Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Rodrigo González-Ortega"'
Autor:
Simona Tatasciore, Veronica Santarelli, Lilia Neri, Rodrigo González Ortega, Marco Faieta, Carla Daniela Di Mattia, Alessandro Di Michele, Paola Pittia
Publikováno v:
Antioxidants, Vol 12, Iss 2, p 442 (2023)
In this study, freeze-drying microencapsulation was proposed as a technology for the production of powdered hop extracts with high stability intended as additives/ingredients in innovative formulated food products. The effects of different carriers (
Externí odkaz:
https://doaj.org/article/08f9602cff624ba7b1be39141da65711
Autor:
Luka Šturm, Iztok Prislan, Rodrigo González-Ortega, Polona Mrak, Tina Snoj, Gregor Anderluh, Nataša Poklar Ulrih
Publikováno v:
Biochimica et biophysica acta. Biomembranes, vol. 1864, no. 10, 183999, 2022.
(-)-Epigallocatechin-3-gallate (EGCG) is a flavonoid known for its good antioxidant potential and health benefits. It is one of the most intriguing flavonoids, especially because of its specific interactions with model lipid membranes. It was noticed
Publikováno v:
Journal of Food Processing and Preservation. 45
Autor:
Dino Mastrocola, Federica Flamminii, Rodrigo González-Ortega, Paola Pittia, Carla Di Mattia, Maria Angela Perito
The chapter presents the state-of-the-art on the utilization of phenolic compounds derived from olive mill waste as ingredients in food products. A general introduction regarding the olive oil production chain is presented, focusing on the three main
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a7a3b085d3b989406075a1d953f5c79
https://doi.org/10.1016/b978-0-12-820563-1.00006-8
https://doi.org/10.1016/b978-0-12-820563-1.00006-8
Autor:
Nataša Poklar Ulrih, Luka Šturm, Carla Di Mattia, Rodrigo González-Ortega, Paola Pittia, Mihaela Skrt
Publikováno v:
Food Biophysics
The influence of actively/passively encapsulated oleuropein on DPPC liposomes thermal and structural properties, and its antioxidant capacity against lipid peroxidation were investigated. Also, an oleuropein-rich olive leaf extract was encapsulated i
Publikováno v:
Journal of Food Engineering
In this study the effect of matrix composition on process encapsulation efficiency, antioxidant capacity and physical properties of microencapsulated olive (Olea europaea L.) leaves extract (OLE) powders obtained by freeze-drying were investigated. T