Výsledky vyhledávání - "Naso, Julieta Natalia"

Study of the interactions between bile salts and different emulsifiers : impact on lipolysis mechanisms and potential bioaccessibility of omega 3 fatty acids

Autor: Naso, Julieta Natalia

Publikováno v: Biblioteca Digital (UBA-FCEN)
Universidad Nacional de Buenos Aires. Facultad de Ciencias Exactas y Naturales
instacron:UBA-FCEN

En las últimas décadas la ingesta inadecuada de grasas se ha vuelto una problemática para la salud mundial. El sobrepeso y la obesidad son estados fisiológicos promotores de enfermedades crónicas y cardiovasculares. Por otra parte, hay nutriente

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::4a1dc7a75d1466b366daa78a129b4577

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Studies on the interactions between bile salts and food emulsifiers under in vitro duodenal digestion conditions to evaluate their bile salt binding potential

Autor: Fernando A. Bellesi, Ana M.R. Pilosof, Víctor M. Pizones Ruiz-Henestrosa, Julieta N. Naso

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

During the last decade a special interest has been focused on studying the relationship between the composition and structure of emulsions and the extent of lipolysis, driven by the necessity of modulate lipid digestion to decrease or delay fats abso

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2eb2a01eff8b4802fbe58f93e1bf669d
https://www.sciencedirect.com/science/article/pii/S0927776518308002

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A new methodology to assess the solubility of fatty acids: Impact of food emulsifiers

Autor: Julieta N. Naso, Ana M.R. Pilosof, Víctor M. Pizones Ruiz-Henestrosa, Fernando A. Bellesi

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

In food formulations, lipids are normally incorporated as emulsions stabilized by different types of emulsifiers. The emulsifiers can affect fatty acid (FA) solubilization as they can interact with FA. The main purpose of the present work is the deve

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::443e7927e45cef9236a5aeb994c92018
https://doi.org/10.1016/j.foodres.2020.109829

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