Publicaciones en colaboración con investigadores/as de Instituto de Ciencia y Tecnología de Alimentos y Nutrición (9)

2022

  1. High hydrostatic pressure assisted by food-grade enzymes as a sustainable approach for the development of an antioxidant ingredient

    LWT, Vol. 169

  2. Phenolic compounds and antioxidant activity are differentially affected by drying processes in celery, coriander and parsley leaves

    International Journal of Food Science and Technology, Vol. 57, Núm. 6, pp. 3467-3476

2021

  1. Novel rich-in-soluble dietary fiber apple ingredient obtained from the synergistic effect of high hydrostatic pressure aided by Celluclast®

    LWT, Vol. 146

2020

  1. High hydrostatic pressure assisted by celluclast® releases oligosaccharides from apple by-product

    Foods, Vol. 9, Núm. 8

2016

  1. In vitro fermentability and prebiotic potential of soyabean Okara by human faecal microbiota

    British Journal of Nutrition, Vol. 116, Núm. 6, pp. 1116-1124

  2. Okara treated with high hydrostatic pressure assisted by Ultraflo® L: Effect on solubility of dietary fibre

    Innovative Food Science and Emerging Technologies, Vol. 33, pp. 32-37

2015

  1. Prebióticos; Concepto, propiedades y efectos beneficiosos

    Nutricion Hospitalaria, Vol. 31, pp. 99-118

2010

  1. High hydrostatic pressure improves the functionality of dietary fibre in okara by-product from soybean

    Innovative Food Science and Emerging Technologies, Vol. 11, Núm. 3, pp. 445-450

  2. Multifunctional antioxidant activity of polysaccharide fractions from the soybean byproduct okara

    Carbohydrate Polymers, Vol. 82, Núm. 2, pp. 245-250