Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Josefina Porras-Saavedra"'
Autor:
Josefina Porras-Saavedra, Liliana Alamilla-Beltrán, Diana E. Leyva-Daniel, Luis Lartundo-Rojas, S. C. Pereyra-Castro, Gustavo F. Gutiérrez-López, Fidel Villalobos-Castillejos
Publikováno v:
Food and Bioproducts Processing. 129:115-123
The number of studies on the surface composition of microparticles obtained by spray drying has increased due to the interest in understanding the relationship between the characteristics of these microparticles and the oxidation stability of encapsu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d27d0dab352ed4f0fa09a7b7a2f1e833
https://doi.org/10.1016/j.fbp.2021.07.009
https://doi.org/10.1016/j.fbp.2021.07.009
Autor:
María del Pilar Buera, Gustavo F. Gutiérrez-López, Leonardo Cristian Favre, María Florencia Mazzobre, Liliana Alamilla-Beltrán, Josefina Porras-Saavedra
Publikováno v:
Journal of Food Engineering. 245:88-95
Present work investigates the effect of thermal transitions and enthalpy relaxation phenomenon on the physico-chemical stability of paprika microencapsulated powders. Wall materials were combinations of soy protein isolates, maltodextrin and gum arab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5116689a313d7d2ce887d7298c057cd1
https://doi.org/10.1016/j.jfoodeng.2018.10.010
https://doi.org/10.1016/j.jfoodeng.2018.10.010
Autor:
Liliana Alamilla-Beltrán, Fidel Villalobos-Castillejos, Josefina Porras-Saavedra, Diana E. Leyva-Daniel, S. C. Pereyra-Castro
The objective of this chapter is to give an overview of microscopy and spectroscopy techniques used to analyze the microstructure (structure) of food powders. With the knowledge of the powder structure, it is possible to propose the design conditions
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39c2056a88dc57c6cb67ce422f8acf2d
https://doi.org/10.1016/b978-0-12-821453-4.00006-5
https://doi.org/10.1016/b978-0-12-821453-4.00006-5
Autor:
Liliana Alamilla-Beltrán, Renata A. Amaral, George A. Annor, Ruth T. Boachie, Prince G. Boakye, Miguel Ángel Cabrerizo-Vílchez, Undurti N. Das, Teresa del Castillo-Santaella, Ljubica Dokić, Luiz H. Fasolin, Yiming Feng, María José Gálvez-Ruiz, Coralia V. Garcia, Abdolkhalegh Golkar, Juan Antonio Holgado-Terriza, Jelena Jovičić-Bata, Asli Can Karaca, Jun Tae Kim, Veljko Krstonošić, Youngsoo Lee, Diana E. Leyva-Daniel, Vasco J. Lima, Duanquan Lin, Xuanbo Liu, Julia Maldonado-Valderrama, Nikola Maravić, Song Miao, Jafar Mohammadzadeh Milani, Ivana Nikolić, Ricardo N. Pereira, Silvia C. Pereyra-Castro, Carlos A. Pinto, Josefina Porras-Saavedra, Rui M. Rodrigues, Jorge A. Saraiva, Gye Hwa Shin, Chibuike C. Udenigwe, Fidel Villalobos-Castillejos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66bb05245b1eba660cb0bb6578fc7b0b
https://doi.org/10.1016/b978-0-12-821453-4.00018-1
https://doi.org/10.1016/b978-0-12-821453-4.00018-1
Autor:
V. Pérez-Pérez, Antonio Ruperto Jiménez-Aparicio, Liliana Alamilla-Beltrán, Josefina Porras-Saavedra, Gustavo F. Gutiérrez-López, Fidel Villalobos-Castillejos, S. C. Pereyra-Castro
Publikováno v:
LWT. 96:378-385
The interaction between emulsification by microfluidization and the atomizing pressure during spray drying on microcapsule topography, particle size, flow properties, hygroscopicity, and dissolution was evaluated. The blend of chia oil with soy prote
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7293d58786640f8800c9c2228ceea6d
https://doi.org/10.1016/j.lwt.2018.05.042
https://doi.org/10.1016/j.lwt.2018.05.042
Autor:
Liliana Alamilla-Beltrán, E. Palacios-González, Jorge Yáñez-Fernández, M.J. Perea-Flores, Gustavo F. Gutiérrez-López, Josefina Porras-Saavedra, Luis Lartundo-Rojas
Publikováno v:
Food Hydrocolloids. 81:6-14
Microencapsulates containing oleoresin of paprika (OP) and blends of soy protein isolate (SPI), maltodextrin (MD) and gum arabic (GA) as wall materials, were analysed to evaluate the components distribution developed during the encapsulation process.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::82540c94ecc85e91f90fd0caee0f8b4c
https://doi.org/10.1016/j.foodhyd.2018.02.005
https://doi.org/10.1016/j.foodhyd.2018.02.005
Autor:
Fidel Villalobos-Castillejos, Tomás Tovar-Benítez, Josefina Porras-Saavedra, Nalleli Concepción Pérez-Pérez, Liliana Alamilla-Beltrán
Publikováno v:
Food Bioscience. 43:101275
This research aimed to evaluate the S. edule fruit starch (SS) in combination with whey protein concentrate (WPC) and gum arabic (GA) as wall material for the encapsulation of cinnamon oleoresin by spray-drying. The morphology of SS granules was char
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60c1bf5180fedeffa27a6c41b5051ff6
https://doi.org/10.1016/j.fbio.2021.101275
https://doi.org/10.1016/j.fbio.2021.101275
Microstructural properties and distribution of components in microparticles obtained by spray-drying
Autor:
V. Garibay-Febles, E. Palacios-González, Jorge Yáñez-Fernández, Gustavo F. Gutiérrez-López, Liliana Alamilla-Beltrán, Luis Lartundo-Rojas, Humberto Hernández-Sánchez, Josefina Porras-Saavedra
Publikováno v:
Journal of Food Engineering. 152:105-112
The aim of this work was to analyse the relationship between microstructural development, distribution of elemental components and characteristics related to functional properties of powders obtained by spray drying process. Blends of soy protein iso
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9279b293773124f38f0e4b201d52ad7
https://doi.org/10.1016/j.jfoodeng.2014.11.014
https://doi.org/10.1016/j.jfoodeng.2014.11.014
Autor:
Liliana Alamilla-Beltrán, Abel Eduardo Farroni, Regine Schoenlechner, Mario Alberto Cueto, Gerhard Schleining, Josefina Porras-Saavedra, Pilar Buera
The physical and mechanical properties of maize extrudates have been analyzed in relation to the addition of quinoa flour and two novel ingredients, chia and powder extract of purple corn with antioxidant properties. Maize flour and mixtures with 20%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b1fb662c50a27778c8fb266fa12887b
https://www.sciencedirect.com/science/article/pii/S0260877415003362
https://www.sciencedirect.com/science/article/pii/S0260877415003362
Autor:
Jorge Welti-Chanes, I. N. García-Luna, F.T. Vergara-Balderas, Liliana Alamilla-Beltrán, Josefina Porras-Saavedra, Gustavo F. Gutiérrez-López
Publikováno v:
Food Engineering Series ISBN: 9781493925773
Spray drying is widely used in the food industry to obtain products in the form of powder (Masters 1991; Filkova and Mujumdar 1999; Nijdam and Langrish 2005; Roustapour et al. 2006; Leon et al. 2010). Three types of modes of contact between drying ai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::674e28a2f0379dbef061d7961045ed54
https://doi.org/10.1007/978-1-4939-2578-0_24
https://doi.org/10.1007/978-1-4939-2578-0_24