Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Magda I, Pinzon"'
Publikováno v:
Data in Brief, Vol 37, Iss , Pp 107167- (2021)
In this work, we present data related to the structural features and thermal characteristics of starches from four varieties banana, likewise, we present the synthesis and characterization of starch nanoparticles from those starches. Data shows the s
Externí odkaz:
https://doaj.org/article/56bd5005d727464b8268d421acb36e74
Publikováno v:
Heliyon, Vol 6, Iss 8, Pp e04763- (2020)
In recent years, interest has increased in the search for new starch sources, especially among Andean tubers, such as Arracacha (or Peruvian Carrot). This work studied the chemical composition, structural features, and thermal and adsorption properti
Externí odkaz:
https://doaj.org/article/ba95e2eb61744d81a4301d1ab2378584
Autor:
Camilo E. Garcia‐Henao, Valeria Valderrama‐Sanchez, J. Alejandro Arboleda‐Murillo, Magda I. Pinzon, Leidy T. Sanchez, Cristian C. Villa
Publikováno v:
Packaging Technology and Science. 36:3-13
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ea514ed15008bee5787f9ecc1688343
https://doi.org/10.1002/pts.2689
https://doi.org/10.1002/pts.2689
Autor:
J. Alejandro Arboleda‐Murillo, Andres F. Cañon‐Ibarra, Leidy T. Sanchez, Magda I. Pinzon, Cristian C. Villa
Publikováno v:
JSFA reports.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a64bf2e0527a4e268b0a4e94c38d679b
https://doi.org/10.1002/jsf2.134
https://doi.org/10.1002/jsf2.134
Publikováno v:
Nanotechnology‐Enhanced Food Packaging. :129-141
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e016f6deeb2479a6f24b352cbd6cdf95
https://doi.org/10.1002/9783527827718.ch6
https://doi.org/10.1002/9783527827718.ch6
Autor:
Andrés F. Cañon-Ibarra, M. Paola Sanchez-Castañeda, Lina M. Arbelaez, Leidy T. Sanchez, Magda I. Pinzon, Cristian C. Villa
Publikováno v:
Natural Additives in Foods ISBN: 9783031173455
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::818ce991894699a1560d15115d3a48b4
https://doi.org/10.1007/978-3-031-17346-2_3
https://doi.org/10.1007/978-3-031-17346-2_3
Publikováno v:
Journal of Polymers and the Environment. 28:2253-2262
This work sought to formulate, analyze, model, and optimize Arracacha (Arracacha xanthorrhiza) starch-chitosan based biodegradable films to assess their use as food coating. To study these films, prepared through the casting technique, a Box–Behnke
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c4db7a1f3b992512120b561c8c662ff
https://doi.org/10.1007/s10924-020-01765-0
https://doi.org/10.1007/s10924-020-01765-0
Publikováno v:
Data in Brief, Vol 37, Iss, Pp 107167-(2021)
Data in Brief
Data in Brief
In this work, we present data related to the structural features and thermal characteristics of starches from four varieties banana, likewise, we present the synthesis and characterization of starch nanoparticles from those starches. Data shows the s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bfa8613729799090d88ea747daeefc73
http://www.sciencedirect.com/science/article/pii/S2352340921004510
http://www.sciencedirect.com/science/article/pii/S2352340921004510
Autor:
Leidy T. Sanchez, Ramón Gutierrez, Cristian C. Villa, Magda I. Pinzon, Julio César Luna, Omar R. Garcia
Publikováno v:
International Journal of Food Science & Technology. 55:92-98
Strawberries are among the most consumed fruits in the world, however, they are highly susceptible to both microbial and fungal contamination during storage. In this study, we used composite films made from banana starch‐chitosan and Aloe vera gel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9fe4273d86abd08f4d701c2bf8a18b5b
https://doi.org/10.1111/ijfs.14254
https://doi.org/10.1111/ijfs.14254
Publikováno v:
Food Chemistry. 371:131121
Active packaging that can be used to release active molecules food products during storage has been a central part in food science research over the last decades. This paper presents the development of an active film made from banana starch incorpora
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e63d8a80fc8938f8cf960b4ef4d09e42
https://doi.org/10.1016/j.foodchem.2021.131121
https://doi.org/10.1016/j.foodchem.2021.131121