LIVIVO - Search results -

Search results

Result 1 - 10 of total 23

Search options

Article ; Online: The Effects of Processing Technologies on Nutritional and Anti-nutritional Properties of Pseudocereals and Minor Cereal

Agregán, Rubén / Guzel, Nihal / Guzel, Mustafa / Bangar, Sneh Punia / Zengin, Gökhan / Kumar, Manoj / Lorenzo, José M.

Food Bioprocess Technol. 2023 May, v. 16, no. 5 p.961-986

2023

Abstract: Less consumed cereals, such as millet, sorghum, and teff and other crops, such as quinoa, amaranth, and buckwheat, belonging to the group of grains called pseudocereals, are often undervalued as a source of nutrients and are not usually introduced ... ...

Abstract	Less consumed cereals, such as millet, sorghum, and teff and other crops, such as quinoa, amaranth, and buckwheat, belonging to the group of grains called pseudocereals, are often undervalued as a source of nutrients and are not usually introduced regularly in the diet. However, they have a nutritional profile that has nothing to envy to some widely consumed cereals, including wheat, rice, or maize. In addition, the nutraceutical profile of these grain crops is especially interesting due to the bioactive properties exhibited and reported in the literature. This review focuses on the potential of industrial processing to increase the content of macro- and micronutrients and the levels of bioactive compounds, and to decrease the concentration of anti-nutrients in the grains of the aforementioned minor cereals and pseudocereals. The improvement of the nutritional and nutraceutical profile showed by the procedures discussed through this review should be deeply studied in order to understand in a more detailed way the changes that occur in the tissue of these seeds. In the coming future, genetic technology could be used to influence the composition of the crops grains, which would be used as improved nutraceuticals in the development of functional foods with high nutritional quality.
Keywords	Eragrostis tef ; antinutritional factors ; bioprocessing ; buckwheat ; corn ; dietary supplements ; millets ; nutrient content ; nutritive value ; pseudocereals ; rice ; wheat
Language	English
Dates of publication	2023-05
Size	p. 961-986.
Publishing place	Springer US
Document type	Article ; Online
Note	Review
ZDB-ID	2425455-1
ISSN	1935-5149 ; 1935-5130
ISSN (online)	1935-5149
ISSN	1935-5130
DOI	10.1007/s11947-022-02936-8
Database	NAL-Catalogue (AGRICOLA)

Order via subito

This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

Article ; Online: Biological activity and development of functional foods fortified with okra (Abelmoschus esculentus)

Agregán, Rubén / Pateiro, Mirian / Bohrer, Benjamin M. / Shariati, Mohammad Ali / Nawaz, Asad / Gohari, Gholamreza / Lorenzo, José M.

Critical Reviews in Food Science and Nutrition. 2023 Sept. 10, v. 63, no. 23 p.6018-6033

2023

Abstract: The Abelmoschus esculentus plant, better known as okra, is an interesting crop from a nutritional standpoint. The okra plant is native to the African region but can now be found throughout tropical and subtropical areas of the world. This plant, known ... ...

Abstract	The Abelmoschus esculentus plant, better known as okra, is an interesting crop from a nutritional standpoint. The okra plant is native to the African region but can now be found throughout tropical and subtropical areas of the world. This plant, known for its healing abilities, has been used as a traditional medicine to treat several diseases and external ailments, such as wounds or boils. This article reviews the potential health benefits from okra consumption, as well as the bioactive compounds that are suggested to be responsible. Furthermore, the okra plant and its derivatives have been evaluated in the formulation and manufacture of new functional food products. The latest advances in this direction, which includes characterizing the technical properties of functional foods fortified with okra are also presented in this review. A series of bioactive compounds such as flavonoids and catechins have been found in the okra plant, which were associated with numerous biological properties observed in research studies that reported potential anti-diabetic, anti-cancer, anti-hypertensive, and antimicrobial effects, among others, as a result of their consumption. These potential health benefits contribute to the development of new and useful functional foods, with okra (or its derivatives) being used as the highlighted ingredient.
Keywords	Abelmoschus esculentus ; bioactive properties ; flavanols ; food science ; functional foods ; ingredients ; manufacturing ; nutrition ; okra ; traditional medicine ; Phenolic compound ; polysaccharide ; biological property ; disease ; functional food
Language	English
Dates of publication	2023-0910
Size	p. 6018-6033.
Publishing place	Taylor & Francis
Document type	Article ; Online
ZDB-ID	1037504-1
ISSN	1549-7852 ; 1040-8398
ISSN (online)	1549-7852
ISSN	1040-8398
DOI	10.1080/10408398.2022.2026874
Database	NAL-Catalogue (AGRICOLA)

