Zobrazeno 1 - 3
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pro vyhledávání: '"Paula Andrea Loyeau"'
Autor:
Paula Andrea Loyeau, Amelia Catalina Rubiolo, María Julia Spotti, Carlos R. Carrara, Hernán Noir, Abril Marangón
Publikováno v:
Food Hydrocolloids. 91:224-231
Maillard reaction is a natural occurring reaction that takes place when proteins and saccharides are present. In this study, we have investigated the effect of Maillard reaction on some physicochemical properties of conjugates of whey proteins isolat
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