A5048683338- Potato Plant Research
- Advanced Glycation End Products research
- Food composition and properties
- Nutritional Studies and Diet
- Dye analysis and toxicity
- Edible Oils Quality and Analysis
- Plant Pathogens and Resistance
- Health and Lifestyle Studies
- Phytochemicals and Antioxidant Activities
- Tea Polyphenols and Effects
- Food, Nutrition, and Cultural Practices
- Coffee research and impacts
- Diet and metabolism studies
- Polysaccharides Composition and Applications
- Natural Products and Biological Research
- Heavy Metals in Plants
- Diet, Metabolism, and Disease
- Trace Elements in Health
- Consumer Attitudes and Food Labeling
- Seed and Plant Biochemistry
- Bone health and osteoporosis research
- Sesame and Sesamin Research
- Biochemical effects in animals
- Child Nutrition and Water Access
- Vitamin D Research Studies
Consejo Superior de Investigaciones Científicas
2011-2025
Instituto de Ciencia y Tecnología de Alimentos y Nutrición
2016-2025
Universidad Complutense de Madrid
2021-2024
Institute of Food Science
2016-2019
Estación Experimental del Zaidín
2006-2015
Federación Colombiana de Obstetricia y Ginecología
2015
Centro de Cirugía de Mínima Invasión Jesús Usón
2012-2013
Universidad de Granada
2009-2012
National Research Council
2012
Hospital Universitario Virgen del Rocío
2010
Abstract This study establishes data on polyphenols, tocopherols, and antioxidant capacity (AC) of virgin argan oil. A total 22 samples from Morocco were analyzed. Total polyphenol content ranged between 6.07 152.04 mg GAE/kg. tocopherols varied 427.0 654.0 mg/kg, being γ‐tocopherol the major fraction (84.68%); α ‐, β δ ‐tocopherols represent 7.75, 0.33, 7.29%, respectively. No influence oil extraction method was observed. The AC oils determined by ABTS in n ‐hexane dilution 14.16 28.02 mmol...
1. Embracing nutritional qualities, biological activities and technological properties of coffee byproducts in functional food formulation Feyera Gemechu Trends Food Science & Technology CrossRef
Advanced glycation end-products (AGEs) are the final products derived from non-enzymatic process. AGEs involved in development of several health complications associated with diabetes and aging. Searching for anti- AGE extracts is necessary to mitigate effects age-related pathologies.The antioxidant antiglycative activities eight aqueous fruit vegetable seeds were evaluated. All seed (3.6 mg mL(-1)) exhibited anti-AGE activity protein-glucose assay, ranging 20 92% inhibition compared...
Cereal products are one of the main sources contributing to exposure acrylamide and, therefore, it is important control its occurrence reduce dietary and risk on human health. The formation will be associated levels precursors, food matrix, type extent thermal process applied. In this review, in cereal-based foods, mitigation strategies, risk/benefits evaluation, risk/benefit legislative aspects presented. evaluation presence acrylamide-forming precursors new ingredients added innovative...
The presence of ascorbic acid (AA), vitamin C (AA + dehydroascorbic (DHAA)) and furfural as potential precursors furan in commercial fruit vegetable jarred baby food was studied. Hydroxymethylfurfural (HMF) also determined used, together with levels, markers thermal damage. AA, calculated DHAA values ranged between 22.4 103, 2.9 13.8, 32.1 113.2 mg/100 g, respectively, fruit-based food. However, no trace AA found the vegetable-based samples tested, probably because these are not enriched...
The roasting process is one of the critical points to obtain a product highest quality with certain sensorial properties including aroma coffee. Samples coffee beans were roasted at different thermal treatment intensities aim obtaining aromatic compounds detected an electronic device. Sensory analysis, volatile compound profiling, and nose analysis carried out. Through principal component (95.8% total variance data was explained by PC1 PC2) partial least squares discriminant (the sum...
In recent years, seeds and pseudocereals, such as chia, sesame, flax or quinoa, have been incorporated into different food products, improving their nutritional profile providing benefits for human health due to composition. However, the addition of these ingredients new formulations foods can also contribute a higher exposure compounds that are harmful chemical process contaminants certain allergens, among others. This review provides an overview about composition ingredients,...
Despite mitigation strategies applied in the Spanish biscuit industry last decades, reformulation of traditional recipes with innovative cereals and ingredients may increase acrylamide content biscuits.
Abstract The consumption of fried foods and specifically potatoes is associated with the development cardiovascular cancer diseases in population due to these contain a high fat level some toxic compounds such as acrylamide. aim present work was evaluate effect application an edible coating developed from whey proteins rosemary extracts on reduction acrylamide potato chips. methodology included factorial experimental design, taking independent variables: percentage protein (5–11%), extract...
Chia is a novel food rich in health-promoting constituents. There concern regarding the formation of process contaminants when subjected to thermal processing. Acrylamide chia seeds under different roasting conditions (160-200 °C/5-30 min) and formats (whole ground seeds) was investigated. increased with intensity treatment until maximum at 180 °C/15 min where levels precursors were significantly reduced. The fate acrylamide also depended on physical integrity seed. formed rapidly coat seed...