Betoret N - Search Results

1

Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products.

Bas-Bellver C, Barrera C, Betoret N, Seguí L. Bas-Bellver C, et al. Among authors: betoret n. Foods. 2022 Nov 16;11(22):3663. doi: 10.3390/foods11223663. Foods. 2022. PMID: 36429255 Free PMC article.

2

Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix.

Betoret E, Betoret N, Calabuig-Jiménez L, Barrera C, Dalla Rosa M. Betoret E, et al. Among authors: betoret n. Microorganisms. 2020 Apr 30;8(5):654. doi: 10.3390/microorganisms8050654. Microorganisms. 2020. PMID: 32365887 Free PMC article.

3

Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient.

Hinestroza-Córdoba LI, Duarte Serna S, Seguí L, Barrera C, Betoret N. Hinestroza-Córdoba LI, et al. Among authors: betoret n. Foods. 2020 Jun 2;9(6):723. doi: 10.3390/foods9060723. Foods. 2020. PMID: 32498370 Free PMC article.

4

Valorization of Persimmon and Blueberry Byproducts to Obtain Functional Powders: In Vitro Digestion and Fermentation by Gut Microbiota.

Bas-Bellver C, Andrés C, Seguí L, Barrera C, Jiménez-Hernández N, Artacho A, Betoret N, Gosalbes MJ. Bas-Bellver C, et al. Among authors: betoret n. J Agric Food Chem. 2020 Jul 29;68(30):8080-8090. doi: 10.1021/acs.jafc.0c02088. Epub 2020 Jul 20. J Agric Food Chem. 2020. PMID: 32633956 Free article.

5

Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization.

Burca-Busaga CG, Betoret N, Seguí L, Betoret E, Barrera C. Burca-Busaga CG, et al. Among authors: betoret e, betoret n. Microorganisms. 2020 Jul 22;8(8):1095. doi: 10.3390/microorganisms8081095. Microorganisms. 2020. PMID: 32707848 Free PMC article.

6

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability.

Mesa J, Hinestroza-Córdoba LI, Barrera C, Seguí L, Betoret E, Betoret N. Mesa J, et al. Among authors: betoret e, betoret n. Molecules. 2020 Jul 21;25(14):3305. doi: 10.3390/molecules25143305. Molecules. 2020. PMID: 32708208 Free PMC article. Review.

7

Impact of sugar replacement by non-centrifugal sugar on physicochemical, antioxidant and sensory properties of strawberry and kiwifruit functional jams.

Cervera-Chiner L, Barrera C, Betoret N, Seguí L. Cervera-Chiner L, et al. Among authors: betoret n. Heliyon. 2021 Jan 15;7(1):e05963. doi: 10.1016/j.heliyon.2021.e05963. eCollection 2021 Jan. Heliyon. 2021. PMID: 33506131 Free PMC article.

8

Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.).

Hinestroza-Córdoba LI, Barrera C, Seguí L, Betoret N. Hinestroza-Córdoba LI, et al. Among authors: betoret n. Foods. 2021 Apr 9;10(4):817. doi: 10.3390/foods10040817. Foods. 2021. PMID: 33918871 Free PMC article.

9

Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization.

Burca-Busaga CG, Betoret N, Seguí L, García-Hernández J, Hernández M, Barrera C. Burca-Busaga CG, et al. Among authors: betoret n. Foods. 2021 Sep 12;10(9):2155. doi: 10.3390/foods10092155. Foods. 2021. PMID: 34574265 Free PMC article.

10

Effect of Processing and In Vitro Digestion on Bioactive Constituents of Powdered IV Range Carrot (Daucus carota, L.) Wastes.

Bas-Bellver C, Barrera C, Betoret N, Seguí L. Bas-Bellver C, et al. Among authors: betoret n. Foods. 2023 Feb 7;12(4):731. doi: 10.3390/foods12040731. Foods. 2023. PMID: 36832803 Free PMC article.

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