Visualitzant PUBLICACIONS CIENTÍFIQUES per autor/a "Lafarga, Tomás"
Ara mostrant els elements 1-20 de 27
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Antioxidant and antimicrobial activities of ginseng extract, ferulic acid, and noni juice: Evaluation of their potential to be incorporated in food
Nicolau-Lapeña, Iolanda; Abadias, Maribel; Bobo, Gloria; Lafarga, Tomás; Viñas, Inmaculada; Aguiló-Aguayo, Ingrid (Journal of Food Processing and Preservation, 2021-10-06) PostcollitaGinseng extract (GE), ferulic acid (≥99%) (FA), and a fermented noni juice powder (FNJP), were investigated for their antioxidant and antimicrobial activities in vitro. Half inhibitory concentration ... -
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 ... -
Characterization of functional properties of proteins from Ganxet beans (Phaseolus vulgaris L. var. Ganxet) isolated using an ultrasound-assisted methodology
Lafarga, Tomás; Álvarez, Carlos; Bobo, Gloria; Aguiló-Aguayo, Ingrid (LWT - Food Science and Technology, 2018-08-17) PostcollitaThis study investigated different methods of extraction of protein fromGanxetbeans (Phaseolus vulgarisL. var.Ganxet) and evaluated the functional properties of these valuable proteins. Overall, ultrasound ... -
Cultured microalgae and compounds derived thereof for food applications: Strain selection and cultivation, drying, and processing strategies
Lafarga, Tomás (Food Reviews International, 2019-08-19) PostcollitaCurrently, global demand for microalgae foods is growing and their functional potential is now evident in several books and scientific studies. One of the aims of the current paper was to review the ... -
Decontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acid
Collazo, Cyrelys; Lafarga, Tomás; Aguiló-Aguayo, Ingrid; Marín-Sáez, Jesús; Abadias, Maribel; Viñas, Inmaculada (Food Control, 2018-05-29) PostcollitaThe effectiveness of a water-assisted UV-C (WUV) technology for the decontamination of fresh-cut broccoli fromconventional and organic agricultural practices was evaluated as an alternative to chlorine ... -
Decontamination of Listeria innocua from fresh-cut broccoli using UV-C applied in water or peroxyacetic acid, and dry-pulsed light
Collazo, Cyrelys; Charles, Florence; Aguiló-Aguayo, Ingrid; Marín-Sáez, Jesús; Lafarga, Tomás; Abadias, Maribel; Viñas, Inmaculada (Innovative Food Science and Emerging Technologies, 2019-02-08) PostcollitaThe efficacy of two irradiation technologies: Ultraviolet-C light (UV-C), applied in water or in diluted peroxyacetic acid, and dry-pulsed light (PL) for the inactivation and growth inhibition of Listeria ... -
Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
Lafarga, Tomás; Acién-Fernández, Francisco Gabriel; Castellari, Massimo; Villaró, Silvia; Bobo, Gloria; Aguiló-Aguayo, Ingrid (LWT - Food Science and Technology, 2019-05-09) Postcollita; Qualitat i Tecnologia AlimentàriaThe aim of this paper was to develop broccoli soups enriched in Spirulina sp., Chlorella sp., or Tetraselmis sp., at concentrations ranging from 0.5 to 2.0% (w/v), and to assess the effect of microalgae ... -
Effect of microalgal biomass incorporation into foods: Nutritional and sensorial attributes of the end products
Lafarga, Tomás (Algal Research, 2019-06-04) PostcollitaDespite the high content of macro- and micro-nutrients found in microalgae, only a limited number of products containing microalgae have been launched into the market. Most of these products were marketed ... -
Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica
Lafarga, Tomás; Viñas, Inmaculada; Bobo, Gloria; Simó, Joan; Aguiló-Aguayo, Ingrid (Innovative Food Science and Emerging Technologies, 2018-04-12) PostcollitaThis study evaluated the effect of thermal processing on the antioxidant potential, vitamin C, and total phenoliccontent of various parts, including edible co-products, of severalBrassicavegetables. ... -
