Zobrazeno 1 - 10
of 121
pro vyhledávání: '"Franco Pedreschi"'
Autor:
Diego García-Ríos, Juan E. Alvaro, María Elvira Zuñiga, David Campos, Ana Aguilar-Galvez, María Salomé Mariotti-Celis, Franco Pedreschi, Romina Pedreschi
Publikováno v:
Agronomy, Vol 13, Iss 5, p 1209 (2023)
Colored potatoes have been of interest because of their nutritional and health-promoting properties. However, their aptitude for processing regarding acrylamide formation levels is highly variable and for the most part unknown. In this work, the effe
Externí odkaz:
https://doaj.org/article/4efa230501134d0bab2953d887c3a4b5
Autor:
Franco Pedreschi, Joans Matus, Andrea Bunger, Romina Pedreschi, Nils Leander Huamán-Castilla, María Salomé Mariotti-Celis
Publikováno v:
Molecules, Vol 27, Iss 3, p 1020 (2022)
A 2k factorial design with three centrals points was considered to evaluate the effect of adding red Tara pods extract (Caesalpinia spinosa) (440–2560 µg/mL of dough water) and NaCl (0.3–1.7 g/100 g of flour) on the acrylamide (AA) and hydroxyme
Externí odkaz:
https://doaj.org/article/ccb2fe54f19344848bcab3757ff5346b
Autor:
Fernanda Erpel, María Salomé Mariotti-Celis, Javier Parada, Franco Pedreschi, José Ricardo Pérez-Correa
Publikováno v:
Antioxidants, Vol 10, Iss 7, p 1105 (2021)
Brown seaweed phlorotannins have shown the potential to promote several health benefits. Durvillaea incurvata and Lessonia spicata—species that are widely distributed in central and southern Chile—were investigated to obtain phlorotannin extracts
Externí odkaz:
https://doaj.org/article/d18490c794cf4099a6033fe57f8bbf7b
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 5, Pp 443-448 (2014)
The occurrence of furan in home cooked food was studied. Cooking was found to reduce the level of furan in ready-to-eat foods, however on average around 50% of furan remain in the foods. The analysis of furan occurrence revealed that it is most commo
Externí odkaz:
https://doaj.org/article/59e9bc379a55492cb7fface6f9bc3769
Autor:
Nils Leander Huaman-Castilla, Maximiliano Martínez-Cifuentes, Conrado Camilo, Franco Pedreschi, María Mariotti-Celis, José Ricardo Pérez-Correa
Publikováno v:
Molecules, Vol 24, Iss 17, p 3145 (2019)
Sequential extraction and purification stages are required to obtain extracts rich in specific polyphenols. However, both separation processes are often optimized independently and the effect of the integrated process on the global recovery of polyph
Externí odkaz:
https://doaj.org/article/592252748fa34879a40e2f7436de2851
Autor:
María Salomé Mariotti-Celis, Maximiliano Martínez-Cifuentes, Nils Huamán-Castilla, Mario Vargas-González, Franco Pedreschi, José Ricardo Pérez-Correa
Publikováno v:
Molecules, Vol 23, Iss 1, p 21 (2017)
Hot pressurized liquid extraction has been used to obtain polyphenols; however, its operating conditions can generate hydroxymethylfurfural, a potential human carcinogen. The addition of ethanol can reduce process temperatures and retain extraction e
Externí odkaz:
https://doaj.org/article/c643eb34b21e431bb24cff30aa2c2014
The best way to avoid foodborne illnesses is to prevent contaminants from getting into food. Public health is a constant concern for world health authorities since not only foodborne illnesses but also diverse human illnesses associated to fat, salt
Publikováno v:
Present Knowledge in Food Safety ISBN: 9780128194706
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::07c4d82679eb36b919f903c0103da934
https://doi.org/10.1016/b978-0-12-819470-6.00036-6
https://doi.org/10.1016/b978-0-12-819470-6.00036-6
Autor:
