E. Betoret

E. Betoret
Spanish National Research Council | CSIC · Instituto de Agroquímica y Tecnología de Alimentos

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38
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Publications

Publications (38)
Article
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Title The title of the paper should provide a concise statement of the contents of the paper. A good title is very important and will attract readers and facilitate retrieval by online searches, thereby helping to maximize citations. The title should include topical keywords and allude to the interesting conclusions of the paper. A title that empha...
Article
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Research was conducted to explore the use of low pressure homogenization for extending functionality of rice flours. The impact of low pressure homogenization (0, 30, 50 MPa and 0, 1, 2, 3 passes) on the particle size distribution of long (LRF) and medium (MRF) rice grain flour was evaluated. The pressure level and the number of passes resulted in...
Article
Full-text available
The aim of this work was to determine the physicochemical and functional properties of a Brassica napobrassica leaves powder sieved at three particle sizes. Moreover, in order to understand the potential interactions between the Brassica napobrassica leaves powder and starch, the pasting properties were assessed and the effect of pH (4–9) and tempe...
Article
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Survival of probiotic microorganisms in dried foods is optimal for water activity (aw) values between 0.1 and 0.3. Encapsulating and adding low-molecular weight additives can enhance probiotic viability in intermediate aw food products, but the effectiveness of sub-lethal homogenization is still not proven. This study evaluates the effect of 10% (w...
Article
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Interest in high homogenization pressure technology has grown over the years. It is a green technology with low energy consumption that does not generate high CO2 emissions or polluting effluents. Its main food applications derive from its effect on particle size, causing a more homogeneous distribution of fluid elements (particles, globules, dropl...
Preprint
Full-text available
The interest in high homogenization pressure technology has grown over the years. It is a green technology with low energy consumption, not generating high CO2 emissions or polluting effluents. The main food applications derive from its effect on particle size, causing a more homogeneous distribution of fluid elements (particles, globules, droplets...
Article
Background Although phenolic compounds have a role in the health benefits of fruit juice consumption, little is known about the effect of processing on their bioaccessibility. The release of phenolic compounds from the food matrix during digestion is an important pre‐requisite for their effectiveness within the human body, so it is fundamental to i...
Article
Full-text available
In a new probiotic food, besides adequate physicochemical properties, it is necessary to ensure a minimum probiotic content after processing, storage, and throughout gastrointestinal (GI) digestion. The aim of this work was to study the effect of hot air drying/freeze drying processes, encapsulation, and storage on the probiotic survival and in vit...
Chapter
Different types of breads exist worldwide, but those made with wheat are the most common products. Considering that breads still are a staple food in many parts of the world, great efforts have been addressed for their nutritional improvement. Different alternatives have been proposed, which include agronomic fortification and nutritional improveme...
Article
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The quality and safety indicators of commercial dried gluten free (GF) pasta were analyzed to investigate, for the first time, the real nutritional intake through the chemical composition and the heat damage during processing by quantification of furosine. Eight samples of GF spaghetti were compared with wheat spaghetti. Dried and cooked GF pasta h...
Article
Functional foods have become a reality that can complete the nutritional needs of a specific segment of the population. Cereals products have been traditionally the election foodstuff for enrichment campaigns however the food matrix and processing can have a significant influence on the bioactivity of the key compounds. The aim of this review is to...
Article
High pressure homogenization allows encapsulating microorganisms. Microencapsulation of probiotic microorganisms may enhance their viability during food processing, storage and gastrointestinal passage. The aim of this work was to evaluate the probiotic survival and in vitro digestion of non-encapsulated and encapsulated Lactobacillus salivarius sp...
Article
This study was aimed to evaluate the potential of high pressure homogenization for the microencapsulation of two probiotic lactic acid bacteria, Lactobacillus paracasei A13 and Lactobacillus salivarius subsp. salivarius CET 4063 to produce functional fermented milks. Microcapsules of the considered functional microorganisms were obtained by HPH tre...
Chapter
Nowadays the sustainability of a product, a process, or a system is assessed according to three dimensions: environmental, social, and economic. Sustainability challenges occur at all stages in the food system from production through processing, distribution, and retailing to consumption and waste disposal. Consequently, the promotion of organic an...
