Results 51 to 60 of about 10,464 (163)
International Journal of Dairy Technology, Volume 78, Issue 3, July–September 2025.Increased release of bioactive peptides with antihypertensive and antimicrobial effects. Improved fatty acid profile with higher unsaturated fatty acid concentrations. Enhanced rheological properties resulting in firmer, more cohesive cheese texture.
Thais Cristina M Silva +13 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
Autoevaluación formativa en inglés mediante la utilización de plataformas abiertas online de aplicación pluridisciplinar [PDF]
, 2017 Depto. de Nutrición y Ciencia de los AlimentosFac.
Chaya Romero, Carolina +11 more
core +1 more source
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
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
Estrategias metodológicas enfocadas a la mejora del aprendizaje en estudiantes con diversidad [PDF]
, 2018 Diseño y desarrollo de estrategias metodológicas que faciliten el aprendizaje de los estudiantes en general y que permitan a los estudiantes con diversidad funcional la integración y participación en el proceso de aprendizaje, que refuercen su inclusión ...
Aragoneses Velasco, Laura +12 more
core +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
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
Antecedentes históricos de la fundación de la "Academia de Ciencias Veterinarias de Barcelona" en 1960 [PDF]
, 2001 Hoy en día el término de Academia, es el de "Sociedad literaria, artística o científica, fundada, aprobada, reglamentada y sostenida por la autoridad pública, y constituida por la recepción y discusión de trabajos y comunicaciones de sus miembros ...
Congreso Nacional de Historia de la Veterinaria +1 more
core
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