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  1. Article

    Open Access

    Using polyphenol-rich extracts from tropical fruit byproducts to control lipid and protein oxidation in cooked chicken models

    The present work aimed to analyse the bioactive compounds and antioxidant activities of peel and seed extracts obtained from three tropical fruits: papaya, mango, and loquat, with different solvents (water, et...

    Ramón Cava, Luis Ladero in European Food Research and Technology (2024)

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  2. No Access

    Article

    Tocopherols, fatty acids and cytokines content of holder pasteurised and high-pressure processed human milk

    The treatment traditionally utilised for the conservation of human milk is the Holder pasteurisation (62.5 °C for 30 min). In the present study, the application of an alternative processing method of breast mi...

    Francisco J. Delgado, Ramón Cava, Jonathan Delgado… in Dairy Science & Technology (2014)

  3. No Access

    Article

    High-pressure treatment applied throughout ripening of a goat cheese caused minimal changes on free fatty acids content and oxidation in mature cheese

    High pressure (HP) has rapidly been gaining in importance for the food processing sector due to recent technological developments and increasing consumer demand for minimally processed and healthy foods. Howev...

    Francisco José Delgado, José González-Crespo, Ramón Cava… in Dairy Science & Technology (2012)

  4. No Access

    Article

    Proteolysis, texture and colour of a raw goat milk cheese throughout the maturation

    Changes on chemical and textural parameters were studied throughout maturation of PDO Ibores cheese. NCN/TN (non-casein nitrogen/total nitrogen) values were significantly modified (P < 0.001) throughout maturatio...

    Francisco José Delgado, José González-Crespo… in European Food Research and Technology (2011)