https://hdl.handle.net/11000/34440 2026-04-08T00:12:59Z https://hdl.handle.net/11000/39556 Título : Mushroom and Their Coproducts as Flavor Enhancers in Salt-Reduced Food Autor : Bermúdez Gómez, Patricia; Viuda Martos, Manuel; Fernández López, Juana; Pérez Clavijo, Margarita Resumen : Edible mushrooms have been an important part of the human diet for centuries, with their stems accounting for up to 20% of total production. Excessive salt (NaCl) intake is a major global health concern due to its association with cardiovascular diseases, prompting the WHO to recommend food reformulation as a reduction strategy. One approach involves using flavor enhancers, such as umami compounds naturally present in mushrooms. Therefore, mushroom powder and umami-rich extracts have been incorporated into reduced-sodium foods. Additionally, stem flours of Agaricus bisporus (ABSF) and Pleurotus ostreatus (POSF) contain MSG-like amino acids. This chapter outlines a step-by-step protocol for preparing low-sodium bread and sodium-reduced mortadella using POSF and ABSF stem flours. 2026-03-18T08:23:04Z https://hdl.handle.net/11000/39555 Título : Royal Jelly: Health Benefits and Uses in Medicine Autor : Viuda Martos, Manuel; Lucas González, Raquel; Pérez Álvarez, José A.; Fernández López, Juana Resumen : Royal jelly (RJ) is a thick and “milky” secretion from the hypopharyngeal and mandibular glands of young worker bees (Apis mellifera L.) and is used to feed the larvae. Due to the high content of bioactive compounds present in their composition, mainly peptides such as royalisin, jelleines, aspimin and royalactin, polyphenols principally phenolic acids and flavonoids, and lipids as 10-Hydroxy-2 Decenoic Acid. In addition, royal jelly exhibits lots of health-promoting properties such as antibacterial, antioxidant anti-inflammatory, vasodilative and hypotensive, hipocholesterolemiant and hepatoprotective, and antitumor among others. Therefore, royal jelly has been used extensively for improving human health in food and nutra- ceutical industries. This chapter will examine current literature on bioactive compounds content and health benefits of the royal jelly, with a particular focus given to their uses in medicine. 2026-03-18T08:21:46Z https://hdl.handle.net/11000/39122 Título : Relación entre el perfil de ácidos grasos en plasma y la sensibilidad ambiental en conejos Autor : Agea, Iván; García, María de la Luz; Muelas, Raquel; Mouskeftara, Thomai; Ginka, Helen; Argente, María José Resumen : Se seleccionaron de forma divergente dos líneas de conejos para aumentar y disminuir la variabilidad ambiental del tamaño de la camada al nacimiento. La disminución de la variabilidad del tamaño de la camada genera hembras más resilientes, con menos sensibilidad al estrés y las enfermedades, siendo un criterio de selección útil para mejorar la sensibilidad ambiental. Los ácidos grasos modulan la función de las células inmunitarias. Los ácidos grasos saturados (SFA) tienen un efecto inhibidor sobre la proliferación de linfocitos, los ácidos grasos monoinsaturados (MUFA) ejercen un efecto protector y antiinflamatorio sobre los macrófagos, y los ácidos grasos poliinsaturados n-3 (PUFA) afectan la respuesta de los linfocitos por medio de las citoquinas IL-1, IL-2, IL-6 y TNF, así como de la prostaglandina E2 y leucotrieno B4. El perfil de ácidos grasos plasmáticos se evaluó en 1 O hembras de la línea homogénea y 12 hembras de la línea heterogénea de la 12ª generación de selección. La línea homogénea mostró niveles más altos de SFA (+3,98 ng / mi P = 0,90 para C14:0; +2,30 ng / mi P = 0,98 para C15:0; +54 ng / mi P = 0,90 para C16:0 y +29 ng / mi P = 0,90 para C18:0) y de MUFA (+12,0 ng / mi P = 0,98 para C16:1 y +53 ng / mi P = 0,90 para C18:1 n9c) que la línea heterogénea. Además, esta línea también tenía una mayor cantidad de PUFA n-3 (+2,18 ng / mi P = 0,90 para C18:3n3 y + 1,91 ng / mi P = 0,90 para C20:5n3) y una menor cantidad de PUFA n-6 (-3,66 ng / mi P = 0,96 para C20:3n6 y -0,28 ng / mi P = 0,90 para C20:4n6) que la heterogénea. En conclusión, la selección por sensibilidad ambiental muestra una respuesta correlacionada en el perfil de ácidos grasos plasmáticos. 2026-02-05T13:36:43Z https://hdl.handle.net/11000/38491 Título : An overview on sensory evaluation, volatile compounds, and legal regulations of Cannabis sativa Autor : Lipan, Leontina; Issa Issa, Hanán; Sendra, Esther; Noguera Artiaga, Luis; Carbonell Pedro, Aarón Ángel; Carbonell-Barrachina, Ángel A. 2025-11-25T11:53:26Z https://hdl.handle.net/11000/38484 Título : Chapter 1 Introduction Autor : Cano Lamadrid, Marina; Valverde, Juan Miguel; Lipan, Leontina; Carbonell-Barrachina, Ángel A.; Sendra, Esther 2025-11-25T10:48:29Z https://hdl.handle.net/11000/37663 Título : Chapter 19 - Bioactive compounds of fruits, vegetables and their coproducts in the development of dairy functional products Autor : Muñoz Bas, Clara; Sayas-Barberá, Estrella; Pérez-Alvarez, José Angel; Fernandez-Lopez, Juana; Viuda-Martos, Manuel Resumen : Milk and dairy products have been widely studied as food matrices for the development of functional foods, mainly due to their high nutritional quality and potential health benefits, great consumers’ acceptance, and wide technological versatility. In addition, fruits and vegetables in several forms, including fresh, juices, powder, puree, and extract, and their coproducts are important sources of bioactive compounds (dietary fiber, polyphenols, carotenoids, natural colorants, minerals, vitamins, phytoestrogens, and anthocyanins, among others), which are receiving increased attention for their potential health benefits. Therefore the development of functional dairy products with the addition of some of these bioactive compounds is currently a very promising research line for the dairy industry. The technological strategy used for their incorporation into the different dairy matrices (yogurts, cheeses, ice creams, dairy desserts, etc.) and their effect on the nutritional improvement of the product, the stability of the incorporated bioactive compounds, and the sensory acceptance of the final dairy product will be discussed. 2025-10-15T09:33:10Z https://hdl.handle.net/11000/34619 Título : Medio rural Autor : Aznar-Márquez, Juana; MARTÍ DE OLIVES, ANA 2025-01-16T18:03:22Z