Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Jennifer Borreani"'
Autor:
Isabel Hernando, Amparo Quiles, Vânia Regina Nicoletti, Gemma Moraga, Jennifer Borreani, Elisa Franco Ribeiro
Publikováno v:
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Made available in DSpace on 2020-12-12T01:08:47Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-06-01 Due to the valuable lipid fraction composition present in roasted coffee oil, it has become important to develop methods that modify its stru
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ad4ab49f684ff2c08009623ad284be4
https://doi.org/10.1007/s11483-019-09614-x
https://doi.org/10.1007/s11483-019-09614-x
Publikováno v:
Food Biophysics. 14:313-325
This study analyzes the influence of different types of molecules (tween, lecithin, xanthan gum, and methylcellulose) on the physical properties (flow behavior and particle size) and microstructure of oil-in-water (o/w) emulsions before and during in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::954c032ee2d2f443830a7b6b73586daa
https://doi.org/10.1007/s11483-019-09582-2
https://doi.org/10.1007/s11483-019-09582-2
Publikováno v:
Journal of the Science of Food and Agriculture. 97:4961-4968
Dairy desserts are popular traditional products, but because of their high calorie or fat content, they can be unsuitable for people who have certain dietary requirements. The aim of this study was to design panna cottas with similar organoleptic and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eabd4bb1dc27f77134a949619ebd90ce
https://doi.org/10.1002/jsfa.8373
https://doi.org/10.1002/jsfa.8373
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
Digital.CSIC. Repositorio Institucional del CSIC
instname
Digital.CSIC. Repositorio Institucional del CSIC
The effect of cellulose ethers in oil-in-water emulsions on stability during storage and on texture, microstructure and lipid digestibility during in vitro gastrointestinal digestion was investigated. All the cellulose ether emulsions showed good phy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ebfaae50bd682b6f0fd05d8a1371af1a
https://doi.org/10.1039/c7fo00159b
https://doi.org/10.1039/c7fo00159b
Publikováno v:
Journal of the science of food and agriculture. 97(14)
Dairy desserts are popular traditional products, but because of their high calorie or fat content, they can be unsuitable for people who have certain dietary requirements. The aim of this study was to design panna cottas with similar organoleptic and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::15a09429305ddc1df4679429ae26fd1c
https://pubmed.ncbi.nlm.nih.gov/28403529
https://pubmed.ncbi.nlm.nih.gov/28403529
Autor:
M. Espert, Isabel Hernando, Jennifer Borreani, Teresa Sanz, Amparo Quiles, Alejandra Salvador
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
The effect of cellulose ether chemical substitution on the reduction of fat digestion in an o/w emulsion was investigated. Emulsions containing 47% sunflower oil and water were prepared with two types of hydroxypropyl methylcellulose (HPMC) and two t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47798e6e9a1d0a3f4dbafe6e1fb99e7f
https://doi.org/10.1016/j.foodhyd.2017.01.030
https://doi.org/10.1016/j.foodhyd.2017.01.030
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
instname
[EN] The first aim of this study was to observe the effect of adding dairy proteins and reducing the cream content in order to obtain healthier dairy desserts for use in weight management. The extra-whey protein low-cream sample had the densest, firm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::962a301754c1351e6ab3e21138de8678
https://doi.org/10.1016/j.foodchem.2016.09.202
https://doi.org/10.1016/j.foodchem.2016.09.202