In stock of ZB MED Bonn / Germany

Z 2732: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾
- See ZB MED holdings
- Order with fees

Article ; Online: The Use of Novel Technologies in Egg Processing

Agregán, Rubén / Munekata, Paulo E. S. / Putnik, Predrag / Pateiro, Mirian / Bursać Kovačević, Danijela / Zavadlav, Sandra / Lorenzo, José M.

Food Reviews International. 2023 July 04, v. 39, no. 5 p.2854-2874

2023

Abstract: The impact of thermal processing on the fresh-like characteristics of foods is well-known. Eggs have unique fresh-like characteristics, functional properties, nutritional value, and sensory quality that can be modified by thermal processing. This complex ...

Abstract	The impact of thermal processing on the fresh-like characteristics of foods is well-known. Eggs have unique fresh-like characteristics, functional properties, nutritional value, and sensory quality that can be modified by thermal processing. This complex scenario has led to the study and optimization of technologies that do not use high temperatures to enhance egg shelf life and preserve fresh-like characteristics. Technologies such as high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultrasound (US), pulsed light (PL), cold plasma (CP) and ozonation, have been investigated for egg treatment, and findings were summarized in this paper. These novel treatments improve food safety, shelf life, and have minimal impact on the functional properties of fresh eggs and egg products. The immunoreactivity of egg allergens is reduced and the bioactivity of egg component is favored (in selected conditions) by non-thermal technologies. However, additional studies are necessary to clarify the effect of these technologies on the sensory properties of treated products, evaluate different combinations of hurdles to ensure safety, improve the knowledge about the effect in egg allergens and bioactive compounds, and also explore the processing of healthier and functional eggs and egg products.
Keywords	bioactive properties ; cold ; eggs ; food safety ; high pressure treatment ; immune response ; nutritive value ; ozonation ; sensory properties ; shelf life ; ultrasonics ; Egg processing ; quality ; non-thermal technology ; Salmonella ; functional properties
Language	English
Dates of publication	2023-0704
Size	p. 2854-2874.
Publishing place	Taylor & Francis
Document type	Article ; Online
ZDB-ID	53834-6
ISSN	1525-6103 ; 8755-9129
ISSN (online)	1525-6103
ISSN	8755-9129
DOI	10.1080/87559129.2021.1980887
Database	NAL-Catalogue (AGRICOLA)

In stock of ZB MED Bonn / Germany

Z 5497: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾
- See ZB MED holdings
- Order with fees

Article ; Online: Proteomic Advances in Milk and Dairy Products.

Agregán, Rubén / Echegaray, Noemí / López-Pedrouso, María / Kharabsheh, Radwan / Franco, Daniel / Lorenzo, José M

Molecules (Basel, Switzerland)

2021 Volume 26, Issue 13

Abstract: Proteomics is a new area of study that in recent decades has provided great advances in the field of medicine. However, its enormous potential for the study of proteomes makes it also applicable to other areas of science. Milk is a highly heterogeneous ... ...

Abstract	Proteomics is a new area of study that in recent decades has provided great advances in the field of medicine. However, its enormous potential for the study of proteomes makes it also applicable to other areas of science. Milk is a highly heterogeneous and complex fluid, where there are numerous genetic variants and isoforms with post-translational modifications (PTMs). Due to the vast number of proteins and peptides existing in its matrix, proteomics is presented as a powerful tool for the characterization of milk samples and their products. The technology developed to date for the separation and characterization of the milk proteome, such as two-dimensional gel electrophoresis (2DE) technology and especially mass spectrometry (MS) have allowed an exhaustive characterization of the proteins and peptides present in milk and dairy products with enormous applications in the industry for the control of fundamental parameters, such as microbiological safety, the guarantee of authenticity, or the control of the transformations carried out, aimed to increase the quality of the final product.
MeSH term(s)	Animals ; Dairy Products/analysis ; Electrophoresis, Gel, Two-Dimensional ; Female ; Mass Spectrometry ; Mastitis/metabolism ; Milk/chemistry ; Milk Proteins/metabolism ; Peptides/metabolism ; Protein Processing, Post-Translational ; Proteome/metabolism ; Proteomics/methods ; Quality Control
Chemical Substances	Milk Proteins ; Peptides ; Proteome
Language	English
Publishing date	2021-06-23
Publishing country	Switzerland
Document type	Journal Article ; Review
ZDB-ID	1413402-0
ISSN	1420-3049 ; 1431-5165 ; 1420-3049
ISSN (online)	1420-3049
ISSN	1431-5165 ; 1420-3049
DOI	10.3390/molecules26133832
Database	MEDical Literature Analysis and Retrieval System OnLINE

