Listar Artikuluak-Gastronomia por fecha de publicación
Mostrando ítems 1-20 de 34
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Source and regulation of flux variability in Escherichia coli
(Springer Nature Link, 2014)Background: Metabolic responses are essential for the adaptation of microorganisms to changing environmental conditions. The repertoire of flux responses that the metabolic network can display in different external ... -
Oral food desensitization in children with IgE-mediated cow's milk allergy: Immunological changes underlying desensitization
(The Korean Academy of Pediatric Allergy and Respiratory Disease, 2016)This study aimed to evaluate the safety and efficacy to induce clinical desensitization to cow’s milk (CM) of an oral immunotherapy (OIT) protocol in a pediatric population with cow’s milk allergy (CMA). In addition, the ... -
The establishment of cow’s milk protein allergy in infants is related with a deficit of regulatory T cells (Treg) and vitamin D
(Springer Nature, 2017)Background: Cow’s milk protein allergy (CMPA) is the most common food allergy in infants. However, little is known about which specific immune mechanisms are related with the CMPA onset. The objective was to investigate ... -
Food consumption, nutrient intake, and dietary patterns in Ghanaian migrants in Europe and their compatriots in Ghana
(Informa UK Limited, 2017)Background : West African immigrants in Europe are disproportionally affected by metabolic conditions compared to European host populations. Nutrition transition through urbanisation and migration may contribute to this ... -
An enormous potential for niche construction through bacterial cross-feeding in a homogeneous environment
(Morgan Langille, DAL, CANADA, 2018)Microorganisms modify their environment by excreting by-products of metabolism, which can create new ecological niches that can help microbial populations diversify. A striking example comes from experimental evolution of ... -
Salt Distribution in Raw Sheep Milk Cheese during Ripening and the Effect on Proteolysis and Lipolysis
(MDPI, 2019)The salt distribution process in artisanal sheep cheese with an innovative shape of eight lobes was investigated. The cheese was subjected to two brining conditions: 24 h with brine at 16°Baumé and 12 h at 22°Baumé. The ... -
In vitro Fermentation of Polysaccharides from Aloe vera and the Evaluation of Antioxidant Activity and Production of Short Chain Fatty Acids
(MDPI, 2019)Soluble or fermentable fibre has prebiotic effects that can be used in the food industry to modify the composition of microbiota species to benefit human health. Prebiotics mostly target Bifidobacterium and Lactobacillus ... -
Sustainable and health claims vs sensory properties: Consumers’ opinions and choices using a vegetable dip as example product
(Elsevier, 2020)New foods development is always challenging, and including consumers’ opinion during the design process is crucial to increase a successful welcome of the product in the market. During the present study, a whole product ... -
Consumer behavior in confinement times: Food choice and cooking attitudes in Spain
(Elsevier, 2020)The present study provides an overview of the food related behavior of the Spanish population during the confinement period due to the Covid-19 sanitary emergency. A national survey was responded by 600 volunteers, who ... -
Acetate and glycerol are not uniquely suited for the evolution of cross-feeding in E. coli
(Kiran Raosaheb Patil, EMBL-Heidelberg, GERMANY, 2020)The evolution of cross-feeding among individuals of the same species can help generate genetic and phenotypic diversity even in completely homogeneous environments. Crossfeeding Escherichia coli strains, where one strain ... -
Prebiotic effects of a mixture of agavins and green banana flour in a mouse model of obesity
(Elsevier, 2020)Dietary fibers from agavins and green banana flour are resistant to digestion but promote beneficial fermentation by gut microbiota. Therefore, the main of this work was evaluate potential synergistic effects of AV and BF ... -
Consumer-led approach to adapt a food-odors emotional lexicon for the Spanish population: a tool for designing the scent of food spaces.
(John Wiley & Sons, Ltd, 2021)Aromas are powerful stimuli capable of triggering emotions. The Geneva Emotion and Odor Scale (GEOS) was developed to measure the affective response to odors, and was later adapted to other countries and cultures (EOSs). ... -
Effect of product properties and context on the perception of sweetness and liking: a case study with butter cookies
(John Wiley & Sons, Ltd, 2021)Consumption context has been shown to significantly contribute to food acceptance, probably because of affecting food attributes’ perception. The present study investigated the influence of multisensory reformulation ... -
Diversity begets diversity during community assembly until ecological limits impose a diversity ceiling
(John Wiley & Sons Ltd., 2021)Abstract Microbial communities are hugely diverse, but we do not yet understand how species invasions and extinctions drive and limit their diversity. On the one hand, the ecological limits hypothesis posits that diversity ... -
Characterization of salt-preserved orange peel using physico-chemical, microbiological, and sensory analyses
(Elsevier, 2021)A traditional fermentative process typical of North-African countries has been used to develop a new product using orange peels discarded from orange juice making. The impact of different NaCl (5-10-15%), sucrose (3-4-5%) ... -
Sprouted grains in product development. Case studies of sprouted wheat for baking flours and fermented beverages
(Elsevier, 2021)Sprouted grains are a new addition to the food industry, being used as an ingredient in multiple food product developments because of their high nutritional value, interesting technological properties and sensory attributes. ... -
Exploratory Research on Sweetness Perception: Decision Trees to Study Electroencephalographic Data and Its Relationship with the Explicit Response to Sweet Odor, Taste, and Flavor
(MDPI, 2022)Using implicit responses to determine consumers’ response to different stimuli is becoming a popular approach, but research is still needed to understand the outputs of the different technologies used to collect data. ... -
Orange peel fermentation using Lactiplantibacillus plantarum: microbiological analysis and physico-chemical characterisation
(Institute of Food Science and Technology, 2022)To find an innovative use for orange peels discarded in the orange juice-making process, a fermentative process was assessed using a Lactiplantibacillus plantarum strain. Blanched or rinsed peels were submerged in a 5% ... -
Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials
(MDPI, 2023)The present study shows the set of analyses conducted during the development of a hot chili pepper sauce to valorize green peppers usually discarded in the Espelette region (France). A traditional production process was ... -
Quercus robur and pyrenaica: The Potential of Wild Edible Plants for Novel Kombuchas
(MDPI, 2023)Wild edible plants (WEPs) can be utilised as a substrate to develop novel types of fermented beverages. The aim of this study was to investigate the potential of incorporating Quercus spp. leaves as a substrate to develop ...
