Effect of ultrasound on the technological properties and bioactivity of food: a review

AC Soria, M Villamiel - Trends in food science & technology, 2010 - Elsevier
This review is a comprehensive survey on the latest and more recent applications of ultrasound
(US) on technological properties and bioactivity of food. Apart from a brief discussion on …

Current state and latest advances in the concept, production and functionality of prebiotic oligosaccharides

FJ Moreno, N Corzo, A Montilla, M Villamiel… - Current Opinion in Food …, 2017 - Elsevier
Highlights • Prebiotic definition could change in the future with the aim to broad the concept.
• Protein engineering tools are useful to make novel enzymes with glycosidase activity. • …

Biological properties of onions and garlic

M Corzo-Martínez, N Corzo, M Villamiel - Trends in food science & …, 2007 - Elsevier
Garlic (Allium sativum) and onion (Allium cepa) are two food ingredients widely used in our
gastronomy. Moreover, garlic and onion extracts have been recently reported to be effective …

Study on β-lactoglobulin glycosylation with dextran: effect on solubility and heat stability

…, R López-Fandiño, A Olano, M Villamiel - Food Chemistry, 2005 - Elsevier
In this paper, the characteristics of purified conjugates formed between β-lactoglobulin (β-lg)
and a high molecular weight dextran under different dry heating conditions were …

[HTML][HTML] Extraction optimization and structural characterization of pectin from persimmon fruit (Diospyros kaki Thunb. var. Rojo brillante)

…, R Moreno, MP Cano, M Villamiel - Carbohydrate …, 2021 - Elsevier
In this work we have efficiently extracted and characterized pectin from different tissues of
astringent (AS) and non-astringent (NAS) persimmon fruits (peel, pulp, whole fruit) for the first …

Structural characterisation of pectin obtained from cacao pod husk. Comparison of conventional and subcritical water extraction

…, JA Mendiola, E Ibáñez, M Villamiel - Carbohydrate …, 2019 - Elsevier
Pectin was obtained with citric acid and subcritical water extraction from cacao pod husk
with or without a previous step consisting of a supercritical fluid extraction of phenols. By …

Determination of hydroxymethylfurfural in commercial jams and in fruit-based infant foods

M Rada-Mendoza, A Olano, M Villamiel - Food Chemistry, 2002 - Elsevier
Fifty six commercial samples, 38 jams with several fruit and sugar contents and 18 fruit-based
infant foods, were analysed for pH, dry matter and hydroxymethylfurfural (HMF) content. …

Influence of high-intensity ultrasound and heat treatment in continuous flow on fat, proteins, and native enzymes of milk

M Villamiel, P de Jong - Journal of Agricultural and Food …, 2000 - ACS Publications
The effect of continuous flow high-intensity ultrasound (with and without heat generation) on
alkaline phosphatase, γ-glutamyltranspeptidase, lactoperoxidase, whey proteins (α-…

Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass

L Jiménez-Castaño, M Villamiel, R López-Fandiño - Food Hydrocolloids, 2007 - Elsevier
Glycosylation of the whey proteins β-lactoglobulin (β-Lg), α-lactalbumin (α-La) and bovine
serum albumin (BSA) with dextran of 10 and 20kDa was undertaken by the Maillard reaction. …

Inactivation of Pseudomonas fluorescens and Streptococcus thermophilus in Trypticase® Soy Broth and total bacteria in milk by continuous-flow ultrasonic treatment …

M Villamiel, P de Jong - Journal of food engineering, 2000 - Elsevier
A continuous-flow ultrasonic treatment apparatus has been set up in order to apply high-intensity
ultrasound for the inactivation of bacteria important for the dairy industry. A comparative …