Search Results - "Barba, Francisco J"
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An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal
Published in Trends in food science & technology (01-04-2017)“…Much research has been conducted to attest that different food and herbal extracts display functional properties in humans when consumed regularly as part of a…”
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A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
Published in Antioxidants (25-09-2019)“…Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate…”
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Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review
Published in Trends in food science & technology (01-08-2017)“…Salmonella, Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter are the major bacterial pathogens associated with foodborne diseases and their…”
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Extraction assisted by pulsed electric energy as a potential tool for green and sustainable recovery of nutritionally valuable compounds from mango peels
Published in Food chemistry (01-02-2016)“…•Pulsed electric energy assisted extraction of bioactive compounds (BC) from mango peels was tested.•Highest recovery of BC was obtained for high voltage…”
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Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products
Published in Molecules (Basel, Switzerland) (11-03-2021)“…The design of functional foods has grown recently as an answer to rising consumers' concerns and demands for natural, nutritional and healthy food products…”
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Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review
Published in Food research international (01-11-2018)“…Oxidation reactions during manufacturing, distribution, and storage of meat and meat products result in undesirable physicochemical changes and aromas, which…”
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An Integrated Approach for the Valorization of Cheese Whey
Published in Foods (09-03-2021)“…Taking into account the large amount of whey that is produced during the cheese production process and the constant demand by society for more sustainable…”
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A critical analysis of the cold plasma induced lipid oxidation in foods
Published in Trends in food science & technology (01-07-2018)“…Cold plasma is an emerging, economical and environment-friendly technology with potential applications in food and bioprocessing industry, including microbial…”
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Extraction of lipids from microalgae using classical and innovative approaches
Published in Food chemistry (01-08-2022)“…[Display omitted] •A variety of approaches for the extraction of lipids from microalgae were reviewed.•The bioactivity of microalgae lipids is…”
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Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review
Published in Food research international (01-11-2018)“…Market interest in aromatic plants from the Mediterranean is continuously growing mainly due to their medicinal and bioactive compounds (BACs) with other…”
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Functional and Bioactive Properties of Peptides Derived from Marine Side Streams
Published in Marine drugs (29-01-2021)“…In fish processing, a great amount of side streams, including skin, bones, heads and viscera, is wasted or downgraded as feed on a daily basis. These side…”
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Innovative "Green" and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes-A Review
Published in Molecules (Basel, Switzerland) (27-04-2017)“…Citrus is a major processed crop that results in large quantities of wastes and by-products rich in various bioactive compounds such as pectins, water soluble…”
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Bioactive Compounds and Quality of Extra Virgin Olive Oil
Published in Foods (28-07-2020)“…(1) Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental…”
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Innovative Alternative Technologies to Extract Carotenoids from Microalgae and Seaweeds
Published in Marine Drugs (22-11-2016)“…Marine microalgae and seaweeds (microalgae) represent a sustainable source of various bioactive natural carotenoids, including β-carotene, lutein, astaxanthin,…”
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Solvent-Free Microwave-Assisted Extraction of Polyphenols from Olive Tree Leaves: Antioxidant and Antimicrobial Properties
Published in Molecules (Basel, Switzerland) (24-06-2017)“…Response surface methodology (RSM) and artificial neural networks (ANN) were evaluated and compared in order to decide which method was the most appropriate to…”
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Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage
Published in Food research international (01-06-2019)“…The effects of nisin (200 and 400 ppm), ε-polylysine (0.1 and 0.2%) and chitosan (0.5 and 1%) in combination with a Mixed Extract (green tea, stinging nettle…”
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New Approaches for the Use of Non-conventional Cell Disruption Technologies to Extract Potential Food Additives and Nutraceuticals from Microalgae
Published in Food engineering reviews (01-03-2015)“…In recent decades, microalgae species have focused the attention of several research groups and food industry as they are a great source of nutritionally…”
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Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A Review
Published in Comprehensive reviews in food science and food safety (01-03-2014)“…Determination of bioactive compounds content directly from foodstuff is not enough for the prediction of potential in vivo effects, as metabolites reaching the…”
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Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases
Published in Trends in food science & technology (01-06-2019)“…There is an increasing trend in the consumption of olive oil, especially extra virgin olive oil, due to its health benefits. These health benefits are mainly…”
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An overview of the impact of electrotechnologies for the recovery of oil and high-value compounds from vegetable oil industry: Energy and economic cost implications
Published in Food research international (01-02-2016)“…Oil recovery from oilseeds and fruits is one of the food processes where efficiency is the key to ensure profitability. Wastes and by-products generated during…”
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