Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Montserrat PUJOLA"'
Publikováno v:
Foods, Vol 11, Iss 15, p 2244 (2022)
Recently, personalized meals and customized food design by means of 3D printing technology have been considered over traditional food manufacturing methods. This study examined the effects of different proteins (soy, cricket, and egg albumin protein)
Externí odkaz:
https://doaj.org/article/dd3a5b5b0c2d4d91a17a6b9f7f1baf19
Autor:
Alejandro Expósito, Montserrat Pujolà, Isabel Achaerandio, Ariadna Giné, Nuria Escudero, Aïda Magdalena Fullana, Marina Cunquero, Pablo Loza-Alvarez, F. Javier Sorribas
Publikováno v:
Frontiers in Plant Science, Vol 11 (2020)
Four rotation sequences consisting of ungrafted tomato cv. Durinta – melon cv. Paloma or tomato grafted onto the resistant rootstock ‘Aligator’ – melon grafted onto the resistant Cucumis metuliferus accession BGV11135, and in reverse order, w
Externí odkaz:
https://doaj.org/article/6dbdd6de9467422cbc41f8ccff4e153d
Publikováno v:
Foods, Vol 9, Iss 1, p 21 (2019)
The effects of agar, alginate, butter, olive oil, and carrots on the mechanical and rheological properties of potato puree prepared by two different cooking methods (microwave heating (MP) and boiling (BP)) were investigated and interpreted in terms
Externí odkaz:
https://doaj.org/article/95fbf2521bd54999925328cb01d931f0
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100652- (2024)
The composition of raw potato-based products, mainly sugars and amino acids, plays a vital role in acrylamide formation after thermal treatment. The aim of the present study was to derive a No Significant Risk Level (NSRL) of acrylamide in potato-bas
Externí odkaz:
https://doaj.org/article/44daad3fb43c431fbf6c4ace77a4bd1b
Publikováno v:
Food Frontiers, Vol 3, Iss 4, Pp 706-715 (2022)
Abstract Dysphagia affects a person's ability to swallow, and it causes health problems by directly limiting nutritional intake, being the elderly the most at‐risk group and also likely to be deficient in nutrition. Diets for patients with dysphagi
Externí odkaz:
https://doaj.org/article/85840b6bf13d4ab89353d303274d7f29
Publikováno v:
Foods, Vol 12, Iss 2, p 410 (2023)
Although mineral chelates are widely produced to be used as food fortifiers, the proof that these complexes are chelates is still missing. In our present work, iron II complexes using citric acid in different ratios are produced, and the occurrence o
Externí odkaz:
https://doaj.org/article/482f61e1bc144b7ab8bf2b3e6aa59554
This study unveiled the effect of the suspected precursors of acrylamide (asparagine, glutamine) combined/ separated with different formulations of glucose, fructose, and sucrose. To better understand the interaction between acrylamide precursors, co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5c3c9e1c8aac927bb04bf53b209ef7a
https://hdl.handle.net/2117/390930
https://hdl.handle.net/2117/390930
Acrylamide is classified as a toxic food contaminant, and it is formed in carbohydrate rich food when heated>120 °C through the Maillard reaction. The main parameters that affect acrylamide formation in foods are the composition of the raw food, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e698391b69aea8c79c42d7becd583aee
https://pubag.nal.usda.gov/catalog/7766029
https://pubag.nal.usda.gov/catalog/7766029
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100360- (2024)
High-protein snacks appeal to consumers seeking to increase the protein intake in their diet. The high environmental impact of conventional protein sources is urging the need to explore more sustainable alternatives such as edible insects. In this st
Externí odkaz:
https://doaj.org/article/f49274cab53647e6bfe03cebf1b6f527
Autor:
Miquel Perelló-Amorós, Isabel García-Pérez, Albert Sánchez-Moya, Arnau Innamorati, Emilio J. Vélez, Isabel Achaerandio, Montserrat Pujolà, Josep Calduch-Giner, Jaume Pérez-Sánchez, Jaume Fernández-Borràs, Josefina Blasco, Joaquim Gutiérrez
Publikováno v:
Animals, Vol 11, Iss 8, p 2182 (2021)
The physiological and endocrine benefits of sustained exercise in fish were largely demonstrated, and this work examines how the swimming activity can modify the effects of two diets (high-protein, HP: 54% proteins, 15% lipids; high-energy, HE: 50% p
Externí odkaz:
https://doaj.org/article/08f89441e36d436cbe81aceea0a075bd