Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Andrea Gomez-Zavaglia"'
Autor:
Lucía Cassani, Andrea Gomez-Zavaglia
Publikováno v:
Exploration of Foods and Foodomics, Vol 2, Iss 5, Pp 408-442 (2024)
Pickering emulsions have emerged as suitable alternatives to healthily and sustainably deliver unstable compounds, addressing the demands of consumers, increasingly concerned about the nutritional value and environmental impact of the products they c
Externí odkaz:
https://doaj.org/article/ac7a149043da4639958939fc6154f64b
Autor:
Ayelén A. Hugo, María Delos Ángeles Serradell, Pablo L. Peri, Sebastián Farina, Andrea Gomez-Zavaglia
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
ABSTRACTNothofagus antarctica (NA) is a native tree of Patagonia. Since ancient times, NA leaves were used in infusions for medical and food purposes, but there are no deep insights on its toxicity. The aim of this work was to assess the safety and a
Externí odkaz:
https://doaj.org/article/0058ae0bab8640a9a1eb20c51be1b01e
Publikováno v:
Foods, Vol 13, Iss 18, p 2921 (2024)
The production of healthy animal-derived food entails the effective control of foodborne pathogens and strategies to mitigate microbial threats during rearing. Antibiotics have been traditionally employed in animal farming to manage bacterial infecti
Externí odkaz:
https://doaj.org/article/9623801dc7f84ce1884e28b843801e73
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100236- (2022)
The incorporation of probiotic bacteria into plant-based products for the development of functional foods is a challenge because microorganisms must overcome adverse conditions throughout processing, storage and digestive conditions. In this work, ba
Externí odkaz:
https://doaj.org/article/d70951280ee14719ac60f51f1f79eebb
Publikováno v:
Foods, Vol 12, Iss 17, p 3167 (2023)
Fucoxanthin, a brown algae carotenoid, has attracted great interest because of its numerous biological activities supported by in vitro and in vivo studies. However, its chemical structure is susceptible to alterations when subjected to food processi
Externí odkaz:
https://doaj.org/article/6cb57aa0bc274091ba942caa2ce36d87
Autor:
Lucía Cassani, Andrea Gomez-Zavaglia
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Fruits and vegetables wastes (e.g., peel fractions, pulps, pomace, and seeds) represent ~16% of total food waste and contribute ~6% to global greenhouse gas emissions. The diversity of the fruit-horticultural production in several developing countrie
Externí odkaz:
https://doaj.org/article/ae48c10c4cbc4e56b4be310e3c1a8482
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 5 (2021)
Externí odkaz:
https://doaj.org/article/d3d890a7929744af9567acff44631c0a
Autor:
Gonçalo N. Martins, Maria Micaela Ureta, E. Elizabeth Tymczyszyn, Paula C. Castilho, Andrea Gomez-Zavaglia
Publikováno v:
Frontiers in Nutrition, Vol 6 (2019)
Fructo- and galacto-oligosaccharides (FOS and GOS) are non-digestible oligosaccharides with prebiotic properties that can be incorporated into a wide number of products. This review details the general outlines for the production of FOS and GOS, both
Externí odkaz:
https://doaj.org/article/a48bb3bac5bc4c2799d9cdd7f50b1519
Publikováno v:
Foods, Vol 4, Iss 3, Pp 283-305 (2015)
In this review, we overview the most important contributions of vibrational spectroscopy based techniques in the study of probiotics and lactic acid bacteria. First, we briefly introduce the fundamentals of these techniques, together with the main mu
Externí odkaz:
https://doaj.org/article/243d32883156477a8d31ca9a5c9eb05f
Publikováno v:
Food Technology and Biotechnology, Vol 53, Iss 3, Pp 307-314 (2015)
This work focuses on the production of liquid whey protein concentrates by ultrafiltration followed by thermal denaturation and homogenization of the ultrafiltrated concentrate, as well as on the production of ultrafiltrated permeates concentrated by
Externí odkaz:
https://doaj.org/article/496049da92f549fa99fdbbdeed9fbdcc