Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Ramiro A. Carciochi"'
Autor:
Ramiro A. Carciochi, Carlos A. Sologubik, María B. Fernández, Guillermo D. Manrique, Leandro Galván D’Alessandro
Publikováno v:
Antioxidants, Vol 7, Iss 4, p 45 (2018)
The kinetics of polyphenol extraction from brewer’s spent grain (BSG), using a batch system, ultrasound assistance, and microwave assistance and the evolution of antioxidant capacity of these extracts over time, were studied. The main parameters of
Externí odkaz:
https://doaj.org/article/f4063edd7a04424ebf32b034364731f7
Publikováno v:
Food and Bioproducts Processing. 127:266-275
Extraction of caffeine from guarana seeds was studied, comparing conventional extraction (CE) and ultrasound-assisted extraction (UAE). Preliminary studies permitted the selection of operating conditions for kinetics studies of both processes (water
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e07ef63b719e5acc46a76f8b4b9d6a89
https://doi.org/10.1016/j.fbp.2021.02.014
https://doi.org/10.1016/j.fbp.2021.02.014
Publikováno v:
Fermentation
Fermentation, MDPI, 2018, 4 (1), pp.1-12. ⟨10.3390/fermentation4010001⟩
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Fermentation 1 (4), 1-12. (2018)
Fermentation, Vol 4, Iss 1, p 1 (2018)
Fermentation, 2018, 4 (1), pp.1-12. ⟨10.3390/fermentation4010001⟩
Fermentation, MDPI, 2018, 4 (1), pp.1-12. ⟨10.3390/fermentation4010001⟩
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Fermentation 1 (4), 1-12. (2018)
Fermentation, Vol 4, Iss 1, p 1 (2018)
Fermentation, 2018, 4 (1), pp.1-12. ⟨10.3390/fermentation4010001⟩
Various novel techniques are proposed to improve process efficiency, quality, and safety of fermented food products. Ultrasound and pulsed electric field (PEF) are versatile technologies that can be employed in conjunction with fermentation processes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e62203620b673c9abe6bccc39b4371b6
https://hal.inrae.fr/hal-02620750
https://hal.inrae.fr/hal-02620750
Autor:
Guillermo Daniel Manrique, Ramiro Ariel Carciochi, Carlos A. Sologubik, Leandro Galván D’Alessandro, María Belén Fernández
Publikováno v:
Antioxidants
Antioxidants, MDPI, 2018, 7 (4), pp.1-10. ⟨10.3390/antiox7040045⟩
Antioxidants; Volume 7; Issue 4; Pages: 45
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Antioxidants, Vol 7, Iss 4, p 45 (2018)
Antioxidants 4 (7), 1-10. (2018)
Antioxidants, MDPI, 2018, 7 (4), pp.1-10. ⟨10.3390/antiox7040045⟩
Antioxidants; Volume 7; Issue 4; Pages: 45
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Antioxidants, Vol 7, Iss 4, p 45 (2018)
Antioxidants 4 (7), 1-10. (2018)
The kinetics of polyphenol extraction from brewer’s spent grain (BSG), using a batch system, ultrasound assistance, and microwave assistance and the evolution of antioxidant capacity of these extracts over time, were studied. The main parameters of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8cd6317205a1dc2a11b0f36ce88349df
https://hal.inrae.fr/hal-02628202
https://hal.inrae.fr/hal-02628202
Autor:
Cristóbal N. Aguilar, Pedro Aguilar-Zárate, Alma Alarcon-Rojo, Pedro Aqueveque, Juan A. Ascacio-Valdés, Amra Bratovcic, Romilson Brito, Ramiro A. Carciochi, Chung-Hung Chan, Karina Cruz, Rui M.S. Cruz, Leandro G. D’Alessandro, Krasimir Dimitrov, Mohamed H. Abd El-Salam, Mayyada El-Sayed, Safinaz El-Shibiny, Hanaa Essa, Daisy Fleita, Nor D. Hassan, Amit K. Keshari, Siddhartha Maity, Siti N.H. Mamat, Diana B. Muñiz-Márquez, Ida I. Muhamad, Norazlina M. Nawi, Gek Cheng Ngoh, Zoe Nikolaidou, Susana M. Nolasco, Margarita Ocampo, Amra Odobasic, Larysa Paniwnyk, Rudi Radrigán, Amit Rai, Vinit Raj, Priyanka Rao, Wahida A. Rashid, Virendra Rathod, Carlos Reyes-Luna, Dalia Rifaat, Raúl Rodríguez, María M. Rodriguez, José C. Rodriguez-Figueroa, Sudipta Saha, Indira Sestan, Vassilia J. Sinanoglou, Ashok K. Singh, Petros Smirniotis, Nuraimi A. Tan, Mihai Toma, Thalia Tsiaka, Siddharth Vats, Peggy Vauchel, Margarida C. Vieira, Elżbieta Włodarczyk, Jorge E. Wong-Paz, Rozita Yusoff, Paweł K. Zarzycki, Panagiotis Zoumpoulakis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad7475050e819345a37b81c15e2db9c4
https://doi.org/10.1016/b978-0-12-811521-3.00019-3
https://doi.org/10.1016/b978-0-12-811521-3.00019-3
Autor:
Ramiro Ariel Carciochi, Susana Maria Nolasco, Maria Marcela Rodriguez, Leandro Galván D’Alessandro, Peggy Vauchel, Krasimir Dimitrov
Publikováno v:
Ingredients Extraction by Physicochemical Methods in Food
Ingredients Extraction by Physicochemical Methods in Food, 4 (1e.), ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD, pp.38, 2017, Handbook of Food Bioengineering, 978-0-12-811202-1; 978-0-12-811521-3. ⟨10.1016/B978-0-12-811521-3.00004-1⟩
Ingredients Extraction by Physicochemical Methods in Food, 4 (1e.), ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD, pp.38, 2017, Handbook of Food Bioengineering, 978-0-12-811202-1; 978-0-12-811521-3. ⟨10.1016/B978-0-12-811521-3.00004-1⟩
International audience; One important challenge for the food industry is the exploitation of its by-products as sources of new commodities using ecofriendly technologies with an optimal cost-benefit relationship. In this chapter, an updated overview
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7157690a214f80049a703f7bdd6d8937
https://hal.inrae.fr/hal-02790213
https://hal.inrae.fr/hal-02790213
Publikováno v:
Journal of Food Science and Technology. 52:4396-4404
The objective of this study was to optimize the extraction conditions of phenolic and flavonoids compounds from quinoa (Chenopodium quinoa) seeds using ultrasound assistance technology. A randomized central composite face-centered design was used to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e47af7d6a6b3f54cdf4f62d0bc7582b9
https://doi.org/10.1007/s13197-014-1514-4
https://doi.org/10.1007/s13197-014-1514-4
In this study, the effect of malting process on the antioxidant compounds and antioxidant capacity of quinoa seeds was studied. The optimal germination conditions were germination temperature of 23 °C, degree of steeping of 36% and germination time
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5be3e010657bd21c1feac43837b7784b
https://link.springer.com/article/10.1007/s13197-016-2393-7
https://link.springer.com/article/10.1007/s13197-016-2393-7