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Listar por palabra clave "Antioxidant potential"

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Listar por palabra clave "Antioxidant potential"

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    Air- borne ultrasonic application in the drying of grape skin: Kinetic and quality considerations 
    Cruz, L.; Clemente Polo, Gabriela; Mulet Pons, Antonio; Ahmad-Qasem Mateo, Margarita Hussam; Barrajón-Catalán, E.; García Pérez, José Vicente (Elsevier, 2016)
    [EN] The aim of this work was to address the air-borne application of power ultrasound in the convective drying of grape skin, a by-product of winemaking. For that purpose, convective drying experiments were carried out ...
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    Influence of drying on the retention of olive leaf polyphenols infused into dried apple 
    Ahmad-Qasem Mateo, Margarita Hussam; Santacatalina Bonet, Juan Vicente; Barrajón-Catalán, Enrique; Micol, Vicente; Cárcel Carrión, Juan Andrés; García Pérez, José Vicente (Springer Verlag (Germany), 2015-01)
    [EN] Olive leaf extracts are rich in polyphenolic compounds. Their inclusion by impregnation in food solid matrices could improve the nutritional value and antioxidant capacity of dietary products, such as apple. ...
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    Influence of Olive Leaf Processing on the Bioaccessibility of Bioactive Polyphenols 
    Ahmad-Qasem Mateo, Margarita Hussam; Cánovas de la Nuez, Jaime; Barrajón-Catalán, Enrique; Carreres, José Enrique; Micol Molina, Vicente; García Pérez, José Vicente (American Chemical Society, 2014-07-02)
    [EN] Olive leaves are rich in bioactive compounds, which are beneficial for humans. The objective of this work was to assess the influence of processing conditions (drying and extraction) of olive leaves on the extract ...
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    Use of Novel Drying Technologies to Improve the Retention of Infused Olive Leaf Polyphenols 
    Santacatalina Bonet, Juan Vicente; Ahmad-Qasem Mateo, Margarita Hussam; Barrajón-Catalán, E.; Micol, Vicente; García Pérez, José Vicente; Cárcel Carrión, Juan Andrés (Taylor & Francis, 2015)
    The infusion of phenolic extracts in dried fruits constitutes an interesting means of improving their nutritional content. However, drying can affect the further process of impregnation. In this work, different drying ...