Chapter
Nowadays, the sustainability of a product, a process or a system is assessed according to three dimensions: environmental, social and economic. Sustainability challenges occur at all stages in the food system from production through processing, distribution and retailing to consumption and waste disposal. The promotion of organic and local food is...
Article
Apple discs were impregnated with isotonic solutions of sucrose and trehalose with and without calcium addition and after air dried. In the vacuum impregnation experiments, the calcium and the replacement of sucrose by trehalose did not have significant effect on the final volumetric deformation of the samples. During air drying two stages of chang...
Article
Full-text available
During the last years, the food industry has been facing technical and economic changes both in society and in the food processing practices, paying high attention to food products that meet the consumers´ demands. In this direction, the study areas in food process and products have evolved mainly from safety to other topics such as quality, enviro...
Article
Full-text available
Background: A favorable effect over development of degenerative diseases is derived of an adecuate intake of fruit and vegetables, mainly due to their antioxidant compounds Objectives: The goal of this study was to test the effect in vivo over oxidant status and inflammation in obese children of a novel food product made of dried apples enriched...
Article
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Abstract The effect of a product made of dehydrated apples enriched with mandarin juice by vacuum impregnation on markers of oxidative stress (plasma antioxidant capacity, carbonyl groups (CGs), 8-hydroxydeoxyguanosine (8OHdG) and α-tocopherol) was tested in rats. Six groups of animals were studied: one group was fed a standard diet; two groups wer...
Article
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Fruit derived products are an emerging area within functional foods. Recently, we have developed an apple snack rich in flavonoids from mandarin juice by using vacuum impregnation and air drying technologies (1). The product can combine the beneficial effect of both sources into one food item, or even enhance the beneficial compounds in the juice b...
Article
Full-text available
Particle size distribution of white sugar, as a quality parameter, is of great importance in the sugar beet industry. During the crystallization procedure it is possible to adjust various parameters which influence the particle size of crystals. Dry matter of the juice and volume of the standard syrup in crystallizer as well as heating curve are us...
Article
The development of functional foods has evolved considerably over the years. The technological ability to produce a food with enhanced physiologically active compounds has grown significantly. The aim of this work was to study the incorporation of the beneficial compounds from mandarin low pulp juice into an apple snack using vacuum impregnation te...
Article
Homogenization is a unit operation that can be incorporated in citrus juice manufacturing to improve chemical and physical characteristics relevant for use in subsequent processing operations. The aim of this study was to evaluate the effect of different homogenization pressures on suspended solids and antiradical activity in mandarin low pulp juic...
Article
A probiotic low humid apple snack with potential effect against the infection caused by Helicobacter pylori has been developed from apple (cv. Granny Smith) and mandarin juice with a high microbial content of Lactobacillus salivarius spp. salivarius, by vacuum impregnation and hot air drying techniques. The moisture content reached in the final pro...
Article
The aim of this work is to make an overview on the emerging technologies and traditionally used to develop functional foods. In this way, we classified the technologies used in three main groups and analyzed the research tendency since the year 2000 until now. Thus, while traditional techniques are the most commonly used for development of function...
Article
Homogenization is useful in the citrus industry to improve the quality of citrus juices. The aim of this work was to study the effect of the homogenization pressures 0, 5, 10, 15, 20, 25 and 30 MPa on the particle size distribution, colour, cloudiness, and flavonoid content of fresh citrus juices to determine the ideal conditions of juices to be us...
Article
A natural probiotic low-humid food has been developed from the apple variety Granny Smith, combining both vacuum impregnation and hot air drying, which has been proved effective against the infection caused by Helicobacter pylori at pilot test level. The food, aimed at the school population, can be consumed as snack or as an ingredient in breakfast...
Article
Full-text available
Different dehydration techniques are widely used to stabilize fruits. A lot of works about dehydration methods like air drying or osmotic dehydration are being published around the world. In these works, product humidity is considered as the main variable related with quality characteristics of the final product and it is correlated with process co...

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