Juana Fernández‐López
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View article: Unlocking the potential of insect powders for the development of sustainable and nutritious foods: Nutritional and techno-functional properties
Unlocking the potential of insect powders for the development of sustainable and nutritious foods: Nutritional and techno-functional properties Open
This study presents a systematic, side-by-side comparison of the nutritional composition, techno-functional properties, physicochemical characteristics, and antioxidant activity of powders from three edible insect species: Tenebrio molitor…
View article: Fortified Gummy Candies Containing Orange Peel Extract: Polyphenol Profile, Bioaccessibility and Antioxidant Potential During In Vitro Gastrointestinal Digestion
Fortified Gummy Candies Containing Orange Peel Extract: Polyphenol Profile, Bioaccessibility and Antioxidant Potential During In Vitro Gastrointestinal Digestion Open
Gummy candies can be improved with some beneficial health properties by adding healthier ingredients such as fruit extracts rich in bioactive compounds. In this study, gummy candies were fortified with orange peel extract at 7.5% (GC7.5) a…
View article: Enhancing Pork Patties with Cricket (Acheta domesticus) Powder: A Feasibility Study on Quality Attributes
Enhancing Pork Patties with Cricket (Acheta domesticus) Powder: A Feasibility Study on Quality Attributes Open
Edible insects represent an emerging and sustainable alternative in human nutrition, characterized by their high protein and fiber content, along with a lipid profile rich in unsaturated fatty acids. This study evaluated the technological …
View article: Essential Oils and Extracts from Epazote (Dysphania ambrosioides): A Phytochemical Treasure with Multiple Applications
Essential Oils and Extracts from Epazote (Dysphania ambrosioides): A Phytochemical Treasure with Multiple Applications Open
Dysphania ambrosioides, commonly known as epazote, is a medicinal plant of great relevance in traditional Latin American medicine. Its cultural roots and pharmacological properties have made it an object of study for phytochemical research…
View article: Enhancing sheep milk yogurt with prickly pear (<scp><i>Opuntia ficus‐indica</i></scp> L.) flours (peel and pulp): nutritional, techno‐functional, and sensory evaluation
Enhancing sheep milk yogurt with prickly pear (<span><i>Opuntia ficus‐indica</i></span> L.) flours (peel and pulp): nutritional, techno‐functional, and sensory evaluation Open
BACKGROUND The aim of the present work was to evaluate the chemical composition and characterize the physicochemical, techno‐functional and antioxidant properties of flours obtained from the peel and pulp of prickly pear and to assess the …
View article: Exploring the Applications of Lemna minor in Animal Feed: A Review Assisted by Artificial Intelligence
Exploring the Applications of Lemna minor in Animal Feed: A Review Assisted by Artificial Intelligence Open
The work aims to apply cheap and widely accessible tools based on artificial intelligence to analyze, group, and categorize a large amount of available research literature (from a massive bibliographic search) on the use of Lemna minor for…
View article: Quality Properties of Innovative Goat Milk Kefir Enriched with Date Paste (Phoenix dactylifera L.) and Whey Derived from Goat Cheese Production
Quality Properties of Innovative Goat Milk Kefir Enriched with Date Paste (Phoenix dactylifera L.) and Whey Derived from Goat Cheese Production Open
The aim of this work was to evaluate the impact of fortifying goat milk kefir with high-value ingredients (3% and 6% date paste, and 25% and 50% goat milk substitution with date–cheese whey), derived from the valorization of date coproduct…
View article: The Potential of Cultivated Mushrooms as Salt Substitutes in Meat Products
The Potential of Cultivated Mushrooms as Salt Substitutes in Meat Products Open
This study reviews the feasibility of using cultivated mushrooms in the development of salt-reduced meat products. For this purpose, it is important to know the role of salt in meat products in order to develop viable strategies for its su…
View article: Recuperación de un aditivo para carne de cerdo a partir de Pleurotus ostreatus cultivado en residuos agroindustriales
Recuperación de un aditivo para carne de cerdo a partir de Pleurotus ostreatus cultivado en residuos agroindustriales Open
