Zobrazeno 1 - 10 of 10 pro vyhledávání: '"Cristian Encina"'
1
Akademický článek
A Feasible Approach to Developing Fiber-Enriched Bread Using Pomegranate Peel Powder: Assessing Its Nutritional Composition and Glycemic Index
Autor: Paula García, Andrés Bustamante, Francisca Echeverría, Cristian Encina, Manuel Palma, Leyla Sanhueza, Verónica Sambra, Maria Elsa Pando, Paula Jiménez
Publikováno v: Foods, Vol 12, Iss 14, p 2798 (2023)
The consumption of dietary fiber (DF) has been associated with a reduced incidence of non-communicable diseases. Despite various strategies implemented worldwide to increase DF intake, it remains low. Therefore, the development of new fiber-rich food
Externí odkaz: https://doaj.org/article/20767907da8d42bca4ba0c7e96372602
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2
Akademický článek
Concentrating n-3 fatty acids from crude and refined commercial salmon oil
Autor: Mª Elsa Pando, Beatriz Bravo, Macarena Berrios, Andrea Galdames, Catalina Rojas, Nalda Romero, Conrado Camilo, Cristian Encina, Matías Rivera, Alicia Rodríguez, Santiago P. Aubourg
Publikováno v: Czech Journal of Food Sciences, Vol 32, Iss 2, Pp 169-176 (2014)
The urea complexation was used to concentrate n-3 fatty acids (FA) from crude and refined commercial salmon oils. The experimental procedure included salmon oil saponification, free fatty acid (FFA) collection, formation of urea-FFA inclusion complex
Externí odkaz: https://doaj.org/article/ee2dd08780784cac9ee586fe51f0da7b
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3
Pulp, Leaf, Peel and Seed of Avocado Fruit: A Review of Bioactive Compounds and Healthy Benefits
Autor: Jessica Soto-Covasich, Marjorie Reyes-Farias, Karla Vasquez, Paula García, Vilma Quitral, Paula Jimenez, Paz Robert, Diego F. Garcia-Diaz, Cristian Encina, Claudia Parra-Ruiz
Publikováno v: Food Reviews International. 37:619-655
Avocado (Persea americana Mill) is a native American fruit. Its industrial processing generates a large number of wastes (leaves, peels, and seeds). These wastes are a source of bioactive c...
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b7b4dc1aa497fbef700597942a7ffa42
https://doi.org/10.1080/87559129.2020.1717520
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4
Hydroxypropyl-inulin as a novel encapsulating agent of fish oil by conventional and water-free spray drying
Autor: Paz Robert, Begoña Giménez, E.A. Soto-Bustamante, Francisca Holgado, Gloria Márquez-Ruiz, Patricio Romero-Hasler, Cristian Encina, Cristina Vergara
Publikováno v: Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Hydroxypropyl-inulin (HPI) was synthetized from inulin by etherification. The hydroxypropylation of inulin (degree of substitution 0.7) was confirmed by 1H NMR. The replacement of hydroxyl groups in inulin by an ether linkage increased its hydrophobi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc979b439cd1348a3d7b3673ce9b1df4
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5
Influence of solvent and lecithin in microencapsulation of fish oil by spray-drying
Autor: Paz Robert, Francisca Holgado, Begoña Giménez, Gloria Márquez-Ruiz, Cristian Encina, Cristina Vergara
Publikováno v: Rsc Advances
Artículos CONICYT
CONICYT Chile
instacron:CONICYT
Digital.CSIC. Repositorio Institucional del CSIC
instname
Fish oil (FO) was encapsulated by conventional spray-drying (FO-W-Lec) and by ethanol spray-drying, with FO incorporated as an oil-in-ethanol emulsion (with lecithin as emulsifier, FO-EtOH-Lec) or as an oil-in-ethanol dispersion (without lecithin, FO
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::213e5dd7c0538d35d0a518f4fa362b91
https://publica.fraunhofer.de/handle/publica/254775
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6
Chemical and Nutritional Composition of Copao Fruit (Eulychnia acida Phil.) Unswe Thee Environmental Conditions in the Coquimbo Region Características Químicas y Composición Nutricional de los Frutos de Copao (Eulychnia acida Phil.) Bajo tres Condiciones Ambientales de la Región de Coquimbo
