Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Laura Calabuig-Jiménez"'
Autor:
Ester, Betoret, Noelia, Betoret, Laura, Calabuig-Jiménez, Francesca, Patrignani, Cristina, Barrera, Rosalba, Lanciotti, Marco, Dalla Rosa
Publikováno v:
In LWT August 2019 111:883-888
Publikováno v:
Microorganisms, Vol 8, Iss 5, p 654 (2020)
In a new probiotic food, besides adequate physicochemical properties, it is necessary to ensure a minimum probiotic content after processing, storage, and throughout gastrointestinal (GI) digestion. The aim of this work was to study the effect of hot
Externí odkaz:
https://doaj.org/article/5e2f8d19c8294414b71fd8b3fc5484ce
Autor:
Marco Dalla Rosa, Francesca Patrignani, Rosalba Lanciotti, Cristina Barrera, Lucía Seguí, Noelia Betoret, Ester Betoret, Laura Calabuig-Jiménez
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
instname
HPH at 70 MPa is a suitable technology to microencapsulate L. salivarius spp. salivarius. Capsules of L. salivarius spp. salivarius interact with suspended pulp when added to mandarin juice. Encapsulation effect on probiotic survival during in vitro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c468ebd75787b4fd5ea9e4c26b2a9030
https://doi.org/10.1016/j.jfoodeng.2018.07.012
https://doi.org/10.1016/j.jfoodeng.2018.07.012
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
Microorganisms
Volume 8
Issue 5
Digital.CSIC. Repositorio Institucional del CSIC
Microorganisms, Vol 8, Iss 654, p 654 (2020)
instname
Microorganisms
Volume 8
Issue 5
Digital.CSIC. Repositorio Institucional del CSIC
Microorganisms, Vol 8, Iss 654, p 654 (2020)
© 2020 by the authors.
In a new probiotic food, besides adequate physicochemical properties, it is necessary to ensure a minimum probiotic content after processing, storage, and throughout gastrointestinal (GI) digestion. The aim of this work w
In a new probiotic food, besides adequate physicochemical properties, it is necessary to ensure a minimum probiotic content after processing, storage, and throughout gastrointestinal (GI) digestion. The aim of this work w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00b8e14b930c9f57ec406373e1b33bed
http://hdl.handle.net/10261/212539
http://hdl.handle.net/10261/212539
Autor:
Laura Calabuig-Jiménez, Ester Betoret, Francesca Patrignani, Noelia Betoret, Rosalba Lanciotti, Marco Dalla Rosa
Homogenization pressures can be used as a technology to microcapsulate probiotic bacteria (3). Encapsualtion of probiotics can maintain survival rates and viability higher over the shelf life compared to non encapsulated cells (1). The aim of this wo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::f00a97d87a3ebbd877f5c716e97db08a
http://hdl.handle.net/11585/630640
http://hdl.handle.net/11585/630640
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
instname
[EN] Antioxidant properties of commercial sugarcane-derived products were analysed to study their suitability for being used as functional ingredients. Cane honey, several jaggeries and several brown sugars were selected from the market and analysed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed3ae1fd2aa2653142c7bcb5d48d46a8
https://doi.org/10.1111/ijfs.12926
https://doi.org/10.1111/ijfs.12926
Publikováno v:
Sustainable Drying Technologies
Nowadays, the sustainability of a product, a process or a system is assessed according to three dimensions: environmental, social and economic. Sustainability challenges occur at all stages in the food system from production through processing, distr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::34d35367e5985d3b51ae1be59ca42524
https://doi.org/10.5772/64191
https://doi.org/10.5772/64191
Autor:
M. Dalla Rosa, Rosalba Lanciotti, Laura Calabuig-Jiménez, Ester Betoret, Francesca Patrignani
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
instname
[EN] This work aimed to determine the effect of homogenization pressures and addition of trehalose on the functional properties of mandarin juice enriched with Lactobacillus salivarius spp. salivarius. Physicochemical and structural properties of man
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f642bc2f44cb57f4f819514b9f8760b5
Autor:
Cristina Barrera, Noelia Betoret, P.J. Fito, Laura Calabuig-Jiménez, Lucía Seguí, Ester Betoret
Nowadays the sustainability of a product, a process, or a system is assessed according to three dimensions: environmental, social, and economic. Sustainability challenges occur at all stages in the food system from production through processing, dist
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b691825f0704b0762a737dee9227cec2
https://doi.org/10.1016/b978-0-12-803751-5.00008-8
https://doi.org/10.1016/b978-0-12-803751-5.00008-8
Publikováno v:
International Journal of Food Science & Technology; Dec2015, Vol. 50 Issue 12, p2579-2588, 10p