Zobrazeno 1 - 10
of 28
pro vyhledávání: '"A. Monroy-Villagrana"'
Autor:
Leyva-Daniel, Diana E., Alamilla-Beltrán, Liliana, Villalobos-Castillejos, Fidel, Monroy-Villagrana, Amor, Jiménez-Guzmán, Jaime, Welti-Chanes, Jorge
Publikováno v:
In Journal of Food Engineering June 2020 274
Autor:
Ilse Monroy-Rodríguez, Gustavo F. Gutiérrez-López, A. Monroy-Villagrana, Santiago García-Pinilla, M. Cornejo-Mazón, Humberto Hernández-Sánchez
Publikováno v:
Food Engineering Series ISBN: 9783030445515
In this chapter, a revision of the engineering principles of MF is presented as well as a description of selected nano-foods and nano-ingredients (encapsulates, nanoemulsions, liposomes, nano-dairy products) and its use in the extraction of bioactive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3cd64c5c33f3e58b448f2b4d22e02a06
https://doi.org/10.1007/978-3-030-44552-2_6
https://doi.org/10.1007/978-3-030-44552-2_6
Autor:
A. Monroy-Villagrana, J. Jiménez-Guzmán, Lidia Dorantes-Alvarez, Fidel Villalobos-Castillejos, Gustavo F. Gutiérrez-López, Liliana Alamilla-Beltrán, Diana E. Leyva-Daniel
Publikováno v:
Instituto Politécnico Nacional
IPN
Redalyc-IPN
Revista Mexicana de Ingeniería Química (México) Num.1 Vol.16
IPN
Redalyc-IPN
Revista Mexicana de Ingeniería Química (México) Num.1 Vol.16
The long-term (60 days) effect of microfluidization on the properties of -carotene emulsions in a matrix of biopolymers (maltodextrin and gum arabic) for spray drying was evaluated. Microfluidization showed a significant effect (p ≤ 0.05) in the re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c74542eef3a51de4d5d99aba4ab63fc3
https://doi.org/10.24275/rmiq/alim824
https://doi.org/10.24275/rmiq/alim824
Autor:
Jorge Welti-Chanes, Liliana Alamilla-Beltrán, A. Monroy-Villagrana, Jaime Jiménez-Guzmán, Diana E. Leyva-Daniel, Fidel Villalobos-Castillejos
Publikováno v:
Journal of Food Engineering. 274:109831
The effect of high pressure microfluidization on the hydroxymethylfurfural content, glucose and fructose, phenolics, antioxidant activity, diastase number, colour and viscosity were evaluated as a novel alternative to thermal processing. Samples were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41a0d2690c8397996d2bc5c6e70c159c
https://doi.org/10.1016/j.jfoodeng.2019.109831
https://doi.org/10.1016/j.jfoodeng.2019.109831
Autor:
Liliana Alamilla-Beltrán, Seid Mahdi Jafari, Diana E. Leyva-Daniel, A. Monroy-Villagrana, Virginia G. Granillo-Guerrero, Gustavo F. Gutiérrez-López, Fidel Villalobos-Castillejos
Nanoemulsions produced by microfluidization are widely used in the food, pharmaceutical, and cosmetic industry to carry out encapsulation, improve solubility, and perform entrapment and controlled release of bioactive ingredients such as vitamins, dr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9af793ab8e49123788276ebe2411439d
https://doi.org/10.1016/b978-0-12-811838-2.00008-4
https://doi.org/10.1016/b978-0-12-811838-2.00008-4
Autor:
Salman Akram, Liliana Alamilla-Beltrán, Olaia Álvarez-Bermúdez, Nicolas Anton, Ana I. Bourbon, Cheryl Chung, Francesco Donsì, Jianguo Feng, Seyed M.T. Gharibzahedi, Raquel F.S. Gonçalves, Virginia G. Granillo-Guerrero, Gustavo F. Gutiérrez-López, Andreas Håkansson, Seid Mahdi Jafari, Heike P. Karbstein, Diana E. Leyva-Daniel, Qi Liu, Farooq A. Masoodi, David J. McClements, Amor Monroy-Villagrana, Rafael Muñoz-Espí, Kamla Pathak, Satyanarayan Pattnaik, Antonio Perazzo, Ana C. Pinheiro, Aldo Pizzino, Valentina Preziosi, Marilyn Rayner, Odile Sonneville-Aubrun, Kalpana Swain, Ulrike S. van der Schaaf, Thierry F. Vandamme, António A. Vicente, Fidel Villalobos-Castillejos, Goran T. Vladisavljević, Touseef A. Wani, Megumi N. Yukuyama, Zipei Zhang, Qi Zhang, Ruojie Zhang, Zhengxi Zhu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae9400e7b8cacf74f0b23a5352a70f02
https://doi.org/10.1016/b978-0-12-811838-2.09990-2
https://doi.org/10.1016/b978-0-12-811838-2.09990-2
Autor:
D.I. Téllez-Medina, L.A. Pascual-Pineda, C. I. Beristain-Guevara, E. Flores-Andrade, A. Monroy-Villagrana, Gustavo F. Gutiérrez-López, Liliana Alamilla-Beltrán, E. Azuara-Nieto
Publikováno v:
Food Engineering Series ISBN: 9781493925773
Understanding structure–function properties in food systems has led to possibilities of food preservation by managing product structural features so that water and nutriments are subjected to various levels of physical immobilization, thus reducing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::729412969462f5ceccd6dcc3e98fdc5f
https://doi.org/10.1007/978-1-4939-2578-0_2
https://doi.org/10.1007/978-1-4939-2578-0_2
Hydrodynamic Characterization of the Formation of Alpha-Tocopherol Nanoemulsions in a Microfluidizer
Autor:
Humberto Hernández-Sánchez, A. Monroy-Villagrana, Liliana Alamilla-Beltrán, Gustavo F. Gutiérrez-López
Publikováno v:
Food Nanoscience and Nanotechnology ISBN: 9783319135953
The use of nanoemulsions produced by microfluidization as delivery systems for nonpolar functional compounds such as bioactive lipids, drugs, flavors, and antioxidants has raised increasing interest mainly in food, pharmaceutical, and cosmetic indust
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d94f5e2cf57754126b59db65114b94b0
https://doi.org/10.1007/978-3-319-13596-0_9
https://doi.org/10.1007/978-3-319-13596-0_9
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
A. Monroy-Villagrana, C. Cano-Sarmiento, L. Alamilla-Beltrán, H. Hernández-Sánchez, G.F. Gutiérrez-López
Publikováno v:
Instituto Politécnico Nacional
IPN
Redalyc-IPN
Revista Mexicana de Ingeniería Química (México) Num.3 Vol.13
IPN
Redalyc-IPN
Revista Mexicana de Ingeniería Química (México) Num.3 Vol.13
"The effect of composition (Arabic gum (AG), maltodextrin (MD), surfactants, pH) and processing parameters (pressure and number of cycles of microfluidization) of α-tocopherol (AT) emulsions was studied via a coupled Taguchi-RMS optimization. Creami
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::6363488a6af0e8d6f7dac6b5a48b2601
http://www.redalyc.org/articulo.oa?id=62035738002
http://www.redalyc.org/articulo.oa?id=62035738002