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 ... -
Effect of Ultrasound Pre-Treatment on the Physical, Microbiological, and Antioxidant Properties of Calçots
Zudaire, Lorena; Lafarga, Tomás; Viñas, Inmaculada; Abadias, Maribel; Brunton, Nigel; Aguiló-Aguayo, Ingrid (Food and Bioprocess Technology, 2018-12-03) PostcollitaThe effect of ultrasound (US) treatment (40 kHz, 250 W) for 0, 10, 25 and 45 min on the physical and microbiological quality, total antioxidant capacity (TAC) and total phenolic content (TPC) of ... -
Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables
Lafarga, Tomás; Rodríguez-Roque, Maria Janeth; Bobo, Gloria; Villaró, Silvia; Aguiló-Aguayo, Ingrid (Food Science and Biotechnology, 2019-05-09) PostcollitaUltrasound processing can result in cell wall disruption, facilitating the release of the cellular content. Therefore, we hypothesized that sonication of vegetables could be used as a pre-treatment to ... -
Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)
Zudaire, Lorena; Viñas, Inmaculada; Abadias, Maribel; Lafarga, Tomás; Bobo, Gloria; Simó, Joan; Aguiló-Aguayo, Ingrid (Food Science and Technology International, 2019-12-23) PostcollitaCalçots are the immature floral stems of the second-year onion (Allium cepa L.) resprouts. Modified atmosphere packaging or vacuum packaging are suitable alternatives to preserve fresh-cut vegetables. ... -
Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms
Lafarga, Tomás; Bobo, Gloria; Viñas, Inmaculada; Collazo, Cyrelys; Aguiló-Aguayo, Ingrid (Journal of Food Science and Technology, 2018-04-16) PostcollitaBrassica vegetables, which include broccoli, kale, cauliflower, and Brussel sprouts, are known for their high glucosinolate content. Glucosinolates and their derived forms namely isothiocyanates are of ... -
Nutritional values of raw and cooked ‘calçots’ (Allium cepa L. resprouts), an expanding crop
Sans, Silvia; Bobo, Gloria; Zudaire, Lorena; Lafarga, Tomás; Sabaté, Josep; Casals, Joan; Simó, Joan (Journal of the Science of Food and Agriculture, 2019-04-11) Postcollita‘Calçot’ is the Catalan name for the immature floral stems of second‐year onion resprouts of the Blanca Tardana de Lleida (BTL) landrace. Highly appreciated for their sensory attributes, these resprouts ... -
Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology
Lafarga, Tomás; Villaró, Silvia; Bobo, Gloria; Aguiló-Aguayo, Ingrid (International Journal of Gastronomy and Food Science, 2019-08-30) PostcollitaChickpea cooking water, also known as aquafaba, generated in our homes is generally discarded as waste. However, this valuable resource contains high quantities of proteins with excellent technofunctional ... -
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 ... -
Potential of pulse‐derived proteins for developing novel vegan edible foams and emulsions
Lafarga, Tomás; Álvarez, Carlos; Villaró, Sílvia; Bobo, Gloria; Aguiló-Aguayo, Íngrid (International Journal of Food Science and Technology, 2019-07-10) PostcollitaChefs around the world strive to go beyond ordinary and garnish dishes with edible foams and emulsions, generally made using proteins derived from soy or animal sources. However, the increasing number ... -
Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods
Lafarga, Tomás; Mayre, Erika; Echeverria, Gemma; Viñas, Inmaculada; Villaró, Silvia; Acién-Fernández, Francisco Gabriel; Castellari, Massimo; Aguiló-Aguayo, Ingrid (LWT - Food Science and Technology, 2019-07-24) PostcollitaThe potential use of the microalgae species Tetraselmis and Nannochloropsis was investigated for the production of functional breads and crackers. Optimum flour substitution levels were 2.5% for baked ...