Este estudio tiene como objetivo evaluar el contenido de polifenoles y la actividad antioxidante de Pleurotus ostreatus cultivado en diferentes residuos agroindustriales (paja de trigo parcialmente reemplazada por granos de café gastados y…
View article: Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties
Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties Open
View article: Date palm (Phoenix dactylifera) and enriched fresh goat cheese: polyphenol profile and stability after INFOGEST 2.0 in vitro digestion method
Date palm (Phoenix dactylifera) and enriched fresh goat cheese: polyphenol profile and stability after INFOGEST 2.0 in vitro digestion method Open
View article: In vitro evaluation of biological properties of high-added value ingredients (date juice and date powder) obtained from date co-products
In vitro evaluation of biological properties of high-added value ingredients (date juice and date powder) obtained from date co-products Open
The commercialization of fresh dates results in a significant amount of waste, with approximately 30 % of dates being discarded due to low-grade classification. To combat food waste, value-added products, such as previously dried and mille…
View article: Optimization of Mushroom (Agaricus bisporus and Pleurotus ostreatus) By-Products Processing for Prospective Functional Flour Development
Optimization of Mushroom (Agaricus bisporus and Pleurotus ostreatus) By-Products Processing for Prospective Functional Flour Development Open
Stems are a major by-product of mushroom production. This study optimizes the transformation of Agaricus bisporus stems (ABS) and Pleurotus ostreatus stems (POS) into flour. ABS are attached to the peat, so, the process was divided into tw…
View article: Bio-Valorization of Spent Coffee Grounds and Potato Peel as Substrates for Pleurotus ostreatus Growth
Bio-Valorization of Spent Coffee Grounds and Potato Peel as Substrates for Pleurotus ostreatus Growth Open
Pleurotus ostreatus, due to its saprophytic nature, can extract nutrients and bioactive compounds from the substrate on which it is grown. This study aimed to assess the effect of adding spent coffee grounds (SCG) and potato peel (PPW) in …
View article: Application of date-coproducts for the fortification of fresh goat cheese: Effect on their nutritional, technological, physicochemical, microstructural, microbiological and sensory properties
Application of date-coproducts for the fortification of fresh goat cheese: Effect on their nutritional, technological, physicochemical, microstructural, microbiological and sensory properties Open
A sustainable approach for the fortification of fresh goat cheese, while reducing food industry waste, is adding date coproducts (as date paste) to the cheese. The addition of date paste (up to 8 %) during the fresh cheese making did not a…
View article: Using Artificial Intelligence-Based Tools to Improve the Literature Review Process: Pilot Test with the Topic “Hybrid Meat Products”
Using Artificial Intelligence-Based Tools to Improve the Literature Review Process: Pilot Test with the Topic “Hybrid Meat Products” Open
Conducting a literature review is a mandatory initial stage in scientific research on a specific topic. However, this task is becoming much more complicated in certain areas (such as food science and technology) due to the huge increase in…
View article: Innovative formulation in pâté using a gelled emulsion of hemp oil (Cannabis sativa L.) as fat replacer
Innovative formulation in pâté using a gelled emulsion of hemp oil (Cannabis sativa L.) as fat replacer Open
View article: Screening factors to affect ultrasound-assisted extraction of (poly)phenols from date palm seeds
Screening factors to affect ultrasound-assisted extraction of (poly)phenols from date palm seeds Open
The aim of the current work was to compare the (poly)phenol profile (free, soluble-conjugate, and insoluble-bound) and antioxidant activity of date palm seed flour using different extraction methods (conventional vs. ultrasound-assisted ex…
View article: Quinoa and its Co-Products as Ingredients for the Development of Dairy Analogs and Hybrid Dairy Products
Quinoa and its Co-Products as Ingredients for the Development of Dairy Analogs and Hybrid Dairy Products Open
Purpose of Review This review intends to explore the potential of quinoa and its co-products as ingredients to alternative dairy foods (plant-based and hybrids) contributing to a more sustainable food future. Specifically, it aims to discu…
