Browsing by Author "Bademunt, Ariadna"
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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 ... -
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 ... -
Pseudomonas graminis strain CPA-7 differentially modulates the oxidative response in fresh-cut ‘Golden delicious’ apple depending on the storage conditions
Collazo, Cyrelys; Giné-Bordonaba, Jordi; Aguiló-Aguayo, Ingrid; Povedano, Ismael; Bademunt, Ariadna; Viñas, Inmaculada (Postharvest Biology and Technology, 2018-01-02) PostcollitaThe oxidative response in fresh-cut antioxidant-treated‘Golden delicious’apples during chilling storage wasdifferentially modified by the biopreservative bacteriumPseudomonas graminisCPA-7 depending on ...