Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Marcela Jarpa-Parra"'
Autor:
Franco Marinelli, Camila Venegas, Fanny Pirce, Jennifer del Carmen Silva Celedón, Pablo Navarro, Marcela Jarpa-Parra, Ramón Fuentes
Publikováno v:
Foods, Vol 13, Iss 19, p 3061 (2024)
The human diet is a factor for disease prevention and the extension of life expectancy. Loss of teeth can adversely affect chewing capacity, which can lead patients to modify their diet and subsequently result in a poor dietary intake. This work is c
Externí odkaz:
https://doaj.org/article/f0441ba67a9b46f39976a29dc12ffc5d
Autor:
Marcela Jarpa-Parra, Lingyun Chen
Publikováno v:
Applied Sciences, Vol 11, Iss 20, p 9605 (2021)
Foams are a type of material of great importance, having an extensive range of applications due to a combination of several characteristics, such as ultra-low density, tunable porous architecture, and outstanding mechanical properties. The production
Externí odkaz:
https://doaj.org/article/9f5f1919c36f4621a230488cd1826223
Publikováno v:
Horizonte Sanitario. 19:405-414
Objetivo: Estudiar la relación existente entre el desayuno y el rendimiento académico en los estudiantes de Técnico de Nivel Superior en Enfermería (TNSE) de la Universidad Adventista de Chile (UnACh). Material y Métodos: Estudio cuantitativo, d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c27d166cc85a2802ac4bb24934eff240
https://doi.org/10.19136/hs.a19n3.3706
https://doi.org/10.19136/hs.a19n3.3706
Autor:
Lingyun Chen, Marcela Jarpa-Parra
Publikováno v:
Applied Sciences, Vol 11, Iss 9605, p 9605 (2021)
Foams are a type of material of great importance, having an extensive range of applications due to a combination of several characteristics, such as ultra-low density, tunable porous architecture, and outstanding mechanical properties. The production
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eae37e5ea623c2ae0833f45bfd5a0fd9
https://www.mdpi.com/2076-3417/11/20/9605
https://www.mdpi.com/2076-3417/11/20/9605
Publikováno v:
Cereal Chemistry. 96:725-741
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e1e5fb784653e240f0f7367cd10f4ac
https://doi.org/10.1002/cche.10169
https://doi.org/10.1002/cche.10169
Autor:
Marcela Jarpa-Parra, Carolina Herrera-Lavados, Mario Pérez-Won, Ricardo Villalobos-Carvajal, Luis Moreno-Osorio, Gipsy Tabilo-Munizaga
Publikováno v:
LWT. 101:590-598
The emulsifying properties of pulse proteins offer the possibility to provide functionality to colloidal food systems like nanoemulsions. The objective was to obtain stable lentil nanoemulsions through High-Pressure Homogenization (HPH) (50–300 MPa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::afe823ba33ae68aed8ea7269ceba423f
https://doi.org/10.1016/j.lwt.2018.11.070
https://doi.org/10.1016/j.lwt.2018.11.070
Autor:
Marcela Jarpa-Parra
Publikováno v:
International Journal of Food Science & Technology. 53:892-903
There is an increased interest, driven by environmental sustainability and food security points of view, in seeking new protein sources as alternatives to replace animal proteins (Day, Trends in Food Science and Technology, 32, 2016, 25). Pulse prote
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb8c7509710867fab3f6489afa434de6
https://doi.org/10.1111/ijfs.13685
https://doi.org/10.1111/ijfs.13685
Autor:
Marcela Jarpa-Parra, Jay Han, Ewelina Eckhart, Zhigang Tian, Weijuan Huang, Wendy V. Wismer, Leah Wong, Feral Temelli, Tianwei Sun, Lingyun Chen, Kaiyong Shi
Publikováno v:
International Journal of Food Science & Technology. 52:1604-1613
Summary Replacement of animal proteins could be interesting for the food industry because it allows long-term cost savings, among other reasons. Replacing egg/milk protein (50–100 wt%) by lentil protein (LP) was evaluated on angel cake/muffin quali
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ced76cba1ab932b8827b395ad4a9ddeb
https://doi.org/10.1111/ijfs.13433
https://doi.org/10.1111/ijfs.13433
Publikováno v:
Food Hydrocolloids. 61:903-913
Foaming properties of lentil legumin-like protein were investigated in the presence of guar gum, xanthan gum and pectin at different environmental pH conditions (3.0, 5.0, and 7.0). The protein foaming capacity was not significantly impacted by addin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2edb3edab0b30ddd733269165e8d3d8e
https://doi.org/10.1016/j.foodhyd.2016.07.017
https://doi.org/10.1016/j.foodhyd.2016.07.017
Publikováno v:
Chemical Engineering Science. 215:115385
The aims of this study were to build PDMS micromodels that simulated plant-based food material, and use them to investigate the drying mechanisms at pore-scale, the drying front morphologies and the drying curves during the isothermal drying process.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcdcca340ae7f9cfa33af67009033d15
https://doi.org/10.1016/j.ces.2019.115385
https://doi.org/10.1016/j.ces.2019.115385