Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Eduardo Soto-Bustamante"'
Autor:
Denisse Cáceres, Begoña Giménez, Gloria Márquez-Ruiz, Francisca Holgado, Cristina Vergara, Patricio Romero-Hasler, Eduardo Soto-Bustamante, Paz Robert
Publikováno v:
Antioxidants, Vol 9, Iss 12, p 1272 (2020)
Purified walnut oil (PWO) microparticles with Capsul® (C, encapsulating agent), sodium alginate (SA) as outer layer and ascorbic acid (AA) as oxygen scavenger were obtained by spray drying using a three-fluid nozzle. AA was incorporated in the inner
Externí odkaz:
https://doaj.org/article/cce513b3a10746f19ff3fb78f7ced711
Effect of Adding Curcumin on the Properties of Linseed Oil Organogels Used as Fat Replacers in Pâtés
Autor:
Patricia Ramírez-Carrasco, Javier Paredes-Toledo, Patricio Romero-Hasler, Eduardo Soto-Bustamante, Paulo Díaz-Calderón, Paz Robert, Begoña Giménez
Publikováno v:
Antioxidants, Vol 9, Iss 8, p 735 (2020)
Beeswax-based organogels were formulated with linseed oil and curcumin according to a statistical design to increase the oxidative stability of spreadable meat products (pâté) where these organogels (OGCur) were incorporated as fat substitutes. The
Externí odkaz:
https://doaj.org/article/713ab28283654be69396ce6fda2bfa5c
Autor:
Guibeth Morelo, Begoña Giménez, Gloria Márquez-Ruiz, Francisca Holgado, Patricio Romero-Hasler, Eduardo Soto-Bustamante, Paz Robert
Publikováno v:
Antioxidants, Vol 8, Iss 11, p 520 (2019)
The effect of the physical state of flavonoid-inulin microparticles (semi-crystalline/amorphous) on the oxidative stability of lipid matrices was studied. Epicatechin (E) and quercetin (Q) microparticles with inulin were formulated at two infeed temp
Externí odkaz:
https://doaj.org/article/9a146cdd9782448b85eda5afad07cb0c
Autor:
Valeria Villanueva, Fabrizzio Valdés, Rommy N. Zúñiga, María Gabriela Villamizar-Sarmiento, Eduardo Soto-Bustamante, Patricio Romero-Hasler, Ana Luisa Riveros, Jose Tapia, Judit Lisoni, Felipe Oyarzun-Ampuero, Carolina Valenzuela
Publikováno v:
Food Hydrocolloids. 142:108813
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e79c2cacdff1f14fd5dfbc33bc4eb5ed
https://doi.org/10.1016/j.foodhyd.2023.108813
https://doi.org/10.1016/j.foodhyd.2023.108813
Autor:
Denisse Cáceres, Begoña Giménez, Gloria Márquez-Ruiz, Francisca Holgado, Cristina Vergara, Patricio Romero-Hasler, Eduardo Soto-Bustamante, Paz Robert
Omega-3 rich vegetable oils, such as walnut oil, are gaining interest because of their health benefits. Synthetized homologous series of hydroxytyrosol alkyl esters (HTEs) with different alkyl chain lengths (C4-C18) were incorporated in purified waln
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8fa0a3a4ebe968f36146c7c611e55714
http://hdl.handle.net/10261/285440
http://hdl.handle.net/10261/285440
Autor:
Thaís Jordânia Silva, Patricia Ramírez-Carrasco, Patricio Romero-Hasler, Eduardo Soto-Bustamante, Daniel Barrera-Arellano, Paz Robert, Begoña Giménez
Publikováno v:
Food chemistry. 379
Water-in-soybean oil organogelled emulsions (OGEs) were formulated as fat replacers and evaluated as delivery systems of hydroxytyrosol (HT, hydrophilic compound), hydroxytyrosol octanoate (HTC18, hydrophobic compound) and hydroxytyrosol decanoate (H
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af2e2cab91ffe0a735e3da49ee549219
https://pubmed.ncbi.nlm.nih.gov/35065497
https://pubmed.ncbi.nlm.nih.gov/35065497
Publikováno v:
Scopus-Elsevier
ResearcherID
ResearcherID
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1ac59bc7cfff27c5e4954de7f1ab5eee
http://www.scopus.com/inward/record.url?eid=2-s2.0-3242858691&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-3242858691&partnerID=MN8TOARS