- Tecnologia, Enginyeria i Ciència d’Aliments
Departamento
![Foto de Concepción](/img/nophoto.png)
Concepción
Sánchez-Moreno González
Publicaciones en las que colabora con Concepción Sánchez-Moreno González (11)
2022
2020
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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
2016
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Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages
Food and Function, Vol. 7, Núm. 1, pp. 380-389
2015
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Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages
Journal of Functional Foods, Vol. 14, pp. 33-43
2011
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Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization
LWT, Vol. 44, Núm. 4, pp. 834-839
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Effects of High-Pressure Processing and Pulsed Electric Fields on Nutritional Quality and Health-Related Compounds of Fruit and Vegetable Products
Nonthermal Processing Technologies for Food (Wiley-Blackwell), pp. 502-536
2009
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Nutritional approaches and health-related properties of plant foods processed by high pressure and pulsed electric fields
Critical Reviews in Food Science and Nutrition, Vol. 49, Núm. 6, pp. 552-576
2006
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Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization
European Food Research and Technology, Vol. 223, Núm. 4, pp. 487-493
2005
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Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing
Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 11, pp. 4403-4409
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Intake of Mediterranean vegetable soup treated by pulsed electric fields plasma vitamin C and antioxidant biomarkers in humans
International Journal of Food Sciences and Nutrition, Vol. 56, Núm. 2, pp. 115-124
2004
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Pulsed electric fields-processed orange juice consumption increases plasma vitamin C and decreases F2-isoprostanes in healthy humans
Journal of Nutritional Biochemistry, Vol. 15, Núm. 10, pp. 601-607