Browsing Tecnologia dels Aliments by Author "Lamuela Raventós, Rosa Ma."

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Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes

Pérez Bosch, Maria; López-Yerena, Anallely; Lozano-Castellón, Julián; Olmo-Cunillera, Alexandra; Lamuela Raventós, Rosa Ma.; Martín Belloso, Olga; Vallverdú i Queralt, Anna (MDPI, 2021-03-09)

There is a growing consumer preference for high quality extra virgin olive oil (EVOO) with health-promoting and sensory properties that are associated with a higher content of phenolic and volatile compounds. To meet this ...
Lyophilized maqui (Aristotelia chilensis) berry induces browning in the subcutaneous white adipose tissue and ameliorates the insulin resistance in high fat diet-induced obese mice

Sandoval, Viviana; Femenias, Antoni; Martínez-Garza, Úrsula; Sanz-Lamora, Hèctor; Castagnini, Juan Manuel; Quifer Rada, Paola; Lamuela Raventós, Rosa Ma.; Marrero González, Pedro F.; Haro, Diego; Relat, Joana (MDPI, 2019-09-01)

Maqui (Aristotelia Chilensis) berry features a unique profile of anthocyanidins that includes high amounts of delphinidin-3-O-sambubioside-5-O-glucoside and delphinidin-3-O-sambubioside and has shown positive effects on ...