Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Raquel Lucas-González"'
Publikováno v:
Frontiers in Chemistry, Vol 12 (2024)
The aim of the current work was to compare the (poly)phenol profile (free, soluble-conjugate, and insoluble-bound) and antioxidant activity of date palm seed flour using different extraction methods (conventional vs. ultrasound-assisted extraction [U
Externí odkaz:
https://doaj.org/article/41015131e2694c47a7c160b5ca703bc7
Autor:
Maritza Castillo-Carrión, Ruth Martínez-Espinosa, José Ángel Pérez-Álvarez, Juana Fernández-López, Manuel Viuda-Martos, Raquel Lucas-González
Publikováno v:
Foods, Vol 13, Iss 2, p 237 (2024)
Fuchsia hybrida (pena pena) and Alcea rosea L. (malvagoma) are predominant flowers in the “Horchata” infusion, a traditional beverage in southern Ecuador, to which some medicinal properties are attributed. However, there is very little published
Externí odkaz:
https://doaj.org/article/cd4a5a36e439422489eeb814cbaac3c4
Publikováno v:
Foods, Vol 12, Iss 20, p 3875 (2023)
The trend in today’s society is to increase the intake of vegetable protein instead of animal protein. Therefore, there is a concern to find new sources of alternative protein. In this sense, legumes are the main protein source of vegetable origin.
Externí odkaz:
https://doaj.org/article/01d36a5c63b54557bfc9649570804b62
Autor:
Carmen Botella-Martínez, Nuria Muñoz-Tebar, Raquel Lucas-González, José A. Pérez-Álvarez, Juana Fernández-López, Manuel Viuda-Martos
Publikováno v:
Foods, Vol 12, Iss 19, p 3591 (2023)
It is now widely demonstrated that excessive salt consumption can cause various health problems, and meat products are among the foods most consumed with a high salt content. For that, the aim of this work was to assess the effects of the utilization
Externí odkaz:
https://doaj.org/article/34ba707e86e6474e9810aab290f6ffc3
Autor:
Johannes Delgado-Ospina, Raquel Lucas-González, Manuel Viuda-Martos, Juana Fernández-López, José Ángel Pérez-Álvarez, Maria Martuscelli, Clemencia Chaves-López
Publikováno v:
Heliyon, Vol 7, Iss 4, Pp e06799- (2021)
The cacao shell (CS) and cacao pod husk (CPH), two of the most promising high-fiber co-products of the cacao agro-industrial chain, were evaluated to determine their potential incorporation into food products. This research determined bioactive compo
Externí odkaz:
https://doaj.org/article/18663bf289a74b14a4fc0ab651a6ebde
Autor:
Carmen Botella-Martinez, Raquel Lucas-González, José M. Lorenzo, Eva María Santos, Marcelo Rosmini, Néstor Sepúlveda, Alfredo Teixeira, Estrella Sayas-Barberá, Jose A. Pérez-Alvarez, Juana Fernandez-Lopez, Manuel Viuda-Martos
Publikováno v:
Foods, Vol 10, Iss 11, p 2706 (2021)
The aim of this work was to evaluate the effects on the chemical, physic-chemical, technological, and sensory properties of beef burger when replacing different quantities of fat (50 and 100%) with different levels of oil-in-water-gelled emulsion ela
Externí odkaz:
https://doaj.org/article/b577ccdd7d57424fb3db613c8d58cbe5
Autor:
Johannes Delgado-Ospina, Maria Martuscelli, Carlos David Grande-Tovar, Raquel Lucas-González, Junior Bernardo Molina-Hernandez, Manuel Viuda-Martos, Juana Fernández-López, José Ángel Pérez-Álvarez, Clemencia Chaves-López
Publikováno v:
Foods, Vol 10, Iss 6, p 1243 (2021)
The cocoa pod husk is considered a source of dietary fiber with a high content of water-soluble pectins, bioactive compounds which should be viewed as a by-product with the potential to be incorporated into food. This study aimed to investigate the e
Externí odkaz:
https://doaj.org/article/23b4e1a915554112b9085dd2fa2bfb5d
Publikováno v:
Nutrients, Vol 13, Iss 4, p 1332 (2021)
Agrofood coproducts are used to enrich meat products to reduce harmful compounds and contribute to fiber and polyphenol enrichment. Pork liver pâtés with added persimmon coproducts (3 and 6%; PR-3 and PR-6, respectively) were developed. Therefore,
Externí odkaz:
https://doaj.org/article/c0b692b3b582414c8bda3c3fde450e83
Autor:
Juana Fernández-López, Manuel Viuda-Martos, María Estrella Sayas-Barberá, Casilda Navarro-Rodríguez de Vera, Raquel Lucas-González, Alba Roldán-Verdú, Carmen Botella-Martínez, Jose Angel Pérez-Alvarez
Publikováno v:
Plants, Vol 9, Iss 10, p 1359 (2020)
Chia and quinoa have gained popularity among consumers worldwide due to the wide variety of nutrients but also to the bioactive compounds that they contain. Lately, their processing has generated different coproducts (non-commercial grains, flour, pa
Externí odkaz:
https://doaj.org/article/2818e82bc89a439b8c2735e70ab0cef1
Autor:
José Manuel Lorente-Mento, Raquel Lucas-González, Estrella Sayas-Barbera, José Ángel Pérez-Álvarez, Juana Fernández-López, Manuel Viuda-Martos
Publikováno v:
Foods, Vol 9, Iss 6, p 727 (2020)
The goals of this research were determined the proximate composition, physico-chemical, techno-functional properties, the polyphenolic profile, the organic acids and sugar content and the antioxidant capacities of flours obtained from almonds skins v
Externí odkaz:
https://doaj.org/article/6d400af675204a0c8775fbaeded9177f