Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction.

Autor: González-Mulero L; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain., Mesías M; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain., Morales FJ; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain., Navajas-Porras B; Department of Nutrition and Bromatology, Institute of Nutrition and Food Technology, Centre for Biomedical Research, University of Granada, Granada, Spain., Rufián-Henares JA; Department of Nutrition and Bromatology, Institute of Nutrition and Food Technology, Centre for Biomedical Research, University of Granada, Granada, Spain; Biosanitary Research Institute Ibs. Granada, Universidad de Granada, Granada, Spain., Delgado-Andrade C; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain. Electronic address: cdelgado@ictan.csic.es.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2023 Feb; Vol. 164, pp. 112409. Date of Electronic Publication: 2022 Dec 29.

Effect of Food Thermal Processing on the Composition of the Gut Microbiota

Autor: Pérez-Burillo S, Pastoriza S, Jiménez-Hernández N, D'Auria G, Francino MP, Rufián-Henares JA

Publikováno v: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
r-FISABIO: Repositorio Institucional de Producción Científica
Fundación para el Fomento de la Investigación Sanitaria y Biomédica de la Comunitat Valenciana (FISABIO)
r-FISABIO. Repositorio Institucional de Producción Científica
instname

Cooking modifies food composition due to chemical reactions. Additionally, food composition shapes the human gut microbiota. Thus, the objective of this research was to unravel the effect of different food cooking methods on the structure and functio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4b1b0ca3b1c927ef057c358d14b5b440
https://fundanet.fisabio.san.gva.es/publicaciones/ProdCientif/PublicacionFrw.aspx?id=2485

Plant extracts as natural modulators of gut microbiota community structure and functionality.

Autor: Pérez-Burillo S; Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain., Hinojosa-Nogueira D; Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain., Pastoriza S; Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain., Rufián-Henares JA; Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain.; Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Spain.

Publikováno v: Heliyon [Heliyon] 2020 Nov 14; Vol. 6 (11), pp. e05474. Date of Electronic Publication: 2020 Nov 14 (Print Publication: 2020).

Exploring Maillard reaction markers and melanoidins to investigate toxicological and antioxidant profiles of optimized expanded snacks from corn/common bean mixtures.

Autor: Félix-Medina JV; CONAHCYT-Agroindustrial Engineering, Polytechnic University of Sea and the Sierra, Elota, Sinaloa, Mexico.; National Technological of Mexico (TecNM), Technological Institute of Culiacan (ITC), Culiacan, Sinaloa, Mexico.; Food Science and Technology Graduate Program, Faculty of Chemical and Biological Sciences (FCQB) of the Autonomous University of Sinaloa (UAS), University City, Culiacan, Sinaloa, Mexico., Montes-Ávila J; Food Science and Technology Graduate Program, Faculty of Chemical and Biological Sciences (FCQB) of the Autonomous University of Sinaloa (UAS), University City, Culiacan, Sinaloa, Mexico., Gutiérrez-Dorado R; Food Science and Technology Graduate Program, Faculty of Chemical and Biological Sciences (FCQB) of the Autonomous University of Sinaloa (UAS), University City, Culiacan, Sinaloa, Mexico., Morales FJ; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain., Mesías M; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain., Quintero-Soto MF; CONAHCYT-Agroindustrial Engineering, Polytechnic University of Sea and the Sierra, Elota, Sinaloa, Mexico., Delgado-Andrade C; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Nov; Vol. 104 (14), pp. 9035-9045. Date of Electronic Publication: 2024 Jul 11.

Dietary Fatty Acids Sustain the Growth of the Human Gut Microbiota.

Autor: Agans R; Department of Biochemistry and Molecular Biology, Boonshoft School of Medicine, Wright State University, Dayton, Ohio, USA., Gordon A; Department of Biochemistry and Molecular Biology, Boonshoft School of Medicine, Wright State University, Dayton, Ohio, USA., Kramer DL; Department of Biochemistry and Molecular Biology, Boonshoft School of Medicine, Wright State University, Dayton, Ohio, USA., Perez-Burillo S; Department of Nutrition and Food Science, School of Pharmacy, University of Granada, Granada, Spain., Rufián-Henares JA; Department of Nutrition and Food Science, School of Pharmacy, University of Granada, Granada, Spain., Paliy O; Department of Biochemistry and Molecular Biology, Boonshoft School of Medicine, Wright State University, Dayton, Ohio, USA oleg.paliy@wright.edu.

Publikováno v: Applied and environmental microbiology [Appl Environ Microbiol] 2018 Oct 17; Vol. 84 (21). Date of Electronic Publication: 2018 Oct 17 (Print Publication: 2018).