0000000000010071
AUTHOR
Sonia Barba-orellana
showing 7 related works from this author
Replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers
2019
This study describes the replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers. Three batches of chicken burgers were manufactured: control (burgers prepared with 100% of chicken meat), E10 (burgers manufactured with 10% of spinach and 90% of chicken meat), and E30 (burgers pre‐ pared with 30% of spinach and 70% of chicken meat). The replacement of meat by spinach significantly affected the color parameters, decreasing L*, a*, and b* values with the increasing of spinach amount addition. Burgers manufactured with 30% of spinach presented the lowest fat (5.76%), energy (146.75 Kcal/100 g), and NaCl (0.87%) contents. On the contrary, dietary fiber inc…
Gamma Irradiation and Fermentation
2016
This chapter discusses the applications of gamma irradiation technology for food safety, its nutritional implications, and its involvement in fermentation processes. Gamma irradiation has become an alternative technology for food sterilization due to its nonthermal character, thus replacing the conventional heating processes. Several driving forces are propelling the need of γ-irradiation forward for food applications. Besides food preservation, γ-irradiation is taking place for novel applications, especially involving the enhancement of food fermentation processes, by directly irradiating the medium, or generating performant genetically modified strains.
Strategies to reduce lipid consumption
2020
Abstract Lipids are macronutrients that have important functions in the body like storing energy, signaling, and acting as structural components in cell membranes. However, the daily consumption of a high-lipid diet has been involved in the development and maintenance of obesity, a disease which its prevalence is increasing globally. Because of that, the food industry is working in strategies to develop new food products with the aim of reducing the lipid intake. Among these strategies are (1) changes in the structural design of food, (2) the use of carbohydrate and/or fat substitutes, and (3) the inhibition of enzymes responsible for the digestion of sugars and/or lipids. These strategies …
Nutrition, public health, and sustainability: an overview of current challenges and future perspectives
2020
Abstract Marked changes in the lifestyle of society over the past few years, both in developed and developing countries, lead to an increase in sedentary activities and the consumption of unhealthy diets. This is the main cause of the increase of malnutrition and overweight people worldwide that, in turn, lead to chronic diseases like obesity, metabolic syndrome, diabetes, and cardiovascular diseases that are of high public health concern. The aim of this chapter is to provide some advice for maintaining a healthy diet and the technologies that could be applied to achieve global food security in a sustainable way, and reducing food waste. On the other hand, the importance of bioactive compo…
Current and New Insights on Molecular Methods to Identify Microbial Growth in Fruit Juices
2018
International audience; Identification of microorganisms in fruit juices plays an important role as it determines the viability of this food product from a commercial point of view. Several microorganisms use fruit as a substrate, thus causing spoilage and generating off‐flavors and odors. In addition, under favorable conditions, toxigenic fungi can produce mycotoxins in fruit juices. Conventional detection and enumeration of microorganisms using traditional plating assays are accurate and can detect low microbial contamination levels. However, in most cases they require long detection times. In recent years, the food industry has shown increased interest in developing new methods with incr…
New Trends in Molecular Techniques to Identify Microorganisms in Dairy Products
2018
International audience; Dairy products constitute one of the most important types of functional foods. Most of these functional properties have been attributed to their complex microbial ecosystem. Moreover, microorganisms are responsible for the broad diversity of tastes, aromas, and textures of dairy products. For instance, many bacteria make a positive contribution to the organoleptic quality of cheeses or fermented milk. However, some other bacteria may have adverse effects, or may even present a health risk from a safety point of view. Thus, it is of a paramount importance to control microbial ecosystem of dairy products. Traditionally culture-based methods have been used for the ident…
Novel Thermal Technologies and Fermentation
2016
Fermentation is one of the oldest methods practiced by human beings for the transformation of some food products in order to extend shelf-life and provide novel organoleptic properties. Moreover, during fermentation a high amount of valuable compounds with important commercial benefits are produced. Therefore, there is a need to develop energy efficient and environmental-friendly sustainable processes in order to improve fermentation-related processes. Traditionally, conventional thermal treatments have been used in food fermentation; however, the organoleptic properties of the treated products can be altered. As a result, alternative approaches have been sought by food industries in order …