Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Maria Cruz Figueroa Espinoza"'
Autor:
Nathalie Gontard, Valérie Guillard, Millena Cristina Barros Santos, Ana Paula Batista, Jérôme Lecomte, Pierre Villeneuve, Fernanda Franceschi Andrigo, Claudia M. Rezende, Oscar Lombo Vidal, Claire Bourlieu-Lacanal, Mariana Simões Larraz Ferreira, Bruno Baréa, Maria-Cruz Figueroa-Espinoza
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2022, 312, pp.110744. ⟨10.1016/j.jfoodeng.2021.110744⟩
Journal of Food Engineering, 2022, 312, pp.110744. ⟨10.1016/j.jfoodeng.2021.110744⟩
Journal of Food Engineering, Elsevier, 2022, 312, pp.110744. ⟨10.1016/j.jfoodeng.2021.110744⟩
Journal of Food Engineering, 2022, 312, pp.110744. ⟨10.1016/j.jfoodeng.2021.110744⟩
International audience; The residual biomass of cold-pressed green coffee oil (GCO), rich in chlorogenic acids (CGA), was reused by incorporating the press cake (CE) and sediment (SE) extracts into carboxymethyl cellulose (CMC) films. The effect of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::34bf88d4dff306f0b78316b22784d435
https://hal.archives-ouvertes.fr/hal-03336139
https://hal.archives-ouvertes.fr/hal-03336139
Autor:
Claudia Grajeda‐Iglesias, Maria Cruz Figueroa‐Espinoza, Nathalie Barouh, Laila‐Nayzzel Muñoz‐Castellanos, Erika Salas
Publikováno v:
International Journal of Food Science and Technology
Polyphenols represent one of the most widely distributed molecules in vegetables and fruits with interesting functional and biological properties (antioxidant, antifungal, etc.). By-products issued from agro-industrial processing represent an inexpen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f7523959f67ebdd7de84dfae601dade
http://agritrop.cirad.fr/600722/
http://agritrop.cirad.fr/600722/
Autor:
Nathalie Barouh, Claire Bourlieu‐Lacanal, Maria Cruz Figueroa‐Espinoza, Erwann Durand, Pierre Villeneuve
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety
Comprehensive Reviews in Food Science and Food Safety, Wiley, In press, ⟨10.1111/1541-4337.12867⟩
Comprehensive Reviews in Food Science and Food Safety, Wiley, In press, ⟨10.1111/1541-4337.12867⟩
Lipid oxidation is a major concern in the food, cosmetic, and pharmaceutical sectors. The degradation of unsaturated lipids affects the nutritional, physicochemical, and organoleptic properties of products and can lead to off-flavors and to the forma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ae0c310e87d555a2e0f2c8d58925292
https://pubmed.ncbi.nlm.nih.gov/34889039
https://pubmed.ncbi.nlm.nih.gov/34889039
Autor:
Hicham Ben Youcef, V. Trabadelo, Mariana Ruesgas-Ramón, Nour-Elhouda Fayoud, Khalid Draoui, Mounir El Achaby, Maria-Cruz Figueroa-Espinoza
Publikováno v:
Cellulose
Cellulose, Springer Verlag, 2019, 26 (6), pp.3873-3889. ⟨10.1007/s10570-019-02344-w⟩
Cellulose, Springer Verlag, 2019, 26 (6), pp.3873-3889. ⟨10.1007/s10570-019-02344-w⟩
The present work describes the production of novel highly hydrated cellulose microfibrils (CMFs) with unique morphology from coffee pulp waste using specific chemical treatments. The as-produced CMFs were successfully characterized and then used as a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38768d47213e24d9358ceb1c9e017d80
https://doi.org/10.1007/s10570-019-02344-w
https://doi.org/10.1007/s10570-019-02344-w
Autor:
Tayse Ferreira Ferreira da Silveira, Claire Bourlieu-Lacanal, Pierre Villeneuve, Inar Alves de Castro, Erwann Durand, Jérôme Lecomte, Maria-Cruz Figueroa-Espinoza, Mickaël Laguerre, Nathalie Barouh, Bruno Baréa
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2021, 141, pp.110892. ⟨10.1016/j.lwt.2021.110892⟩
Universidade de São Paulo (USP)
instacron:USP
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2021, 141, pp.110892. ⟨10.1016/j.lwt.2021.110892⟩
International audience; The effect of the presence of surfactant micelles and of the mode of incorporation (pre-homogenization or post-homogenization) on the antioxidant efficiency of a homologous series of n-alkyl gallates phenolipids (G0, G3, G8, G
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5e06201d7d88ba93d52a35b87cf256f
Autor:
Atikorn Panya, Claudia Grajeda-Iglesias, Natthaporn Phonsatta, Wanaporn Tapingkae, Jérôme Lecomte, Erwann Durand, Wonnop Visessanguan, Pierre Villeneuve, Maria-Cruz Figueroa-Espinoza, Bruno Baréa
Publikováno v:
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2020, 68 (35), pp.9568-9575. ⟨10.1021/acs.jafc.0c03825⟩
