Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Jorge F. Vélez Ruiz"'
Publikováno v:
International Journal of Food Engineering. 17:345-354
Even though the evaporation is a common process in the food industry, there is scarce information about the convective coefficient evaluation as an important parameter for equipment and process design. A research on evaporation of sugar solution in a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eda231536473f2492900e65593bf25ed
https://doi.org/10.1515/ijfe-2020-0174
https://doi.org/10.1515/ijfe-2020-0174
Publikováno v:
International Journal of Dairy Technology. 72:266-274
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a279171151f94d3995983eb7424d5fe
https://doi.org/10.1111/1471-0307.12581
https://doi.org/10.1111/1471-0307.12581
Publikováno v:
Journal of Food Science. 83:1862-1870
Fresh cheeses, Panela type, were manufactured from cow milk and with goat milk incorporation, constituting 4 blends of milks (G10:C90, G20:C80, G30:C70, G40:C60, v/v). The cheeses were analyzed to determine the effect of the different goat milk ratio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5289621793ff8a5795d1b8dd4a762381
https://doi.org/10.1111/1750-3841.14195
https://doi.org/10.1111/1750-3841.14195
Autor:
Mathieu Tenon, Jorge F. Vélez Ruiz, Susana Fiszman, Nicolas Feuillère, Paula Tarancón, Amparo López-Rubio, Marai Hernández-Rojas, Laura G. Gómez-Mascaraque
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
In this work, a green tea extract (GTE) was encapsulated within electrosprayed protein (i.e. gelatin and zein) microparticles, and the protective ability of both systems on the green tea catechins was assessed. The microparticles (with encapsulation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a1ebb5e3b1fb493d1b7b6af14a8ac0e
https://doi.org/10.1016/j.lwt.2017.03.041
https://doi.org/10.1016/j.lwt.2017.03.041
Publikováno v:
LWT. 80:462-469
Yogurt is a highly consumed dairy product, regarded as healthy. The objective of this study was to fortify a set-type yogurt with two levels of iron oxide, zinc oxide, and calcium phosphate nanoparticles. Minerals were also used to make a comparison
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30c5c60fca0578136bdf6924e6e0b0e0
https://doi.org/10.1016/j.lwt.2017.03.025
https://doi.org/10.1016/j.lwt.2017.03.025
Autor:
Jorge F. Vélez-Ruiz
Basic and practical aspects related to the flow characterization of some dairy products and pipe transportation are introduced, including some data, rheograms, experimental results, as well as tables and figures for dairy fluid products properties an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f634663f55204723b710d2a6d59305f0
https://doi.org/10.1016/b978-0-12-815504-2.00013-x
https://doi.org/10.1016/b978-0-12-815504-2.00013-x
Autor:
Cecilia Díaz-Lima, Jorge F. Vélez-Ruiz
Publikováno v:
Food and Bioprocess Technology. 10:199-212
Juices from two varieties of cactus pear, a green (Opuntia ficus-indica) and a red (Opuntia streptacantha), were obtained and concentrated by evaporation. Both fruit varieties and their juices at different concentrations were characterized. Green cac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9eadbe3245cf5a13b93cf10c6f9c31bc
https://doi.org/10.1007/s11947-016-1811-1
https://doi.org/10.1007/s11947-016-1811-1
Autor:
E. Hernandez-Herman, Miguel A. Méndez-Rojas, Esmeralda Santillán-Urquiza, P.F. Pacheco-García, Jeffery L. Coffer, Roberto Gonzalez-Rodriguez, Jorge F. Vélez-Ruiz, Fernando Arteaga-Cardona, M.E. Mendoza-Alvarez
Publikováno v:
Journal of Colloid and Interface Science. 460:339-348
The introduction of biocompatible coatings onto nanoparticle surfaces can be synthetically challenging. In this work, calcium phosphate (brushite, CaHPO4⋅2H2O), iron oxide (hematite, α-Fe2O3), zinc oxide (ZnO), and CaHPO4@ZnO and α-Fe2O3@ZnO nano
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85ae7b808ff6aff0baff63132f76a13a
https://doi.org/10.1016/j.jcis.2015.08.057
https://doi.org/10.1016/j.jcis.2015.08.057
Publikováno v:
Food Research International. 75:225-232
New strategies for formulating healthy, balanced food with enhanced expected satiating capacity are a hot topic. The present work tests the hypothesis that adding complexity to food will result in higher expectations of satiating capacity. Different
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c523bff816077a6439c74502db72122
https://doi.org/10.1016/j.foodres.2015.06.012
https://doi.org/10.1016/j.foodres.2015.06.012
Publikováno v:
Food Hydrocolloids. 45:158-167
Previous research has shown that multiple factors influence perceptions of the satiating capacity of a food. Sensory properties, especially texture, play a role in eliciting expected satiation/satiety. The present work analysed some rheological and t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87ad2a709103897c58f1d4199f5f043c
https://doi.org/10.1016/j.foodhyd.2014.11.011
https://doi.org/10.1016/j.foodhyd.2014.11.011