Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Miluska Cisneros"'
Autor:
Carmela Zacometti, Anna Lante, Miluska Cisneros, Andrea Massaro, Dasha Mihaylova, Vesela Chalova, Albert Krastanov, Hristo Kalaydzhiev, Giorgia Riuzzi, Alessandra Tata, Severino Segato
Publikováno v:
Molecules, Vol 29, Iss 17, p 4092 (2024)
To comply with a more circular and environmentally friendly European common agricultural policy, while also valorising sunflower by-products, an ultrasound assisted extraction (UAE) was tested to optimise ethanol-wash solutes (EWS). Furthermore, the
Externí odkaz:
https://doaj.org/article/f7a4dff503d848faadd6aec36f1db41a
Autor:
Licelander Hennessey Ramos, Miluska Cisneros-Yupanqui, Diana Vanessa Santisteban Soto, Anna Lante, Lorenzo Favaro, Sergio Casella, Marina Basaglia
Publikováno v:
Fermentation, Vol 9, Iss 9, p 843 (2023)
Cocoa pod husks (CPH) and cocoa bean shells (CBS) are the main by-products of the cocoa industry and a source of bioactive compounds. These residues are not completely used and thrown in the fields without any treatment, causing environmental problem
Externí odkaz:
https://doaj.org/article/fd5612222ecb45ddbbb3b7f133b5b6b6
Publikováno v:
European Food Research and Technology. 248:929-935
Grape pomace is a winery by-product that is more and more valorized as a source of healthy bioactive molecules such as polyphenols. In addition, it can be used to produce some alcoholic beverages, such as grappa, which is a typical distilled Italian
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::964a2fcf74b33c48fb04bdec8b23ab72
https://doi.org/10.1007/s00217-021-03924-6
https://doi.org/10.1007/s00217-021-03924-6
Autor:
Dasha Mihaylova, Vesela I. Chalova, Anna Lante, Miluska Cisneros-Yupanqui, Albert Krastanov, Hristo Kalaydzhiev
Publikováno v:
Food and Bioprocess Technology. 14:1962-1971
Since rapeseed and sunflower meals are two of the most representative oilseed crops in the world, this study was focused on ethanol-wash solutes (EWS) obtained as wastes from the protein isolation process of rapeseed and sunflower meals. These meals
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::062e84e1c65d4446ae2403665a372167
https://doi.org/10.1007/s11947-021-02695-y
https://doi.org/10.1007/s11947-021-02695-y
Autor:
Miluska Cisneros-Yupanqui, Albert Krastanov, Carlos Vílchez-Perales, Anna Lante, Dasha Mihaylova
Publikováno v:
Cereal Chemistry. 97:1254-1262
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::efaeac1198188540884a9e09f03ddcaf
https://doi.org/10.1002/cche.10351
https://doi.org/10.1002/cche.10351
Autor:
Miluska Cisneros-Yupanqui, Anna Lante
Publikováno v:
The Open Biotechnology Journal. 14:78-83
Tea (Camelia sinensis L.) is one of the main beverages known and consumed all around the world. Quality of tea is not only linked to the raw material but also to the processing steps that influence on the biochemical and sensory characteristics of ea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af20fc3ab879127ee17c8f65b8da613e
https://doi.org/10.2174/1874070702014010078
https://doi.org/10.2174/1874070702014010078
The concept of functional foods is gaining more importance due to its role in maintaining a healthy status and preventing some metabolic diseases. The control of diabetes, in particular type-2 (T2DM), could be considered a big challenge since it invo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9d6202b73d9ba19eea388537752913a
http://hdl.handle.net/11577/3456185
http://hdl.handle.net/11577/3456185
Autor:
Miluska Cisneros-Yupanqui, Romina Pedreschi, Ana Aguilar-Galvez, Rosana Chirinos, David Campos
Publikováno v:
Journal of microbiology, biotechnology and food sciences. :e2686
Quinoa proteins were enzymatically hydrolyzed using Neutrase at 50°C/120 min in order to study their antioxidant as well as the angiotensin-I converting enzyme (ACE) inhibitory activities. Subsequently, ultrafiltration (sequentially, 10 and 3 kDa cu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a740fc7b76115f3037b935d43a91dd2
https://doi.org/10.55251/jmbfs.2686
https://doi.org/10.55251/jmbfs.2686
Study of the phenolic profile of a grape pomace powder and its impact on delaying corn oil oxidation
Autor:
Giovanni Ribaudo, Giuseppe Zagotto, Angelica Alberton, Anna Zagotto, Corrado Rizzi, Miluska Cisneros-Yupanqui, Anna Lante
Publikováno v:
Natural product research. 36(1)
The grape pomace, the main by-product from the winemaking industry, contains many bioactive substances that must be valorized. The aim of this study was to assess the total phenolic content (TPC), phenolics profile by using HPLC and the antioxidant a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4afcd4e0952991c2679b374ae6614ee7
https://pubmed.ncbi.nlm.nih.gov/32552183
https://pubmed.ncbi.nlm.nih.gov/32552183