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Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions

Morell, Pere; López-García, Adrián; Hernando Hernando, Mª Isabel; Quiles Chuliá, Mª Desamparados (MDPI AG, 2023-02)

[EN] Pea protein has been extensively studied because of its high nutritional value, low allergenicity, environmental sustainability, and low cost. However, the use of pea protein in some food products is hindered due to ...
Modeling of the process of moisture loss during the storage of dried apricots

Miranda, G.; Berna, A.; Bon Corbín, José; Mulet Pons, Antonio (SAGE Publications (UK and US), 2011-10)

[EN] Moisture content is a reference parameter for dried food because the growth of most microorganisms is inhibited below certain water activity levels. In addition, it has a determining influence on the evolution of ...
Molecular cloning and characterization of a novel tomato xyloxyltransferase specific for gentisic acid

Tarraga Herrero, Susana; Lisón, Purificación; López-Gresa, María Pilar; Torres Vidal, Cristina; Rodrigo Bravo, Ismael; Belles Albert, José Mª; Conejero Tomás, Vicente (Oxford University Press, 2010)

[EN] The importance of salicylic acid (SA) in the signal transduction pathway of plant disease resistance has been well documented in many incompatible plant-pathogen interactions, but less is known about signalling in ...

Mostrando ítems 1-3 de 3