Juana Fernández‐López

Healthy Dry-Cured Sausages: Salchichón as a Model System for Dietary Fiber Application

José Ángel Pérez‐Álvarez, Raquel Lucas‐González, Alonso Pérez-Fernández, Manuel Viuda-Martos et autres

es (code pays fourni par la source)

Alheiras with Improved Lipid Profile Using Gelled Emulsions with Vegetable Oils

Juana Fernández‐López, Carmen María Botella-Martínez, Alfredo Teixeira, Manuel Viuda Martos et autres

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Ethanol-Modified, Supercritical CO2 Extraction of Persimmon ( Diospyros kaki L.) Side Streams for Innovative Bioactive and Antimicrobial Formulations: A Pilot Level Proof-of-Concept and Green Chemistry Evaluation

Albert Sebastià, Manuel Salgado-Ramos, Noelia Pallarés, Samantha López-Contreras et autres

Abstract This study addresses the sustainable valorization of persimmon (Diospyros kaki L.) side streams via process intensification through supercritical CO2 technology (Sc-CO2) (35 MPa, 50 °C, 120 min). Namely, the ethanol proportion in the supercritical stream and different levels of operation (LoOP) …

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Bacterial and Fungal Fermentation to Improve the Nutritional Value of Legumes: Opportunities in the Development of Sustainable Plant Proteins

Elena José Sánchez‐Zapata, Noemí Echegaray, Mónica Graciela Parisi, Raquel Lucas‐González et autres

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Effect of the Replacement of Corn (Zea mays) by Chickpea (Cicer arietinum) and Rice (Oryza sativa) in Extruded Snacks on Protein Digestibility, Mineral Bioaccessibility and Estimated Glycemic Index

Antonio Luis García-Cordero, Ehira Romero-Castelán, Juana Fernández‐López, F. Díaz-Sánchez et autres

This study evaluated the effect of chickpea and rice incorporation to replace corn in extruded snacks on protein digestibility, mineral bioaccessibility, and estimated glycemic index (eGI) using a standardized in vitro digestion model (INFOGEST 2.0). Four formulations were analyzed: a control (100% …

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Eco-Efficient Ultrasound-Assisted Extraction of Polyphenols from Date Palm Kernels Using Natural Deep Eutectic Solvents: Antioxidant and Antibacterial Activities

Raquel Lucas‐González, José Ángel Pérez‐Álvarez, Letícia Aline Gonçalves, José Manuel Lorenzo et autres

This study optimized the extraction of polyphenols from Phoenix dactylifera L. kernels by combining hydrated natural deep eutectic solvents (NADESs) with sonotrode ultrasound-assisted extraction (S-UAE), aiming to obtain a ready-to-use antioxidant and antimicrobial liquid extract. A sequential optimization strategy based on Box–Behnken …

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From Coffee Coproduct to Functional Ingredient: Coffee Silverskin Flour as a Sustainable Fat Replacer in Ice Cream and Its Impact on Nutritional, Physicochemical, and Sensory Acceptance

Laura Candela-Salvador, Juana Fernández‐López, Luis Noguera‐Artiaga, José Ángel Pérez‐Álvarez et autres

< 0.05) in fat content, decreasing from 10.14 g/100 g in the control sample to 5.91 g/100 g in SSIC50. Concurrently, total dietary fiber increased significantly from 3.22 to 7.34 g/100 g. The incorporation of CSF also enriched the mineral profile, with …

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Technological, Nutritional and Sensory Impacts of Partial Meat Replacement with Insect Powders in Frankfurt-Type Sausages

Judith Rodríguez-Párraga, Raquel Lucas‐González, Carmen María Botella-Martínez, Manuel Viuda‐Martos et autres

Research background. The increasing global demand for sustainable protein alternatives has positioned edible insects as promising functional ingredients for the meat industry. This study explores the potential of cricket - Acheta domesticus (WAD), and mealworm - Tenebrio molitor (WTM) powders to develop …

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Physicochemical and digestive properties of low-sodium bread enriched with Agaricus bisporus and Pleurotus ostreatus co-products

Patricia Bermúdez-Gómez, Margarita Pérez-Clavijo, Manuel Viuda-Martos, Juana Fernández‐López et autres

The work explored the use of Agaricus bisporus (ABSF) and Pleurotus ostreatus (POSF) co-products as functional ingredients to partially or fully replace NaCl in bread (eight formulations, 0.5–6%; 50–100% replacement). Chemical, physicochemical, sensory, and in vitro digestion analyses were performed. The bread …

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Date palm (Phoenix dactylifera) and enriched fresh goat cheese: (poly)phenol profile and stability after INFOGEST 2.0 in vitro digestion method

Raquel Lucas‐González, Clara Muñoz-Bas, Nuria Muñoz-Tébar, José Ángel Pérez‐Álvarez et autres

Date palm fruit ( Phoenix dactylifera ) is a nutrient-dense food rich in (poly)phenols. This study evaluated the profile and stability of free and bound (poly)phenols in underutilized Confitera fresh dates and in fresh goat cheese fortified with 4% and 8% date …

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Characterization of Coffee Silverskin from Different Origins to Evaluate Its Potential as an Ingredient in Novel Food Products

Laura Candela-Salvador, Raquel Lucas‐González, José A. Pérez-Álvarez, Juana Fernández‐López et autres

Coffee silverskin is generated in large quantities as a co-product during the roasting process of coffee beans. This co-product is rich in bioactive compounds that offer potential health benefits, justifying its consideration as a functional ingredient in food. In this study, silverskin …

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A Pumpkin Seed Oil and Orange Peel Flour Gelled Emulsion as a Novel Fat Replacer in English Breakfast Sausages: Effects on Composition, Quality, and Sensory Acceptance

Carmen María Botella-Martínez, Raquel Lucas‐González, Juana Fernández‐López, José Ángel Pérez‐Álvarez et autres

The excessive intake of saturated and trans fats is associated with several chronic disorders. Reformulating foods to reduce total and saturated fats has therefore become a global health priority. However, the structural and sensory roles of saturated fats often hinder direct reduction. …

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