Výsledky vyhledávání - "Diego Karim Yamul"

Co-crystallized sucrose with propolis extract as a food ingredient: Powder characterization and antioxidant stability

Autor: Yanet Irigoiti, Diego Karim Yamul, Alba Sofia del Rosario Navarro

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

Propolis possesses health beneficial properties due to its antioxidant compounds; however, its solubility in alcohol and its strong and unpleasant taste limit the use of propolis extract in foods. This study explores the encapsulation of a propolis e

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47e7169c620cddba4e659f28db10040e
https://bit.ly/3oYKmX3

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Effect of hydrocolloids on structural and functional properties of wheat/potato (50/50) flour dough

Autor: Diego Karim Yamul, Alba Sofia del Rosario Navarro

Physicochemical analyses were performed to study the effect of hydrocolloids on wheat/potato (50/50) flour doughs. Pectin, hydroxypropilmethylcellulose, Arabic gum and konjac glucomannan were tested at 1.5 g/100 g (flour basis). Textural and rheologi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f672a15d966748c7502c543848bf6bb
https://tinyurl.com/y2mxczjv

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Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture

Autor: Diego Karim Yamul, Ana C Rodriguez, Martín R. Torrez Irigoyen, Alba Sofia del Rosario Navarro

Publikováno v: Journal of the Science of Food and Agriculture. 97:4969-4977

Large amounts of honey and liquid whey derived from the dairy industry are produced in Argentina. Honey is exported in bulk and whey is transformed into whey protein concentrates and isolates. The objective of this work was to investigate the effect

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::364d93e12a8cc80f6d185b544161f5d7
https://doi.org/10.1002/jsfa.8375

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Evaluation of the antioxidant activity of honey in the peroxidation of rat liver microsomes

Autor: Mar a Bel n Ventura, Alejandro Palacios, Javier Leandro Barber n, Patricio Leaden, Diego Karim Yamul, Pedro Adolfo Zeinsteger

Publikováno v: Journal of Apitherapy. 7:10

Honey is a substance produced by bees and other social insects, from nectar or molasses that they gather on living plants and that transform or elaborate by evaporating water and action of enzymes, segregated by them, being stored in the alveoli or h

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::486bec9c38c5a9c08a5b6e7c9df6d609
https://doi.org/10.5455/ja.20190814014320

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A comparative study of texture and rheology of Argentinian honeys from two regions

Autor: Gerardo Ezequiel Maldonado, Diego Karim Yamul, Alba Sofia del Rosario Navarro

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

The rheological and textural properties of 26 eastern Argentinian honeys from two different regions (North and Central) were investigated. The viscosity curves of the samples were obtained using a rotational rheometer over a temperature range of 10 t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::631fa21579cd13db19a92f838bebd44e
http://doi.wiley.com/10.1111/jtxs.12349

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Physicochemical parameters and sensory properties of honeys from Buenos Aires region

Autor: María S. Varela, María Alejandra Palacio, Diego Karim Yamul, Sergio Ruffinengo, María F. Silvano

Publikováno v: Food Chemistry. 152:500-507

The physicochemical parameters (moisture, hydroxymethyl furfural, colour, electrical conductivity, free acidity, glucose, fructose and sucrose) and the sensory properties(aroma, taste, appeareance, texture) were determined in honeys from apiaries of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3073f44dc0d173941193261b428a3cf
https://doi.org/10.1016/j.foodchem.2013.12.011

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Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes

Autor: Paula Andrea Conforti, Diego Karim Yamul, Cecilia Elena Lupano

Publikováno v: International Journal of Food Science & Technology. 48:1035-1040

The effect of different amounts of whey protein concentrate (50–150 g kg 1), low and high methoxyl pectin (5–15 g kg 1) on the rheological, thermal, structural properties and sensory quality of mashed potatoes prepared from dried mashed potatoes

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8f11f8e2ed188b820a25bbbbdd7bc35
https://doi.org/10.1111/ijfs.12059

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Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception

Autor: Cecilia Elena Lupano, Diego Karim Yamul, María Clara Zamora, Mara Virginia Galmarini

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

Correlations between instrumental texture, sensory texture and sweetness perception were studied in whey protein concentrate (WPC) gels at different pH (4 and 7), sucrose (0e40%, w/w) and whey protein (10e20% w/w) content. The presence of sucrose mod

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1696a3f86d5a5a42f6fff0c7d657c600
https://doi.org/10.1016/j.idairyj.2012.08.002

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