Výsledky vyhledávání - "Sergio, Benavides"

Akademický článek

Seaweed as a Valuable and Sustainable Resource for Food Packaging Materials

Autor: Aleksandra Nesic, Sladjana Meseldzija, Sergio Benavides, Fabián A. Figueroa, Gustavo Cabrera-Barjas

Publikováno v: Foods, Vol 13, Iss 19, p 3212 (2024)

Plastic food packaging causes massive pollution in the environment via resource extraction, gas emissions, and the enduring plastic waste accumulation. Hence, it is of crucial importance to discover sustainable alternatives in order to protect ecosys

Externí odkaz: https://doaj.org/article/b846bf2b60754298ba6e0161263f06eb

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Akademický článek

Determination of the Dissolution/Permeation and Apparent Solubility for Microencapsulated Emamectin Benzoate Using In Vitro and Ex Vivo Salmo salar Intestine Membranes

Autor: Victoria Molina, Carlos von Plessing, Alex Romero, Sergio Benavides, José Miguel Troncoso, José Ricardo Pérez-Correa, Wendy Franco

Publikováno v: Pharmaceuticals, Vol 15, Iss 6, p 652 (2022)

In this work, two microencapsulation techniques were used to protect and improve the absorption of emamectin benzoate (EB), which is an antiparasitic drug used to control Caligus rogercresseyi. EB has a low aqueous solubility, which affects its absor

Externí odkaz: https://doaj.org/article/c95a84da5fae4fb08dcf84485e44cad8

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Akademický článek

Evaluation of Indigenous Candida oleophila and Candida boidinii in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines

Autor: Sergio Benavides, Wendy Franco, Consuelo Ceppi De Lecco, Angélica Durán, Alejandra Urtubia

Publikováno v: Journal of Fungi, Vol 8, Iss 3, p 259 (2022)

The study of non-Saccharomyces yeasts in wine fermentations allows the exploration of new alternatives for the reduction of ethanol in wines. The objective of this work was to evaluate the fermentation capacity of two indigenous Candida yeasts (C. ol

Externí odkaz: https://doaj.org/article/267323377ff94c42831f84eea9c62db8

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Akademický článek

Native Yeasts and Lactic Acid Bacteria Isolated from Spontaneous Fermentation of Seven Grape Cultivars from the Maule Region (Chile)

Autor: Wendy Franco, Sergio Benavides, Pedro Valencia, Cristian Ramírez, Alejandra Urtubia

Publikováno v: Foods, Vol 10, Iss 8, p 1737 (2021)

Grapes are a source of native yeasts and lactic acid bacteria (LAB); however, the microbial make up is dependent on the grape cultivar and the regional growth conditions. Therefore, the aim of this study was to characterize the yeast and LAB in seven

Externí odkaz: https://doaj.org/article/d3282e44180f4a1589f561d39a160c3b

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