Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Pedro Elez-Martinez"'
Autor:
Alina Manthei, Gloria López-Gámez, Olga Martín-Belloso, Pedro Elez-Martínez, Robert Soliva-Fortuny
Publikováno v:
Foods, Vol 12, Iss 20, p 3720 (2023)
The preparation and processing of fruits and vegetables produce high amounts of underutilized fractions, such as pomace and peel, which present a risk to the environment but constitute a valuable source of dietary fiber (DF) and bioactive compounds.
Externí odkaz:
https://doaj.org/article/0a85edb400904df7ad0d984d041715b9
Autor:
Francisco Lopez, Darío Iker Téllez Medina, Nuria Martí, Antonio Martinez, MARIA ISABEL ALCAINA-MIRANDA, Maribel Cornejo-Mazón, Maria Victoria Traffano Schiffo, Robert Soliva-Fortuny, Silvia Alvarez-Blanco, Pedro J. Fito, Pedro Elez-Martinez, Dolores Rodrigo, Marta Castro Giraldez, Gemma Echeverria, Pedro Augusto, Noelia Betoret, Gustavo F. Gutiérrez-López, Maria Isabel Iborra-Clar, Víctor Falguera, Ester Betoret, Sonia Marín
Publikováno v:
Juice Processing: Quality, Safety and Value-Added Opportunities
The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2a028374c96b9bd3ccef5e2b7514830
https://doi.org/10.1201/b16740
https://doi.org/10.1201/b16740
Autor:
Ingrid Aguiló, BISWAJIT SARKAR, Robert Soliva-Fortuny, PJ Cullen, Brijesh K Tiwari, Pedro Elez-Martinez, Sueli Rodrigues, Henriette Monteiro Cordeiro de Azeredo, Fabiano Fernandes
Publikováno v:
Advances in Fruit Processing Technologies
Ultraviolet Light for Processing Fruits and Fruit Products T. Koutchma and M. Orlowska High-Pressure Processing F. A. N. Fernandes Ultrasound Applications in Fruit Processing F. A. N. Fernandes and S. Rodrigues Membrane Applications in Fruit Processi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::720a4f7eb41cd30f8d72ff8f66483d32
https://doi.org/10.1201/b12088
https://doi.org/10.1201/b12088
Publikováno v:
Novel Food Processing Technologies ISBN: 9780824753337
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99f1cff51fea66b7d5bc2d6341c9a561
https://doi.org/10.1201/9780203997277.ch4
https://doi.org/10.1201/9780203997277.ch4
Publikováno v:
Journal of Functional Foods, Vol 59, Iss , Pp 206-214 (2019)
Pulsed electric fields (PEF) are known to influence the chemical and microstructural factors governing apple phenolic compounds fate upon digestion. However, the effect of PEF on fruit phenolic compounds bioaccessibility has yet to be determined. Thi
Externí odkaz:
https://doaj.org/article/89472a44409149d2828fbffaf2bf92cb
Publikováno v:
Foods, Vol 10, Iss 7, p 1538 (2021)
Fruits and vegetables are rich sources of bioactive compounds and micronutrients. Some of the most abundant are phenols and carotenoids, whose consumption contributes to preventing the occurrence of degenerative diseases. Recent research has shown th
Externí odkaz:
https://doaj.org/article/9411a9f7a51b4965b473667dd18a0d56
Publikováno v:
Foods, Vol 10, Iss 6, p 1321 (2021)
We propose the application of pulsed electric fields (PEF) to carrots to obtain derived products with increased phenolic and carotenoid bioaccessibility. For this purpose, juices, purees, and oil-added purees were obtained from whole PEF-treated carr
Externí odkaz:
https://doaj.org/article/65173f31805d4d6a8f48a567b78d4807
Autor:
María Janeth Rodríguez-Roque, Begoña de Ancos, Concepción Sánchez-Moreno, M. Pilar Cano, Pedro Elez-Martínez, Olga Martín-Belloso
Publikováno v:
Journal of Functional Foods, Vol 14, Iss , Pp 33-43 (2015)
The effect of food matrix (water-, milk-, or soymilk-fruit juice beverages) and processing [high-intensity pulsed electric fields (HIPEF); high-pressure processing (HPP); and thermal treatment (TT)] on the in vitro bioaccessibility of vitamin C and p
Externí odkaz:
https://doaj.org/article/9d5312aab87c41d39313374cd6ac35eb
Autor:
María Janeth Rodríguez-Roque, María Alejandra Rojas-Graü, Pedro Elez-Martínez, Olga Martín-Belloso
Publikováno v:
Journal of Functional Foods, Vol 7, Iss , Pp 161-169 (2014)
This research evaluated the effect of an in vitro gastrointestinal digestion on the concentration of vitamin C, phenolic compounds, isoflavones, carotenoids, as well as antioxidant activity of a beverage containing a blended fruit juice and soymilk (
Externí odkaz:
https://doaj.org/article/f6412c5145a2425bafb589a179569dc2
Publikováno v:
Scopus-Elsevier
ResearcherID
ResearcherID
Lipid oxidation is one of the major phenomena that limit the shelf-life of avocado products. The effects of adding 100 ppm α-tocopherol, 200 ppm ascorbic acid, and 200 ppm ethylenediaminetetraacetic acid (EDTA) on the stability of the lipidic fracti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da5ea7dcb1f5a95abd63c13ac7c5305f
http://www.scopus.com/inward/record.url?eid=2-s2.0-21544459050&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-21544459050&partnerID=MN8TOARS