Visualitzant PUBLICACIONS CIENTÍFIQUES per autor/a "Aguiló‐Aguayo, Ingrid"
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Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses
Lafarga, Tomás; Villaró, Silvia; Bobo, Gloria; Simó, Joan; Aguiló‐Aguayo, Ingrid (International Journal of Food Science and Technology, 2019-01-04) PostcollitaThe aim of this study was to evaluate the bioaccessibility of polyphenols and antioxidant activity in cooked pulses and to study the effect of cooking on their total phenolic content (TPC) and antioxidant ... -
Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐products
Lafarga, Tomás; Gallagher, Eimear; Bademunt, Ariadna; Viñas, Inmaculada; Bobo, Gloria; Villaró, Silvia; Aguiló‐Aguayo, Ingrid (Journal of Food Processing and Preservation, 2019-01-07) PostcollitaThe effects of the inclusion of industrial broccoli co‐products namely stalks and leaves into bread on physicochemical and nutritional properties were evaluated. Incorporation of powdered broccoli ... -
Effect of storage on total phenolics, antioxidant capacity, and physicochemical properties of blueberry (Vaccinium corymbosum L.) jam
Lafarga, Tomás; Aguiló‐Aguayo, Ingrid; Bobo, Gloria; Chung, Andrea V.; Tiwari, Brijesh K. (Journal of Food Processing and Preservation, 2018-05-24) PostcollitaThis study investigated the effects of storage on the physicochemical and nutritional aspects ofblueberry jam. Jams were stored at either 4, 25, or 358C during a 56-day period. The pH was sig-nificantly ... -
Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh-cut ‘Conference’ pears
Zudaire, Lorena; Viñas, Inmaculada; Plaza, Lucía; Iglesias, María Belén; Abadias, Maribel; Aguiló‐Aguayo, Ingrid (Journal of the Science of Food and Agriculture, 2018-03-25) PostcollitaBACKGROUND Biological preservation with probiotic bacteria has arisen as an alternative to control the growth of foodborne pathogens on food. The objective of this work was to evaluate the effect of ... -
Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products
Lafarga, Tomás; Gallagher, Eimear; Bademunt, Ariadna; Bobo, Gloria; Echeverria, Gemma; Viñas, Inmaculada; Aguiló‐Aguayo, Ingrid (International Journal of Food Science and Technology, 2018-08-09) PostcollitaThe effects of the inclusion of broccoli co-products into crackers on the bioaccessibility as well as theiroverall physical and nutritional quality were evaluated. Crackers were formulated using a 12.5 ...