Universidad de Burgos Repositorio Repositorio

Grupo de investigación Tecnología de los Alimentos (TECNOFOOD)

 
 
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Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties

Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties

Applications of Wine Pomace in the Food Industry: Approaches and Functions

Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage

Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties

The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings

Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats

Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion

Wine pomace seasoning attenuates hyperglycaemia-induced endothelial dysfunction and oxidative damage in endothelial cells

Antioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food Industry

Adaptation and Validation of QUick, Easy, New, CHEap, and Reproducible (QUENCHER) Antioxidant Capacity Assays in Model Products Obtained from Residual Wine Pomace

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