Results 41 to 50 of about 1,160 (114)
Food Risk Assess Europe, Volume 3, Issue 3, July 2025.Abstract The migratory phenomenon has had a significant demographic impact in Spain in recent years. Currently, 6.8 million foreign nationals have established their habitual residence in our country, representing 14 % of the total resident population. Within the acculturation process of the immigrant population ‐ through which they adopt the lifestyle ...
Irene Bretón Lesmes +6 more
wiley +1 more source
Phytosterols, a double-edged weapon?
Grasas y Aceites, 2004 Phytosterols are plant sterols structurally similar to cholesterol. The most common phytosterols are ß-sitosterol, campesterol and stigmasterol. They are present in many foods but mainly in nuts and vegetable oils.
Francisco J. Sánchez-Muniz +3 more
doaj +1 more source
Journal of Food Processing and Preservation, Volume 2025, Issue 1, 2025.Postharvest handling and storage of yellow pitahaya (Hylocereus megalanthus) posed challenges due to the variability in physicochemical and bioactive properties at different maturity (M) stages and over time. This study is aimed at assessing the influence of the M and storage time (T) on the physicochemical and bioactive characteristics of yellow ...
Ives Yoplac +6 more
wiley +1 more source
BIO Web of Conferences, 2019 El tratamiento de los vinos antes del embotellado para evitar la precipitación de las sales del ácido tartárico es un paso importante y común durante la producción del vino.
Martínez-Pérez P. +3 more
doaj +1 more source
Journal of the Science of Food and Agriculture, Volume 104, Issue 15, Page 9399-9409, December 2024.Abstract Background Hydroxytyrosol (HT) is a bioactive compound present in a limited number of foods such as wines, olives, and olive oils. During alcoholic fermentation, yeast converts aromatic amino acids into higher alcohols such as tyrosol, which can undergo hydroxylation into HT.
Marina Gonzalez‐Ramirez +4 more
wiley +1 more source
Revista de la Facultad de Medicina Veterinaria y de Zootecnia, 2017 Se evaluó el desempeño productivo de cachama blanca y tilapia nilótica cultivadas en biofloc y alimentadas con dietas de origen vegetal. Se cultivaron 80 peces/m3 en proporción 1:1 (cachama : tilapia), con tres niveles de proteína bruta (PB): 16% (T16 ...
S. B. Brú-Cordero +4 more
doaj
Analyse sensorielle des vins élaborés dans la région espagnole de la « Alpujarra - Contraviesa »
OENO One, 1994 Une fiche d'évaluation sensorielle a été mise au point. Elle compte dix paramètres pour les analyses visuelle, olfactive et gustative, ainsi que trois paramètres globaux.
Manuel Olalla +3 more
doaj +1 more source
Journal of Food Science, Volume 89, Issue 12, Page 8945-8968, December 2024.Abstract In this work, wine vinegars macerated with figs under different conditions have been characterized for the first time. Samples were analyzed by solid phase microextraction and gas chromatography coupled to mass spectrometry, sensory and physicochemical analysis.
Maria del Pilar Segura‐Borrego +5 more
wiley +1 more source
Occurrence of Lactobacillus spp. and Bacillus licheniformis in margarine with yoghurt.
Grasas y Aceites, 1998 The microbiological analysis of thirty samples of commercially produced margarine with incorporated yoghurt was carried out. After the initial control, the other tests were runned after 26, 56, 88,116 and 157 days of refrigerated storage.
Elisa González +4 more
doaj +1 more source
International Journal of Food Science &Technology, Volume 59, Issue 12, Page 9326-9335, December 2024.PeAfpA is an antifungal protein produced by Penicillium expansum. In this study, the activity of this protein was compared with fungicides (imazalil and thiabendazole) and preservatives (calcium propionate, sodium, sodium benzoate, potassium sorbate and natamycin). In addition, the effect of PeAfpA in combination with imazalil, thiabendazole, natamycin
Laura Hernández‐García +4 more
wiley +1 more source