Journal of Agricultural and Food Chemistry, American Chemical Society, 2020, 68 (35), pp.9568-9575. ⟨10.1021/acs.jafc.0c03825⟩
A strange cutoff phenomenon of a series of protocatechuic acid alkyl esters had been noticed using the conjugated autoxidizable triene (CAT) assay. Two parabolic shapes of antioxidant activities of protocatechuic acid alkyl esters described as ″the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70326a3447062debb82f0bfdb29b4730
https://hal.inrae.fr/hal-02940057
https://hal.inrae.fr/hal-02940057
Autor:
Erwann Durand, Sascha Siebenhaller, Maria Cruz Figueroa-Espinoza, Claire Bourlieu-Lacanal, Jérôme Lecomte, Bruno Barea, Elisa Volontario, Nicolas Callejas, Ivan Jachmanian, Christoph Syldatk, Pierre Villeneuve
Publikováno v:
17. Euro Fed Lipid Congress
17. Euro Fed Lipid Congress, Oct 2019, Seville, Spain
HAL
2019; 17. Euro Fed Lipid Congress, Seville, ESP, 2019-10-20-2019-10-23
17. Euro Fed Lipid Congress, Oct 2019, Seville, Spain
HAL
2019; 17. Euro Fed Lipid Congress, Seville, ESP, 2019-10-20-2019-10-23
Current Status and Future Prospects of Biocatalysis in Deep Eutectic Solvents. 17. Euro Fed Lipid Congress
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::78529043b6674b17ed561d09e0ac6a83
https://hal.archives-ouvertes.fr/hal-02356666
https://hal.archives-ouvertes.fr/hal-02356666
Autor:
Jean-Marie Galano, Mirna L. Suárez-Quiroz, Maria-Cruz Figueroa-Espinoza, Amandine Rocher, Joseph Vercauteren, Mariana Ruesgas-Ramón, Oscar Gonzalez-Rios, Camille Oger, Thierry Durand, Claire Vigor, Guillaume Reversat, Erwann Durand
Publikováno v:
Food and Function
Food and Function, Cambridge : Royal Society of Chemistry, 2019, 10, pp.6882-6891. ⟨10.1039/C9FO01528K⟩
Food and Function, Cambridge : Royal Society of Chemistry, 2019, 10 (10), pp.6882-6891. ⟨10.1039/C9FO01528K⟩
Food and Function 10 (10), 6882-6891. (2019)
Food and Function, Cambridge : Royal Society of Chemistry, 2019, 10, pp.6882-6891. ⟨10.1039/C9FO01528K⟩
Food and Function, Cambridge : Royal Society of Chemistry, 2019, 10 (10), pp.6882-6891. ⟨10.1039/C9FO01528K⟩
Food and Function 10 (10), 6882-6891. (2019)
International audience; Phytoprostanes (PhytoPs) and phytofurans (PhytoFs) are isoprostanoids that result from the peroxidation of α-linolenic acid and are biomarkers of oxidative stress in plants and humans. These compounds exhibit several interest
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71a5518e7fe34bff9b801b483f610fd0
https://pubmed.ncbi.nlm.nih.gov/31584595
https://pubmed.ncbi.nlm.nih.gov/31584595
Autor:
Mirna L. Suárez-Quiroz, Oscar Gonzalez-Rios, Mariana Ruesgas-Ramón, Guillaume Cazals, Maria-Cruz Figueroa-Espinoza, Erwann Durand, Bruno Baréa
Publikováno v:
Journal of the Science of Food and Agriculture
Journal of the Science of Food and Agriculture, Wiley, 2019, ⟨10.1002/jsfa.9996⟩
Journal of the Science of Food and Agriculture, Wiley, 2020, 100 (1), pp.81-91. ⟨10.1002/jsfa.9996⟩
Journal of the Science of Food and Agriculture, Wiley, 2019, ⟨10.1002/jsfa.9996⟩
Journal of the Science of Food and Agriculture, Wiley, 2020, 100 (1), pp.81-91. ⟨10.1002/jsfa.9996⟩
BACKGROUND: Coffee pulp (CP), cocoa husk (CH), and pod husk (CPH) are the main agro‐residues from coffee and cocoa industries. They are sources of useful biomolecules, such as phenolic compounds, fibers, and alkaloids, among others. In this study,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a23634f2deed311168043742b8b0dd9
https://hal.archives-ouvertes.fr/hal-02373218
https://hal.archives-ouvertes.fr/hal-02373218
Autor:
Maria Cruz Figueroa-Espinoza, Claire Bourlieu, Erwann Durand, Jérôme Lecomte, Pierre Villeneuve
Publikováno v:
Encyclopedia of food chemistry, volume 2
Encyclopedia of Food Chemistry
Encyclopedia of Food Chemistry, Elsevier, pp.193-201, 2019, Reference Module in Food Science, ⟨10.1016/B978-0-08-100596-5.21673-9⟩
Encyclopedia of Food Chemistry
Encyclopedia of Food Chemistry, Elsevier, pp.193-201, 2019, Reference Module in Food Science, ⟨10.1016/B978-0-08-100596-5.21673-9⟩
International audience; Lipophilized antioxidants are amphiphilic molecules constituted of a lipid moiety covalently linked to a polar group possessing antioxidant properties. They are multifunctional molecules possessing interesting physicochemical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2249710549be66e16fe1f938d72cabc0
http://agritrop.cirad.fr/589870/
http://agritrop.cirad.fr/589870/