View article: Insect Protein as a Component of Meat Analogue Burger
Insect Protein as a Component of Meat Analogue Burger Open
Researchers are exploring solutions to meet the growing demand for protein due to the expected increase in global population by 2050. Interest in alternative protein sources like insects has risen, driven by concerns about environmental im…
View article: Insect Protein as a Component of Meat Analogue Burger
Insect Protein as a Component of Meat Analogue Burger Open
Researchers are exploring solutions to meet the growing demand for protein due to the expected increase in global population by 2050. Interest in alternative protein sources like insects has risen, driven by concerns about environmental im…
View article: Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies
Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies Open
View article: Evaluation of Sample Size Influence on Chemical Characterization and In Vitro Antioxidant Properties of Flours Obtained from Mushroom Stems Coproducts
Evaluation of Sample Size Influence on Chemical Characterization and In Vitro Antioxidant Properties of Flours Obtained from Mushroom Stems Coproducts Open
The mushroom industry generates large amounts of stem co-product. This is generated after mushroom harvest; stems are attached to the growth substratum, and their only use has traditionally been as compost. In this study, we investigated e…
View article: Development and Characterization of a Value-Added Product Suitable for Food Applications from <em>Agaricus bisporus</em> and <em>Pleurotus ostreatus</em> Stems: Evaluation of Particle Size Influence and <em>In Vitro</em> Antioxidant Activity
Development and Characterization of a Value-Added Product Suitable for Food Applications from <em>Agaricus bisporus</em> and <em>Pleurotus ostreatus</em> Stems: Evaluation of Particle Size Influence and <em>In Vitro</em> Antioxidant Activity Open
The mushroom industry generates large amounts of stems, a co-product with valuable sensory and health characteristics. This work aimed to study the influence of particle size (L — >0.510 mm; LI — 0.510-0.315 mm; SI—0.315-0.180 mm; S…
View article: Date (Phoenix dactylifera L. cv. Medjool) Seed Flour, a Potential Ingredient for the Food Industry: Effect of Particle Size on Its Chemical, Technological, and Functional Properties
Date (Phoenix dactylifera L. cv. Medjool) Seed Flour, a Potential Ingredient for the Food Industry: Effect of Particle Size on Its Chemical, Technological, and Functional Properties Open
The objective of this work was to evaluate the effect of particle size on the chemical composition, fatty acid and polyphenol profile, physicochemical and techno-functional properties, and antioxidant capacity of flour obtained from date s…
View article: Nutritional, Fatty Acids, (Poly)phenols and Technological Properties of Flower Powders from Fuchsia hybrida and Alcea rosea
Nutritional, Fatty Acids, (Poly)phenols and Technological Properties of Flower Powders from Fuchsia hybrida and Alcea rosea Open
Fuchsia hybrida (pena pena) and Alcea rosea L. (malvagoma) are predominant flowers in the “Horchata” infusion, a traditional beverage in southern Ecuador, to which some medicinal properties are attributed. However, there is very little pub…
View article: Antioxidant Activity and Total Phenolics Content of Montpellier Cistus (<i>Cistus </i><i>m</i><i>onspeliensis</i>) Extracts
Antioxidant Activity and Total Phenolics Content of Montpellier Cistus (<i>Cistus </i><i>m</i><i>onspeliensis</i>) Extracts Open
View article: Propiedades fisicoquímicas, tecnofuncionales y antioxidantes de harinas de Pleurotus spp.
Propiedades fisicoquímicas, tecnofuncionales y antioxidantes de harinas de Pleurotus spp. Open
Los hongos comestibles son considerados una fuente importante de componentes nutricionales y funcionales; por ello, se han propuesto como ingredientes potenciales para los alimentos. El objetivo de este estudio fue evaluar las propiedades …
View article: Study and development of healthier and functional meat products
Study and development of healthier and functional meat products Open
View article: Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types
Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types Open
It is now widely demonstrated that excessive salt consumption can cause various health problems, and meat products are among the foods most consumed with a high salt content. For that, the aim of this work was to assess the effects of the …