Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Guillermo Petzold"'
Autor:
Indira Pérez-Bermúdez, Alison Castillo-Suero, Anielka Cortés-Inostroza, Cristóbal Jeldrez, Adriana Dantas, Eduardo Hernández, Patricio Orellana-Palma, Guillermo Petzold
Publikováno v:
Foods, Vol 12, Iss 21, p 3987 (2023)
Freezing is an effective technology with which to maintain food quality. However, the formation of ice crystals during this process can cause damage to the cellular structure, leading to food deterioration. A good understanding of the relationship be
Externí odkaz:
https://doaj.org/article/69451373d67f4288a7029ece3252592f
Autor:
Patricio Orellana-Palma, Loren Macias-Bu, Nailín Carvajal-Mena, Guillermo Petzold, Maria Guerra-Valle
Publikováno v:
Gels, Vol 9, Iss 5, p 374 (2023)
A model (sucrose and gallic acid) solution was concentrated by block freeze concentration (BFC) at three centrifugation cycles, and the solutions were encapsulated in calcium alginate and corn starch calcium alginate hydrogel beads. Static and dynami
Externí odkaz:
https://doaj.org/article/fa0754f08d384eeda691ccef316423af
Autor:
Nidia Casas-Forero, Igor Trujillo-Mayol, Rommy N. Zúñiga, Guillermo Petzold, Patricio Orellana-Palma
Publikováno v:
Gels, Vol 8, Iss 4, p 217 (2022)
Hydrogels can absorb and/or retain components in the interstitial spaces due to the 3D cross-linked polymer network, and thus, these matrices can be used in different engineering applications. This study focuses on the physicochemical and textural pr
Externí odkaz:
https://doaj.org/article/a04c2e3e1b674ffd84bbcbda9505b419
Publikováno v:
Polymers, Vol 14, Iss 5, p 1031 (2022)
The objective of this study was to evaluate the optimal conditions to encapsulate cryoconcentrate solutions via ionic gelation technique. Hydrogel beads were prepared using alginate (1%, 2% and 3% (w/w)) and cornstarch (0.5%, 1% and 2% (w/w)). Later,
Externí odkaz:
https://doaj.org/article/b6af5e582aee46c39209bfadbaa67eeb
Publikováno v:
Antioxidants, Vol 11, Iss 1, p 109 (2022)
Helicobacter pylori (H. pylori) infection affects more than half of the world’s population, and thus, about 10 to 20% of people with H. pylori suffer from peptic ulcers, which may ultimately lead to gastric cancer. The increase in antibiotic resist
Externí odkaz:
https://doaj.org/article/c0c038fb99cb454981afb697cd93b32b
Publikováno v:
Chemical Engineering Transactions, Vol 75 (2019)
Cryoconcentration allows the production of a fruit juice concentrate with retention of the physicochemical properties found in the original fresh raw materials. The objective was to study the physicochemical properties of cryoconcentrated orange juic
Externí odkaz:
https://doaj.org/article/ab62420a883849a99db906c181a68455
Publikováno v:
Foods, Vol 10, Iss 2, p 466 (2021)
This work studied the effects of centrifugal block freeze crystallization (CBFC) on physicochemical parameters, total phenolic compound content (TPCC), antioxidant activity (AA), and process parameters applied to fresh murta and arrayan juices. In th
Externí odkaz:
https://doaj.org/article/9c2a8f3e645f464b84efc1cd004dc979
Publikováno v:
Applied Sciences, Vol 10, Iss 24, p 9130 (2020)
Centrifugation is a technique applied to assist in the freeze concentration of fruit juices and solutions. The aim of this work was to study the influence of the time–temperature parameters on the centrifugation process as a technique applied to as
Externí odkaz:
https://doaj.org/article/d70d18743cdb4cdba1cdce10fffe1556
Publikováno v:
Polymers, Vol 12, Iss 12, p 2769 (2020)
Cryoconcentrated blueberry juice (CBJ) was incorporated into aerated gelatin gel and the effects on the mechanical properties, phenolic compounds and antioxidant activity (AA) were evaluated at day 1 and day 28 under refrigerated storage. At day 1, 8
Externí odkaz:
https://doaj.org/article/785890ad2e14412490c17b39d8d0141e
Autor:
Patricio Orellana-Palma, Guisella Tobar-Bolaños, Nidia Casas-Forero, Rommy N. Zúñiga, Guillermo Petzold
Publikováno v:
Foods, Vol 9, Iss 9, p 1314 (2020)
This study aimed to evaluate the potential of centrifugal block cryoconcentration (CBCC) at three cycles applied to fresh calafate juice. The fresh juice and cryoconcentrate at each cycle were stored for five weeks at 4 °C and quality attributes wer
Externí odkaz:
https://doaj.org/article/52cda32bfaee4ba4aca0155c5610be1f