Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Maria Julia Spotti"'
Autor:
Jose Fernando Solanilla-Duque, Diego Fernando Roa-Acosta, Luis Daniel Daza, Darwin Carranza-Saavedra, Henry Alexander Váquiro, Juan Pablo Quintero-Cerón, Maria Julia Spotti, Carlos Carrara
Publikováno v:
Biodegradable Polymers ISBN: 9781003230533
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36ee350b0f39d579c87c1920e36a468f
https://doi.org/10.1201/9781003230533-13
https://doi.org/10.1201/9781003230533-13
Autor:
Talha Ahmad, Abdur Rehman, Rana Muhammad Aadil, Imran Mahmood Khan, Amr M. Bakry, Qunyi Tong, Maria Julia Spotti, Tahreem Riaz, Li Zhao
Publikováno v:
Trends in Food Science & Technology. 90:35-46
Background Pectin has been used as a carrier for the protection and targeted delivery of bioactive compounds and for increasing their shelf life and stability. Nano-encapsulation process is one of the techniques that has been used for the effective p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::03be7d93da5c80a25919c2db482e49cb
https://doi.org/10.1016/j.tifs.2019.05.015
https://doi.org/10.1016/j.tifs.2019.05.015
Autor:
Maria Julia Spotti, Özgür Tarhan
Publikováno v:
Colloids and surfaces. B, Biointerfaces. 200
Nanostructured emulsions have a significant potential for encasing, transport and delivery of hydrophilic and lipophilic nutraceuticals and other bioactive compounds by providing enhanced stability and functionality in food and pharmaceutical applica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee541cb3532f78ae2759f32f8c356c26
https://pubmed.ncbi.nlm.nih.gov/33517153
https://pubmed.ncbi.nlm.nih.gov/33517153
Publikováno v:
Food Engineering Series ISBN: 9783030386535
Different types of dietary fibers, such as fruits fibers, inulin and gums, are incorporated into foods not only due to their functional and technological properties (e.g. gelling or thickening properties), but also due to their numerous nutritional b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2109e98fb35d8c34f4f68657f24ee0f1
https://doi.org/10.1007/978-3-030-38654-2_13
https://doi.org/10.1007/978-3-030-38654-2_13
Publikováno v:
Current Opinion in Food Science. 15:70-78
Chemical modifications of polysaccharides for food and non-food applications have been practiced for years to improve their functional properties. Recent concerns from the public to reduce the use and exposure of chemicals during food production as w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a2c609646bc3d2a145e8e4a96eb4862
https://doi.org/10.1016/j.cofs.2017.10.003
https://doi.org/10.1016/j.cofs.2017.10.003
Autor:
Samuel W. Schaffter, Özgür Tarhan, Maria Julia Spotti, Osvaldo H. Campanella, Carlos Corvalan
Publikováno v:
Food Hydrocolloids. 63:696-704
Whey proteins can form different types of gels depending on the method used for their preparation. The purpose of this study was to characterize and compare gels obtained by heating and enzymatic (Bacillus Licheniformis protease) treatments in terms
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::902ff6252f6d0cf1e53543ebb3f276c2
https://doi.org/10.1016/j.foodhyd.2016.10.014
https://doi.org/10.1016/j.foodhyd.2016.10.014
Rheological and structural characterization of whey protein gelation induced by enzymatic hydrolysis
Autor:
Özgür Tarhan, Carlos Corvalan, Osvaldo H. Campanella, Samuel W. Schaffter, Maria Julia Spotti
Publikováno v:
Food Hydrocolloids. 61:211-220
Whey proteins hydrolyzed by Bacillus licheniformis protease (BLP) form soft and turbid aggregate gels with potential food and biotechnological applications. The purpose of the study was to characterize protease-induced whey protein gelation by compar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f1914c0a0a8c69fb29dac3328f952b01
https://doi.org/10.1016/j.foodhyd.2016.04.042
https://doi.org/10.1016/j.foodhyd.2016.04.042
Autor:
Maria Julia Spotti, Martina Juliana Perduca, Carlos R. Carrara, Amelia Catalina Rubiolo, Paula Andrea Loyeau
Publikováno v:
Emerging Natural Hydrocolloids: Rheology and Functions
Emerging Natural Hydrocolloids
Emerging Natural Hydrocolloids
Espina Corona Gum (ECG) is extracted from the seeds of Gleditsia amorphoides trees that grow in South-American countries. This gum was approved by the Argentinean food code. It is a galactomannan with an approximate molecular weight of 1.39?106 Da, c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2de16c1868d360741f01ed2eecdd7182
Autor:
Paula Andrea Loyeau, Maria Julia Spotti, Gabriel Vinderola, Carlos R. Carrara, Yanina Estefanía Rossi, Mariana Angélica Montenegro, N.L. Vanden Braber
The incorporation of probiotic bacteria to food products is restricted by their instability, so microencapsulation could provide them better protection during storage and gastrointestinal digestion. In this study Bifidobacterium animalis subsp. lacti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6893ff6a87c6cecf9eb0c51baec7371
https://linkinghub.elsevier.com/retrieve/pii/S0268005X18303813
https://linkinghub.elsevier.com/retrieve/pii/S0268005X18303813
Publikováno v:
LWT - Food Science and Technology. 68:127-134
Brea gum (BG) is an exudate gum obtained from the Cercidium praecox tree. It is an acidic polysaccharide, made up of 75 g/100 g of hydrolysable sugars, such as L-arabinose, D-xylose, D-glucuronic acid and 4-O-methyl-D-glucuronate. The purpose of this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a00aed74d162c413ecc7ab4d357fb96
https://doi.org/10.1016/j.lwt.2015.12.018
https://doi.org/10.1016/j.lwt.2015.12.018