Zobrazeno 1 - 10
of 554
pro vyhledávání: '"Alejandro G. Marangoni"'
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100832- (2024)
In many plant-based meat and dairy alternatives, coconut oil is frequently used to replicate the textural and structural properties of animal fats due to its high saturated fat content. Concerns about the health implications of saturated fat and the
Externí odkaz:
https://doaj.org/article/107696d93d5d4672ba3948455e82ccbc
Autor:
Saeed M. Ghazani, Jason Hargreaves, Burcu Guldiken, Analucia Mata, Erica Pensini, Alejandro G. Marangoni
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100682- (2024)
This study aimed to increase the physical stability of native sunflower oleosomes to expand their range of applications in food. The first objective was to increase the stability and functionality of oleosomes to lower pH since most food products req
Externí odkaz:
https://doaj.org/article/289f2ffc7e1c45ffa58bdee593e9491d
Publikováno v:
Frontiers in Soft Matter, Vol 3 (2023)
This study separates tetrahydrofuran (THF)-water mixtures containing varying THF percentages, using sorbitan esters (Spans) with different tail characteristics. We probe the separation mechanisms using attenuated total reflectance-Fourier transform i
Externí odkaz:
https://doaj.org/article/1c622972374146ada473494ea6f315ca
Autor:
Laura Earnden, Alejandro G. Marangoni, Thamara Laredo, Jarvis Stobbs, Tatianna Marshall, Erica Pensini
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-20 (2022)
Abstract Co-contamination by organic solvents (e.g., toluene and tetrahydrofuran) and metal ions (e.g., Cu2+) is common in industrial wastewater and in industrial sites. This manuscript describes the separation of THF from water in the absence of cop
Externí odkaz:
https://doaj.org/article/7e2cf5c84e3e43d6a38c5cc370481ab0
Publikováno v:
International Journal of Agricultural Sciences, Vol 5, Iss 2, Pp 73-83 (2022)
Zein-based biomaterials were used as alternatives to plastic to produce spray-on mulching films and horticulture pots. Spray-on zein-based mulching films were prepared using basic zein solutions in water solidified with either potassium salts or acet
Externí odkaz:
https://doaj.org/article/1592df9af7304acc925a5168fcfbf1b9
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 998-1008 (2022)
In this study, olive oil oleogels structured with less than 4% binary blends of sunflower wax (SFW), rice bran wax (RBW), candelilla wax (CDW), and beeswax (BW) were characterized. Among the different binary wax oleogels, samples structured with 3% (
Externí odkaz:
https://doaj.org/article/0f05685afe724170b6a2f5451ada8388
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 892-903 (2022)
Rapid swelling, high amylopectin starches including Thermally Inhibited (TI), Chemically Modified (CM), and Granular Cold- Swelling (GCS) were assessed for their supporting matrix forming potential and properties. Starches displayed identical calorim
Externí odkaz:
https://doaj.org/article/25967fffe4c645b7bd6dae2443a9a8db
Autor:
Saeed M. Ghazani, Erica Pensini, Jason Hargreaves, Analucia Mata, Burcu Guldiken, Alejandro G. Marangoni
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100465- (2023)
This article has been removed: please see Elsevier Policy on Article Withdrawal (https://www.elsevier.com/about/policies/article-withdrawal).This article has been removed at the request of the authors due to unauthorized use of confidential data. Apo
Externí odkaz:
https://doaj.org/article/3a59fa3b157044ceaebd5fee77a26f4a
Autor:
Saeed M. Ghazani, Erica Pensini, Jason Hargreaves, Analucia Mata, Burcu Guldiken, Alejandro G. Marangoni
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100498- (2023)
Externí odkaz:
https://doaj.org/article/1b9e27b9afcb4cba9349c7b8f0b98a7c
Publikováno v:
Nature Communications, Vol 12, Iss 1, Pp 1-9 (2021)
In chocolate production, a complicated tempering process is used to guide the crystallization of cocoa butter towards its most desirable polymorph, which gives the chocolate proper melting behavior, gloss, and snap—hallmarks of good quality chocola
Externí odkaz:
https://doaj.org/article/25063eccc95944c2915b703e2f42f18d