Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Paula Kiyomi Okuro"'
Autor:
Ana Karoline Ferreira Ignácio Câmara, Marina Vilar Geraldi, Paula Kiyomi Okuro, Mário Roberto Maróstica, Júnior, Rosiane Lopes da Cunha, Marise Aparecida Rodrigues Pollonio
Publikováno v:
Journal of Functional Foods, Vol 65, Iss , Pp 103753- (2020)
The objective of this study was to evaluate the effects of the replacement of pork back fat by chia mucilage (MC) and a chia mucilage-based emulsion gel in Bologna sausages on the appetite sensations of healthy volunteers, and to investigate the micr
Externí odkaz:
https://doaj.org/article/b2c16ec447e5445e8f1ab9938a7ea2e0
Publikováno v:
Food Technology and Biotechnology, Vol 51, Iss 2, Pp 171-182 (2013)
Spray chilling technology (also known as spray cooling and spray congealing technology) has been widely studied and used in the pharmaceutical field. In the food industry, this technique is gaining interest and can become useful because functional fo
Externí odkaz:
https://doaj.org/article/b78fda8cff574494a288cf735c8b7078
Autor:
Paula Kiyomi Okuro
Publikováno v:
Biblioteca Digital de Teses e Dissertações da USPUniversidade de São PauloUSP.
Foram produzidas micropartículas simbióticas com carreador de natureza lipídica, obtidas por spray chilling. Como materiais ativos foram utilizadas duas cepas de micro-organismos probióticos (L. acidophilus-LA e L. rhamnosus-LR), dois prebiótico
Autor:
Thaís Jordânia Silva, Paula Kiyomi Okuro, Mayanny Gomes da Silva, Ana Paula Badan Ribeiro, Rosiane Lopes da Cunha
Publikováno v:
Fat Mimetics for Food Applications. :57-87
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::162d4ac9e05420721ef50afda8626609
https://doi.org/10.1002/9781119780045.ch5
https://doi.org/10.1002/9781119780045.ch5
Publikováno v:
Journal of the American Oil Chemists' Society. 99:971-984
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8bdfedee92a8ad3c8fdebc23fb83a843
https://doi.org/10.1002/aocs.12635
https://doi.org/10.1002/aocs.12635
Publikováno v:
Trends in Food Science & Technology. 111:55-67
Background. This review sheds light on some important aspects to consider when formulating either hydrogels or oleogels for food applications. Despite food gels ubiquity, their digestibility behavior is still little understood limiting our capacity t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e4a863bc01552c8c6025d9550bf4802
https://doi.org/10.1016/j.tifs.2021.02.053
https://doi.org/10.1016/j.tifs.2021.02.053
Self‐Organizing Structures of Phosphatidylcholine in Nonaqueous Solvents: Tailoring Gel‐like Systems
Autor:
Paula Kiyomi Okuro, Rosiane Lopes da Cunha, António A. Vicente, Luiz Henrique Fasolin, Antonio A. Malfatti-Gasperini
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
In this paper, we investigated the role played by solvent type and additives (water [W] and citric acid [CA]) on the self-assembly of phosphatidylcholine (PtdCho) into gels. Soybean lecithin (L) served as the PtdCho source used in this study. Lecithi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e700d324253c0d2b94cbe8d0d7fe28c
https://doi.org/10.1002/jsde.12422
https://doi.org/10.1002/jsde.12422
Autor:
Rosiane Lopes da Cunha, Ana M. Herrero, Claudia Ruiz-Capillas, Mirian dos Santos, Marise Aparecida Rodrigues Pollonio, Paula Kiyomi Okuro, Camila de Souza Paglarini, Ana Karoline Ferreira Ignácio Câmara
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
This study aimed to develop a chia mucilage (MC)-based emulsion gel (EG) with olive oil to replace pork back fat in emulsified meat products. Six variables (alginate—ALG; collagen—COL; whey—WHEY; carboxymethylcellulose—CMC; transglutaminase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36c6599ceecec4340055370f1b8250b8
https://doi.org/10.1007/s00217-020-03457-4
https://doi.org/10.1007/s00217-020-03457-4
Autor:
Eliana Marcela Vélez-Erazo, Paula Kiyomi Okuro, Andrés Gallegos-Soto, Rosiane Lopes da Cunha, Miriam Dupas Hubinger
Publikováno v:
Food research international (Ottawa, Ont.). 156
In the last decade, food structuring has received considerable attention due to the concern of replacing trans and saturated fats with healthier alternatives without compromising neither technological nor sensorial aspects of food products. Moreover,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13bb6a0ff832bcfd710780cea585c555
https://pubmed.ncbi.nlm.nih.gov/35650975
https://pubmed.ncbi.nlm.nih.gov/35650975
