Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Pedro Jesús García Moreno"'
Autor:
Simon Gregersen Echers, Pedro Jesús García Moreno, Betül Yesiltas, Ali Jafarpour, Mads Bjørlie, Egon Bech Hansen, Paolo Marcatili, Charlotte Jacobsen, Jones, Nykola C., Søren Vrønning Hoffmann, Reinhard Wimmer, Michael Toft Overgaard
Publikováno v:
Gregersen Echers, S, García Moreno, P J, Yesiltas, B, Jafarpour, A, Bjørlie, M, Hansen, E B, Marcatili, P, Jacobsen, C, Jones, N C, Hoffmann, S V, Wimmer, R & Overgaard, M T 2022, ' Peptide emulsifiers from potato: Structure/function and targeted release ', 2nd NIZO Plant Protein Functionality Conference, Netherlands, 11/10/2022-13/10/2022 .
Aalborg University
Aalborg University
Plant proteins and derived peptides are gathering tremendous interest as green, sustainable, functional, and nutritional replacements for chemical additives in foods. If such proteins and peptides can furthermore be derived as side-streams from exist
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c00c3db4dd2b892d462d95959fbf04a1
https://vbn.aau.dk/da/publications/ccb37d46-a473-40ec-81c4-d949aa1fb88e
https://vbn.aau.dk/da/publications/ccb37d46-a473-40ec-81c4-d949aa1fb88e
Autor:
Simon Gregersen Echers, Betül Yesiltas, Pedro Jesús García Moreno, Alireza Naseri, Susan Løvstad Holdt, Charlotte Jacobsen, Egon Bech Hansen, Paolo Marcatili, Michael Toft Overgaard
Publikováno v:
Gregersen Echers, S, Yesiltas, B, García Moreno, P J, Naseri, A, Holdt, S L, Jacobsen, C, Hansen, E B, Marcatili, P & Overgaard, M T 2021, ' Applying Quantitative Proteomics for Evaluation of Protein Quality, Nutritional Value, and Extraction Methods in Side-Streams of Industrial Carrageenan Production from the Red Seaweed Eucheuma denticulatum (Spinosum) ', 35th EFFoST International Conference 2021, Lausanne, Switzerland, 01/11/2021-04/11/2021 .
Aalborg University
Aalborg University
As global focus on sustainable and zero-waste food protein production continues to increase, the search for alternative sources and side-stream valorization intensifies. The red seaweed Eucheuma denticulatum (Spinosum) could prove to be part of the s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a75f37d13a46dbd0c6c99da586cba8c8
https://vbn.aau.dk/da/publications/fb4bcba7-c37c-41fd-b40c-c50659c8d163
https://vbn.aau.dk/da/publications/fb4bcba7-c37c-41fd-b40c-c50659c8d163
Autor:
Mads Bjørlie, Betül Yesiltas, Pedro Jesús García Moreno, Espejo-Carpio Javier, Emilia Gaudix, Ali Jafarpour, Egon Bech Hansen, Paolo Marcatili, Charlotte Jacobsen, Simon Gregersen Echers
Publikováno v:
Bjørlie, M, Yesiltas, B, García Moreno, P J, Javier, E-C, Gaudix, E, Jafarpour, A, Hansen, E B, Marcatili, P, Jacobsen, C & Gregersen Echers, S 2021, ' Utilization of Potato Proteins and Peptides as Emulsifiers in the Micro Encapsulation of Fish Oil ', 18th Euro Fed Lipid Congress and Expo, Germany, 18/10/2021-21/10/2021 .
Aalborg University
Aalborg University
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::fedfc96e1ecf53e2ea746690e60a8351
https://vbn.aau.dk/da/publications/8aa38356-7951-4683-a7d2-82c9ba9dddcd
https://vbn.aau.dk/da/publications/8aa38356-7951-4683-a7d2-82c9ba9dddcd
Autor:
Simon Gregersen Echers, Pedro Jesús García Moreno, Betül Yesiltas, Egon Bech Hansen, Paolo Marcatili, Charlotte Jacobsen, Jones, Nykola C., Søren Vrønning Hoffmann, Reinhard Wimmer, Michael Toft Overgaard
Publikováno v:
Gregersen Echers, S, García Moreno, P J, Yesiltas, B, Hansen, E B, Marcatili, P, Jacobsen, C, Jones, N C, Hoffmann, S V, Wimmer, R & Overgaard, M T 2020, ' Insight into the structure/function relationship in amphipathic, α-helical peptide emulsifiers: A study of a highly potent peptide emulsifier derived from potato storage proteins and its natural isoforms. ', Food Colloids, Lund, Sweden, 19/04/2020-22/04/2020 .
Aalborg University
Aalborg University
Peptide emulsifiers derived from plant proteins are gathering growing interest as green and sustainable replacements of chemical additives in food. Potato (Solanum tuberosum) is one of the most important crops for both human consumption and industria
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4d5756f51125dbdd1a4ffc97e68a910a
https://vbn.aau.dk/da/publications/0153f31e-b610-4288-bb65-bf6802163345
https://vbn.aau.dk/da/publications/0153f31e-b610-4288-bb65-bf6802163345
Autor:
Betül Yesiltas, Pedro Jesús García Moreno, Ann-Dorit Moltke Sørensen, Sampson Anankanbil, Chiranjib Banerjee, Zheng Guo, Ogilby, Peter R., Charlotte Jacobsen
Publikováno v:
Yesiltas, B, García Moreno, P J, Sørensen, A-D M, Anankanbil, S, Banerjee, C, Guo, Z, Ogilby, P R & Jacobsen, C 2019, ' The use of egg and soy phosphatidylcholines with attached caffeic acid enhances oxidative stability of high fat emulsion ', 30th Nordic Lipidpforum Symposium 2019, Horsens, Denmark, 13/06/2019-15/06/2019 .
