Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Leticia Montes"'
Publikováno v:
Heliyon, Vol 10, Iss 7, Pp e27469- (2024)
The main objective of this work is to study the effect of polyphenols, from the brown seaweed Ascophyllum nodosum, on the structure and digestion behaviour of gels at two corn starch concentrations (1.95 and 5.00% w/w) as well as the structure, color
Externí odkaz:
https://doaj.org/article/fe57229f81594ebfbd064e86ad487a1b
Publikováno v:
Marine Drugs, Vol 22, Iss 7, p 318 (2024)
Oleogels are of high interest as promising substitutes for trans fats in foods. An emulsion-templated method was used to trap olive oil in the chitosan crosslinked with vanillin matrix. Oil in water emulsions (50:50 w/w) with different chitosan conte
Externí odkaz:
https://doaj.org/article/ad4f497fd59a4979a0cf957589118d78
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
The objective of this study is to determine the effect of the addition of hydroxypropyl methylcellulose (HPMC) (from 0.5 to 2.0% w/w, starch basis) with three different viscosities (40–60, 80–120, and 2,600–5,600 mPa⋅s) to corn starch (30% w/
Externí odkaz:
https://doaj.org/article/d9516cfbf288432aab1d7ba3d2f502eb
Autor:
Sousa, Júlio Cláudio *, Etchbehere, Renata Margarida, Alves, Eduardo Arthur Rodovalho, Stark, Letícia Montes, Murta, Eddie Fernando Cândido, Michelin, Márcia Antoniazi
Publikováno v:
In Brazilian Journal of Otorhinolaryngology May-June 2021 87(3):260-268
Starch hydrolysis is attracting much attention due to its relationship to digestion and glucose release. The objective is to propose rapid and continuous analytical methods that allow measuring gels hydrolysis following apparent viscosity (μ). Three
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0fd5bc09cb7be5650bc762be82751a8b
http://hdl.handle.net/10261/285640
http://hdl.handle.net/10261/285640
Publikováno v:
Journal of Food Processing and Preservation. 46
Water desorption isotherms of three alginates with different structural features were determined at 25, 37, and 50°C. The Halsey model was selected to fit the equilibrium water sorption data. Differential and integral enthalpy and entropy were estim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a180a13400ecf905b531f9017290cc2
https://doi.org/10.1111/jfpp.17179
https://doi.org/10.1111/jfpp.17179
Publikováno v:
Foodfunction. 13(14)
Starch is one of the most important carbohydrates that is present in many foods. Gelatinization is an important property of starch, associated with physical changes that promote an increase in viscosity. The objective of this research was to understa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d9e492afe172f22250982de96efdf22d
https://pubmed.ncbi.nlm.nih.gov/35730891
https://pubmed.ncbi.nlm.nih.gov/35730891
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Starch is one of the most important carbohydrates that is present in many foods. Gelatinization is an important property of starch, associated with physical changes that promote an increase in viscosity. The objective of this research was to understa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e1cb5eab6d10c3a6f8cda91ca3f43359
http://hdl.handle.net/10261/280665
http://hdl.handle.net/10261/280665
Autor:
Márcio Vargas-Ramella, José M. Lorenzo, Sol Zamuz, Leticia Montes, Eva María Santos López, Ramón Moreira, Daniel Franco
Publikováno v:
LWT
Financiado para publicación en acceso aberto: Universidade de Vigo/CISUG The present work aimed to evaluate the effect of partial pork backfat replacement by microencapsulated fish oil (FO) on rheological characteristics, nutritional features (proxi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2d2219fdade150fac716a8a0a4c5f67
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
instname
Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
Corn starch gels (1:4 w:w) were made with the addition (up to 2% w/w starch basis) of sodium alginates of different average molecular sizes and nature. Rheology of the starchy gels were characterized to evaluate their viscoelasticity. Gels were subje
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ffd7759a60c754d3a6a7370f77160654
https://api.elsevier.com/content/abstract/scopus_id/85125207904
https://api.elsevier.com/content/abstract/scopus_id/85125207904