Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Diego Alberto Archaina"'
Autor:
Franco Emanuel Vasile, Diego Alberto Archaina, Jaime Jiménez-Guzmán, Gustavo Fidel Gutiérrez-López, Liliana Alamilla-Beltrán, María Florencia Mazzobre
Publikováno v:
Powder Technology. 419:118316
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ad8382a5b784452cd93ba7817e810e7
https://doi.org/10.1016/j.powtec.2023.118316
https://doi.org/10.1016/j.powtec.2023.118316
Autor:
Carolina Schebor, Diego Alberto Archaina, Bertha Baldi Coronel, Graciela Leiva, Roy Rivero, Natalia Sosa
Publikováno v:
Journal of the Science of Food and Agriculture. 100:1030-1037
Background The objective of this work was to develop gummy jellies containing honey and propolis, keeping the natural antioxidant principles of the beehive ingredients and satisfying consumer requirements. Results A gummy jelly containing honey and p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b252597b4d52897f4c6d0b9976b37876
https://doi.org/10.1002/jsfa.10107
https://doi.org/10.1002/jsfa.10107
Autor:
Daniela Salvatori, M. Paula Salas, Carolina Schebor, Diego Alberto Archaina, Maite Gagneten, Graciela Leiva
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
A blackcurrant by-product of juice production was dehydrated and added to a gluten-free chocolate cookies formulation as a source of dietary fibre and antioxidants. The blackcurrant ingredient showed high bioactive compounds content: total phenolics
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42b5ce01d05bfc3d662ff5405d25ed0c
Wiley Online Library
Wiley Online Library
Autor:
Bertha Baldi Coronel, Cynthia Melisa Busquet, Verónica María Busch, Diego Alberto Archaina, Roy Rivero
Publikováno v:
LWT. 147:111446
The aim of this research was to develop and characterize a high honey content powder with good functional, sensory and hydration properties. A four-responses (hygroscopicity, solubility, cohesiveness and global sensory acceptability) D-optimal mixtur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6c05aaea35b4bb19c83646dbbefae57
https://doi.org/10.1016/j.lwt.2021.111446
https://doi.org/10.1016/j.lwt.2021.111446
Autor:
Liliana Alamilla-Beltrán, Diego Alberto Archaina, Jaime Jiménez-Guzmán, Carolina Schebor, Franco Emanuel Vasile
Publikováno v:
Journal of Food Processing and Preservation. 43
Hibiscus sabdariffa L. calyces are a source of phenolic compounds which provide high antioxidant activity. The aim of this work was to improve the stability of roselle extracts by spray‐drying using combinations of maltodextrin (MD) and gum arabic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0c1d51e0b5ae80bac3c66ff5612abff
https://doi.org/10.1111/jfpp.14065
https://doi.org/10.1111/jfpp.14065
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The objective of this work was to develop lyophilized berry candies in order to offer a healthy alternative to traditional candies. Two formulations were developed based on blackcurrants, yoghurt and different sweeteners: honey/isomalt (F1, oriented
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36762954a57f441037d231cafbae6569
https://www.sciencedirect.com/science/article/pii/S0023643818308958
https://www.sciencedirect.com/science/article/pii/S0023643818308958
Publikováno v:
LWT. 141:110894
The objective of this work was to develop sensory acceptable fruit-based alternative gelatin candies without the addition of free sugars, and with an improved nutritional profile. Two gelatin candies were developed containing orange (OC) and raspberr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f118120e08e021048d91331420ffba7
https://doi.org/10.1016/j.lwt.2021.110894
https://doi.org/10.1016/j.lwt.2021.110894
Under article 1339 of the Argentine Food Code, food containing propolis is considered dietary. Propolis is a complex mixture of over 200 compounds, mainly polyphenols, which are classified as bioactive, and have important biological effects. Its comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d624d8eb4817a2d6eb27b235c938ae7
https://www.tandfonline.com/doi/abs/10.1080/00218839.2016.1181838
https://www.tandfonline.com/doi/abs/10.1080/00218839.2016.1181838