Lipid degradation is one of the main factors contributing to the deterioration of meat and meat products, significantly affecting sensory and nutritional properties and leading to the formation of multiple potentially toxic compounds that diminish food quality and negatively impact health. In this regard, given the dif...
Jorge Lopez-Tellez, E. Olvera-Ureña, Rubén Domínguez-Valencia et al.· Foods· 0 citations
Faced with the environmental and human health concerns associated with the production and consumption of meat and other traditional animal proteins, mushrooms have emerged as promising sources of sustainable high-quality proteins. The genus Pleurotus, which includes more than 30 edible species consumed worldwide, is hi...
Ehira Romero-Castelán, J. Fernández-López, Mauricio Opazo-Navarrete et al.· Foods· 0 citations
The increasing demand for sustainable protein sources has positioned fava beans as a promising alternative; however, their limited techno-functional properties and digestibility restrict broader application within food systems. This study aimed to evaluate the impact of high hydrostatic pressure on the structural, nutr...
Mauricio Opazo-Navarrete, Cristina Bravo-Reyes, C. Burgos-Díaz et al.· Frontiers in Nutrition· 0 citations
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