Publications by authors named "I M Vicario"
Article Synopsis
- The study examined how different cooking methods (boiling, baking, steaming, microwaving) affect the color, texture, and nutrient availability of carrots, focusing on carotenoids, which are important for health.
- Results showed that cooking significantly increases the bioaccessibility of carotenoids, with microwave and baking yielding the highest increases in nutrient availability.
- The research emphasizes the importance of sustainable cooking practices that enhance nutrient availability while being energy-efficient, helping to address issues like vitamin A deficiency.
Flowers have played a significant role in society, focusing on their aesthetic value rather than their food potential. This study's goal was to look into flowering plants for everything from health benefits to other possible applications. This review presents detailed information on 119 species of flowers with agri-food and health relevance.
View Article and Find Full Text PDFMandarine juice is one of the richest sources of β-cryptoxanthin and flavonoids, which have been positively associated with bone mineral density. Carotenoids are lipophilic isoprenoid compounds with a complex absorption process that can be affected by different factors. In this study, we have evaluated the effect of the food matrix on the bioaccessibility of carotenoids and phenolic compounds in a model milk-mandarine beverage (MMB).
View Article and Find Full Text PDFNewly designed multicomponent light alloys are giving rise to non-conventional microstructures that need to be thoroughly studied before determining their potential applications. In this study, the novel AlZnSiMg alloy, previously studied with CALPHAD methods, was cast and heat-treated under several conditions. An analysis of the phase evolution was carried out with in situ X-ray diffraction supported by differential scanning calorimetry and electron microscopy.
View Article and Find Full Text PDFProduction of high-quality healthy foods through sustainable methodologies is an urgent necessity. High pressure homogenization (HPH) is an interesting alternative to obtain premium citrus juices, but its effects on bioactive compounds are unclear. There was studied the influence of HPH (150 MPa) and pasteurization (92 °C for 30 s and 85 °C for 15 s) processing on physicochemical properties and in vitro bioaccessibility of carotenoids and flavonoids in orange juices.
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