:
Nuria Prieto, Carmen Burbano, Elisa Iniesto, Julia Rodríguez, Beatriz Cabanillas, Jesus F. Crespo, Mercedes M. Pedrosa, Mercedes Muzquiz, Juan Carlos del Pozo, Rosario Linacero, Carmen Cuadrado
Publikováno v:
Foods, Vol 3, Iss 2, Pp 279-289 (2014)
Food allergies to hazelnut represent an important health problem in industrialized countries because of their high prevalence and severity. Food allergenicity can be changed by several processing procedures since food proteins may undergo modificatio
Externí odkaz:
https://doaj.org/article/f0d7d0c5f2fb41e0b05b2b9fd432eba9
Publikováno v:
Acta Societatis Botanicorum Poloniae, Vol 64, Iss 3, Pp 287-293 (2014)
A fluorescence-detection HPLC procedure has been applied to identify and quantify acridine orange in lichen samples. The dye accumulates in thalli of the lichen Usnea aurantiaco-atra and, in part, it is recovered from protamine-precipitated nucleic a
Externí odkaz:
https://doaj.org/article/465c1fa598914e21a6c4039bceba3696
Publikováno v:
Foods, Vol 8, Iss 9, p 381 (2019)
Generally, extruded gluten-free foods are mostly phytochemically deficient. In this study inositol phosphates, α-galactosides, lectins, protease inhibitors, and phenols, their antioxidant activity and sensorial analysis of some rice/bean/whole carob
Externí odkaz:
https://doaj.org/article/5a42920c6e9f4234b903ec244b378f74
Autor:
Carmen Cuadrado, Africa Sanchiz, Claudia Arribas, Mercedes M. Pedrosa, Pedro Gamboa, Diana Betancor, Carlos Blanco, Beatriz Cabanillas, Rosario Linacero
11 Pág.
Among food allergens, peanut is one of the most critical. This study evaluates peanut allergenic features after the combination of heat, pressure, and enzymatic digestion under sonication, by immunodetection using serum IgE of sensitize
Among food allergens, peanut is one of the most critical. This study evaluates peanut allergenic features after the combination of heat, pressure, and enzymatic digestion under sonication, by immunodetection using serum IgE of sensitize
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f0e451f33779e37480a5beb04439079
http://hdl.handle.net/10261/330077
http://hdl.handle.net/10261/330077
Autor:
Helena M. Moreno, Jorge Cano-Báez, Fátima Domínguez-Timón, María Teresa Díaz, Clara A. Tovar, Mercedes M. Pedrosa, A.J. Borderías
Publikováno v:
Food Science and Technology
Digital.CSIC. Repositorio Institucional del CSIC
instname
Food Science and Technology, Issue: ahead, Published: 18 MAY 2020
Food Science and Technology v.40 n.4 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Digital.CSIC. Repositorio Institucional del CSIC
instname
Food Science and Technology, Issue: ahead, Published: 18 MAY 2020
Food Science and Technology v.40 n.4 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
In the studied commercial pea protein isolate (PPI) some physicochemical modifications are induced in the protein structure during its processing. That fact would result into a reduction of proteins techno-functional properties. It has been evidenced
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b60d1533307fff2c8981489e177fb4e6
https://doi.org/10.1590/fst.19519
https://doi.org/10.1590/fst.19519
Autor:
Helena M. Moreno, M. Teresa Díaz, A. Javier Borderías, Fátima Domínguez-Timón, Alejandro Varela, Clara A. Tovar, Mercedes M. Pedrosa
Publikováno v:
E-Prints Complutense. Archivo Institucional de la UCM
instname
Digital.CSIC. Repositorio Institucional del CSIC
instname
Digital.CSIC. Repositorio Institucional del CSIC
Gelling ability of a bean protein isolate (BPI) obtained from a naturally low-lectin variety (Phaseolus vulgaris var. Almonga) was analysed. For that purpose differences on gels processing: concentration (14% and 17%), salt addition (0 and 2%), and p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::263fd6d41d076194fc0f50d438bf083a
http://hdl.handle.net/10261/268891
http://hdl.handle.net/10261/268891