Browsing Articles publicats (Tecnologia dels Aliments) by Title
Now showing items 315-334 of 596
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Impact of emulsifier nature and concentration on the stability of β-carotene enriched nanoemulsions during in vitro digestion
(Royal Society of Chemistry, 2019-01-08)The presence of emulsifiers facilitates the formation of nanoemulsions and helps on their stabilisation. At the same time, behaviour of nanoemulsions along the gastrointestinal tract mainly depend on their composition, ... -
Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages
(Elsevier, 2015)The effect of food matrix (water-, milk-, or soymilk-fruit juice beverages) and processing [high-intensity pulsed electric fields (HIPEF); high-pressure processing (HPP); and thermal treatment (TT)] on the in vitro ... -
Impact of fungicides on Aspergillus carbonarius growth and ochratoxin A production on synthetic grape-like medium and on grapes
(Taylor & Francis, 2006)A study was undertaken to evaluate the impact of the application of several fungicide treatments used in Spanish vines on Aspergillus carbonarius growth and ochratoxin A production. Three trials were designed in order: ... -
Impact of high-intensity pulsed electric fields or thermal treatment on the quality attributes of date juice through storage
(Wiley, 2016)The effects of high-intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1,000 ms using pulses of 4 ms pulses at 100 Hz in bipolar mode) or thermal treatment (90C for 60 s) on total phenols composition, color ... -
Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice
(Elsevier, 2009-01)A response surface methodology was used to determine the combined effect of HIPEF critical processing conditions on vitamin C, anthocyanins and antioxidant capacity of strawberry juice. Keeping constant the electric field ... -
Impact of phenol-enriched olive oils on serum metabonome and its relationship with cardiometabolic parameters: a randomized, deouble-blind, cross-over, controlled trial
(MDPI, 2022)Phenol-rich foods consumption such as virgin olive oil (VOO) has been shown to have beneficial effects on cardiovascular diseases. The broader biochemical impact of VOO and phenol-enriched OOs remains, however, unclear. A ... -
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, ... -
Impact of Pseudomonas graminis strain CPA-7 on respiration and ethylene production in fresh-cut ‘Golden delicious’ apple according to the maturity stage and the preservation strategy
(Elsevier, 2018)The effect of the biocontrol agent (BCA) Pseudomonas graminis CPA-7 on the accumulation of CO2 and ethylene (C2H4) in fresh-cut apples at two maturity stages was evaluated in refrigerated conditions. Factors involved in ... -
Impact of pulsed electric fields pre-treatments on the Isoflavone profile of soymilk
(MDPI, 2022-03-22)In this study, pulsed electric fields (PEFs) were evaluated as extraction-aiding technology during soymilk manufacturing to improve its isoflavone profile. Low-intensity PEFs were applied at different processing conditions ... -
Impact of pulsed light treatments and storage time on the texture quality of fresh-cut tomatoes
(Elsevier, 2018)The effect of pulsed light (PL) treatments at fluences of 4, 6 or 8 J·cm-2 on microbial growth, weight loss, pectinmethyl esterase (PME) and polygalacturonase (PG) activities of fresh-cut tomatoes was evaluated through 20 ... -
Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh-cut apples
(Elsevier, 2016-02)The effects of pulsed light (PL) treatments combined with a quality-stabilizing dip on the quality and antioxidant attributes of fresh-cut 'Golden delicious' apples was studied. Apple wedges were dipped into a solution of ... -
Impact of Rising Temperature in the Deposition Patterns of Bioactive Compounds in Field Grown Food Barley Grains
(MDPI, 2021)High temperatures at the end of the season are frequent under Mediterranean conditions, affecting final grain quality. This study determined the deposition patterns throughout grain filling of dry matter, dietary fiber, ... -
Impact of Various Factors on Pharmacokinetics of Bioactive Polyphenols: An Overview.
(Bentham Science Publishers, 2014)Several epidemiological studies throughout the years have suggested that polyphenols from fruits and vegetables promote health and reduce the risk of certain chronic and neurodegenerative diseases. Yet, it has been proved ... -
Impact of Virgin Olive Oil and Phenol-Enriched Virgin Olive Oils on the HDL Proteome in Hypercholesterolemic Subjects: A Double Blind, Randomized, Controlled, Cross-Over Clinical Trial (VOHF Study)
(Public Library Science, 2015-06-10)The effects of olive oil phenolic compounds (PCs) on HDL proteome, with respect to new aspects of cardioprotective properties, are still unknown. The aim of this study was to assess the impact on the HDL protein cargo of ... -
Improvement of microwave treatment with immersion of fruit in water to control brown rot in stone fruit
(Elsevier, 2014-12)Monilinia spp. are the most important cause of brown rot in stone fruit. Currently, no chemical fungicides are allowed in the European Union to be applied in stone fruit after harvest. Microwave (MW) treatments at 20 kW ... -
Improving the in vitro bioaccessibility of β-carotene using pectin added nanoemulsions
(MDPI, 2020-04-07)The intestinal absorption of lipophilic compounds such as β-carotene has been reported to increase when they are incorporated in emulsion-based delivery systems. Moreover, the reduction of emulsions particle size and the ... -
Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber
(Elsevier, 2017)Nanoemulsion-based edible coatings containing oregano essential oil (OEO) as antimicrobial were applied onto low-fat cut cheese to extend its shelf life. Nanoemulsions formulation was 2.0% (w/w) sodium alginate, 0.5% (w/w) ... -
In vitro bioaccessibility of colored carotenoids in tomato derivatives as affected by ripeness stage and the addition of different types of oil
(Wiley, 2018)The simultaneous effect of tomato ripeness stage (mature green, pink and red-ripe), mechanical processing (dicing and grinding) and oil addition (coconut, sunflower and olive oils) on the amount and bioaccessible fraction ... -
In vitro bioaccessibility of health-related compounds as affected by the formulation of fruit juice- and milk-based beverages
(Elsevier, 2014-08-01)The purpose of this research was to evaluate the influence of the beverage formulation on the in vitro digestibility and bioaccessibility of phenolic compounds, vitamin C, and carotenoids, as well as antioxidant activity ... -
In vitro bioaccessibility of health-related compounds from a blended fruit juice-soymilk beverage: Influence of the food matrix
(Elsevier, 2014-03-01)This research evaluated the effect of an in vitro gastrointestinal digestion on the concentration of vitamin C, phenolic compounds, isoflavones, carotenoids, as well as antioxidant activity of a beverage containing a blended ...