Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Presentación García"'
Publikováno v:
Exploration of Foods and Foodomics, Vol 1, Iss 4, Pp 235-243 (2023)
Aim: Food production demand has been promoting an increase in the generation of agro-industrial waste. Food industry waste can contain compounds with added value that, if properly extracted and used, can be applied to the development of healthy foods
Externí odkaz:
https://doaj.org/article/fcee3e39244e4f16b316f4a1f4ae3b87
Publikováno v:
Food and Environment Safety, Vol 21, Iss 4, Pp 354-363 (2022)
The food industry is the main producer of food waste. Therefore, the development of methodologies to reuse and make the most of it is of great interest. Food industry waste can contain compounds with added value that, if properly extracted and used,
Externí odkaz:
https://doaj.org/article/94f2676aef3744f2af4acb8e2e8dfe44
Publikováno v:
Food and Environment Safety, Vol 20, Iss 3, Pp 289-297 (2021)
The aim of the present study was compare two natural bio adsorbent materials with different commercial adsorbents, such as Granular Activated Carbon (CAG) and Zeolite, for the elimination of pesticides in extracts of interest. Two natural bio adsorbe
Externí odkaz:
https://doaj.org/article/25875e41aaea4d27bc27d8c10e215e54
Autor:
Ana A. Vilas-Boas, Daniela Magalhães, Débora A. Campos, Sebastiano Porretta, Giovanna Dellapina, Giovanna Poli, Yildiray Istanbullu, Sema Demir, Ángel Martínez San Martín, Presentación García-Gómez, Reda S. Mohammed, Faten M. Ibrahim, El Sayed El Habbasha, Manuela Pintado
Publikováno v:
Foods, Vol 11, Iss 23, p 3859 (2022)
The food industries are interested in developing functional products due to their popularity within nutritional and healthy circles. Functional fruit-based beverages represent one of the fast-growing markets due to the high concentrations of bioactiv
Externí odkaz:
https://doaj.org/article/aa1049e0b0a244b4a8ee8b06f28357a3
Autor:
Lucía López-Salas, Isabel Borrás-Linares, David Quintin, Presentación García-Gomez, Rafael Giménez-Martínez, Antonio Segura-Carretero, Jesús Lozano-Sánchez
Publikováno v:
Applied Sciences, Vol 11, Iss 9, p 3788 (2021)
Nowadays, the transformation activity of the food industry results in the generation of a huge amount of daily discarded vegetables wastes. One of those undervalued by-products are produced during the post-harvesting and processing process of articho
Externí odkaz:
https://doaj.org/article/a2b458e5a9af4767a83dfc01f11496b4
Akademický článek
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Autor:
Perla A. Gómez, Francisco Artés-Hernández, Francisco Artés, Franciane Colares-Souza, Ginés Benito Martínez-Hernández, Presentación García-Gómez
Publikováno v:
Food and Bioprocess Technology. 6:2135-2149
The microbial, physical, sensory and nutritional quality of boiled (vacuum and conventional), steamed, pressure cooked, sous vide, microwaved (sous vide and conventional), deep-fried (vacuum and conventional) and grilled kailan-hybrid broccoli (Bimi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67fb6eae0fae641f9fc36b93b61a64a5
https://doi.org/10.1007/s11947-012-0871-0
https://doi.org/10.1007/s11947-012-0871-0
Autor:
Alfredo Palop, Marina Muñoz-Cuevas, María-Dolores López, Pablo S. Fernández, Presentación García
Publikováno v:
European Food Research and Technology. 232:821-827
The aim of the present study was to characterize the thermal inactivation of Alicyclobacillus acidoterrestris spores under isothermal and non-isothermal conditions simulating industrial heating processes applied to tangerine vesicles. A microbiologic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36c072fc3a443821ff35b39603132ae0
https://doi.org/10.1007/s00217-011-1449-1
https://doi.org/10.1007/s00217-011-1449-1