Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Omar R. Garcia"'
Publikováno v:
Journal of Polymers and the Environment. 28:2253-2262
This work sought to formulate, analyze, model, and optimize Arracacha (Arracacha xanthorrhiza) starch-chitosan based biodegradable films to assess their use as food coating. To study these films, prepared through the casting technique, a Box–Behnke
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c4db7a1f3b992512120b561c8c662ff
https://doi.org/10.1007/s10924-020-01765-0
https://doi.org/10.1007/s10924-020-01765-0
Autor:
Leidy T. Sanchez, Ramón Gutierrez, Cristian C. Villa, Magda I. Pinzon, Julio César Luna, Omar R. Garcia
Publikováno v:
International Journal of Food Science & Technology. 55:92-98
Strawberries are among the most consumed fruits in the world, however, they are highly susceptible to both microbial and fungal contamination during storage. In this study, we used composite films made from banana starch‐chitosan and Aloe vera gel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9fe4273d86abd08f4d701c2bf8a18b5b
https://doi.org/10.1111/ijfs.14254
https://doi.org/10.1111/ijfs.14254
Autor:
Aylin A Figueroa-Chaverra, Cristian C. Villa, Magda I. Pinzon, Leidy T. Sanchez, Mayerly A Sánchez-Jiménez, Omar R. Garcia, Vanessa Orozco-Orrego, Nelson D Rodríguez-Marin, Constanza Bohórquez-Orozco
Publikováno v:
Journal of Texture Studies. 50:148-154
Growing interest in processed frozen products with similar characteristics to natural products has generated the study of new products in the food industry field. The characteristics of each matrix, the process of elaboration, composition, and struct
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e3b9e8c6b3c9cbf0d6dc83b98b5cadb
https://doi.org/10.1111/jtxs.12383
https://doi.org/10.1111/jtxs.12383
Publikováno v:
Journal of the Science of Food and Agriculture. 98:4042-4049
Aloe vera (AV) gel is a promising material in food conservation, given its widely reported antimicrobial and antioxidant activity; however, its application in the formation of edible films and coatings has been small owing its low film-forming capabi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6039d1326078b161f5cd0f205939d23a
https://doi.org/10.1002/jsfa.8915
https://doi.org/10.1002/jsfa.8915
Autor:
José D Rojas, Cristian C. Villa, Magda I. Pinzon, Andrea E Restrepo, Omar R. Garcia, Leidy T. Sanchez
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 24(8)
Edible films are among the most promising fields in food science over the last decade due to their versatility (they can be made from a wide array of materials) and because they can be used as carriers of different active substances, like antioxidant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1920a18564e0ebc4da43a0058d536b81
https://pubmed.ncbi.nlm.nih.gov/30060685
https://pubmed.ncbi.nlm.nih.gov/30060685
Publikováno v:
Journal of the science of food and agriculture. 98(11)
Aloe vera (AV) gel is a promising material in food conservation, given its widely reported antimicrobial and antioxidant activity; however, its application in the formation of edible films and coatings has been small owing its low film-forming capabi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d3020827069c51a92010d19f065b1b69
https://pubmed.ncbi.nlm.nih.gov/29377147
https://pubmed.ncbi.nlm.nih.gov/29377147