In stock of ZB MED Cologne/Königswinter

Zs.MO 81: Show issues

Order via subito

Details ▾
- See ZB MED holdings
- Order with fees

Article ; Online: Biological activity and development of functional foods fortified with okra (

Agregán, Rubén / Pateiro, Mirian / Bohrer, Benjamin M / Shariati, Mohammad Ali / Nawaz, Asad / Gohari, Gholamreza / Lorenzo, José M

Critical reviews in food science and nutrition

2022 Volume 63, Issue 23, Page(s) 6018–6033

Abstract: ... ...

Abstract	The
MeSH term(s)	Humans ; Abelmoschus ; Functional Food ; Plant Extracts/pharmacology ; Diabetes Mellitus ; Flavonoids
Chemical Substances	Plant Extracts ; Flavonoids
Language	English
Publishing date	2022-01-17
Publishing country	United States
Document type	Review ; Journal Article
ZDB-ID	1037504-1
ISSN	1549-7852 ; 1040-8398
ISSN (online)	1549-7852
ISSN	1040-8398
DOI	10.1080/10408398.2022.2026874
Database	MEDical Literature Analysis and Retrieval System OnLINE

Full text online

Accessible to users with ZB MED library card

In stock of ZB MED Cologne/Königswinter

Zs.A 1459: Show issues

Location:
Je nach Verfügbarkeit (siehe Angabe bei Bestand)
bis Jg. 1994: Bestellungen von Artikeln über das Online-Bestellformular
Jg. 1995 - 2021: Lesesall (1.OG)
ab Jg. 2022: Lesesaal (EG)

Order via subito

Details ▾

Article ; Online: The potential of proteomics in the study of processed meat products.

Agregán, Rubén / Pateiro, Mirian / Kumar, Manoj / Franco, Daniel / Capanoglu, Esra / Dhama, Kuldeep / Lorenzo, José M

Journal of proteomics

2022 Volume 270, Page(s) 104744

Abstract: Proteomics is a field that has grown rapidly since its emergence in the mid-1990s, reaching many disciplines such as food technology. The application of proteomic techniques in the study of complex biological samples such as foods, specifically meat ... ...

Abstract	Proteomics is a field that has grown rapidly since its emergence in the mid-1990s, reaching many disciplines such as food technology. The application of proteomic techniques in the study of complex biological samples such as foods, specifically meat products, allows scientists to decipher the underlying cellular mechanisms behind different quality traits. Lately, much emphasis has been placed on the discovery of biomarkers that facilitate the prediction of biochemical transformations of the product and provide key information on parameters associated with traceability and food safety. This review study focuses on the contribution of proteomics in the improvement of processed meat products. Different techniques and strategies have recently been successfully carried out in the study of the proteome of these products that can help the development of foods with a higher sensory quality, while ensuring consumer safety through early detection of microbiological contamination and fraud. SIGNIFICANCE: The food industry and the academic world work together with the aim of responding to market demands, always seeking excellence. In particular, the meat industry has to face a series of challenges such as, achieving sensory attributes in accordance with the standards required by the consumer and maintaining a high level of safety and transparency, avoiding deliver adulterated and/or contaminated products. This review work exposes how the aforementioned challenges are attempted to be solved through proteomic technology, discussing the latest and most outstanding research in this regard, which undoubtedly contribute to improving the quality, in all the extension of the word, of meat products, providing relevant knowledge in the field of proteomic research.
MeSH term(s)	Meat Products/analysis ; Proteomics/methods ; Meat ; Food Safety ; Food Technology
Language	English
Publishing date	2022-10-08
Publishing country	Netherlands
Document type	Review ; Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	2400835-7
ISSN	1876-7737 ; 1874-3919
ISSN (online)	1876-7737
ISSN	1874-3919
DOI	10.1016/j.jprot.2022.104744
Database	MEDical Literature Analysis and Retrieval System OnLINE

Order via subito

Article: Foodomic-Based Approach for the Control and Quality Improvement of Dairy Products.

