A5065434828- Fungal Biology and Applications
- Phytochemicals and Antioxidant Activities
- Botanical Research and Applications
- Microbial Metabolites in Food Biotechnology
- Mycorrhizal Fungi and Plant Interactions
- Food composition and properties
- Antioxidant Activity and Oxidative Stress
- Nuts composition and effects
- Essential Oils and Antimicrobial Activity
- Fermentation and Sensory Analysis
- Consumer Attitudes and Food Labeling
- Biochemical Analysis and Sensing Techniques
- Agricultural and Food Sciences
- Phytochemistry Medicinal Plant Applications
- Educational Technology in Learning
- E-Learning and Knowledge Management
- Phytochemical Studies and Bioactivities
- Plant Physiology and Cultivation Studies
- Seed and Plant Biochemistry
- Nutritional Studies and Diet
- Phytochemistry and Bioactivity Studies
- Bee Products Chemical Analysis
- Higher Education Teaching and Evaluation
- Phytochemistry and Biological Activities
- Food Quality and Safety Studies
Universidad Complutense de Madrid
2015-2025
Instituto de Química Orgánica General
2021
Instituto de Nutricion e Higiene de los Alimentos
2018
Polytechnic Institute of Bragança
2011-2016
Departamento de Educación
2015
Consejería de Educación de la Junta de Castilla y León
2015
Universidade Federal do Paraná
2015
Instituto de Tecnologia de Alimentos
2015
Instituto para Niños Ciegos y Sordos del Valle del Cauca
2015
Université de Montréal
2010-2013
Wild edible fruits, neglected by the development of commercial agriculture, have recently aroused as a good source natural colorants and bioactive compounds. These novel uses could cover recent demand for healthier foods with functional properties. Prunus avium, Fragaria vesca Vaccinium myrtillus wild fruits were characterized individual anthocyanin profile color CIELAB parameters, well phenolic fraction. In addition, some bioactivities evaluated. P. avium cyanidin-O-deoxyhexosyl-pentoside...
In this study, a novel natural food colorant based on anthocyanins was developed from wild barberry (Berberis vulgaris L.) fruits using ultrasound-assisted extraction, which optimized through RSM. Four extraction variables (ultrasound power, time, S/L ratio, and solvent pH) were evaluated in combination. The response criteria used the total anthocyanin content (TAC) color parameters. optimal TAC achieved at 2.5 min, 345 W, pH 3, 22.12 g/L. fruit sample (without seeds) (BVFF) its extract...
Formulations based on a mixture of corn: lentil flours (70:30) (93.75%), salt (1.25%), sugar (5%), 5 or 20% Hylon® V, were fortified with and fermented Cabernet Sauvignon grape skin seed, unfermented Chardonnay seed flours, evaluated for their functional components. The incorporation winemaking by-products increased the dietary fibre content. Soluble sugars arabinoxylans content depended only corn:lentil presence. total starch varied between 42 .55 g/100g to 58.41 highest concentrations...
Abstract The edible fruits of four wild small trees or shrubs ( Arbutus unedo , Crataegus monogyna Prunus spinosa and Rubus ulmifolius ) traditionally consumed in the Iberian Peninsula were studied to evaluate their potential for human nutrition, considering content bioactive compounds. Lipophilic phytochemicals, such as fatty acids tocopherols, well some hydrophilic antioxidants, vitamin C organic acids, analyzed. In addition, antioxidant activity, measured lipid peroxidation inhibition...
The effects of extrusion processing on fibre (soluble and insoluble), total available carbohydrates, tocopherols, organic acids, phenolics, flavonols, hydroxycinnamic hydroxybenzoic as well the antioxidant capacity different fibre-enriched lentil flours, were evaluated before after process. Total dietary was partially decreased extrusion, which correlated with a significant increase in soluble fraction. γ-tocopherol major isoform, extrusion. Additionally, marked decrease 83–94% tocopherols...