Artikuluak - Gastronomia
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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 ... -
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 ... -
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. ... -
Microbial diversity in dry-cured Iberian ham: an approach to the concept of microbial terroir
(Elsevier, 2024)Microbial terroir has been scarcely studied in the dry-cured ham industry. The microbial population and ochratoxin A (OTA) contamination in two Spanish facilities located in a specific geographical region (Salamanca) with ... -
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 ... -
The Immunological Mechanisms Involved in the Pathophysiology of Allergic Proctocolitis
(MDPI, 2025)The pathophysiology of non-IgE-mediated cow’s milk allergy is mostly unknown. Previous studies suggested a mechanism mediated by T cells, but this was not confirmed in subsequent studies. The aim of this study was to ... -
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%) ... -
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% ... -
Assessment of different debittering techniques to valorize orange peel.
(Institute of Food Science & Technology (IFST), 2023)Different strategies to reduce bitterness of orange peels were assessed in the present research: a) blanching in 2 % NaCl-water (SALT), b) blanching in 1 % Na2CO3-water (ALK), c) blanching in water and fermentation with ... -
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 ... -
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 ... -
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 ... -
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 ... -
Environmental assessment of a hot sauce: Involving stakeholders in the development of new food products
(Elsevier, 2025)Meeting the expectations of consumers when developing eco-friendly products is essential for an effective change towards sustainable consumption patterns. Interdisciplinary design approaches including both, consumers’ ... -
Adapting the product group-specific nutritional functional units to the Spanish context
(Springer Nature Link, 2025)Purpose Nutritional aspects have recently been integrated into the life cycle assessment (LCA) of foods through the use of nutrient indices as functional units (nFU). In this study, we develop the nFU indices for each ... -
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 ... -
An Intensive Culinary Intervention Programme to Promote Healthy Ageing: The SUKALMENA-InAge Feasibility Pilot Study
(MDPI, 2024)Dietary interventions are a key strategy to promote healthy ageing. Cooking skills training emerges as a promising approach to acquiring and maintaining healthy eating habits. The purpose was to evaluate the effectiveness ... -
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 ... -
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 ... -
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). ...
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