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pro vyhledávání: '"J. Velásquez-Cock"'
Akademický článek
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Autor:
Carlos Molina-Ramírez, Piedad Gañán, Catalina Gómez Hoyos, Arantxa Eceiza, Robin Zuluaga, J. Velásquez-Cock, H. Douglas Goff, Lina María Vélez, Angélica María Serpa Guerra
Publikováno v:
Trends in Food Science & Technology. 116:1120-1140
The chemical structure of lycopene has been associated with significant health benefits as an antioxidant, resulting in promising applications as a food additive. However, lycopene is susceptible to chemical changes, such as isomerization and decompo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dede10ada6d24ad870cabf33ec109996
https://doi.org/10.1016/j.tifs.2021.09.009
https://doi.org/10.1016/j.tifs.2021.09.009
Autor:
L. Cárcamo, Cristina Castro, S. Sierra, J. Velásquez-Cock, Catalina Gómez-Hoyos, Robin Zuluaga, Piedad Gañán, Lina Maria Vélez-Acosta, M. Osorio
Publikováno v:
Agricultural Research. 10:66-71
Urban gardening is growing as an increasingly therapeutic, social, mental, environmental, and economical alternative to improve the quality of life. One of the options to enhance this activity is the use of mulches. There are several reports on the u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::076b721b0823b7943b82ebad60d19266
https://doi.org/10.1007/s40003-020-00479-y
https://doi.org/10.1007/s40003-020-00479-y
Autor:
Cristina Castro, Catalina Gómez-Hoyos, J. Velásquez-Cock, Piedad Gañán, Jose Maria Kenny, Robin Zuluaga, A. M. Serpa Guerra, Sergey V. Lyulin, P. Posada
Publikováno v:
Cellulose. 27:10649-10670
The broad range of applications of cellulose (CNFs) nanofibers derived from plant sources has promoted different strategies for their production and commercialization. Nevertheless, issues concerning its transportation have prompted different project
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9fa7e54fd158e5c2450d5617f53e95fa
https://doi.org/10.1007/s10570-020-03348-7
https://doi.org/10.1007/s10570-020-03348-7
Autor:
J. Velásquez-Cock, L. Penagos Vélez, Arantxa Eceiza, Robin Zuluaga, Leire Urbina, P. Mazo Márquez, P. Gañán Rojo, C. Gómez Hoyos, A. M. Serpa Guerra, L. Vélez Acosta
Publikováno v:
Cellulose. 27:10873-10884
Cocoa shell (CS) is a by-product of the chocolate industry with limited economic benefit and a high environmental impact. In this study, a new material for the food industry that consists of nanocellulose fibers with CS fat was successfully isolated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53783962aaf9015427205f8d33da63cd
https://doi.org/10.1007/s10570-020-03222-6
https://doi.org/10.1007/s10570-020-03222-6
Autor:
Robin Zuluaga, Catalina Gómez-Hoyos, Natalia Correa-Hincapié, Piedad Gañán, Manuel Romero-Sáez, J. Velásquez-Cock, Lina María Vélez, Angélica María Serpa
Publikováno v:
Polymers, Vol 13, Iss 3625, p 3625 (2021)
Polymers
Volume 13
Issue 21
Polymers
Volume 13
Issue 21
Emulsion stabilization is a broad and relevant field with applications in oil, polymer and food industries. In recent years, the use of solid particles to stabilize emulsions or Pickering emulsions have been studied for their kinetic and physical pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc70fba8e00dfb37e49be7244436f773
https://www.mdpi.com/2073-4360/13/21/3625
https://www.mdpi.com/2073-4360/13/21/3625
Autor:
Catalina Gómez Hoyos, Lina Vélez Acosta, Robin Zuluaga Gallego, Ana María Velásquez Giraldo, Angélica María Serpa Guerra, Piedad Gañán Rojo, J. Velásquez-Cock
Publikováno v:
Critical Reviews in Food Science and Nutrition. 60:1842-1854
New trends in food are emerging in response to consumer awareness of the relationship between food and health, which has triggered the need to generate new alternatives that meet the expectations of the market. Revolutionary fields such as nanotechno
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5bf95e01fc5ade0c064820745e4032b
https://doi.org/10.1080/10408398.2019.1604490
https://doi.org/10.1080/10408398.2019.1604490
Autor:
Lisa M. Duizer, C. Gómez Hoyos, Cristina Castro, H.D. Goff, A. Serpa, J. Velásquez-Cock, Piedad Gañán, Lina María Vélez, Robin Zuluaga
Publikováno v:
Food Hydrocolloids. 87:204-213
Cellulose nanofibrils (CNFs) were incorporated into low-fat and standard ice cream formulations (5 wt % and 10 wt %) at two different concentrations each (0.15 and 0.3 wt %) to determine the impact of the CNFs on the structural elements and performan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04f5ba0753e2f6ff59011b8ed968e76a
https://doi.org/10.1016/j.foodhyd.2018.07.035
https://doi.org/10.1016/j.foodhyd.2018.07.035
Publikováno v:
Food Hydrocolloids. 79:30-39
The irreversible aggregation of cellulose nanofibrils (CNFs) during their dehydration or hornification, increases their commercialization costs, restricting their storage and transportation to cellulosic suspensions. This issue has prompted the devel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b557be09e7c9ba614afbfa73d499969b
https://doi.org/10.1016/j.foodhyd.2017.12.024
https://doi.org/10.1016/j.foodhyd.2017.12.024
Autor:
J. Velásquez-Cock, B.E. Gómez H., P. Posada, A. Serpa G., C. Gómez H., C. Castro, P. Gañán, R. Zuluaga
Publikováno v:
Carbohydrate Polymers. 179:118-125
Commercialization of cellulose nanofibrils (CNFs) involves addressing various challenges. Among them, wet storage and transport of CNFs due to their irreversible agglomeration when dehydrated (i.e., hornification) is a pressing issue, as it increases
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::edf103fce837fcfe1ab7ea0191c5ea1a
https://doi.org/10.1016/j.carbpol.2017.09.089
https://doi.org/10.1016/j.carbpol.2017.09.089