Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Mari Pau Balaguer"'
Autor:
Rafael Gavara, Pilar Hernández-Muñoz, Gracia López-Carballo, Joaquín Gómez-Estaca, Mari Pau Balaguer
Publikováno v:
Food Hydrocolloids. 70:313-320
Curcumin is a polyphenol with a wide range of biological properties, including antioxidant and antimicrobial activity; however, its use as a food preservative is limited because of its insolubility in water. The present work is an attempt to overcome
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d6079cc24885b5570a85accfd81ce84
https://doi.org/10.1016/j.foodhyd.2017.04.019
https://doi.org/10.1016/j.foodhyd.2017.04.019
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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[EN] The aim of this work has been to study the effectiveness of gliadin films cross-linked with cinnamaldehyde as systems for the release of the natural antimicrobial compound lysozyme. Prior to the incorporation of lysozyme, the gliadin film-formin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2887236017850f5798b0baf4cca9df59
https://doi.org/10.1016/j.foodhyd.2014.03.019
https://doi.org/10.1016/j.foodhyd.2014.03.019
Autor:
Mari Pau Balaguer, Josep Pasqual Cerisuelo, Joaquín Gómez-Estaca, Pilar Hernández-Muñoz, Rafael Gavara
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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instname
[EN] In this work a new methodology based on thermo-pressing a resin made from gliadins and glycerol has been developed to obtain water resistant films. The effect of processing temperature was studied on the functional properties of the films. The r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6388ddb12d01a8a99c4c5cd25eee83b5
https://doi.org/10.1016/j.lwt.2013.10.035
https://doi.org/10.1016/j.lwt.2013.10.035
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
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[EN] Gliadin films incorporating 1.5, 3 and 5% cinnamaldehyde (g/100 g protein) were tested against food-spoilage fungi Penicillium expansum and Aspergillus niger in vitro, and were employed in an active food packaging system for sliced bread and che
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b4ac3187c737890a287699466b8ae94
https://doi.org/10.1016/j.ijfoodmicro.2013.08.012
https://doi.org/10.1016/j.ijfoodmicro.2013.08.012
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
instname
Nanoparticles with a compact spherical structure and a narrow size distribution were prepared from a zein protein polymer by electrohydrodynamic atomization. The effects of key parameters of the process (polymer concentration, flow rate and applied v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ffd1a28485dfdb10ce1a93b08951cac4
https://doi.org/10.1016/j.foodhyd.2011.11.013
https://doi.org/10.1016/j.foodhyd.2011.11.013
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
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[EN] The disintegration, biodegradation and ecotoxicity of cross-linked wheat gliadin films with antimicrobial properties were assessed under controlled composting conditions. Gliadins were chemically modified with different percentages of cinnamalde
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ac9113c3ed4d7c3dd5ded941d65280f
Autor:
Joaquín Gómez-Estaca, Hunter Gartner, Pilar Hernández-Muñoz, Mari Pau Balaguer, Paula Fajardo, Eva Almenar, Rafael Gavara
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
instname
[EN] Gliadin films cross-linked with cinnamaldehyde (1.5, 3, and 5%) and incorporated with natamycin (0.5%) were prepared by casting, and their antifungal activity, water resistance, and barrier properties were characterized. Incorporation of natamyc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed31f6461cc53ed0161ce3c61da3a561
http://hdl.handle.net/10251/79723
http://hdl.handle.net/10251/79723
Autor:
Mathilde Borne, Pilar Hernández-Muñoz, Pascale Chalier, Stéphane Peyron, Rafael Gavara, Marie-Hélène Morel, Mari Pau Balaguer, Nathalie Gontard
Publikováno v:
Biomacromolecules
Biomacromolecules, American Chemical Society, 2013, 14 (5), pp.1493-1502. ⟨10.1021/bm400158t⟩
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
Biomacromolecules, American Chemical Society, 2013, 14 (5), pp.1493-1502. ⟨10.1021/bm400158t⟩
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
[EN] Cinnamaldehyde treatment of gliadin films provided a means of decreasing their solubility, increasing their molecular weight profile, and reducing their overall migration into food simulants as a consequence of the high degree of polymerization
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af98b7be689901c3a61c0bf7acef7d58
https://hal.archives-ouvertes.fr/hal-01268114
https://hal.archives-ouvertes.fr/hal-01268114