Výsledky vyhledávání - "Guido Rolandelli"

Akademický článek

Optimising the Polyphenolic Content and Antioxidant Activity of Green Rooibos (Aspalathus linearis) Using Beta-Cyclodextrin Assisted Extraction

Autor: Lusani Norah Vhangani, Leonardo Cristian Favre, Guido Rolandelli, Jessy Van Wyk, María del Pilar Buera

Publikováno v: Molecules, Vol 27, Iss 11, p 3556 (2022)

Antioxidant activity associated with green rooibos infusions is attributed to the activity of polyphenols, particularly aspalathin and nothofagin. This study aimed to optimise β-cyclodextrin (β-CD)-assisted extraction of crude green rooibos (CGRE)

Externí odkaz: https://doaj.org/article/2077c1f803054d81bcb67162262f4510

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Flour from 'fruits and vegetables' waste with addition of a South‐American pepper ( Capsicum baccatum ) proposed as food ingredient

Autor: Guido Rolandelli, Cristina dos Santos Ferreira, Édira Castello Branco de Andrade Gonçalves, María del Pilar Buera, Nathânia de Sá Mendes, Leonardo Cristian Favre

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

The objective of this work was to evaluate the physicochemical properties of previously characterised flours obtained by milling the solid waste from the manufacture of an isotonic drink produced with various fruits and vegetables (FVR) to which powd

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f5f357b1d34bdda316ec66e1a834a2c
https://doi.org/10.1111/ijfs.14358

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Analysis of molecular mobility in corn and quinoa flours through 1H NMR and its relationship with water distribution, glass transition and enthalpy relaxation

Autor: María del Pilar Buera, Guido Rolandelli, Abel Eduardo Farroni

Publikováno v: Food Chemistry. 373:131422

Solids-water interactions of corn and quinoa flours were evaluated through 1H NMR, DSC, and water sorption isotherms. Glass transition temperature (Tg), observed by DSC, was better distinguished through FID signals, and correlated to water content th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d612a16e09188b05b8696103688e5562
https://doi.org/10.1016/j.foodchem.2021.131422

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The complex dependence of non-enzymatic browning development on processing conditions in maize snacks

Autor: María del Pilar Buera, Jessy Van Wyk, Lusani Norah Vhangani, Guido Rolandelli, Leonardo Cristian Favre, Abel Eduardo Farroni, Ndumiso Mshicileli

Publikováno v: LWT. 147:111636

The complex dependence of non-enzymatic browning development on processing conditions was analyzed in the production of maize snacks. The influence of the amount of water added to maize flour, toasting time, and toasting temperature on final water co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::99319156431a54d71e600d613549cf8f
https://doi.org/10.1016/j.lwt.2021.111636

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Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach

Autor: Abel Eduardo Farroni, María del Pilar Buera, Guido Rolandelli, Yoja Teresa Gallardo-Navarro, Santiago García Pinilla, Gustavo F. Gutiérrez-López

Publikováno v: Journal of Cereal Science. 99:103186

The aim of this work was to evaluate the influence of partial replacement of maize flour by sub-valuated whole grain flours on the interactions and spatial distribution of the main components of extruded snacks. Non-destructive, fast spectroscopic an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::043f27229c5cbc3e6a412b8827c4df27
https://doi.org/10.1016/j.jcs.2021.103186

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Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour

Autor: Yoja Teresa García-Navarro, María del Pilar Buera, Santiago García-Pinilla, Abel Eduardo Farroni, Guido Rolandelli, Gustavo F. Gutiérrez-López

Publikováno v: Food Structure. 25:100140

Corn flour blends including 25 % of pearl millet, red sorghum, quinoa or canary seed flours, not deeply studied in the extrusion process of corn-based products, were used for extrudates production. Several physical, mechanical and microstructural pro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::da8b8560916d8404ca7f711a9080536d
https://doi.org/10.1016/j.foostr.2020.100140

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