Browsing by Author "Lafarga, Tomas"
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Bioaccessibility of polyphenols and antioxidant capacity of fresh or minimally processed modern or traditional lettuce (Lactuca sativa L.) varieties
Lafarga, Tomas; Villaró, Silvia; Rivera, Ana; Bobo, Gloria; Aguiló-Aguayo, Ingrid (Journal of Food Science and Technology, 2019-09-14) PostcollitaModern city lifestyle is characterized by an increased demand for fresh or minimally processed foods. Lettuce (Lactuca sativa L.), mainly iceberg lettuce, is the main vegetable used during the manufacture ... -
Effect of thermosonication on the bioaccessibility of antioxidant compounds and the microbiological, physicochemical, and nutritional quality of an anthocyanin-enriched tomato juice
Lafarga, Tomas; Ruiz-Aguirre, Isabel; Abadias, Maribel; Viñas, Inmaculada; Bobo, Gloria; Aguiló-Aguayo, Ingrid (Food and Bioprocess Technology, 2018-10-24) PostcollitaThe aim of this study was to assess the potential of thermosonication as a strategy to obtain safe and high-quality tomato juice enriched in anthocyanins, formulated using strawberry processing ... -
Predicted Release and Analysis of Novel ACE-I, Renin, and DPP-IV Inhibitory Peptides from Common Oat (Avena sativa) Protein Hydrolysates Using in Silico Analysis
Bleakley, Stephen; Hayes, Maria; O’ Shea, Nora; Gallagher, Eimear; Lafarga, Tomas (Foods, 2017-12-04) PostcollitaThe renin-angiotensin-aldosterone system (RAAS) plays an important role in regulating hypertension by controlling vasoconstriction and intravascular fluid volume. RAAS itself is largely regulated by the ...