Mor Llombart, Paula(Universitat Politècnica de València, 2021-10-01)
[ES] La quinoa (Chenopodium quinoa) es un pseudocereal rico en proteínas, fibra y almidón, y fuente de minerales, vitaminas y compuestos bioactivos. Su consumo contribuye a la sostenibilidad ambiental y su alta adaptabilidad ...
Bayona Cuallado, Raúl(Universitat Politècnica de València, 2022-03-04)
[ES] La lenteja (Lens culinaris) es una de las leguminosas altamente consumidas en el mundo ya que son una fuente rica de rica de proteínas, micronutrientes esenciales y antioxidantes (Khazaei et al., 2019). También hay ...
García Guerrero, María del Mar(Universitat Politècnica de València, 2021-10-01)
[ES] Estudios clínicos han asociado el consumo de chufa (Cyperus esculentus L.)con una mejora de la salud ocular, y concretamente de la mácula, por la presencia de ciertos compuestos liposolubles como luteína, zeaxantina ...
Pinazo Momparler, Alicia(Universitat Politècnica de València, 2015-09-10)
[EN] The aim of this study was to analyse the changes in polyphenols, flavonoids
and total antioxidant activity of persimmon fruit, aqueous persimmon leaf extract
and persimmon fibres (from the peel and pulp stabilized ...
Sansano Tomás, Mariola(Universitat Politècnica de València, 2018-07-17)
Although the presence of acrylamide in foods was detected a decade ago, public concern about this issue, and in general about food health, seems to have increased in recent years. Acrylamide is a toxic human carcinogen ...
Martínez las Heras, Ruth; Pinazo, A.; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María(2017)
[EN] This study aims to analyze the antioxidant benefits from persimmon leaf tea, fruit and fibres taking into account their changes along gastrointestinal digestion. The evolution of polyphenols, flavonoids and antioxidant ...
Romero Sánchez, Isabel(Universitat Politècnica de València, 2016-09-13)
[ES] La acrilamida es un compuesto potencialmente cancerígeno, con carácter
neurotóxico y genotóxico. Está presente en un gran número de alimentos,
especialmente en aquellos de origen vegetal que han sido sometidos ...
Heredia Gutiérrez, Ana Belén; Castelló Gómez, María Luisa; Argüelles Foix, Angel Luís; Andrés Grau, Ana María(Elsevier, 2014-07)
The aim of this study was to analyse the influence of frying technique (air-frying and deep oil-frying) and type of pre-treatment (freezing and blanching) on the evolution of mechanical and optical properties of French ...
Calvo-Lerma, Joaquim; Asensio-Grau, Andrea; García Hernández, Jorge; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María(MDPI AG, 2022-02)
[EN] Fermentation of plant-based substrates with edible fungi enhances the nutrient profile and digestibility, but it has been scarcely applied to edible seeds, which are rich in healthy lipids. In this study, chia and ...
[EN] Background
In vitro digestion models show great promise in facilitating the rationale design of foods. This paper provides a look into the current state of the art and outlines possible future paths for developments ...
Asensio-Grau, Andrea; Calvo-Lerma, Joaquim; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María(Taylor & Francis, 2018)
[EN] Digestibility of macronutrients depends on the food matrix structure as well as on gastrointestinal conditions, especially in patients with exocrine pancreatic insufficiency. In this situation, an
oral enzyme ...
Sánchez-García, Janaina Madelein; Muñoz-Pina, Sara; García Hernández, Jorge; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María(Elsevier, 2023-06-01)
[EN] Quinoa (Chenopodium quinoa Willd) is a pseudocereal rich in protein and excellent source of vitamins, antioxidants, and minerals. Developing new quinoa-based products would be a strategy to extend its consumption. The ...
Castelló Gómez, María Luisa; Heredia Gutiérrez, Ana Belén; Calvo-Lerma, Joaquim; Asensio-Grau, Andrea; Fito Suñer, Pedro José(IATED, 2021-03-09)
[EN] The COVID-19 pandemic has brought many changes in learning methodologies at all educational levels, including higher education. Under these circumstances, one of the most difficult challenges to face is to approach ...
Gimeno Herreros, Miriam(Universitat Politècnica de València, 2015-11-09)
[ES] A lo largo de los últimos años se han detectado contenidos altos de acrilamida, una sustancia potencialmente cancerígena, en una amplia gama de productos fritos y horneados. Por esta razón, las autoridades sanitarias ...
Pomares Díaz, Carlos(Universitat Politècnica de València, 2022-10-20)
[ES] La microbiota neonatal es un complejo ecosistema bacteriano que realiza actividades relacionadas con la nutrición, metabolismo y estimulación del sistema inmune y afecta al desarrollo del niño durante las distintas ...
Sánchez-García, Janaina Madelein; Muñoz-Pina, Sara; García-Hernández, Jorge; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María(MDPI AG, 2023-03)
[EN] Solid-state fermentation (SSF) with Pleurotus ostreatus enhances the nutritional value of legumes. However, drying can cause significant changes in physical and nutritional properties of the final products. Thus, this ...
Hernández-Olivas, Ever; Muñoz-Pina, Sara; García Hernández, Jorge; Andrés Grau, Ana María; Heredia Gutiérrez, Ana Belén(Elsevier, 2022-04)
[EN] This study aimed to in vitro evaluate the impact of common gastrointestinal (GI) alterations appearing with aging on protein digestibility, and functional related properties, in four different meats (chicken, turkey, ...
Hernández-Olivas, Ever; Muñoz-Pina, Sara; Andrés Grau, Ana María; Heredia Gutiérrez, Ana Belén(American Chemical Society, 2021-04-21)
[EN] This study aimed to in vitro assess the impact of the cooking process of eggs (hard-boiled, poached, and omelet) on nutrients digestibility and vitamins A and D3 bioaccessibility under elderly gastrointestinal (GI) ...
Hernández-Olivas, Ever; Muñoz-Pina, Sara; Andrés Grau, Ana María; Heredia Gutiérrez, Ana Belén(Elsevier, 2020-10-01)
[EN] This study aimed to analyze the effect of elderly gastrointestinal (GI) conditions on proteolysis, lipolysis and calcium and vitamins A and D3 bioaccessibility in salmon, sardine, sea bass and hake. For this purpose, ...
Calvo-Lerma, Joaquim; Paz-Yépez, Carolina; Asensio-Grau, Andrea; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María(MDPI AG, 2020-03)
[EN] Chia seeds present with an excellent nutrient profile, including polyunsaturated fat, protein, fibre and bioactive compounds, which make them a potential food or ingredient to bring beneficial health effects. However, ...