Hasil Pencarian - Olga Martín-Belloso

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  1. 1
    Tailoring the Techno-Functional Properties of Fava Bean Protein Isolates: A Comparative Evaluation of Ultrasonication and Pulsed Electric Field Treatments

    Tailoring the Techno-Functional Properties of Fava Bean Protein Isolates: A Comparative Evaluation of Ultrasonication and Pulsed Electric Field Treatments oleh Saqib Gulzar, Olga Martín-Belloso, Robert Soliva-Fortuny

    Diterbitkan 2024-01-01
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  2. 2
    Formation and Stabilization of W<sub>1</sub>/O/W<sub>2</sub> Emulsions with Gelled Lipid Phases

    Formation and Stabilization of W<sub>1</sub>/O/W<sub>2</sub> Emulsions with Gelled Lipid Phases oleh Anna Molet-Rodríguez, Olga Martín-Belloso, Laura Salvia-Trujillo

    Diterbitkan 2021-01-01
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  3. 3
    Beverage Emulsions: Key Aspects of Their Formulation and Physicochemical Stability

    Beverage Emulsions: Key Aspects of Their Formulation and Physicochemical Stability oleh Anna Molet-Rodríguez, Laura Salvia-Trujillo, Olga Martín-Belloso

    Diterbitkan 2018-09-01
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  4. 4
    Excipient Nanoemulsions for Improving Oral Bioavailability of Bioactives

    Excipient Nanoemulsions for Improving Oral Bioavailability of Bioactives oleh Laura Salvia-Trujillo, Olga Martín-Belloso, David Julian McClements

    Diterbitkan 2016-01-01
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  5. 5
    Efficacy of Pectin-Based Coating Added with a Lemon Byproduct Extract on Quality Preservation of Fresh-Cut Carrots

    Efficacy of Pectin-Based Coating Added with a Lemon Byproduct Extract on Quality Preservation of Fresh-Cut Carrots oleh Valeria Imeneo, Amalia Piscopo, Olga Martín-Belloso, Robert Soliva-Fortuny

    Diterbitkan 2022-04-01
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  6. 6
    Lipid Digestibility and Polyphenols Bioaccessibility of Oil-in-Water Emulsions Containing Avocado Peel and Seed Extracts as Affected by the Presence of Low Methoxyl Pectin

    Lipid Digestibility and Polyphenols Bioaccessibility of Oil-in-Water Emulsions Containing Avocado Peel and Seed Extracts as Affected by the Presence of Low Methoxyl Pectin oleh Gustavo R. Velderrain-Rodríguez, Laura Salvia-Trujillo, Olga Martín-Belloso

    Diterbitkan 2021-09-01
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  7. 7
    Application of Novel Processing Methods for Greater Retention of Functional Compounds in Fruit-Based Beverages

    Application of Novel Processing Methods for Greater Retention of Functional Compounds in Fruit-Based Beverages oleh Mariana Morales-de la Peña, Jorge Welti-Chanes, Olga Martín-Belloso

    Diterbitkan 2016-06-01
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  8. 8
    Attempts to use pulsed light as an emerging technology for inactivation of mould naturally present on rye

    Attempts to use pulsed light as an emerging technology for inactivation of mould naturally present on rye oleh NICOLETA ARON MAFTEI, ANA RAMOS-VILLARROEL, ANCA NICOLAU, OLGA MARTIN-BELLOSO

    Diterbitkan 2011-12-01
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  9. 9
    Impact of Pulsed Electric Field Pre-Treatment on the Isoflavone Profile of Soymilk

    Impact of Pulsed Electric Field Pre-Treatment on the Isoflavone Profile of Soymilk oleh Mariana Morales-de la Peña, Jorge Welti-Chanes, Olga Martín-Belloso

    Diterbitkan 2022-03-01
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  10. 10
    Emerging Chemical, Biochemical, and Non-Thermal Physical Treatments in the Production of Hypoallergenic Plant Protein Ingredients

    Emerging Chemical, Biochemical, and Non-Thermal Physical Treatments in the Production of Hypoallergenic Plant Protein Ingredients oleh Joan Oñate Narciso, Saqib Gulzar, Robert Soliva-Fortuny, Olga Martín-Belloso

    Diterbitkan 2024-07-01
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  11. 11
    Physicochemical Properties and Bioaccessibility of Phenolic Compounds of Dietary Fibre Concentrates from Vegetable By-Products

