HELENA MARÍA
MORENO CONDE
Profesora contratada doctora
Instituto de Ciencia y Tecnología de Alimentos y Nutrición
Madrid, EspañaPublicaciones en colaboración con investigadores/as de Instituto de Ciencia y Tecnología de Alimentos y Nutrición (37)
2022
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Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate
Plant Foods for Human Nutrition, Vol. 77, Núm. 1, pp. 141-149
2021
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Effect of frozen storage on the viscoelastic properties of mixed legume-surimi gels
LWT, Vol. 145
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Effect of microbial transglutaminase on the production of fish myofibrillar and vegetable protein-based products
Value-Addition in Food Products and Processing Through Enzyme Technology (Elsevier), pp. 427-436
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Fish muscle processing into seafood products reduces β-parvalbumin allergenicity
Food Chemistry, Vol. 364
2020
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Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates
Food Hydrocolloids, Vol. 107
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Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates
Plant Foods for Human Nutrition, Vol. 75, Núm. 4, pp. 642-650
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Dietary inclusion of Antarctic krill meal during the finishing feed period improves health and fillet quality of Atlantic salmon (Salmo salar L.)
British Journal of Nutrition, Vol. 124, Núm. 4, pp. 418-431
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Effect of high pressure processing on heat-induced gelling capacity of blue crab (Callinectes sapidus) meat
Innovative Food Science and Emerging Technologies, Vol. 59
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Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties
Food Hydrocolloids, Vol. 99
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Gelation of commercial pea protein isolate: Effect of microbitransglutaminase and thermal processing
Food Science and Technology, Vol. 40, Núm. 4, pp. 800-809
2019
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Development of bioprocesses for the integral valorisation of fish discards
Biochemical Engineering Journal, Vol. 144, pp. 198-208
2018
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Importance of salt and temperature in myosin polymerization during surimi gelation
Food Chemistry, Vol. 239, pp. 1226-1234
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Valorization of recurrently discarded fish species in trawler fisheries in North-West Spain
Journal of Food Science and Technology, Vol. 55, Núm. 11, pp. 4477-4484
2017
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Anchovy mince (Engraulis ringens) enriched with polyphenol-rich grape pomace dietary fibre: In vitro polyphenols bioaccessibility, antioxidant and physico-chemical properties
Food Research International, Vol. 102, pp. 639-646
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Effects of high pressure processing on protein fractions of blue crab (Callinectes sapidus) meat
Innovative Food Science and Emerging Technologies, Vol. 41, pp. 323-329
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Influence of amino acid addition during the storage life of high pressure processed low salt surimi gels
LWT - Food Science and Technology, Vol. 75, pp. 599-607
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Recent advances in seafood technology: An overview
Trends in Fish Processing Technologies (CRC Press), pp. 1-26
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Structural and rheological properties of weakly deacetylated glucomannan gels after high-pressure treatment
International Journal of Food Properties, Vol. 20, pp. 2034-2042
2016
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Combined Effect of High Hydrostatic Pressure and Lysine or Cystine Addition in Low-Grade Surimi Gelation with Low Salt Content
Food and Bioprocess Technology, Vol. 9, Núm. 8, pp. 1391-1398
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Combined effect of aminoacids and microbial transglutaminase on gelation of low salt surimi content under high pressure processing
Innovative Food Science and Emerging Technologies, Vol. 36, pp. 10-17