Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Camila Andrea Palla"'
Publikováno v:
Journal of the American Oil Chemists' Society. 99:985-1006
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bda2076b4cea689feb32b81ccea94b6a
https://doi.org/10.1002/aocs.12617
https://doi.org/10.1002/aocs.12617
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 21:2587-2614
Monoglyceride (MG)-based oleogelation is an effective strategy to create soft matter structures with the functionality of fats, but with a nutritional profile similar to edible oils. MG oleogels are mainly studied to replace or reduce trans and satur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::641307276256925df7ed78ba09d8cd06
https://doi.org/10.1111/1541-4337.12930
https://doi.org/10.1111/1541-4337.12930
Publikováno v:
Chemical Engineering Research and Design. 174:331-344
This work provides experimental data and mathematical modeling of the hydrolysis reaction of high oleic sunflower oil catalyzed by lipase powder (LP) from castor bean seeds. The production of fatty acids (FA) at different times (0.5–48 h), temperat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d30f79f1776f2de889bc040a2ba0e839
https://doi.org/10.1016/j.cherd.2021.08.016
https://doi.org/10.1016/j.cherd.2021.08.016
Publikováno v:
Food Biophysics. 16:306-316
The aim of this study was to investigate the effects of storage time on physicochemical properties of oleogels from high oleic sunflower oil and monoglycerides (6.6 wt%). Oleogels were stored for eight weeks at 5 °C and tested weekly. The analyzed p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79f6879e589aa76ed90c6b9099af91dc
https://doi.org/10.1007/s11483-020-09661-9
https://doi.org/10.1007/s11483-020-09661-9
Publikováno v:
Rapid Prototyping Journal. 25:1169-1186
Purpose This paper aims to apply a robust methodology to establish relationships between user-configurable process parameters of commercial desktop stereolithography (SLA) printers and dimensional accuracy of a custom-designed test artifact. Design/m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9f15f82c4d901b183210adf6ca9e414
https://doi.org/10.1108/rpj-03-2019-0060
https://doi.org/10.1108/rpj-03-2019-0060
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
BACKGROUND: Many food products need to be reformulated to reduce the intake of saturated and trans fats which are considered unhealthy. In particular, the reformulation of filling creams (FCs) is challenging as these fats cannot be directly replaced
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4117e9caa5a3bbffdf64b7e7ea195369
Wiley Online Library
Wiley Online Library
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Data in Brief
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Data in Brief
We report the parameter settings used in different 3D printing tests carried out to evaluate the production of nutraceutical oral forms by using mixtures of monoglycerides oleogels and phytosterols as printing materials. The printer employed was an a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::171eae070556c8bb37b765dc9d7eef60
https://www.sciencedirect.com/science/article/pii/S2352340919311606
https://www.sciencedirect.com/science/article/pii/S2352340919311606
Publikováno v:
Journal of Food Science. 83:1505-1515
This study demonstrates the effectiveness of using oleogels from high oleic sunflower oil (HOSO) and monoglycerides as solid fat replacers in a sweet bakery product. Firstly, a methodology to obtain oleogels with desired properties based on mathemati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fce62c0318b9d078e0e02af87abcef1
https://doi.org/10.1111/1750-3841.14174
https://doi.org/10.1111/1750-3841.14174
Autor:
Anabella Soledad Giacomozzi, Camila Andrea Palla, Maria Elena Carrin, Diego Bautista Genovese
Publikováno v:
Food Structure. 12:1-14
Different processing conditions to obtain oleogels from high oleic sunflower oil and Myverol were explored with the aim to develop a fat with similar rheological and textural characteristics to margarine. The effects of the concentration of Myverol (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::331d0a1f4ce77c692bd320baabcfb127
https://doi.org/10.1016/j.foostr.2017.02.005
https://doi.org/10.1016/j.foostr.2017.02.005
Publikováno v:
Journal of the American Oil Chemists' Society. 94:741-745
Lipase activity from castor bean seed powders was evaluated in hydrolysis reactions at 37 °C. The effects of different concentrations of lipase powder (LP), substrate (high oleic sunflower oil, O) and surfactant (gum arabic, A) on lipase activity (R
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::607be230d229fa5c37491ea79b34d1c7
https://doi.org/10.1007/s11746-017-2976-0
https://doi.org/10.1007/s11746-017-2976-0