    Physicochemical Properties and Bioaccessibility of Phenolic Compounds of Dietary Fibre Concentrates from Vegetable By-Products oleh Ana A. Vaz, Isabel Odriozola-Serrano, Gemma Oms-Oliu, Olga Martín-Belloso

    Diterbitkan 2022-08-01
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  12. 12
    Screening the Antioxidant Activity of Thermal or Non-Thermally Treated Fruit Juices by In Vitro and In Vivo Assays

    Screening the Antioxidant Activity of Thermal or Non-Thermally Treated Fruit Juices by In Vitro and In Vivo Assays oleh Isabel Odriozola-Serrano, Gemma Bellí, Judit Puigpinós, Enric Herrero, Olga Martín-Belloso

    Diterbitkan 2022-06-01
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  13. 13
    Emulsion-Based Delivery Systems to Enhance the Functionality of Bioactive Compounds: Towards the Use of Ingredients from Natural, Sustainable Sources

    Emulsion-Based Delivery Systems to Enhance the Functionality of Bioactive Compounds: Towards the Use of Ingredients from Natural, Sustainable Sources oleh Júlia Teixé-Roig, Gemma Oms-Oliu, Isabel Odriozola-Serrano, Olga Martín-Belloso

    Diterbitkan 2023-04-01
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  14. 14
    Applying Pulsed Electric Fields to Whole Carrots Enhances the Bioaccessibility of Carotenoid and Phenolic Compounds in Derived Products

    Applying Pulsed Electric Fields to Whole Carrots Enhances the Bioaccessibility of Carotenoid and Phenolic Compounds in Derived Products oleh Gloria López-Gámez, Pedro Elez-Martínez, Olga Martín-Belloso, Robert Soliva-Fortuny

    Diterbitkan 2021-06-01
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  15. 15
    Influence of pulsed electric fields processing on the bioaccessible and non-bioaccessible fractions of apple phenolic compounds

    Influence of pulsed electric fields processing on the bioaccessible and non-bioaccessible fractions of apple phenolic compounds oleh Albert Ribas-Agustí, Olga Martín-Belloso, Robert Soliva-Fortuny, Pedro Elez-Martínez

    Diterbitkan 2019-08-01
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  16. 16
    Recent Advances toward the Application of Non-Thermal Technologies in Food Processing: An Insight on the Bioaccessibility of Health-Related Constituents in Plant-Based Products

    Recent Advances toward the Application of Non-Thermal Technologies in Food Processing: An Insight on the Bioaccessibility of Health-Related Constituents in Plant-Based Products oleh Gloria López-Gámez, Pedro Elez-Martínez, Olga Martín-Belloso, Robert Soliva-Fortuny

    Diterbitkan 2021-07-01
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  17. 17
    Nanostructured Lipid-Based Delivery Systems as a Strategy to Increase Functionality of Bioactive Compounds

    Nanostructured Lipid-Based Delivery Systems as a Strategy to Increase Functionality of Bioactive Compounds oleh Ariadna Gasa-Falcon, Isabel Odriozola-Serrano, Gemma Oms-Oliu, Olga Martín-Belloso

    Diterbitkan 2020-03-01
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  18. 18
    Recent Trends in Fermented Beverages Processing: The Use of Emerging Technologies

    Recent Trends in Fermented Beverages Processing: The Use of Emerging Technologies oleh Mariana Morales-de la Peña, Graciela A. Miranda-Mejía, Olga Martín-Belloso

    Diterbitkan 2023-06-01
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  19. 19
    Enhancing the Gastrointestinal Stability of Curcumin by Using Sodium Alginate-Based Nanoemulsions Containing Natural Emulsifiers

    Enhancing the Gastrointestinal Stability of Curcumin by Using Sodium Alginate-Based Nanoemulsions Containing Natural Emulsifiers oleh Júlia Teixé-Roig, Gemma Oms-Oliu, Isabel Odriozola-Serrano, Olga Martín-Belloso

    Diterbitkan 2022-12-01
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  20. 20
    Relationship between Physicochemical, Techno-Functional and Health-Promoting Properties of Fiber-Rich Fruit and Vegetable By-Products and Their Enhancement by Emerging Technologies

    Relationship between Physicochemical, Techno-Functional and Health-Promoting Properties of Fiber-Rich Fruit and Vegetable By-Products and Their Enhancement by Emerging Technologies oleh Alina Manthei, Gloria López-Gámez, Olga Martín-Belloso, Pedro Elez-Martínez, Robert Soliva-Fortuny

    Diterbitkan 2023-10-01
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