Agregán, Rubén / Echegaray, Noemí / Nawaz, Asad / Hano, Christophe / Gohari, Gholamreza / Pateiro, Mirian / Lorenzo, José M

Metabolites

2021 Volume 11, Issue 12

Abstract: The food quality assurance before selling is a needed requirement intended for protecting consumer interests. In the same way, it is also indispensable to promote continuous improvement of sensory and nutritional properties. In this regard, food research ...

Abstract	The food quality assurance before selling is a needed requirement intended for protecting consumer interests. In the same way, it is also indispensable to promote continuous improvement of sensory and nutritional properties. In this regard, food research has recently contributed with studies focused on the use of 'foodomics'. This review focuses on the use of this technology, represented by transcriptomics, proteomics, and metabolomics, for the control and quality improvement of dairy products. The complex matrix of these foods requires sophisticated technology able to extract large amounts of information with which to influence their aptitude for consumption. Thus, throughout the article, different applications of the aforementioned technologies are described and discussed in essential matters related to food quality, such as the detection of fraud and/or adulterations, microbiological safety, and the assessment and improvement of transformation industrial processes (e.g., fermentation and ripening). The magnitude of the reported results may open the door to an in-depth transformation of the most conventional analytical processes, with the introduction of new techniques that allow a greater understanding of the biochemical phenomena occurred in this type of food.
Language	English
Publishing date	2021-11-29
Publishing country	Switzerland
Document type	Journal Article ; Review
ZDB-ID	2662251-8
ISSN	2218-1989
ISSN	2218-1989
DOI	10.3390/metabo11120818
Database	MEDical Literature Analysis and Retrieval System OnLINE

Order via subito

Article ; Online: Proteomic Advances in Cereal and Vegetable Crops.

Agregán, Rubén / Echegaray, Noemí / López-Pedrouso, María / Aadil, Rana Muhammad / Hano, Christophe / Franco, Daniel / Lorenzo, José M

Molecules (Basel, Switzerland)

2021 Volume 26, Issue 16

Abstract: The importance of vegetables in human nutrition, such as cereals, which in many cases represent the main source of daily energy for humans, added to the impact that the incessant increase in demographic pressure has on the demand for these plant foods, ... ...

Abstract	The importance of vegetables in human nutrition, such as cereals, which in many cases represent the main source of daily energy for humans, added to the impact that the incessant increase in demographic pressure has on the demand for these plant foods, entails the search for new technologies that can alleviate this pressure on markets while reducing the carbon footprint of related activities. Plant proteomics arises as a response to these problems, and through research and the application of new technologies, it attempts to enhance areas of food science that are fundamental for the optimization of processes. This review aims to present the different approaches and tools of proteomics in the investigation of new methods for the development of vegetable crops. In the last two decades, different studies in the control of the quality of crops have reported very interesting results that can help us to verify parameters as important as food safety, the authenticity of the products, or the increase in the yield by early detection of diseases. A strategic plan that encourages the incorporation of these new methods into the industry will be essential to promote the use of proteomics and all the advantages it offers in the optimization of processes and the solution of problems.
MeSH term(s)	Crops, Agricultural/genetics ; Edible Grain/genetics ; Food Analysis ; Fruit/genetics ; Humans ; Nutritional Status ; Proteomics ; Vegetables/genetics
Language	English
Publishing date	2021-08-14
Publishing country	Switzerland
Document type	Journal Article ; Review
ZDB-ID	1413402-0
ISSN	1420-3049 ; 1431-5165 ; 1420-3049
ISSN (online)	1420-3049
ISSN	1431-5165 ; 1420-3049
DOI	10.3390/molecules26164924
Database	MEDical Literature Analysis and Retrieval System OnLINE

In stock of ZB MED Cologne/Königswinter

Zs.MO 81: Show issues

Order via subito

Details ▾
- See ZB MED holdings
- Order with fees

Article: Application of Pulsed Electric Fields for Obtaining Antioxidant Extracts from Fish Residues

Franco, Daniel / Munekata, Paulo E. S / Agregán, Rubén / Bermúdez, Roberto / López-Pedrouso, María / Pateiro, Mirian / Lorenzo, José M

Antioxidants. 2020 Jan. 21, v. 9, no. 2

2020

Abstract: Fish processing has serious economic and environmental costs in the food supply chain. It is necessary to find new ways to convert fish residue to added-value products, especially for main aquaculture species. In this study, a pulsed electric field (PEF) ...

