Antonio Ramírez-Jimenez

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Bread is the most important food in the Spanish household and represents the largest proportion of products produced by commercial bakeries. The browning indicators furosine, hydroxymethylfurfural (HMF), and color were determined to evaluate heat effects induced during manufacture of these foods. The breads analyzed were common, special, sliced toasted, and(More)
Slices of wheat bread were toasted for different times until a distinct intensity of brown colour was reached. Two assays were carried out: prolonged toasting times (5±60 min) and reduced toasting times (0.5±5 min). The browning indicators (furosine, available lysine, hydroxymethylfurfural (HMF), colour and absorbance at 284 and 420 nm) were determined. The(More)
Glucosylisomaltol is proposed as a new indicator of the browning reaction in baby cereals and bread. The glucosylisomaltol was synthesized from maltose and proline, purified by semipreparative HPLC, and characterized by NMR, high-resolution mass spectrometry, and GC-MS analysis. Analysis of glucosylisomaltol, previously separated from cereals by(More)
This project aims to develop a system based on mobile technologies for better management of Specific Oral Tolerance Induction interventions. The intervention is designed to provide a better control of children suffering from milk and egg allergy or hypersensitivity through an improved communication between their parents and allergy department. As well, this(More)
A fluorimetric method was used to determine the o-phthaldialdehyde (OPA) reactivity of amino groups for the assessment of non-enzymatic browning reactions in products with a prolonged shelf-life. The studies were conducted in four commercial infant cereals: wheat-based '7-cereals' and '8-cereals', and gluten-free 'rice cereal' and 'rice-corn cereal'. The(More)
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