Icíar Astiasarán

In Vitro Genotoxicity Screening and Lipid Oxidation in Pork and Chicken Burgers: Effect of Cooking and Gastrointestinal Digestion

Amaya Azqueta, Icíar Astiasarán, Diana Ansorena

The intensity of lipid oxidation after cooking and after in vitro gastrointestinal digestion of pork and chicken burgers was assessed. Pan frying with olive or sunflower oils and oven treatment were used as cooking technologies in both types of burgers. Thiobarbituric acid …

es (code pays fourni par la source)

Effects of cold plasma processing on the nutritional quality and antioxidant potential of pequi almond (Caryocar brasiliense Camb.) protein before and after simulated in vitro gastrointestinal digestion

Fábio Ribeiro dos Santos, Ana Flávia Coelho Pacheco, Márcia Cristina Teixeira Ribeiro Vidigal, Icíar Astiasarán et autres

es (code pays fourni par la source)

Fennel Pignut tubers: A source of nutritional and phenolic compounds with antioxidant and in vivo anti-inflammatory activity

Amirouche Deghima, Nadjat Righi, Elisabete Coelho, Maria Arranca et autres

Bunium ferulaceum Sm. is an economically important plant valued for its culinary and medicinal applications. However, no information exists about the nutritional composition, bioactive compounds, antioxidant potential, and anti-inflammatory activity of B. ferulaceum tubers and its potential for use in food and …

Algérie, es, pt (code pays fourni par la source)

Plant-Based Burgers Commercialized in the Spanish Market: Ingredients and Nutritional Assessment Based on Their Labels

Icíar Astiasarán, Itziar Ariz-Hernandez, Diana Ansorena

Plant-based burgers (covering 29 products from 18 different brands) commercialized on the Spanish market during the first semester of 2025 were analyzed based on the information provided on their labels. Most of the products (28) had between 11 and 26 ingredients, with …

es (code pays fourni par la source)

Plant-based burgers: effects of protein source, type of extrusion and cooking technology on oxidation status and in vitro digestibility

Itziar Ariz-Hernandez, Icíar Astiasarán, Diana Ansorena

• Extrusion type of plant proteins affected protein digestibility of samples. • Lipid digestibility was higher in plant-based burgers than in beef burger. • Different cooking (pan fry or microwave) did not cause differences in digestibility. • TCA soluble peptides were higher …

es (code pays fourni par la source)

High plant protein snacks as novel animal product substitutes: sensory assessment, nutritional evaluation and in vitro digestibility

Maialen Uriz-Martínez, Icíar Astiasarán, Paula Aranaz, Diana Ansorena

High-protein (15 %) snacks were developed from gelled emulsions using pea or fava bean protein concentrates, virgin olive oil and cinnamon followed by two different thermal treatments, sterilization and pasteurization . The proximate composition, sensory analysis and in vitro digestion of the …

es (code pays fourni par la source)

Beef- and Pork-Based Dishes from Catering Services: Composition and In Vitro Digestion Effects on Digestibility and Lipid Oxidation

Itziar Ariz-Hernandez, Patrick Schulz, Roncesvalles Garayoa, Diana Ansorena et autres

Twelve meat-based dishes (beef/pork) prepared using different cooking methods and ingredients were collected from two catering services. Their nutritional composition and lipid oxidation status was analyzed. Subsequently, the samples underwent an in vitro digestion process to evaluate their digestibility and the effect …

es (code pays fourni par la source)

Potassium Chloride as partial salt substitute in plant-based burgers

Itziar Ariz-Hernandez, Diana Ansorena, Icíar Astiasarán

In vitro digestion of beef and vegan burgers cooked by microwave technology: Effects on protein and lipid fractions

Idoia Ariz, Diana Ansorena, Icíar Astiasarán

Commercial beef burgers and vegan analogues were purchased and, after a microwave treatment, they were submitted to an in vitro digestion (INFOGEST). Vegan cooked burgers showed similar protein content (16-17 %) but lower amounts of total peptides than beef burgers. The protein …

es (code pays fourni par la source)

Effect of baking conditions on resistant starch: Model systems and cake formulations

Katherine Gutiérrez‐Luna, Diana Ansorena, Icíar Astiasarán

Five ingredients rich in RS (resistant starch) were assessed in a model system simulating baking process (water addition 30-50%, 180 °C/35 min) and in reformulated cakes (50% replacement of wheat flour). Moreover, two enzymatic methods used for RS determination (official and rapid) …

es (code pays fourni par la source)

Printable formulations of protein and Chlorella vulgaris enriched vegetable puree for dysphagia diet

Larisa Giura, Leyre Urtasun, Diana Ansorena, Icíar Astiasarán et autres

Three Chlorella vulgaris biomasses, smooth Chlorella, honey Chlorella and white Chlorella were used at a percentage of 3 % in vegetable purees (10 % zucchini and 10 % carrots), enriched in protein (22 % lentil protein concentrate) and 0.8 % of xanthan …

es (code pays fourni par la source)

Natural antioxidants (rosemary and parsley) in microwaved ground meat patties: effects of in vitro digestion

Diana Ansorena, Icíar Astiasarán

Abstract BACKGROUND Minimizing food oxidation remains a challenge in several environments. The addition of rosemary extract (150 mg kg−1) and lyophilized parsley (7.1 g kg−1) at equivalent antioxidant activity (5550 μg Trolox equivalents kg−1) to meat patties was assessed in terms of …

es (code pays fourni par la source)