Zobrazeno 1 - 10
of 95
pro vyhledávání: '"Edwin Elard Garcia-Rojas"'
Publikováno v:
Ciência e Agrotecnologia, Vol 48 (2024)
Abstract Curcumin obtained from Curcuma longa is a polyphenol that has been used in traditional Indian and Chinese medicine for centuries. It was also incorporated into foods through encapsulation to include its health benefits in daily diet. The pre
Externí odkaz:
https://doaj.org/article/7d67b25aa1774528b619b0c3cad24bfe
Publikováno v:
Food Hydrocolloids for Health, Vol 5, Iss , Pp 100178- (2024)
Curcumin is a natural bioactive agent found in turmeric (Curcuma longa) with many health benefits, but with susceptibility to alkaline conditions, light, oxidation and heat. The present research aimed microencapsulate curcumin by complex coacervation
Externí odkaz:
https://doaj.org/article/a13ac8a45f7c4aaab51d3c8b4d6a8aa3
Publikováno v:
Food Hydrocolloids for Health, Vol 3, Iss , Pp 100139- (2023)
β-carotene (βC) is a liposoluble natural pigment important for human health due to their antioxidant and provitamin A activities but presents high chemistry instabilities which increases their oxidation in the presence of light, oxygen, high temper
Externí odkaz:
https://doaj.org/article/33ec5ab9aadd44de92bee054cf7c63a4
Publikováno v:
Polímeros, Vol 33, Iss 1 (2023)
Abstract High-intensity ultrasound irradiation proved to be an effective method for modifying tara gum by generating low molecular weight products and better water solubility. The objectives of this research were to optimize the parameters for the hi
Externí odkaz:
https://doaj.org/article/9e9367494f8e41b79316ba48939449c9
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 718-725 (2022)
Iron deficiency is one of the main causes of anemia in the world, especially in children and women, so food fortification through microencapsulation is a viable alternative to combat this deficiency. The present work aimed to encapsulate iron in a wa
Externí odkaz:
https://doaj.org/article/9f6c3f23a95b4ac7b2c7ff9e8e1f6f5b
Autor:
Ahmad El Ghazzaqui Barbosa, Augusto Bene Tomé Constantino, Lívia Pinto Heckert Bastos, Edwin Elard Garcia-Rojas
Publikováno v:
Food Hydrocolloids for Health, Vol 2, Iss , Pp 100047- (2022)
This research studied the formation of complex coacervates formed by carboxymethylcellulose (CMC) and lactoferrin (Lf) as wall materials for encapsulation of β-carotene present in sacha inchi oil (SIO). According to zeta-potential and turbidimetric
Externí odkaz:
https://doaj.org/article/fe3ef531ca89465da6a7c49345f91542
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract The comparative study regarding complexes coacervated between Bovine Serum Albumin (BSA) and different polysaccharides, Pectin (PEC) and Gum Acacia (GA), was carried out by evaluating the influence of different ratios (protein:polysaccharide
Externí odkaz:
https://doaj.org/article/03272c646b9d451ab7a5dd6a31b4ebc3
Publikováno v:
Ciência Rural, Vol 46, Iss 8, Pp 1491-1497 (2016)
ABSTRACT: The interactions between biological macromolecules have been important for biotechnology, but further understanding is needed to maximize the utility of these interactions. Calorimetric techniques provide information regarding these interac
Externí odkaz:
https://doaj.org/article/67f4729e16484b60986c79108a15095b
Publikováno v:
Journal of the Science of Food and Agriculture. 102:2630-2639
Pseudocereals (amaranth, buckwheat and quinoa) are emerging as popular gluten-free crops. This may be attributed to their wide-ranging health benefits, including antioxidant, hypoglycemic and serum-cholesterol reducing properties. Proteins of these c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a088b05c7682c21d8410cbbe4af50306
https://doi.org/10.1002/jsfa.11750
https://doi.org/10.1002/jsfa.11750
Autor:
Eliana da Silva Gulão, Clitor Junior Fernandes de Souza, Angélica Ribeiro da Costa, Maria Helena Miguez da Rocha-Leão, Edwin Elard Garcia-Rojas
Publikováno v:
Polímeros, Iss 0 (2018)
Abstract Proteins are frequently used as emulsifiers and stabilizers. In this work, two proteins with different isoelectric points were used: lactoferrin and ovalbumin. Solutions containing different proteins ratios, with different pH values, were st
Externí odkaz:
https://doaj.org/article/bb7b11ef0afc472e916b45d0a551bb2e