Search Results - "Muñoz‐Pina, Sara"

Microwave‐Assisted Synthesis of Covalent Organic Frameworks: A Review by Díaz de Greñu, Borja, Torres, Juan, García‐González, Javier, Muñoz‐Pina, Sara, Reyes, Ruth, Costero, Ana M., Amorós, Pedro, Ros‐Lis, Jose V.

“…Covalent organic frameworks (COFs) are relatively recent materials. They have received great attention due to their interesting properties. However, the…”
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Impact of Cooking Preparation on In Vitro Digestion of Eggs Simulating Some Gastrointestinal Alterations in Elders by Hernández-Olivas, Ever, Muñoz-Pina, Sara, Andrés, Ana, Heredia, Ana

“…This study aimed to in vitro assess the impact of the cooking process of eggs (hard-boiled, poached, and omelet) on nutrients digestibility and vitamins A and…”
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Fast Microwave‐Assisted Synthesis, Calcination and Functionalization of a Silica Mesoporous Nanomaterial: UVM‐7 by Díaz de Greñu, Borja, Muñoz‐Pina, Sara, Reyes, Ruth, Benitez, Miriam, El Haskouri, Jamal, Amorós, Pedro, Ros‐Lis, Jose V.

“…We report here, for the first time, the use of a solid state microwave source for the synthesis, calcination and functionalization of a UVM‐7 based hybrid…”
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In Vitro Digestion Assessment (Standard vs. Older Adult Model) on Antioxidant Properties and Mineral Bioaccessibility of Fermented Dried Lentils and Quinoa by Sánchez-García, Janaina, Muñoz-Pina, Sara, García-Hernández, Jorge, Tárrega, Amparo, Heredia, Ana, Andrés, Ana

“…The growing number of older adults necessitates tailored food options that accommodate the specific diseases and nutritional deficiencies linked with ageing…”
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Full inhibition of enzymatic browning in the presence of thiol-functionalised silica nanomaterial by Muñoz-Pina, Sara, Ros-Lis, José V., Argüelles, Ángel, Coll, Carmen, Martínez-Máñez, Ramón, Andrés, Ana

“…•Use of nanomaterials to inhibit polyphenol oxidase has rarely been tested before.•Mesoporous silica materials, non-functionalised or functionalised with thiol…”
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Impact of Air-Drying Temperature on Antioxidant Properties and ACE-Inhibiting Activity of Fungal Fermented Lentil Flour by Sánchez-García, Janaina, Muñoz-Pina, Sara, García-Hernández, Jorge, Heredia, Ana, Andrés, Ana

“…Solid-state fermentation (SSF) with enhances the nutritional value of legumes. However, drying can cause significant changes in physical and nutritional…”
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Inhibitory Effect of Azamacrocyclic Ligands on Polyphenol Oxidase in Model and Food Systems by Muñoz-Pina, Sara, Ros-Lis, José V, Delgado-Pinar, Estefanı́a, Martı́nez-Camarena, Alvaro, Verdejo, Begoña, Garcı́a-España, Enrique, Argüelles, Ángel, Andrés, Ana

“…Enzymatic browning is one of the main problems faced by the food industry due to the enzyme polyphenol oxidase (PPO) provoking an undesirable color change in…”
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Impact of Fava Bean ( Vicia faba ) Processing on Quality Characteristics and Digestibility of a Protein-Rich Snack by Khvostenko, Kateryna, Muñoz-Pina, Sara, García-Hernández, Jorge, Heredia, Ana, Andrés, Ana

“…The impact of fava bean processing methods (soaking, autoclaving, fermentation) on a legume-based bars' quality, protein characteristics, and digestibility was…”
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Use of Silica Based Materials as Modulators of the Lipase Catalyzed Hydrolysis of Fats under Simulated Duodenal Conditions by Muñoz-Pina, Sara, Amorós, Pedro, Haskouri, Jamal El, Andrés, Ana, Ros-Lis, José V.

