Výsledky vyhledávání - "Marcela Lilian Martinez"

Akademický článek

Use of Phenolic Extract from Peanut Skin as a Natural Antioxidant in Chia Oil-Based Mayonnaise

Autor: Romina Mariana Bodoira, Andrea Carolina Rodríguez-Ruiz, Damián Modesto Maestri, Pablo Daniel Ribotta, Alexis Rafael Velez, Marcela Lilian Martinez

Publikováno v: Biology and Life Sciences Forum, Vol 25, Iss 1, p 17 (2023)

Currently, the antioxidants (AOs) used in foods are mainly synthetic, often questioned on health grounds. So, the need for innocuous natural AOs has increased in last years. The peanut skin (PS) is an industrial by-product of low added value, but ric

Externí odkaz: https://doaj.org/article/26c960bedacf443280012e5d9da449ac

Zobrazit plný text záznamu

Scale-up and optimization of the spray drying conditions for the development of functional microparticles based on chia oil

Autor: Marcela Lilian Martinez, María Gabriela Bordón, Alvaro Villanueva-Lazo, Noelia Pia Ximena Alasino, Justo Pedroche-Jiménez, María del Carmen Millán-Linares, Cecilio Carrera-Sánchez, Pablo Daniel Ribotta

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname

5 Figuras.-- 8 Tablas
A factorial design was performed for the microencapsulation of chia oil by spray drying at pilot-scale, to validate the results obtained previously at laboratory scale in a Büchi-B290. The effects of drying-air inlet (Tinl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::914a7a42749f4c896ec0a945dfdaa5c3
https://doi.org/10.1016/j.fbp.2021.08.006

Zobrazit plný text záznamu

Peanut skin phenolics obtained by green solvent extraction: characterization and antioxidant activity in pure chia oil and chia oil in water ( O/W ) emulsion

Autor: Pablo Daniel Ribotta, Damian Maestri, Alexis Velez, Marcela Lilian Martinez, María Cecilia Cittadini, Romina Mariana Bodoira

Publikováno v: Journal of the Science of Food and Agriculture. 102:2396-2403

BACKGROUND The peanut skin (PS) is considered as an industrial waste with undervalued applications. Although several studies report potent antioxidant capacities of PS phenolics, the effectiveness in highly unsaturated lipid systems has not yet been

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e683f1009b7cae19f49c8fc117cf416
https://doi.org/10.1002/jsfa.11577

Zobrazit plný text záznamu

Spray-air contact and operating conditions in tall and short-form co-current spray dryers affect relevant physico-chemical properties of microencapsulated chia oil (Salvia hispanica L.)

Autor: Marcela Lilian Martinez, Noelia Alasino, Pablo Daniel Ribotta, M. Gabriela Bordón, N. Camacho, M. Victoria Defain Tesoriero, Verónica Yonaha

Publikováno v: Food and Bioproducts Processing. 127:309-327

A design of experiments for chia oil microencapsulation was performed in two co-current dryers: a tall-form (TF-SD) and a short-from spray dryer (SF-SD). The effects of air inlet temperature and volumetric feed rate were analyzed. The responses were

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::834f37b19bfd2bc1a2f959180981cbfc
https://doi.org/10.1016/j.fbp.2021.03.008

Zobrazit plný text záznamu

Influence of the spray drying operating conditions on the estimated drying kinetics of emulsion single droplets and the properties of microencapsulated chia oil

Autor: Regina Gauna Peter, M. Gabriela Bordón, Marcela Lilian Martinez, Noelia Alasino, Pablo Daniel Ribotta, Ramiro Iturralde, Vanina Martinez

Publikováno v: Powder Technology. 383:302-317

The main objective of this research was to study the chia oil microencapsulation process in a co-current spray dryer. First, the effects of drying air inlet temperature and volumetric feed rate on the air temperature along the dryer, solid yield, phy

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d3b7b2346343267fd3a9f7be4c23a577
https://doi.org/10.1016/j.powtec.2021.01.030

Zobrazit plný text záznamu

Influence of the extraction conditions on chia oil quality and partially defatted flour antioxidant properties

Autor: Marcela Lilian Martinez, Alicia Aguirre, Daniel Alberto Wunderlin, Natalia B. Pigni, Pablo Daniel Ribotta, Rafael Borneo, Carolina Aranibar

Publikováno v: J Food Sci Technol

Partially defatted chia flour (PDCF) is a by-product of oil extraction from chia seeds (Salvia hispanica L.). It may be used as an ingredient to improve food products, especially due to its antioxidant properties. In this work, we studied the best sc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36114d5e47f2fe0f35e9310541843298
https://europepmc.org/articles/PMC9046508/

Zobrazit plný text záznamu

Enhancement of Composition and Oxidative Stability of Chia ( Salvia hispanica L.) Seed Oil by Blending with Specialty Oils

Autor: Pablo Daniel Ribotta, Marcela Lilian Martinez, María Gabriela Bordón, Silvina Patricia Meriles

Publikováno v: Journal of Food Science. 84:1035-1044

Chia seed (Salvia hispanica L.) oil is mainly composed of ω-3 fatty acids (61% to 70%). Despite being nutritionally favorable, higher amounts of polyunsaturated fatty acids result in poorer oxidative stability. Thus, the aim of this work was to prod

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a96f60c4092d6a9d2761e326eddabc04
https://doi.org/10.1111/1750-3841.14580

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání