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 …
(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
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. • …
• 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 …
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 …
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 …
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
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 …
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. …
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-…
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. …
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 …
ultrasound for the inactivation of bacteria important for the dairy industry. A comparative …