Výsledky vyhledávání - "Fernanda Peyronel"

Akademický článek

Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness

Autor: Juan Manuel Silva, Fernanda Peyronel, Yinan Huang, Carlos Eugenio Boschetti, Maria G. Corradini

Publikováno v: Foods, Vol 13, Iss 15, p 2397 (2024)

The cacao fruit is a rich source of polyphenols, including flavonoids and phenolic acids, which possess significant health benefits. The accurate identification and quantification of these bioactive compounds extracted from different parts of the cac

Externí odkaz: https://doaj.org/article/3f3191d43638484bb16c10d1cb739d25

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X-ray characterization of three possible edible oleogelators: Experiment and Theory

Autor: Fernanda Peyronel, Joseph Cooney, Erzsebet Papp-Szabo, Silvana Martini, David Pink

Three oleogeletors molecules (Triacontane (TC), Stearic acid (SA), and Behenyl Lignocerate (BL)) were studied individually, in pairs, or all together to make an oleogel using triolein as the oil. WAXS, SAXS and USAXS were used to elucidate the solid

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a565846ea21f41b745c242f5b075146d
https://doi.org/10.22541/au.168114071.11152203/v1

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Triacontane and Behenyl Lignocerate Molecular Tilting in Crystals: Theory, Monte Carlo Simulations and Predictions

Autor: Joseph Cooney, Silvana Martini, David Pink, Fernanda Peyronel

Oleogelators are molecules that, when combined with edible oils can form semi-solid materials. Although many molecules have been tried as oleogelators in the last 20 years, much is still unknown. Here, the molecular structure of two possible oleogela

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5b00859e98c577b5eecc0a610630f6e3
https://doi.org/10.22541/au.168114067.71599553/v1

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Natural emulsion gels and lecithin-based sorbents: A potential treatment method for organic spills on surface waters

Autor: Nukhalu Callaghan-Patrachar, Saeed M. Ghazani, Alejandro G. Marangoni, Kristine Lamont, Peter Safieh, Fernanda Peyronel, Braulio Macias Rodriguez, Jay Chen, Michaela C. Strüder-Kypke, Erica Pensini

Publikováno v: Colloids and Surfaces A: Physicochemical and Engineering Aspects. 574:245-259

Natural sorbents for the removal of a free toluene phase from water were made using lecithin, food-grade oils (canola, sunflower, safflower and corn oil) and water, or lecithin, hydroxystearic acid (HSA) and canola oil, or lecithin, HSA and soy wax.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9b2ee11642af5d4d8ae5f15ea7a88b84
https://doi.org/10.1016/j.colsurfa.2019.04.090

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Monitoring the Polymorphic Transformation of a Palm Kernel-Based Emulsion Using Ultrasound

Autor: Jochen Weiss, Jasmin Reiner, Fernanda Peyronel, Alejandro G. Marangoni

Publikováno v: Food and Bioprocess Technology. 11:797-808

Ultrasonic spectrometry was used to monitor the changes in polymorphism of palm kernel fat present in two tempered non-dairy emulsions with different globule sizes. Laser diffraction and differential scanning calorimetry (DSC) were performed to chara

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::305446eb615b63fc6b3d64fd865e8a54
https://doi.org/10.1007/s11947-018-2056-y

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