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Bioactive Compounds and Antioxidant Capacity of Valencian Pepper Landraces

Martínez-Ispizua, Eva; Martínez-Cuenca, Mary-Rus; Marsal, Jose Ignacio; Díez, María José; Soler Aleixandre, Salvador; Valcarcel Germes, José Vicente; Calatayud, Ángeles (MDPI AG, 2021-02)

[EN] Sweet pepper is one of the most important economic fruits with nutritional attributes. In this sense, the nutraceutical value of consumed products is a major concern nowadays so the content of some bioactive compounds ...
Estudio de la actividad antimicrobiana de diferentes compuestos de aceites esenciales frente Alicyclobacillus acidoterrestris

Martínez Ruiz, Lía (Universitat Politècnica de València, 2021-10-06)

[ES] El género Alicyclobacillus representa un grupo de bacterias termófilas, acidófilas y formadoras de esporas. Estas características lo convierten en un importante agente de deterioro en zumos comerciales pasteurizados ...
High hydrostatic pressure treatment as an alternative to pasteurization to maintain bioactive compound content and texture in red sweet pepper

Hernández Carrión, María; Hernando Hernando, Mª Isabel; Quiles Chuliá, Mª Desamparados (Elsevier, 2014)

[EN] Red sweet peppers (Capsicum annuum) are an excellent source of essential nutrients and bioactive compounds. High hydrostatic pressures (HHP) not only increase shelf-life but also maintain nutritional and organoleptic ...

Mostrando ítems 1-3 de 3