Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Begoña Giménez"'
Publikováno v:
Colloids and Interfaces, Vol 8, Iss 2, p 24 (2024)
A Pickering double emulsion (DE) with an outer (O:W2) interface stabilized by cellulose nanocrystals (DE-CNC) was designed as a co-delivery systems for chlorogenic acid (CA) and curcumin, then compared with a control DE emulsion with an O:W2 interfac
Externí odkaz:
https://doaj.org/article/6fe132342fcd465083fe6fce92871653
Autor:
Patricia Ramírez-Carrasco, Ailén Alemán, Estefanía González, M. Carmen Gómez-Guillén, Paz Robert, Begoña Giménez
Publikováno v:
Foods, Vol 13, Iss 3, p 373 (2024)
Beeswax oleogels (OGs), with a mechanical strength similar to pork backfat, were formulated with avocado (A), sunflower (S), and linseed (L) oils, applying a central composite design plus star point, and were evaluated as oral delivery vehicles of cu
Externí odkaz:
https://doaj.org/article/5eedd98a4b864da88552d6fa8c9af580
Autor:
Paz Robert, Cristina Vergara, Andrea Silva-Weiss, Fernando A Osorio, Rocío Santander, Carmen Sáenz, Begoña Giménez
Publikováno v:
PLoS ONE, Vol 15, Iss 1, p e0227866 (2020)
A purple cactus pear (Opuntia ficus-indica) extract (CP) was encapsulated in double emulsions (DE) gelled with gelatin (DE-CP-G) and with gelatin and transglutaminase (DE-CP-GT), as well as in a DE with a liquid external aqueous phase (DE-CP), in ord
Externí odkaz:
https://doaj.org/article/9a6cc58e60a94455b4751a1a08f1eb4c
Autor:
Leyla Sanhueza, Paula García, Begoña Giménez, José Manuel Benito, María Matos, Gemma Gutiérrez
Publikováno v:
Foods, Vol 11, Iss 3, p 310 (2022)
Pomegranate peel is an agro-industrial waste that can be used as source of punicalagin, a polyphenolic compound with several beneficial effects on health. Since, once extracted, punicalagin is prone to degradation, its encapsulation by double emulsio
Externí odkaz:
https://doaj.org/article/aed8d73c00214486b437f43d27ac184b
Autor:
Denisse Cáceres, Begoña Giménez, Gloria Márquez-Ruiz, Francisca Holgado, Cristina Vergara, Patricio Romero-Hasler, Eduardo Soto-Bustamante, Paz Robert
Publikováno v:
Antioxidants, Vol 9, Iss 12, p 1272 (2020)
Purified walnut oil (PWO) microparticles with Capsul® (C, encapsulating agent), sodium alginate (SA) as outer layer and ascorbic acid (AA) as oxygen scavenger were obtained by spray drying using a three-fluid nozzle. AA was incorporated in the inner
Externí odkaz:
https://doaj.org/article/cce513b3a10746f19ff3fb78f7ced711
Effect of Adding Curcumin on the Properties of Linseed Oil Organogels Used as Fat Replacers in Pâtés
Autor:
Patricia Ramírez-Carrasco, Javier Paredes-Toledo, Patricio Romero-Hasler, Eduardo Soto-Bustamante, Paulo Díaz-Calderón, Paz Robert, Begoña Giménez
Publikováno v:
Antioxidants, Vol 9, Iss 8, p 735 (2020)
Beeswax-based organogels were formulated with linseed oil and curcumin according to a statistical design to increase the oxidative stability of spreadable meat products (pâté) where these organogels (OGCur) were incorporated as fat substitutes. The
Externí odkaz:
https://doaj.org/article/713ab28283654be69396ce6fda2bfa5c
Autor:
Estela Maria Novak, Martha Silveira e Costa Silva, Maria Cristina Marcucci, Alexandra Christine Helena Frankland Sawaya, Begoña Giménez-Cassina López, Maria Angela Henriques Zanella Fortes, Ricardo Rodrigues Giorgi, Kamila Tamie Marumo, Rosangela Felipe Rodrigues, Durvanei Augusto Maria
Publikováno v:
Journal of Functional Foods, Vol 11, Iss , Pp 91-102 (2014)
In this study, ultra-high performance liquid chromatography-mass spectrometry and tandem mass spectrometry of selected ions were used to characterise the ethanolic extract of a sample of Brazilian red propolis (EEBRP) and an active fraction (BRP-IV)
Externí odkaz:
https://doaj.org/article/9a397717614e43d9b88960521a9123ea
Autor:
Guibeth Morelo, Begoña Giménez, Gloria Márquez-Ruiz, Francisca Holgado, Patricio Romero-Hasler, Eduardo Soto-Bustamante, Paz Robert
Publikováno v:
Antioxidants, Vol 8, Iss 11, p 520 (2019)
The effect of the physical state of flavonoid-inulin microparticles (semi-crystalline/amorphous) on the oxidative stability of lipid matrices was studied. Epicatechin (E) and quercetin (Q) microparticles with inulin were formulated at two infeed temp
Externí odkaz:
https://doaj.org/article/9a146cdd9782448b85eda5afad07cb0c
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Rudy Álvarez, Begoña Giménez, Alan Mackie, Amelia Torcello-Gómez, Alejandra Quintriqueo, Felipe Oyarzun-Ampuero, Paz Robert
Publikováno v:
Food & Function. 13:1370-1379
Among vegetable oils, chia oil has been gaining interest in recent years due to its high linolenic acid content (ALA, 18:3 ω3).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75c4160e1754dad4893d0c4688360850
https://doi.org/10.1039/d1fo03688b
https://doi.org/10.1039/d1fo03688b