Abstract	Fish processing has serious economic and environmental costs in the food supply chain. It is necessary to find new ways to convert fish residue to added-value products, especially for main aquaculture species. In this study, a pulsed electric field (PEF) process for antioxidant extract production from three residues (gills, bones, and heads) of two commercial species (sea bream and sea bass) was tested. Three methods of extraction using two solvents (water and methanol) and a water extraction assisted by PEF were assessed. Chemical and mineral compositions, as well as amino acid profile of the by-products, were determined. In addition, four in vitro antioxidant methods, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH), 2,2-azinobis-(3-ethyl-benzothiazoline-6-sulphonate radical (ABTS), ferric reducing antioxidant power assay (FRAP), and oxygen radical absorbance capacity assay (ORAC), were used to evaluate the extracts. Antioxidant activity was confirmed by DPPH and ABTS and FRAP tests, obtaining the highest values for residues from the sea bream species. ORAC values were higher in methanol than in water solvent. In general, gills were the residues with the greatest antioxidant activity for the four antioxidant assays employed. For DPPH assay, the extracts of water assisted by PEF from heads, bones, and gills yielded significant increases of 35.8%, 68.6%, and 33.8% for sea bream and 60.7%, 71.8%, and 22.1% for sea bass, respectively, with respect to water extracts. Our results suggest that PEF would be an environmentally friendly and economic choice for antioxidant-extract production from low-value by-products from fish processing.
Keywords	2,2-diphenyl-1-picrylhydrazyl ; Sparidae ; amino acid composition ; antioxidants ; aquaculture ; bass ; bones ; byproducts ; fish processing ; food supply chain ; gills ; methanol ; oxygen radical absorbance capacity ; pulsed electric fields ; solvents ; sulfonates ; value-added products
Language	English
Dates of publication	2020-0121
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article
ZDB-ID	2704216-9
ISSN	2076-3921
ISSN	2076-3921
DOI	10.3390/antiox9020090
Database	NAL-Catalogue (AGRICOLA)

Order via subito

Article: Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage.

Domínguez, Rubén / Pateiro, Mirian / Agregán, Rubén / Lorenzo, José M

Journal of food science and technology

2017 Volume 54, Issue 1, Page(s) 26–37

Abstract: Frankfurter sausages were reformulated to produce better lipid compositions by replacing the pork backfat by healthy oils. Sausages in, three different batches were manufactured: control (CO) with 100% of pork backfat, and modified sausages where the ... ...

Abstract	Frankfurter sausages were reformulated to produce better lipid compositions by replacing the pork backfat by healthy oils. Sausages in, three different batches were manufactured: control (CO) with 100% of pork backfat, and modified sausages where the pork backfat was replaced with 50% by microencapsulated fish oil (ME) and by unencapsulated olive and fish oil mixture (OM). The ME treatments showed the lowest pH, fat and energy values and the highest protein and carbohydrates levels. The fat replacement by oils significantly (
Language	English
Publishing date	2017-01-10
Publishing country	India
Document type	Journal Article
ZDB-ID	242498-8
ISSN	0975-8402 ; 0022-1155
ISSN (online)	0975-8402
ISSN	0022-1155
DOI	10.1007/s13197-016-2405-7
Database	MEDical Literature Analysis and Retrieval System OnLINE

Full text online

Accessible to users with ZB MED library card

In stock of ZB MED Bonn / Germany

Z 2636: Show issues

Order via subito

Inter-library loan at ZB MED

Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

Details ▾

To top

More links

Kategorien

Order via subito

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED

More links

Kategorien

In stock of ZB MED Cologne/Königswinter

Order via subito

Full text online

More links

Kategorien

In stock of ZB MED Cologne/Königswinter

Order via subito

More links

Kategorien

Order via subito

More links

Kategorien

Order via subito

More links

Kategorien

In stock of ZB MED Cologne/Königswinter

Order via subito

More links

Kategorien

Order via subito

Full text online

More links

Kategorien

In stock of ZB MED Bonn / Germany

Order via subito

Inter-library loan at ZB MED