Autor: Lilia Masson S, María Angélica Salvatierra, Paz Robert C, Cristian Encina A, Conrado Camilo M
Publikováno v: Chilean Journal of Agricultural Research, Vol 71, Iss 4, Pp 521-529 (2011)
Copao (Eulychnia acida Phil.) is an endemic arborescent cactus restricted mainly to the semi-arid Coquimbo Region (29°54'28" S, 71°15'15" W), Chile. The area of distribution is from sea level to 1200 m.a.s.l. The edible fruit called rumpa is genera
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::55f3014792fd47146d153a3f413c8719
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392011000400004
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7
Acrylamide in fried potatoes: An updated review
Autor: Paz Robert, Julia Castro, Conrado Camilo, José Reinaldo Muñoz, Luis Hernandez, Lilia Masson, Nalda Romero, Cristian Encina
Publikováno v: Grasas y Aceites, Vol 58, Iss 2, Pp 185-193 (2007)
Grasas y Aceites; Vol. 58 No. 2 (2007); 185-193
Grasas y Aceites; Vol. 58 Núm. 2 (2007); 185-193
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
The announcement made by Swedish researches in April 2002 concerning the detection of acrylamide in many different foods, has generated a great deal of scientific publications coming from different parts of the world. The wide spectra of subjects stu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f165a472c54a806de31280a4616baac
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/84
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8
Chemical and Nutritional Composition of Copao Fruit (Eulychnia acida Phil.) Unswe Thee Environmental Conditions in the Coquimbo Region
Autor: María Angélica Salvatierra, Conrado Camilo M, Cristian Encina A, Lilia Masson S, Paz Robert C.
Publikováno v: Chilean journal of agricultural research v.71 n.4 2011
SciELO Chile
CONICYT Chile
instacron:CONICYT
El copao (Eulychnia acida Phil.) es un cactus arborescente endemico restringido principalmente a la region semi arida de Coquimbo (29°54'28" S, 71°15'15" O), Chile. El area de distribucion comprende desde el nivel del mar hasta los 1200 m de altitu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08d949e47c180a57a60d6ca66cf7479b
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392011000400004
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9
Akademický článek
Acrylamide in fried potatoes: An updated review
Autor: Lilia Masson, José Reinaldo Muñoz, Nalda Romero, Conrado Camilo, Cristián Encina, Luis Hernández, Julia Castro, Paz Robert
Publikováno v: Grasas y Aceites, Vol 58, Iss 2, Pp 185-193 (2007)
The announcement made by Swedish researches in April 2002 concerning the detection of acrylamide in many different foods, has generated a great deal of scientific publications coming from different parts of the world. The wide spectra of subjects stu
Externí odkaz: https://doaj.org/article/1fbe4d77c6a549a8bfdb187b770ea578
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10
Concentrating n-3 fatty acids from crude and refined commercial salmon oil
Autor: Conrado Camilo, Matías Rivera, María Elsa Pando, Andrea Galdames, Macarena Berrios, Beatriz Bravo, Nalda Romero, Catalina Rojas, Cristian Encina, Alicia Rodríguez, Santiago P. Aubourg
Publikováno v: ResearcherID
CZECH JOURNAL OF FOOD SCIENCES
Artículos CONICYT
CONICYT Chile
instacron:CONICYT
Pando M a .E., Bravo B., Berrios M., Galdames A., Rojas C., Romero N., Camilo C., . Encina C., Rivera M., Rodriguez A., Aubourg S.P. (2014): Concentrating n-3 fatty acids from crude and refined commercial salmon oil. Czech J. Food Sci., 32: 169–176
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e0f20c46ed10927d63886a59484ecf4
http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000335282200009&KeyUID=WOS:000335282200009
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