Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Dominique Larrea-Wachtendorff"'
Publikováno v:
Frontiers in Food Science and Technology, Vol 4 (2024)
Introduction: This study aimed to investigate the effects of semolina characteristics and pasta-making processing on the quality of durum wheat spaghetti (A, B, and C) using a reverse engineering approach.Methods: Proximate composition, color, granul
Externí odkaz:
https://doaj.org/article/0c095762bc2a4810825afbed223b14c9
Publikováno v:
Gels, Vol 9, Iss 2, p 87 (2023)
In this study, the effects of the amylose/amylopectin content on starch gelation and the physical characteristics of hydrogels produced by HPP were studied by optical and rheological measurements in steady-state conditions. Additionally, the effects
Externí odkaz:
https://doaj.org/article/f342da5db4a242bda04aa7021d99b584
Publikováno v:
Gels, Vol 8, Iss 3, p 152 (2022)
Starch-based hydrogels are natural polymeric structures with high potential interest for food, cosmeceutical, and pharmaceutical applications. In this study, the physical stability of starch-based hydrogels produced via high-pressure processing (HPP)
Externí odkaz:
https://doaj.org/article/b3eb5b52835b48409f3064e2d1a0a86b
Publikováno v:
Materials and Manufacturing Processes. 37:1715-1726
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::48fe882de50e55eae3260458dadea8f3
https://doi.org/10.1080/10426914.2022.2049296
https://doi.org/10.1080/10426914.2022.2049296
Publikováno v:
International Journal of Biological Macromolecules. 159:590-597
Starch-based hydrogels are natural polymeric structures which could be potentially utilized in food, pharma and cosmetic sectors to produce creams, gels and ointments, as well as functional foods and products for personalized nutrition. In this paper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a075ae123d804a9a6467ffca413abbeb
https://doi.org/10.1016/j.ijbiomac.2020.05.120
https://doi.org/10.1016/j.ijbiomac.2020.05.120
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Starch-based hydrogels are natural polymeric structures of high scientific interest in the food, pharma, and cosmetic sectors. In this work, the effects of the starch source (rice, corn, wheat, and tapioca starch) and processing time (600MPa for 5 an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e76fdefd0901f1bd86d52467f5aa5b07
https://hdl.handle.net/10400.5/21788
https://hdl.handle.net/10400.5/21788
Publikováno v:
Polymers
Volume 11
Issue 10
Polymers, Vol 11, Iss 10, p 1673 (2019)
Volume 11
Issue 10
Polymers, Vol 11, Iss 10, p 1673 (2019)
Starch-based hydrogels have received considerable interest due to their safe nature, biodegradability and biocompatibility. The aim of this study was to verify the possibility of producing natural hydrogels based on potato starch by high hydrostatic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d92550fce7b328b945c3d646346e475c
Autor:
Luis Moreno-Osorio, Gipsy Tabilo-Munizaga, Dominique Larrea-Wachtendorff, Ricardo Villalobos-Carvajal, Mario Pérez-Won
Publikováno v:
Food Engineering Reviews. 7:222-230
The aim of this study was to evaluate the effect of HHP and rigor state on palm ruff (Seriolella violacea) muscle proteins. HHP treatments were performed at 450–550 MPa for 3 and 4 min at 15 °C. Protein secondary structure was evaluated by using F
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d30c97620a2fdd7501b5433b7517b92
https://doi.org/10.1007/s12393-015-9107-1
https://doi.org/10.1007/s12393-015-9107-1