Zobrazeno 1 - 10
of 131
pro vyhledávání: '"Manuel Rendueles"'
Publikováno v:
Molecules, Vol 29, Iss 21, p 5185 (2024)
The complexity of the chocolate matrix leads to it having characteristic rheological properties that may pose difficulties for its industrial manufacture. Many factors influence the flow behaviour of chocolates, such as raw materials, the amount of f
Externí odkaz:
https://doaj.org/article/0fb6b95b55b0466b937473d2dab560ec
Publikováno v:
Heliyon, Vol 9, Iss 10, Pp e21002- (2023)
In the present work, the inhibitory effect of the peptide fractions, obtained through enzymatic hydrolysis of bovine plasma was evaluated, on the enzyme used in the reaction (Alcalase 2.4 L). In this sense, Ultra-filtered peptide fractions of differe
Externí odkaz:
https://doaj.org/article/aa76f280807741a08ed61533cc4c2515
Publikováno v:
Molecules, Vol 28, Iss 23, p 7836 (2023)
Obtaining peptides with antioxidant properties by enzymatic hydrolysis has been widely described; however, the use of non-enzymatic methods to obtain peptides with antioxidant capacities has been poorly investigated. In this study, non-soluble protei
Externí odkaz:
https://doaj.org/article/84f89506baa94675ba1385e4aef61fed
Publikováno v:
Membranes, Vol 13, Iss 9, p 786 (2023)
Birch sap consists of a natural water-based solution with valuable compounds such as minerals, sugars, organic acids and phenolic compounds that can be used advantageously in the preparation of edible films. In this study, gelatine- and casein-based
Externí odkaz:
https://doaj.org/article/c4269899a30d4a87889fe3bf14a4e31d
Autor:
Oumarou Djobo, Haziz Sina, Souriatou Tagba, Virgile Ahyi, Aly Savadogo, Adolphe Adjanohoun, Manuel Rendueles, Lamine Baba-Moussa
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Traditional cheese is the main milk derivative in Bénin. This traditional process is not efficient and generate a lot of whey which has no real use until now. It is just disposed without being environmentally treated. Its use as a source for lactobi
Externí odkaz:
https://doaj.org/article/8743f71ab43045eb9772e52e2888e654
Publikováno v:
Separations, Vol 10, Iss 7, p 407 (2023)
Phosvitin is the most phosphorylated naturally occurring protein and it is concentrated in the granular fraction of egg yolk. It has interesting antioxidant and cation chelating properties that can be used to preserve food and cosmetics, but its indu
Externí odkaz:
https://doaj.org/article/371da52aca08467f8707ca5504a07865
Autor:
Inga Sarenkova, Sara Sáez-Orviz, Manuel Rendueles, Inga Ciprovica, Jelena Zagorska, Mario Díaz
Publikováno v:
Foods, Vol 11, Iss 4, p 583 (2022)
The successful development of a lactobionic acid (LBA) bioconversion process on an industrial scale demands the selection of appropriate downstream methodological approaches to achieve product purification once the bioconversion of LBA is completed.
Externí odkaz:
https://doaj.org/article/be728d7147ab4e10a3e7ba6afc8dbd0a
Publikováno v:
Membranes, Vol 12, Iss 2, p 115 (2022)
Cheese whey, one of the most abundant by-products of the dairy industry, causes economic losses and pollution problems. In this study, deproteinised sweet whey was fermented by Pseudomonas taetrolens LMG 2336 to produce a prebiotic compound (lactobio
Externí odkaz:
https://doaj.org/article/290eebd6c8624c2f99ff473c0ea6df59
Autor:
Sara Sáez-Orviz, Francesca Passannanti, Marianna Gallo, Rosa Colucci Cante, Federica Nigro, Andrea Luigi Budelli, Manuel Rendueles, Roberto Nigro, Mario Díaz
Publikováno v:
Applied Sciences, Vol 11, Iss 23, p 11404 (2021)
Synbiotic products are a type of functional food with great potential due to consumer interest in foods that improve health and/or reduce the risk of certain diseases. In this study, synbiotic macrocapsules were developed using Lactobacillus paracase
Externí odkaz:
https://doaj.org/article/3cff8744d3414114a499a4e42ef27fc2
Publikováno v:
Membranes, Vol 12, Iss 1, p 46 (2021)
Polylactic acid (PLA) is known to be one of the most extensively used biodegradable thermoplastic polyesters, with the potential to replace conventional petroleum-based packaging materials; however, the low flexibility of films prepared using PLA has
Externí odkaz:
https://doaj.org/article/5870280f4eec439bad4d1d1ed41840ac