Zobrazeno 1 - 10
of 86
pro vyhledávání: '"Pedro J García-Moreno"'
Autor:
Nor E. Rahmani-Manglano, Elnaz Z. Fallahasghari, Ana C. Mendes, Mogens L. Andersen, Emilia M. Guadix, Ioannis S. Chronakis, Pedro J. García-Moreno
Publikováno v:
Antioxidants, Vol 13, Iss 9, p 1145 (2024)
The encapsulation of fish oil by monoaxial electrospraying using kafirin or zein proteins as hydrophobic wall materials was investigated. Kafirin resulted in spherical fish oil-loaded nanocapsules (>50% of capsules below 1 µm), whereas zein led to f
Externí odkaz:
https://doaj.org/article/7ccbc1c22be14bdaa61e8c89dd0ac174
Autor:
Raúl Pérez-Gálvez, Carmen Berraquero-García, J. Lizeth Ospina-Quiroga, F. Javier Espejo-Carpio, M. Carmen Almécija, Antonio Guadix, Pedro J. García-Moreno, Emilia M. Guadix
Publikováno v:
Foods, Vol 13, Iss 17, p 2691 (2024)
This study investigates the production of protein hydrolysates with dipeptidyl peptidase-IV (DPP-IV) inhibitory activity from agro-industrial by-products, namely olive seed, sunflower seed, rapeseed, and lupin meals, as well as from two plant protein
Externí odkaz:
https://doaj.org/article/ee323aa105e4490e8ab54dc534006211
Autor:
Mads Bjørlie, Betül Yesiltas, Pedro J. García-Moreno, F. Javier Espejo-Carpio, Nor E. Rahmani-Manglano, Emilia M. Guadix, Ali Jafarpour, Egon B. Hansen, Paolo Marcatili, Michael T. Overgaard, Simon Gregersen Echers, Charlotte Jacobsen
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100441- (2023)
The aim of this study was to investigate the potential of potato proteins and peptides as emulsifiers in the microencapsulation of fish oil by spray-drying. Microcapsules were produced using a potato protein extract, and fractions enriched in patatin
Externí odkaz:
https://doaj.org/article/3f743e1317854e568d713b8a6dd13706
Publikováno v:
Nanomaterials, Vol 14, Iss 10, p 840 (2024)
This study investigates the encapsulation of Tenebrio molitor hydrolysate exhibiting DPP-IV inhibitory activity by spray-drying and electrospraying techniques. First, we optimized the feed formulation and processing conditions required to obtain nano
Externí odkaz:
https://doaj.org/article/6c09463c51544361bf77fe8bbe601127
Autor:
Betül Yesiltas, Pedro J. García-Moreno, Ann-Dorit M. Sørensen, Chiranjib Banerjee, Sampson Anankanbil, Zheng Guo, Peter R. Ogilby, Charlotte Jacobsen
Publikováno v:
Colloids and Interfaces, Vol 7, Iss 3, p 60 (2023)
This study investigated the effect of the combined use of sodium caseinate (CAS), commercial phosphatidylcholine (PC), and modified PCs on the physical and oxidative stability of 70% fish oil-in-water emulsions. Caffeic acid was covalently attached t
Externí odkaz:
https://doaj.org/article/92b27b98175442438dd612ad3c7218f5
Autor:
Betül Yesiltas, Pedro J. García-Moreno, Rasmus K. Mikkelsen, Simon Gregersen Echers, Dennis K. Hansen, Mathias Greve-Poulsen, Grethe Hyldig, Egon B. Hansen, Charlotte Jacobsen
Publikováno v:
Antioxidants, Vol 12, Iss 8, p 1622 (2023)
This work studies the emulsifying and antioxidant properties of potato protein hydrolysates (PPHs) fractions obtained through enzymatic hydrolysis of potato protein using trypsin followed by ultrafiltration. Unfractionated (PPH1) and fractionated (PP
Externí odkaz:
https://doaj.org/article/699ef0ec5a744611b8f8945e1eb58295
Autor:
Carmen Berraquero-García, Raúl Pérez-Gálvez, F. Javier Espejo-Carpio, Antonio Guadix, Emilia M. Guadix, Pedro J. García-Moreno
Publikováno v:
Foods, Vol 12, Iss 10, p 2005 (2023)
Bioactive peptides derived from enzymatic hydrolysis are gaining attention for the production of supplements, pharmaceutical compounds, and functional foods. However, their inclusion in oral delivery systems is constrained by their high susceptibilit
Externí odkaz:
https://doaj.org/article/ff488fe17fd94c62a18a5efbd4705c51
Autor:
Marta Padial-Domínguez, Pedro J. García-Moreno, Rubén González-Beneded, Antonio Guadix, Emilia M. Guadix
Publikováno v:
Antioxidants, Vol 12, Iss 3, p 762 (2023)
This work studied the physical and oxidative stabilities of fish oil-in-water-in-olive oil double emulsions (O1/W/O2), where whey protein hydrolysate was used as a hydrophilic emulsifier. A 20 wt.% fish oil-in-water emulsion, stabilized with whey pro
Externí odkaz:
https://doaj.org/article/da28e4f4c36d4ec5a8f780a15654b611
Autor:
Tobias Hegelund Olsen, Betül Yesiltas, Frederikke Isa Marin, Margarita Pertseva, Pedro J. García-Moreno, Simon Gregersen, Michael Toft Overgaard, Charlotte Jacobsen, Ole Lund, Egon Bech Hansen, Paolo Marcatili
Publikováno v:
Scientific Reports, Vol 10, Iss 1, Pp 1-10 (2020)
Abstract Dietary antioxidants are an important preservative in food and have been suggested to help in disease prevention. With consumer demands for less synthetic and safer additives in food products, the food industry is searching for antioxidants
Externí odkaz:
https://doaj.org/article/a1eed535d43b47a08d50159f7cf19979
Publikováno v:
Antioxidants, Vol 12, Iss 2, p 266 (2023)
The impact of the encapsulation technology on the oxidative stability of fish-oil-loaded capsules was investigated. The capsules (ca. 13 wt% oil load) were produced via monoaxial or coaxial electrospraying and spray-drying using low molecular weight
Externí odkaz:
https://doaj.org/article/5132f61df0864f1d987af396bac012f4