Biological Activity and Nutritional Properties of Processed Onion Products

• Autores: María Eduvigis Roldán Marín
• Directores de la Tesis: M. Pilar Cano Dolado (dir. tes.)
• Lectura: En la Universidad Autónoma de Madrid ( España ) en 2009
• Idioma: inglés
• Tribunal Calificador de la Tesis: Francisco Abraham Tomás Barberán (presid.), Rosa María Esteban Álvarez (secret.), María Isabel Pérez (voc.), Gitte Ravn Haren (voc.), María Dolores Guillén Loren (voc.), María Pilar Rupérez Antón (voc.), Antonio Jiménez Escrig (voc.)
• Materias:
  • Física
• Enlaces
  • Tesis en acceso abierto en: Biblos-e Archivo
• Resumen

  • TABLE OF CONTENTS Chapter 1 Chapter 2 Capítulo 2 Chapter 3 Chapter 4 Chapter 5 Chapter 6 Chapter 7 Chapter 8 Chapter 9 Chapter 10 Capítulo 10 Acompanying papers..........................................IV Preface......................................................V Summary...............................................VII Resumen...............................................IX Abbrevations.................................................XIII General introduction....................................1 Research questions and hypotheses. Objectives...................................27 Preguntas científicas e hipótesis. Objetivos...............................................33 Overview of the experimental work.......................................39 Characterisation of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties' (Paper I)......................51 Onion high-pressure processing: Flavonol content and antioxidant activity' (Paper II)................................................53 Effects of an onion by-product on bioactivity and safety markers in healthy rats' (Paper III)...................................55 An exploratory NMR nutri-metabonomic investigation reveals dimethyl sulfone as a dietary biomarker for onion intake' (Paper IV).....................57 Effects of an onion by-product on plasma lipids and platelet aggregation in healthy rats' (Paper V)....59 General discussion.......................................................61 Conclusions. Future prospects....................................................85 Conclusiones................................................91 References..........................................95 Agradecimientos-Acknowledgements..................................111 III