Amie Adkin, Timothy E.H. Allen, Felipe Alves de Almeida, Lucia E. Anelich, Mark Arnold, Sandrine Auger, Tessa Avermaete, Craig Baker-Austin, Forrest L. Bayer, Kiran N. Bhilegaonkar, Xiaoyu Bi, W. Marty Blom, Alan R. Boobis, Marija Boskovic, Hans Bouwmeester, Gary Bowering, Ioannis S. Boziaris, Christopher J. Breen, Hugo Brouwer, Ian Brown, Robert L. Buchanan, Elna M. Buys, Jane M. Caldwell, Elena Canellas, Deisy Guimarães Carneiro, Karin Carstensen, Brayan R.H. Cervantes-Huamán, Roger Clemens, Luca Cocolin, Samuel M. Cohen, David Coles, Alessia Cossettini, Natália Cruz-Martins, György Csikó, Michelle Danyluk, Wageh Sobhy Darwish, Barbara De Coninck, Christina A. Mireles DeWitt, B.C. Dlamini, John Doe, Simon Douglas Kelly, Eleonora Dupouy, Gerhard Eisenbrand, James A. Elegbeleye, Pablo Estévez, Ricardo Franco-Duarte, Leonardo Luiz de Freitas, Nigel French, Lynn J. Frewer, Yuqi Fu, Shoji Fukushima, Ana Gago-Martinez, Alejandro Dorado Garcia, Steven M. Gendel, Anne Gerardi, Anuradha Ghosh, Milica Glisic, Samuel Benrejeb Godefroy, Nigel J. Gooderham, Gerard Govers, Tomasz Grenda, F. Peter Guengerich, Sandrine Guillou, Steve Gutsell, Muriel Guyard-Nicodème, Nabila Haddad, Ndaindila N.K. Haindongo, Christie L. Harman, Thomas Hartung, A. Wallace Hayes, Graham Head, Stephen S. Hecht, Jeljer Hoekstra, Louwrens Hoffman, Olivier Honnay, Geert Houben, Jan Jetten, Shan Jin, Karen Job, Snehal Kadam, Shraddha Karanth, Agnes Karmaus, Manos Karvounis, Fumiko Kasuga, Karishma S. Kaushik, Marc C. Kennedy, John G. Keogh, Wannes Keulemans, Nida Khan, Michael E. Knowles, Dimitra Kogiannou, Serhii Kolesnyk, Rahul P. Kolhe, Timm Konold, Zoi Kotsiri, Matt Krug, Krzysztof Kwiatek, Youngjoo Kwon, Francesca Latronico, José M. Leao, Jeffrey T. LeJeune, Wenjing Li, Matthew J. Linman, Rebeca López-García, Thomas Luechtefeld, Bernadene Magnuson, Louise Manning, Nikos Manouselis, Marisa Manzano, Marco Marin, María Salomé Mariotti, Jaime Martinez-Urtaza, Lynn M. McMullen, Cronan McNamara, Angel Medina, N.N. Mehlomakulu, Jyotigna M. Mehta, Marjolein Meijerink, J. David Miller, E.N. Clare Mills, Stephen C. Mitchell, Angelo Moretto, Desmond T. Mugadza, Keya Mukherjee, Francis Z. Naab, Hanspeter Naegeli, Maristela S. Nascimento, Ivan Nastasijevic, Maarten Nauta, Lev Neretin, Cristina Nerín, Victor Ntuli, Elena G. Olson, John O’Brien, Sakshi Painuli, Efstratia Panteleli, Mihalis Papakonstantinou, Foteini F. Parlapani, Ewelina Patyra, Franco Pedreschi, Sandrine Pigat, Bert Popping, Morten Poulsen, Abani K. Pradhan, Peter Pressman, Mykola Prodanchuk, Monika Przeniosło-Siwczyńska, Ans Punt, Alfons Ramel, Abderahman Rejeb, Katherine Rich, Steven C. Ricke, Ivonne M.C.M. Rietjens, George Rigos, Carolina Ripolles-Avila, Francesco Rizzotto, Célia Fortuna Rodrigues, José Juan Rodríguez-Jerez, Martin Rose, Thomas J. Rosol, Joyjit Saha, Tor Savidge, Eyassu Seifu, Prabhakar Semwal, Thulani Sibanda, Sik Yu So, Susana Socolovsky, Giannis Stoitsis, Katelynn Stull, Marta H. Taniwaki, Sean V. Taylor, Lesa A. Thompson, Zeynal Topalcengiz, George T. Tzotzos, Michaela van den Honert, Femke L.N. Van Oijen, Maria Cristina Dantas Vanetti, Apostolos Vantarakis, Paula Vera, Jasmina Vidic, Priya Vizzini, Rosemary H. Waring, Qinglong Wu, Khaldoon Zaid-Kaylani, Tjitske Anna Zwart
Publikováno v:
Present Knowledge in Food Safety ISBN: 9780128194706
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a6e011638a656534ec945d3e98a7fc8
https://doi.org/10.1016/b978-0-12-819470-6.00078-0
https://doi.org/10.1016/b978-0-12-819470-6.00078-0
Autor:
María Salome Mariotti Celis, Jaime Rosowski, Yeison Fernando Barrios-Rodríguez, Oscar Castillo, Nicole Figari, Franco Pedreschi, Juan Pablo Gómez
Publikováno v:
Food Additives & Contaminants: Part A. 38:1126-1135
This study estimates for the first time dietary acrylamide intake in Chile and conducts exposure risk assessments using the margin of exposure (MOE) method. A consumption frequency survey of starchy foods was carried out in the metropolitan region of