Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Ricardo Villalobos‐Carvajal"'
Publikováno v:
Foods, Vol 10, Iss 9, p 2126 (2021)
The production and consumption of fresh mushrooms has experienced a significant increase in recent decades. This trend has been driven mainly by their nutritional value and by the presence of bioactive and nutraceutical components that are associated
Externí odkaz:
https://doaj.org/article/e4d08381564b47829c1d60e47b064897
Autor:
Camilo Gutiérrez-Jara, Cristina Bilbao-Sainz, Tara McHugh, Bor-Sen Chiou, Tina Williams, Ricardo Villalobos-Carvajal
Publikováno v:
Foods, Vol 10, Iss 2, p 449 (2021)
The cracking of sweet cherries causes significant crop losses. Sweet cherries (cv. Bing) were coated by electro-spraying with an edible nanoemulsion (NE) of alginate and soybean oil with or without a CaCl2 cross-linker to reduce cracking. Coated swee
Externí odkaz:
https://doaj.org/article/2b27f048fc3446139f3aae6559c097e4
Autor:
Zoila Flores, Diego San-Martin, Tatiana Beldarraín-Iznaga, Javier Leiva-Vega, Ricardo Villalobos-Carvajal
Publikováno v:
Foods, Vol 10, Iss 1, p 141 (2021)
The use of EOs nanoemulsion to develop active edible films offers a new way to modify transport properties and to release active compounds while improving mechanical resistance, transparency, and antioxidant and antimicrobial activity. The aim of thi
Externí odkaz:
https://doaj.org/article/bc55c22e8691441b80922fe174cd3f96
Autor:
Yamira Cepero‐Betancourt, Gipsy Tabilo‐Munizaga, Roberto Lemus‐Mondaca, Mario Pérez‐Won, Ricardo Villalobos‐Carvajal, Luis Moreno‐Osorio
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::480a252f287f100be5fe91f404ebaa15
https://doi.org/10.1111/jfpp.16924
https://doi.org/10.1111/jfpp.16924
Autor:
Eva Sevillano Armesto, Ricardo Villalobos-Carvajal, Tatiana Beldarrain-Iznaga, Javier Leiva-Vega
Publikováno v:
Food and Bioproducts Processing. 124:57-71
An effective encapsulation system is necessary to protect Lactobacillus casei against harsh conditions during food processing and gastrointestinal passage. In this study, L. casei was encapsulated by double emulsion coated with an outer layer of cros
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ff5f6c30a31f7a4deaf79457b452b45
https://doi.org/10.1016/j.fbp.2020.08.009
https://doi.org/10.1016/j.fbp.2020.08.009
Autor:
Tatiana Beldarrain-Iznaga, Ricardo Villalobos-Carvajal, Javier Leiva-Vega, Rommy N. Zúñiga, Giovanna Ferrari, Francesco Donsì, Carolina Shene
Publikováno v:
Food and Bioproducts Processing. 121:65-75
Curcumin is a strong natural antioxidant compound, but its use as a nutraceutical ingredient is limited due to its low water solubility and poor chemical stability. This study aims to elucidate the key colloidal aspects determining the physical stabi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9ec26013c50b37d2eec50d252a545a7
https://doi.org/10.1016/j.fbp.2020.01.010
https://doi.org/10.1016/j.fbp.2020.01.010
Autor:
Marcela Jarpa-Parra, Carolina Herrera-Lavados, Mario Pérez-Won, Ricardo Villalobos-Carvajal, Luis Moreno-Osorio, Gipsy Tabilo-Munizaga
Publikováno v:
LWT. 101:590-598
The emulsifying properties of pulse proteins offer the possibility to provide functionality to colloidal food systems like nanoemulsions. The objective was to obtain stable lentil nanoemulsions through High-Pressure Homogenization (HPH) (50–300 MPa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::afe823ba33ae68aed8ea7269ceba423f
https://doi.org/10.1016/j.lwt.2018.11.070
https://doi.org/10.1016/j.lwt.2018.11.070
Autor:
Tina G. Williams, Bor-Sen Chiou, Ricardo Villalobos-Carvajal, Cristina Bilbao-Sainz, Camilo Gutiérrez-Jara, Tara H. McHugh
Publikováno v:
Foods, Vol 10, Iss 449, p 449 (2021)
Foods
Volume 10
Issue 2
Foods
Volume 10
Issue 2
The cracking of sweet cherries causes significant crop losses. Sweet cherries (cv. Bing) were coated by electro-spraying with an edible nanoemulsion (NE) of alginate and soybean oil with or without a CaCl2 cross-linker to reduce cracking. Coated swee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8e4266491b3f540cb8f5c80a23a2607
https://www.mdpi.com/2304-8158/10/2/449
https://www.mdpi.com/2304-8158/10/2/449
Autor:
Tatiana Beldarrain-Iznaga, Zoila Flores, Diego San-Martin, Javier Leiva-Vega, Ricardo Villalobos-Carvajal
Publikováno v:
Foods
Volume 10
Issue 1
Foods, Vol 10, Iss 141, p 141 (2021)
Volume 10
Issue 1
Foods, Vol 10, Iss 141, p 141 (2021)
The use of EOs nanoemulsion to develop active edible films offers a new way to modify transport properties and to release active compounds while improving mechanical resistance, transparency, and antioxidant and antimicrobial activity. The aim of thi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67c5aca57d086790905da23f1e65add8
https://pubmed.ncbi.nlm.nih.gov/33445489
https://pubmed.ncbi.nlm.nih.gov/33445489
Autor:
Javier Leiva-Vega, Tatiana Beldarrain-Iznaga, Eva Sevillano-Armesto, Ricardo Villalobos-Carvajal
Publikováno v:
Food research international (Ottawa, Ont.). 141
To provide their health effect, probiotics need to maintain their viability, adhere to the intestinal epithelium, and colonize it without losing their probiotic properties. In the present study, Lactobacillus casei was encapsulated in a double emulsi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15f28553388d88fe45d144bdfc477f9e
https://pubmed.ncbi.nlm.nih.gov/33642003
https://pubmed.ncbi.nlm.nih.gov/33642003