![Foto de PEDRO](/img/nophoto.png)
PEDRO
ELEZ MARTINEZ
CU
Publicaciones (99) Publicaciones de PEDRO ELEZ MARTINEZ
2024
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Prebiotic potential of pectin and cello-oligosaccharides from apple bagasse and orange peel produced by high-pressure homogenization and enzymatic hydrolysis
Food Chemistry, Vol. 435
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The application of non-thermal technologies for the production of healthier high-quality fruit/vegetable juices and beverages – a revisit
Acta Horticulturae, pp. 1-10
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Ultrasonication and enzymatic treatment of apple and orange bagasses: Molecular characterization of released oligosaccharides and modification of techno-functional and health-related properties
LWT, Vol. 194
2023
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Green Technologies for Sustainable Food Production: Pulsed Electric Fields
Sustainable Food Science - A Comprehensive Approach: Volumes 1-4 (Elsevier), pp. V4-198-V4-217
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Non-Thermal Processing Technologies
Food Safety Management: a Practical Guide for the Food Industry, Second Edition (Elsevier), pp. 421-437
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Recent developments in the application of novel technologies for the modification of starch in light of 3D food printing
Current Opinion in Food Science, Vol. 52
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Relationship between Physicochemical, Techno-Functional and Health-Promoting Properties of Fiber-Rich Fruit and Vegetable By-Products and Their Enhancement by Emerging Technologies
Foods, Vol. 12, Núm. 20
2022
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Gastric and small intestinal lipid digestion kinetics as affected by the gradual addition of lipases and bile salts
Food Bioscience, Vol. 46
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Greater bioavailability of xanthophylls compared to carotenes from orange juice (high-pressure processed, pulsed electric field treated, low-temperature pasteurised, and freshly squeezed) in a crossover study in healthy individuals
Food Chemistry, Vol. 371
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Pulsed light of near-infrared and visible light wavelengths induces the accumulation of carotenoids in tomato fruits during post-treatment time
Journal of Food Science
2021
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Applying pulsed electric fields to whole carrots enhances the bioaccessibility of carotenoid and phenolic compounds in derived products
Foods, Vol. 10, Núm. 6
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Changes of carotenoid content in carrots after application of pulsed electric field treatments
LWT, Vol. 147
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Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structure
Food and Function, Vol. 12, Núm. 6, pp. 2772-2783
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Enhancing carotenoid and phenolic contents in plant food matrices by applying non-thermal technologies: Bioproduction vs improved extractability
Trends in Food Science and Technology, Vol. 112, pp. 622-630
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Pulsed electric field treatment strategies to increase bioaccessibility of phenolic and carotenoid compounds in oil-added carrot purees
Food Chemistry, Vol. 364
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Recent advances toward the application of non-thermal technologies in food processing: An insight on the bioaccessibility of health-related constituents in plant-based products
Foods, Vol. 10, Núm. 7
2020
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Enhancing phenolic content in carrots by pulsed electric fields during post-treatment time: Effects on cell viability and quality attributes
Innovative Food Science and Emerging Technologies, Vol. 59
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High-intensity pulsed electric fields or thermal treatment of broccoli juice: the effects of processing on minerals and free amino acids
European Food Research and Technology, Vol. 246, Núm. 3, pp. 539-548
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Impact of critical high-intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice
Journal of Food Processing and Preservation, Vol. 44, Núm. 3
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In vitro bioaccessibility of isoflavones from a soymilk-based beverage as affected by thermal and non-thermal processing
Innovative Food Science and Emerging Technologies, Vol. 66