Výsledky vyhledávání - "Julián Quintero-Quiroz"

Akademický článek

Modified-release of encapsulated bioactive compounds from annatto seeds produced by optimized ionic gelation techniques

Autor: Ana María Naranjo-Durán, Julián Quintero-Quiroz, John Rojas-Camargo, Gelmy Luz Ciro-Gómez

Publikováno v: Scientific Reports, Vol 11, Iss 1, Pp 1-10 (2021)

Abstract 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%), algin

Externí odkaz: https://doaj.org/article/f4bfba46551f4651acb59ac514ac7009

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Akademický článek

PROTEINS FUNCTIONALIZATION: A STRATEGY THAT BOOST THE PERFORMANCE OF THESE MACROMOLECULES FOR INNOVATIVE PHARMACEUTICAL AND FOOD DEVELOPMENTS

Autor: Julián Quintero-Quiroz, John Rojas

Publikováno v: Vitae, Vol 25, Iss 1, Pp 6-7

Externí odkaz: https://doaj.org/article/7320138cd43349a8b7201fe44f0252c2

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Akademický článek

Use of Plant Proteins as Microencapsulating Agents of Bioactive Compounds Extracted from Annatto Seeds (Bixa orellana L.)

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

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Efecto del método de secado y mejoradores de textura sobre el comportamiento de reconstitución de un yogurt en polvo: propiedades físicas y microbiológicas

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)

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

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5ebbb1deea5cc5bfb618fb46657c5aa
https://doi.org/10.17533/udea.vitae.v28n2a344985

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Physicochemical properties and functional characteristics of ultrasound-assisted legume-protein isolates: a comparative study

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/

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Use of Plant Proteins as Microencapsulating Agents of Bioactive Compounds Extracted from Annatto Seeds (Bixa orellana L.)

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)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e96d7c9837200804653971bd4b52297a

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Wheatgrass juice, Sensory analyses, Novel food, Functional food

Autor: John Jairo Rojas Camargo, Gelmy Luz Ciro Gómez, Julián Quintero Quiroz

Publikováno v: Food Research. 2:208-220

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::54ef0d613fd3405424e29a3b890efbab
https://doi.org/10.26656/fr.2017.2(3).261

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Modified-release of encapsulated bioactive compounds from annatto seeds produced by optimized ionic gelation techniques

Autor: Julián Quintero-Quiroz, Ana María Naranjo-Durán, Gelmy Ciro-Gómez, John Rojas-Camargo

Publikováno v: Scientific Reports
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

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c40687b2ca211b5f4d382a6d45f18884
https://pubmed.ncbi.nlm.nih.gov/33446706

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Ultrasound-Assisted Extraction of Bioactive Compounds from Annatto Seeds, Evaluation of Their Antimicrobial and Antioxidant Activity, and Identification of Main Compounds by LC/ESI-MS Analysis

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)

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

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a30dccc7168ffe0bc975286140daad13
http://europepmc.org/articles/PMC6662499

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