“…The effect of silica materials and their functionalization in the lipase catalyzed fat hydrolysis has been scarcely studied. Fifteen silica materials were…”
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Impact of elderly gastrointestinal alterations on in vitro digestion of salmon, sardine, sea bass and hake: Proteolysis, lipolysis and bioaccessibility of calcium and vitamins by Hernández-Olivas, Ever, Muñoz-Pina, Sara, Andrés, Ana, Heredia, Ana

“…•Proteolysis is the fish-macronutrient affected the most by elderly GI conditions.•Leucine reduction by up to 40% in salmon and sea bass digested under elderly…”
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In vitro digestibility and angiotensin converting enzyme (ACE) inhibitory activity of solid-state fermented fava beans (Vicia faba L.) by Muñoz-Pina, Sara, Khvostenko, Kateryna, García-Hernández, Jorge, Heredia, Ana, Andrés, Ana

“…Reducing the content of quickly absorbed carbohydrates and saturated fats in snack formulations while increasing the consumption of high-quality proteins are…”
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Volatile profile of quinoa and lentil flour under fungal fermentation and drying by Sánchez-García, Janaina, Muñoz-Pina, Sara, García-Hernández, Jorge, Heredia, Ana, Andrés, Ana

“…•Unfermented lentils and quinoa showed a low volatile profile.•Solid-state fermentation with P. ostreatus clearly increases the volatile profile.•Fermentation…”
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The impact of age-related digestive disorders on in vitro digestibility of macronutrients and bioaccessibility of minor components of chia seeds by Hernández-Olivas, Ever, Muñoz-Pina, Sara, Andrés, Ana, Heredia, Ana

“…[Display omitted] •Oral and intestinal impairments highly affect the proteolysis and lipolysis of chia seeds.•Chia digestion resulted in well-balanced amino…”
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Understanding the role of food matrix on the digestibility of dairy products under elderly gastrointestinal conditions by Hernández-Olivas, Ever, Muñoz-Pina, Sara, Sánchez-García, Janaina, Andrés, Ana, Heredia, Ana

“…[Display omitted] •Proteolysis is the dairy-macronutrient affected the most by GI elderly conditions.•Food structure (liquid or solid) is a key-determinant of…”
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Protein digestibility and ACE inhibitory activity of fermented flours in older adults and standard gastrointestinal simulation by Sánchez-García, Janaina, Muñoz-Pina, Sara, García-Hernández, Jorge, Tárrega, Amparo, Heredia, Ana, Andrés, Ana

“…[Display omitted] •SSF significantly increases proteolysis in both lentil and quinoa flour varieties.•Fermentation increases the branched-chain amino acids…”
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Fermented quinoa flour: Implications of fungal solid-state bioprocessing and drying on nutritional and antioxidant properties by Sánchez-García, Janaina, Muñoz-Pina, Sara, García-Hernández, Jorge, Heredia, Ana, Andrés, Ana

“…Quinoa (Chenopodium quinoa Willd) is a pseudocereal rich in protein and excellent source of vitamins, antioxidants, and minerals. Developing new quinoa-based…”
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Perspective Ways to Provide Kids with Protein-Rich Snacks for Preventing Overweight: From Scientific Studies to Consumers by Khvostenko, Kateryna, Muñoz-Pina, Sara, Heredia, Ana, García-Hernández, Jorge, Argüelles, Ángel, Hernández, Manuel, Andrés, Ana

“…Tackling rising up obesity tendency, especially among kids and adolescents, is a crucial task for modern society. The reduction of fast-acting carbohydrate…”
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A tetraazahydroxypyridinone derivative as inhibitor of apple juice enzymatic browning and oxidation by Muñoz-Pina, Sara, Duch-Calabuig, Aitana, Ros-Lis, José V., Verdejo, Begoña, García-España, Enrique, Argüelles, Ángel, Andrés, Ana

“…Enzymatic browning in fruits and vegetables can produce undesirable colour changes and adversely affect the taste, flavour, and nutritional value. This fact…”
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Influence of the functionalisation of mesoporous silica material UVM-7 on polyphenol oxidase enzyme capture and enzymatic browning by Muñoz-Pina, Sara, Ros-Lis, José V., Argüelles, Ángel, Martínez-Máñez, Ramón, Andrés, Ana

“…•The influence of the surface functionalisation of nanomaterials for the inhibition of PPO has barely been tested before.•UVM-7 supports modified with amine,…”
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Bioactive compounds and enzymatic browning inhibition in cloudy apple juice by a new magnetic UVM-7-SH mesoporous material by Muñoz-Pina, Sara, Duch-Calabuig, Aitana, Ruiz De Assín David, Elia, Ros-Lis, José V., Amorós, Pedro, Argüelles, Ángel, Andrés, Ana

“…[Display omitted] •A novel UVM-7 magnetic material has been prepared for easy removal from the juice.•Magnetic UVM-7 support modified with thiol and amine…”
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