Technical University of Denmark Orbit
Technical University of Denmark Orbit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1c4a4ad80f2cae6724f05978c31d877d
https://orbit.dtu.dk/en/publications/760fb9f3-0226-44c8-a5eb-aa6335027d54
https://orbit.dtu.dk/en/publications/760fb9f3-0226-44c8-a5eb-aa6335027d54
Autor:
Pedro Jesús García Moreno, Hansen, E. B., Andersen, M. L., Paolo Marcatili, Charlotte Jacobsen
Publikováno v:
García-Moreno, P J, Hansen, E B, Andersen, M L, Marcatili, P & Jacobsen, C 2018, ' Physical and oxidative stability of 5% fish oil-in-water emulsions stabilized by potato peptides predicted by bioinformatics ', 2nd International Symposium on Lipid Oxidation and Antioxidants, Graz, Austria, 04/06/2018-06/06/2018 .
Technical University of Denmark Orbit
Technical University of Denmark Orbit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1db09a17937a59db16aaad1d3b4f54b9
https://orbit.dtu.dk/en/publications/10a2e7f9-1d84-4391-ba61-0e108bbc5d78
https://orbit.dtu.dk/en/publications/10a2e7f9-1d84-4391-ba61-0e108bbc5d78
Autor:
Charlotte Jacobsen, Pedro Jesús García Moreno, Ana Carina Loureiro Mendes, Ioannis S. Chronakis
Publikováno v:
Polymers for Food Applications ISBN: 9783319946245
García Moreno, P J, Mendes, A C L, Jacobsen, C & Chronakis, I S 2018, Biopolymers for the Nano-microencapsulation of Bioactive Ingredients by Electrohydrodynamic Processing . in T J G (ed.), Polymers for Food Applications . Springer, pp. 447-479 . https://doi.org/10.1007/978-3-319-94625-2_17
García Moreno, P J, Mendes, A C L, Jacobsen, C & Chronakis, I S 2018, Biopolymers for the Nano-microencapsulation of Bioactive Ingredients by Electrohydrodynamic Processing . in T J G (ed.), Polymers for Food Applications . Springer, pp. 447-479 . https://doi.org/10.1007/978-3-319-94625-2_17
Electrohydrodynamic processing, including electrospinning and electrospraying, is an emerging technique for the encapsulation of bioactive ingredients (e.g. omega-3, vitamins, antioxidants, probiotics) with interest for the functional food industry.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73a439b7e338ddb0ec73d47223fa3d8a
https://doi.org/10.1007/978-3-319-94625-2_17
https://doi.org/10.1007/978-3-319-94625-2_17
Autor:
Pedro Jesús García Moreno, Andres Pelayo, Ramona Mateiu, Chronakis, Ioannis S., Charlotte Jacobsen
Publikováno v:
García Moreno, P J, Pelayo, A, Mateiu, R V, Chronakis, I S & Jacobsen, C 2017, Protein-polysaccharide Mixtures as Wall Material in Fish Oil-loaded Nano-microcapsules Obtained by Electrospraying . in Proceedings of the 2017 AOCS Annual Meeting and Industry Showcases . AOCS Press, Florida, United States, pp. 12-12, 2017 AOCS Annual Meeting and Industry Showcases, Florida, United States, 30/04/2017 .
Technical University of Denmark Orbit
Technical University of Denmark Orbit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::6aff57ec402b2c876ecd3893a9eb11ba
http://orbit.dtu.dk/en/publications/proteinpolysaccharide-mixtures-as-wall-material-in-fish-oilloaded-nanomicrocapsules-obtained-by-electrospraying(06f06374-2584-476f-812a-1281c8b9d70a).html
http://orbit.dtu.dk/en/publications/proteinpolysaccharide-mixtures-as-wall-material-in-fish-oilloaded-nanomicrocapsules-obtained-by-electrospraying(06f06374-2584-476f-812a-1281c8b9d70a).html
Publikováno v:
Yesiltas, B, García Moreno, P J, Sørensen, A-D M & Jacobsen, C 2017, ' Oxidative and physical stability of fish oil-in-water emulsions stabilized with sodium caseinate and DATEM ', 2017 American Oil Chemists’ Society Annual Meeting, Orlando, United States, 30/04/2017-03/05/2017 .
Technical University of Denmark Orbit
Technical University of Denmark Orbit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0d21a7da18fce84c12c5b07d15eda85f
https://orbit.dtu.dk/en/publications/c4b5fe7d-79da-4964-9c8b-37ac25be46f6
https://orbit.dtu.dk/en/publications/c4b5fe7d-79da-4964-9c8b-37ac25be46f6
Autor:
Pedro Jesús García Moreno
Publikováno v:
García Moreno, P J 2017, ' Novel strategies for the stabilization of omega-3 PUFA: application in fortified foods ' 1st AOCS China Section Congress on Oilseeds and Co-products, Shaghai, China, 10/11/2017-12/11/2017, .
Technical University of Denmark Orbit
Technical University of Denmark Orbit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::93f47e680fd62a9a32a7094fdfc70aaa
http://orbit.dtu.dk/en/publications/novel-strategies-for-the-stabilization-of-omega3-pufa-application-in-fortified-foods(1d389e36-9238-4386-a034-186fa0b7ed3d).html
http://orbit.dtu.dk/en/publications/novel-strategies-for-the-stabilization-of-omega3-pufa-application-in-fortified-foods(1d389e36-9238-4386-a034-186fa0b7ed3d).html