Isabel Hernando
Overview
Explore the profile of Isabel Hernando including associated specialties, affiliations and a list of published articles.
Author names and details appear as published. Due to indexing inconsistencies, multiple individuals may share a name, and a single author may have variations. MedLuna displays this data as publicly available, without modification or verification
Snapshot
Snapshot
Articles
41
Citations
193
Followers
0
Related Specialties
Related Specialties
Top 10 Co-Authors
Top 10 Co-Authors
Published In
Published In
Affiliations
Affiliations
Soon will be listed here.
Recent Articles
1.
Hosseininejad S, Moraga G, Hernando I
Foods
. 2024 Dec;
13(23).
PMID: 39682820
This study developed a new energy bar using the astringent 'Rojo Brillante' variety of persimmons to address postharvest losses. The bar was formulated with dehydrated persimmons, walnuts, hazelnuts, and chia...
2.
Arcia P, Curutchet A, Perez-Pirotto C, Hernando I
Heliyon
. 2024 Oct;
10(19):e38737.
PMID: 39398048
This work aimed to analyse the effect of particle size on bioactive compounds of different by-products. Orange, apple, and grape-wine by-products obtained from industrial production were dried and ground at...
3.
Castaneda-Rodriguez R, Quiles A, Hernando I, Ozuna C
Food Res Int
. 2024 Feb;
180:114095.
PMID: 38395569
This research aimed to evaluate the effect of different cooking methods (boiling, stir-frying, and steaming) on the microstructure, moisture, fat, protein, and glucose-derived carbohydrate contents, and the bioactive compounds (total...
4.
Perez-Pirotto C, Hernando I, Cozzano S, Curutchet A, Arcia P
Food Sci Technol Int
. 2023 Aug;
:10820132231193474.
PMID: 37563910
Fruit by-products are a valuable source of ingredients, in the formulation of what is known by "upcycled foods". Orange pomace, a by-product of orange juice industry, is a dietary fibre...
5.
Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions
Morell P, Lopez-Garcia A, Hernando I, Quiles A
Foods
. 2023 Feb;
12(4).
PMID: 36832945
Pea protein has been extensively studied because of its high nutritional value, low allergenicity, environmental sustainability, and low cost. However, the use of pea protein in some food products is...
6.
Perez-Pirotto C, Moraga G, Hernando I, Cozzano S, Arcia P
Foods
. 2022 Nov;
11(22).
PMID: 36429206
Citrus fruits are one of the main crops worldwide. Its industrialization, primarily juice production, produces large amounts of byproducts, composed of seeds and peels, that can be used to obtain...
7.
Hosseininejad S, Larrea V, Moraga G, Hernando I
Foods
. 2022 Nov;
11(21).
PMID: 36359969
Because of the nutritional need of patients with celiac disease, producing quality gluten-free diet food is important. This study evaluated the use of persimmon flour on the properties of muffins....
8.
Martinez-Marti J, Quiles A, Moraga G, Llorca E, Hernando I
Foods
. 2022 Apr;
11(7).
PMID: 35407081
The citrus juice industry produces about 50% of by-products. Citrus pomace (CP) contains many polysaccharides (mainly cellulose and pectin), which could act as stabilizers and emulsifiers. The aim of this...
9.
Gonzalez C, Hernando I, Moraga G
Foods
. 2021 Dec;
10(12).
PMID: 34945634
The link between nutrition and health has focused on the strategy of diet-based programs to deal with various physiological threats, such as cardiovascular disease, oxidative stress, and diabetes. Therefore, the...
10.
Lopez-Garcia A, Moraga G, Hernando I, Quiles A
Gels
. 2021 Dec;
7(4).
PMID: 34940305
The modern brewing industry generates high amounts of solid wastes containing biopolymers-proteins and polysaccharides-with interesting technological and functional properties. The novelty of this study was to use raw by-product from...