Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Carlos R. Carrara"'
Publikováno v:
Powder Technology. 417:118263
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::793e87cad3630a3df3ff98c4a9115132
https://doi.org/10.1016/j.powtec.2023.118263
https://doi.org/10.1016/j.powtec.2023.118263
Autor:
Paula Andrea Loyeau, Amelia Catalina Rubiolo, María Julia Spotti, Carlos R. Carrara, Hernán Noir, Abril Marangón
Publikováno v:
Food Hydrocolloids. 91:224-231
Maillard reaction is a natural occurring reaction that takes place when proteins and saccharides are present. In this study, we have investigated the effect of Maillard reaction on some physicochemical properties of conjugates of whey proteins isolat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a378ec0efa24d7ef4f2d20af90d2cd30
https://doi.org/10.1016/j.foodhyd.2019.01.020
https://doi.org/10.1016/j.foodhyd.2019.01.020
Publikováno v:
Food Hydrocolloids. 85:93-101
Brea gum (BG), which is an exudate from Cercidium praecox tree, was purified and subjected to thermal treatment at 110 °C during different times: 24, 48, 72 and 96 h. Treatment effect was evaluated by analyzing the molecular mass distribution of pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73b208fae3fb8101eb8ebaab3b34eed9
https://doi.org/10.1016/j.foodhyd.2018.07.010
https://doi.org/10.1016/j.foodhyd.2018.07.010
Publikováno v:
Food Research International. 103:76-83
This study aimed to evaluate the potential of Brea gum (BG) in the microencapsulation of corn oil in comparison with gum arabic (GA) and evaluate the effect of adding inulin at the matrix formulation. Different concentration of BG and inulin were use
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f8d149f34aea802a09fc0ade3554f34
https://doi.org/10.1016/j.foodres.2017.10.036
https://doi.org/10.1016/j.foodres.2017.10.036
Publikováno v:
Food Hydrocolloids. 63:170-177
The emulsifying properties of Brea gum (BG), the exudate from Cercidium praecox, were studied in comparison to gum Arabic (GA). Droplet size distributions, rheological properties and stability of corn oil emulsion stabilized with BG and GA solutions
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fceb8f4059bc9e9659c3bb18217b7639
https://doi.org/10.1016/j.foodhyd.2016.08.039
https://doi.org/10.1016/j.foodhyd.2016.08.039
Autor:
Maria Julia Spotti, Martina Juliana Perduca, Carlos R. Carrara, Amelia Catalina Rubiolo, Paula Andrea Loyeau
Publikováno v:
Emerging Natural Hydrocolloids: Rheology and Functions
Emerging Natural Hydrocolloids
Emerging Natural Hydrocolloids
Espina Corona Gum (ECG) is extracted from the seeds of Gleditsia amorphoides trees that grow in South-American countries. This gum was approved by the Argentinean food code. It is a galactomannan with an approximate molecular weight of 1.39?106 Da, c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2de16c1868d360741f01ed2eecdd7182
Publikováno v:
LWT - Food Science and Technology. 68:127-134
Brea gum (BG) is an exudate gum obtained from the Cercidium praecox tree. It is an acidic polysaccharide, made up of 75 g/100 g of hydrolysable sugars, such as L-arabinose, D-xylose, D-glucuronic acid and 4-O-methyl-D-glucuronate. The purpose of this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a00aed74d162c413ecc7ab4d357fb96
https://doi.org/10.1016/j.lwt.2015.12.018
https://doi.org/10.1016/j.lwt.2015.12.018
Autor:
Virginia Castel, Liliana G. Santiago, Carlos R. Carrara, Svetlana Zivanovic, Federico Harte, Amelia Catalina Rubiolo, Juan Luis Jurat-Fuentes
Publikováno v:
Journal of the Science of Food and Agriculture. 96:4345-4350
BACKGROUND Brea gum (BG) is an exudate from the Cercidium praecox tree that grows in semi-arid regions of Argentina. Some previous studies on BG have shown physicochemical characteristics and functional features similar to those of gum arabic. Howeve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc6bd4e71fe490e1232622e3696ebdf7
https://doi.org/10.1002/jsfa.7642
https://doi.org/10.1002/jsfa.7642
Autor:
Paula Andrea Loyeau, Maria Julia Spotti, Gabriel Vinderola, Carlos R. Carrara, Yanina Estefanía Rossi, Mariana Angélica Montenegro, N.L. Vanden Braber
The incorporation of probiotic bacteria to food products is restricted by their instability, so microencapsulation could provide them better protection during storage and gastrointestinal digestion. In this study Bifidobacterium animalis subsp. lacti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6893ff6a87c6cecf9eb0c51baec7371
https://linkinghub.elsevier.com/retrieve/pii/S0268005X18303813
https://linkinghub.elsevier.com/retrieve/pii/S0268005X18303813
Publikováno v:
Colloids and Surfaces B: Biointerfaces. 128:219-226
In the present work, ovalbumin (OVA) solutions (10 g/L, 50 mM NaCl, pH 7.5) were heat-treated at 75, 80 and 85°C (namely, OVA-75, OVA-80 and OVA-85, respectively), from 0 to 25 min. OVA nanoparticles (OVAn) around 100 nm were obtained. For 3 min of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c73402a6ae63d4bb08ed9b7efb19666
https://doi.org/10.1016/j.colsurfb.2015.01.037
https://doi.org/10.1016/j.colsurfb.2015.01.037