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Artículo
A novel and enhanced approach for the assessment of the total carotenoid content of foods based on multipoint spectroscopic measurements
(Elsevier, 2011-06-15)
We have devised a more sensible approach to estimate the carotenoid content of orange juices, which can be regarded as a model system of food with intricate carotenoid pattern. For this purpose spectroscopic information ...
Artículo
Estabilidad de los pigmentos carotenoides en los alimentos
(Sociedad Latinoamericana de Nutrición, 2004)
Los pigmentos carotenoides son compuestos responsables de la coloración de gran número de alimentos vegetales y animales. Numerosos estudios publicados recientemente han demostrado el efecto beneficioso de estos compuestos ...
Artículo
Importancia nutricional de los pigmentos carotenoides
(Sociedad Latinoamericana de Nutrición, 2004)
Los pigmentos carotenoides son compuestos responsables de la coloración de gran número de alimentos vegetales y animales, como zanahorias, zumo de naranja, tomates, salmón y yema del huevo. Desde hace muchos años, se sabe ...
Artículo
Color of orange juices in relation to their carotenoid contents as assessed from different spectroscopic data
(Elsevier, 2011-09)
The color of orange juice influences consumers' choice, hence much importance has been given to the assessment of this attribute for decades. The instrumental measurement of orange juice color can be harnessed for the ...
Artículo
Optimization of olive-fruit paste production using a methodological proposal based on a sensory and objective color analysis
(Centro Superior de Investigaciones Científicas (CSIC), 2009)
Este trabajo presenta la optimización de las condiciones de formulación de una pasta de aceitunas. La elaboración comprendió diferentes fases: lavado, mezcla, adición de aceite y conservación. Un panel entrenado y un panel ...
Artículo
Influence of high pressure homogenization and pasteurization on the in vitro bioaccessibility of carotenoids and flavonoids in orange juice
(Elsevier, 2020)
Production of high-quality healthy foods through sustainable methodologies is an urgent necessity. High pressure homogenization (HPH) is an interesting alternative to obtain premium citrus juices, but its effects on bioactive ...
Artículo
Effect of orange juices processing on the color, particle size, and bioaccessibility of carotenoids
(American Chemical Society, 2012-02-15)
This study was aimed at assessing the differences between industrially processed and hand-squeezed orange juices (OJs) in relation to their color, particle size, carotenoid content, and carotenoid bioaccessibility. ...
Artículo
Estudio preliminar sobre la utilidad del color para clasificar los zumos de naranja según su elaboración
(Sociedad Española de Óptica, 2010)
En este trabajo se caracteriza el color de los zumos de naranja comerciales y se explora la utilidad de las coordenadas cromáticas CIELAB para clasificarlos según el proceso de elaboración. 41 muestras de zumos comerciales ...
Artículo
High-pressure homogenization as compared to pasteurization as a sustainable approach to obtain mandarin juices with improved bioaccessibility of carotenoids and flavonoids
(Elsevier, 2020)
High-pressure technologies are among those with increased interest in the sustainable production of quality-enhanced food products. In this work, Ortanique mandarin juices have been submitted to traditional pasteurization ...
Artículo
In vitro antioxidant capacity of tomato products: Relationships with their lycopene, phytoene, phytofluene and alpha-tocopherol contents, evaluation of interactions and correlation with reflectance measurements
(Academic Press Inc., 2016)
Tomato products were analysed for their carotenoids and a-tocopherol contents to study the contribution of individual compounds to the antioxidant capacity and assess the existence of interactions. Besides, the applicability ...