Tecnologia dels Aliments
Browse by
Collections in this community
Recent Submissions
-
Impact of dietary supplementation with olive and thyme phenols on alpha-tocopherol concentration in the muscle and liver of adult Wistar rats
(The Royal Society of Chemistry, 2018-01-22)A preliminary study to evaluate the effect of dietary supplementation with olive phenols (oleuropein, hydroxytyrosol and secoiridoids), thyme phenols and a combination of these (5 mg per kg rat weight per day) on the ... -
Impact of Phenol‐Enriched Virgin Olive Oils on the Postprandial Levels of Circulating microRNAs Related to Cardiovascular Disease
(WILEY‐VCH Verlag, 2020-06-20)Scope: We investigate the postprandial modulation of cardiovascular‐related microRNAs elicited by extra virgin olive oil (EVOOs) containing different levels of their own polyphenols. Methods and results: It is randomized, ... -
Bioconservación frente a patógenos de transmisión alimentaria en frutas y hortalizas mínimamente procesadas
(Consejo Superior de Investigaciones Científicas (CSIC), 2020-03)El aumento en la producción y consumo de frutas y hortalizas mínimamente procesadas de los últimos años ha contribuido a incrementar las toxiinfecciones alimentarias asociadas al consumo de productos vegetales frescos. ... -
Effect of virgin olive oil and thyme phenolic compounds on blood lipid profile: implications of human gut microbiota
(Springer-Verlag Berlin Heidelberg, 2015-11-05)Purpose: To investigate the effect of virgin olive oil phenolic compounds (PC) alone or in combination with thyme PC on blood lipid profile from hypercholesterolemic humans, and whether the changes generated are related ... -
Determinants of HDL Cholesterol Efflux Capacity after Virgin Olive Oil Ingestion: Interrelationships with Fluidity of HDL Monolayer
(WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim, 2017-09-08)Scope: Cholesterol efflux capacity of HDL (CEC) is inversely associated with cardiovascular risk. HDL composition, fluidity, oxidation, and size are related with CEC. We aimed to assess which HDL parameters were CEC ... -
Dry formulations of the biocontrol agent Candida sakeCPA‐1 using fluidised bed drying to control the main postharvest diseases on fruits
(John Wiley & SonsSociety of Chemical Industry, 2017-01-23)BACKGROUND: The biocontrol agent Candida sake CPA‐1 is effective against several diseases. Consequently, the optimisation of a dry formulation of C. sake to improve its shelf life and manipulability is essential for ... -
Determination of naringin and hesperidin in citrus fruit by high-performance liquid chromatography. The antioxidant potential of citrus fruit
(Akadémiai Kiadó, 2006)Naringin and hesperidin in dimethyl sulfoxide extracts of citrus fruit (oranges, red and blond grapefruit, and sweeties - a hybrid of pummelo and blond grapefruit) have been analyzed by high-performance liquid chromatography ... -
Berry fruits modulate kidney dysfunction and urine metabolome in Dahl salt-sensitive rats
(Elsevier, 2020-05-08)Berries are rich sources of (poly)phenols which have been associated with the prevention of cardiovascular diseases in animal models and in human clinical trials. Recently, a berry enriched diet was reported to decrease ... -
Changes in bioactive compounds content and antioxidant capacity of pecan nuts [Carya illinoinensis (Wangenh. K. Koch)] during storage
(Academia Mexicana de Investigación y Docencia en Ingeniería Química, 2020)Pecan nut kernels are rich in health-promoting substances such as unsaturated fatty acids, tocopherols, and phenolic compounds. Due to their importance in the human diet, it is essential to evaluate the effects of drying, ... -
Inactivation of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 and shelf life extension of fresh-cut pears using malic acid and quality stabilizing compounds
(Wiley, 2009-10)Inactivation of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 and shelf life extension of fresh-cut pears using malic acid (MA) and quality stabilizing compounds (N-acetyl-L-cysteine, glutathione ... -
The Effects of Non-Thermal Technologies on Phytochemicals
(InTechOpen, 2012)Phytochemicals are biologically active compounds present in plants used for food and medicine. A great deal of interest has been generated recently in the isolation, characterization and biological activity of ... -
Novel processing technologies as compared to thermal treatment on the bioaccessibility and caco‑2 cell uptake of carotenoids from tomato and kale-based juices
(American Chemical Society, 2019)This research aimed to measure the impact of novel food processing techniques, i.e., pulsed electric field (PEF) and ohmic heating (OH), on carotenoid bioaccessibility and Caco-2 cell uptake from tomato juice and high-pressure ... -
Evaluation of the chemical and nutritional properties of Tunisian almond cultivars
(Codon Publications, 2020-10)The aim of this research was to evaluate for the first time protein, oil content, fatty acid profile and sugar composition for the main commercial almond cultivars in Tunisia in comparison to foreigners. Thus, fruits from ... -
Effects of deoxynivalenol contaminated diets on productive, morphological and physiological indicators in broiler chickens
(MDPI, 2020-10-02)The present study with 1-day-old male broilers (Ross 308) was conducted to evaluate the effects of deoxynivalenol (DON) at different levels (5 and 15 mg/kg feed) on growth performance, relative weight of organs, morphology ... -
Delivery of β-carotene to the in vitro intestinal barrier using nanoemulsions with lecithin or sodium caseinate as emulsifiers
(Elsevier, 2021)To increase the intestinal delivery of dietary β-carotene, there is a need to develop nanostructured food systems to encapsulate this fat soluble bioactive. The aim of this study was to evaluate the bioacessibility and ... -
El papel de las micotoxinas en un entorno global cambiante (y II)
(Asís Veterinaria, 2020-09)En la primera parte de este artículo se abordaron distintos aspectos en relación con presencia de micotoxinas en la cadena alimentaria y su prevalencia en un mundo globalizado. A continuación, se analiza cómo el cambio ... -
Enhancing phenolic content in carrots by pulsed electric fields during post-treatment time: Effects on cell viability and quality attributes
(Elsevier, 2019-11-09)The impact of pulsed electric fields (PEF) and post-treatment time on the phenolic content and quality attributes of carrots was studied. Additionally, their influence on cellular permeability and viability was analyzed. ... -
Combined effect of pulsed light, edible coating and malic acid dipping to improve fresh-cut mango safety and quality
(Elsevier, 2016)The impact of pulsed light (PL), alginate coating (ALC) and malic acid dipping (MA) treatments on quality and safety aspects of fresh-cut mango was studied. Fresh-cut mangoes were inoculated with L. innocua and then subjected ... -
Effects of high intensity pulsed electric fields or thermal treatments and refrigerated storage on antioxidant compounds of fruit juice-milk beverages. Part I: Phenolic acids and flavonoids
(Wiley Periodicals, 2017)The effects of high intensity pulsed electric fields (HIPEF) or thermal pasteurization (TP) over phenolic compounds in mixed beverages were evaluated after processing and during chilled storage, having untreated beverage ... -
Effects of high intensity pulsed electric fields or thermal treatments and refrigerated storage on antioxidant compounds of fruit juice-milk beverages. Part II: Carotenoids
(Wiley Periodicals, 2017)Effects of high intensity pulsed electric fields (HIPEF) or thermal treatments over carotenoids of mixed beverages were evaluated after processing and during refrigerated storage. Nine carotenoids were identified in all ...