Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Julián Quintero Quiroz"'
Autor:
Julián Quintero Quiroz, Víctor Velazquez, Juan D. Torres, Gelmy Ciro Gomez, Efren Delgado, John Rojas
Publikováno v:
Foods, Vol 13, Iss 15, p 2345 (2024)
This project studied the use of lentil protein (LP) and quinoa protein (QP) in their native and modified states as carrier material in the encapsulation process by the ionic gelation technique of annatto seed extract. Soy protein (SP) was used as a m
Externí odkaz:
https://doaj.org/article/a93e2844cee14784b0aac6da29df9544
Autor:
Julián Quintero Quiroz, Víctor Velazquez, Ligia Luz Corrales-Garcia, Juan D. Torres, Efren Delgado, Gelmy Ciro, John Rojas
Publikováno v:
Antioxidants, Vol 9, Iss 4, p 310 (2020)
This study aimed to assess the thermal stability of the bioactive compounds from annatto seed extract, encapsulated by ionic gelation using quinoa proteins, lentil proteins, soy proteins, and sodium caseinate as carrying materials. The 10.0% aqueous
Externí odkaz:
https://doaj.org/article/47705b94566749f8b83b2b1068f47625
Publikováno v:
Vitae, Vol 25, Iss 1 (2018)
Proteins are macromolecules exhibiting amphiphilic properties, good biocompatibility, biodegradability, high nutritional value, and show strong interactions with several types of active compounds via hydrogen bonding and electrostatic interactions. T
Externí odkaz:
https://doaj.org/article/25b2cb96f789402d85df98b337ab1250
Autor:
Ana María Naranjo-Durán, Julián Quintero-Quiroz, Gelmy Luz Ciro-Gómez, María-Jaqueline Barona-Acevedo, José de Carmen Contreras-Calderón
Publikováno v:
Heliyon, Vol 9, Iss 7, Pp e17819- (2023)
The consumption of antioxidants can prevent chronic non-communicable diseases and the exotic Colombian fruits, goldenberry (Physalis peruviana L.) and purple passion fruit (Passiflora edulis f. Edulis Sims), are rich in bioactive compounds. The aim o
Externí odkaz:
https://doaj.org/article/c9263ff570904b739fa807ae3ecef0f4
Autor:
Robinson Monsalve-Atencio, Juan Camilo Correa Chica, Jairo A. Camaño, Julián Quintero-Quiroz, Karolay Sanchez, Johana Correa Saldarriaga
Publikováno v:
Vitae, Volume: 28, Issue: 2, Article number: e4, Published: 09 MAR 2022
Vitae, Vol 28, Iss 2 (2021)
Vitae, Vol 28, Iss 2 (2021)
Background: One of the most used and effective preservation strategies in foods is drying. However, there are problems with the rheological properties, color, and viability of lactic acid bacteria in the yogurt once reconstituted when applying such c
Autor:
Gelmy Ciro-Gómez, John Rojas, Ligia L. Corrales-García, Julián Quintero-Quiroz, Juan David Bedoya Torres, Angélica Celis-Torres
Publikováno v:
J Food Sci Technol
Sonicated protein isolates were recovered from Chenopodium quinua, Phaseoulus vulgaris and Lens culinaris to develop a functional matrix by assessing the physicochemical and functional properties. The plant protein isolates were prepared from powdere
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06fa47a1a026fd4da7fff89ba9c84e6c
https://europepmc.org/articles/PMC9046477/
https://europepmc.org/articles/PMC9046477/
Autor:
Ligia L. Corrales-García, Julián Quintero Quiroz, Gelmy Ciro, John Rojas, Efren Delgado, Juan David Bedoya Torres, Víctor Velazquez
Publikováno v:
Antioxidants
Volume 9
Issue 4
Repositorio UdeA
Universidad de Antioquia
instacron:Universidad de Antioquia
Antioxidants, Vol 9, Iss 310, p 310 (2020)
Volume 9
Issue 4
Repositorio UdeA
Universidad de Antioquia
instacron:Universidad de Antioquia
Antioxidants, Vol 9, Iss 310, p 310 (2020)
This study aimed to assess the thermal stability of the bioactive compounds from annatto seed extract, encapsulated by ionic gelation using quinoa proteins, lentil proteins, soy proteins, and sodium caseinate as carrying materials. The 10.0% aqueous
Publikováno v:
Scientific Reports
Scientific Reports, Vol 11, Iss 1, Pp 1-10 (2021)
Scientific Reports, Vol 11, Iss 1, Pp 1-10 (2021)
To compare the encapsulation of annatto extract by external gelation (EG) and internal gelation (IG) and to maximize process yield (% Y), two central composite designs were proposed. Calcium chloride (CaCl2) concentration (0.3–3.5%), alginate to ge
Publikováno v:
Food Research. 2:208-220
Autor:
Gelmy Luz Ciro Gómez, Julián Quintero Quiroz, Mariluz Silva Garcia, John Jairo Rojas Camargo, Ana Maria Naranjo Duran
Publikováno v:
International Journal of Food Science
Repositorio UdeA
Universidad de Antioquia
instacron:Universidad de Antioquia
International Journal of Food Science, Vol 2019 (2019)
Repositorio UdeA
Universidad de Antioquia
instacron:Universidad de Antioquia
International Journal of Food Science, Vol 2019 (2019)
This study evaluated the antimicrobial activity (i.e., against Bacillus cereus and Staphylococcus aureus) and the antioxidant activity (i.e., ABTS, FRAP, and DPPH) of annatto seeds extract obtained by ultrasound-assisted extraction. A response surfac