Results 31 to 40 of about 5,293 (177)
Nutracéuticos, alimentos funcionales y su producción
Revista de Química, 2012 En nuestros días, la alimentación ya no se basa sólo en lo que cocinamos, sino también en lo que ingerimos como complementos. Vivimos invadidos por una gran variedad de productos: vitaminas, aminoácidos, extractos vegetales, omega-3, etc. En el presente trabajo aclaramos algunos conceptos importantes, tales como nutracéuticos, alimentos funcionales y ...
Cruzado, Martín, Cedrón, Juan Carlos
openaire +4 more sources
Discarded cross‐allergy between miracle berry (Synsepalum dulcificum) and peanut
International Journal of Food Science &Technology, Volume 57, Issue 12, Page 7681-7690, December 2022., 2022 Miracle berry and miraculin protein are not potentially dangerous for peanut allergic patients. Cross‐allergy phenomenons are ruled out as neither cross‐immunoreactivity nor secondary homology with peanut allergen protein epitopes is detected. Summary Peanut allergies are one of the food allergies with the highest prevalence and mortality due to ...
Adrián Menéndez‐Rey +9 more
wiley +1 more source
CyTA - Journal of Food, 2023 The potato is a tuber with high global demand and importance in the human diet. It is used by food industries to manufacture processed products (French fries, chips, and purees), and consequently, significant quantities of potato peel are generated as a ...
Diana Jimenez-Champi +4 more
doaj +1 more source
Consumo de alimentos funcionales: factores determinantes [PDF]
, 2019 El concepto de alimento funcional nació en Japón en 1991, y desde entonces ha sido objeto de estudio debido al gran crecimiento de mercado que ha experimentado esta categoría de producto en las últimas décadas (Arai, Osawa, Ohigashi, Yoshikawa, Kaminogawa, Watanabe, . . . Nishino, 2001). En líneas generales, podemos definir que un alimento se considera
Vidal Capilla, Isabel
openaire +2 more sources
Alimentos funcionales: probióticos, prebióticos y simbióticos [PDF]
, 2023 En el presente artículo se presentan algunos de los compuestos bioactivos no nutrientes que se utilizan en el desarrollo de alimentos funcionales, como son: probióticos, prebióticos y simbióticos.
Larrea Santos, Virginia +3 more
core
Scientific Reports, 2023 The objective of this study was to optimize different vacuum drying conditions for cocoa pod husk and cocoa bean shell in order to enhance these by-products for commercial applications.
Fernando Ramos-Escudero +7 more
doaj +1 more source
Functional Ecology, Volume 34, Issue 8, Page 1564-1576, August 2020., 2020 A free Plain Language Summary can be found within the Supporting Information of this article. Abstract Under climate change, increased temperatures combined with food limitation may be critical for species with complex life cycles, if high growth rates characterize the larval development.
Gabriela Torres +2 more
wiley +1 more source
Stability of a colloidal suspension of yacon (Smallanthus sonchifolius) intended for spray drying
Revista Facultad Nacional de Agronomía Medellín, 2019 Yacon (Smallanthus sonchifolius) is a tuber with a high content of active compounds that offer health benefits, so its productive chain seeks new alternatives to generate yacon products with added value; however, it tends to be a perishable product due ...
Maria Isabel Arango Torres +2 more
doaj +1 more source
Flavonoids and Phenolic Acids from Oregano: Occurrence, Biological Activity and Health Benefits
Plants, 2017 Several herb species classified as oregano have been widely used in folk medicine to alleviate inflammation-related diseases, respiratory and digestive disorders, headaches, rheumatism, diabetes and others.
Erick P. Gutiérrez-Grijalva +5 more
doaj +1 more source
Topical Anti‐Inflammatory Effects of Isorhamnetin Glycosides Isolated from Opuntia ficus-indica
BioMed Research International, Volume 2015, Issue 1, 2015., 2015 Opuntia ficus-indica (OFI) has been widely used in Mexico as a food and for the treatment of different health disorders such as inflammation and skin aging. Its biological properties have been attributed to different phytochemicals such as the isorhamnetin glycosides which are the most abundant flavonoids.
Marilena Antunes-Ricardo +4 more
wiley +1 more source