Výsledky vyhledávání - "Bryshila Lupo"

Akademický článek

Extraction of Antioxidants from Borage (Borago officinalis L.) Leaves—Optimization by Response Surface Method and Application in Oil-in-Water Emulsions

Autor: Francisco Segovia, Bryshila Lupo, Sara Peiró, Michael H. Gordon, María Pilar Almajano

Publikováno v: Antioxidants, Vol 3, Iss 2, Pp 339-357 (2014)

Borage (Borago officinalis L.) is a typical Spanish plant. During processing, 60% are leaves. The aim of this work is to model and optimize the extraction of polyphenol from borage leaves using the response surface method (RSM) and to use this extrac

Externí odkaz: https://doaj.org/article/a5957c4c0ba243c09b8fc475a2b1c086

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Characterization of alginate beads with encapsulated cocoa extract to prepare functional food: Comparison of two gelation mechanisms

Autor: Alicia Maestro, Carmen González, Bryshila Lupo, J.M. Gutiérrez

Publikováno v: Food Hydrocolloids. 49:25-34

In this study we compared two gelation mechanisms for the preparation of alginate beads with encapsulated cocoa extract. We used the extrusion method to induce the external gelation [EG] or internal gelation [IG]. Beads with different cocoa and calci

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b3e213e49f5ed776c2403141c575ec94
https://doi.org/10.1016/j.foodhyd.2015.02.023

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Preparation of alginate microspheres by emulsification/internal gelation to encapsulate cocoa polyphenols

Autor: J.M. Gutiérrez, M. Porras, Bryshila Lupo, Carmen González, Alicia Maestro

Publikováno v: Food Hydrocolloids. 38:56-65

Encapsulation of cocoa extract was performed by emulsification/internal gelation in alginate microspheres. A suitable gelling was determined with a minimum of 1.8 × 10 −4 mol of Ca +2 /g alginate. The pH influence in alginate gels showed similar v

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9b8e7dbe1fd86e3ba8f1666128ca2e26
https://doi.org/10.1016/j.foodhyd.2013.11.003

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Extraction of Antioxidants from Borage (Borago officinalis L.) Leaves—Optimization by Response Surface Method and Application in Oil-in-Water Emulsions

Autor: Sara Peiró, María Pilar Almajano, Michael H. Gordon, Francisco Segovia, Bryshila Lupo

Publikováno v: UPCommons. Portal del coneixement obert de la UPC
Universitat Politècnica de Catalunya (UPC)
Antioxidants, Vol 3, Iss 2, Pp 339-357 (2014)
Antioxidants; Volume 3; Issue 2; Pages: 339-357
Antioxidants
Recercat. Dipósit de la Recerca de Catalunya
Universitat Jaume I

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae92debd9eedaf363ebb67cfc9e1083d
https://doi.org/10.3390/antiox3020339

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Microencapsulación con alginato en alimentos. Técnicas y aplicaciones

Autor: Bryshila Lupo Pasin, Carmen González Azón, Alicia Maestro Garriga

Publikováno v: Revista Venezolana de Ciencia y Tecnología de Alimentos, Vol 3, Iss 1, Pp 130-151 (2012)

El objetivo de este trabajo fue realizar una revisión de las técnicas de microencapsulación con alginato para aplicaciones en alimentos. El alginato ha sido uno de los polímeros más empleado en la microencapsulación, este forma una matriz altam

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::97ccb0ea2f7d565e07a7235c621068f3
https://sites.google.com/site/1rvcta/v3-n1-2012/r8

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