Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Sergio I. Martinez-Monteagudo"'
Publikováno v:
Foods, Vol 4, Iss 2, Pp 65-79 (2015)
The effect of pressure-assisted thermal processing (PATP) in combination with seven synthetic antioxidants was evaluated on the retention of conjugated linoleic acid (CLA) in enriched milk. Milk rich in CLA was first saturated with oxygen, followed b
Externí odkaz:
https://doaj.org/article/9fba246c85db4f17a7fcd1e09c5e2d76
Autor:
Ravi Pandiselvam, Rathnakumar Kaavya, Sergio I. Martinez Monteagudo, V. Divya, Surangna Jain, Anandu Chandra Khanashyam, Anjineyulu Kothakota, V. Arun Prasath, S. V. Ramesh, N. U. Sruthi, Manoj Kumar, M. R. Manikantan, Chinnaraja Ashok Kumar, Amin Mousavi Khaneghah, Daniel Cozzolino
Publikováno v:
Molecules, Vol 27, Iss 10, p 3250 (2022)
The number of food frauds in coconut-based products is increasing due to higher consumer demands for these products. Rising health consciousness, public awareness and increased concerns about food safety and quality have made authorities and various
Externí odkaz:
https://doaj.org/article/a6e2604f7c234e39988d779e7e209ee3
Autor:
R. Kaavya, R. Pandiselvam, Sergio I. Martinez-Monteagudo, Anjineyulu Kothakota, N. U. Sruthi, Kali Ramesh
Publikováno v:
Novel and Alternative Methods in Food Processing ISBN: 9781003328605
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1dc54e6f3165822aa9d8c4a4fae9dd8e
https://doi.org/10.1201/9781003328605-4
https://doi.org/10.1201/9781003328605-4
Publikováno v:
Encyclopedia of Dairy Sciences ISBN: 9780128187678
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::405901ee0e64572006bb9fa311cb2d79
https://doi.org/10.1016/b978-0-12-818766-1.00340-8
https://doi.org/10.1016/b978-0-12-818766-1.00340-8
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 11, Pp 7501-7514 (2023)
ABSTRACT: The distribution of phospholipids (PL) within the fat and serum phase of ice cream manufacturing was evaluated through partition coefficients (KPL) after mixing, pasteurization, freezing, and hardening. Ice creams containing about 40.41 ±
Externí odkaz:
https://doaj.org/article/6354c6d889cc492a93a1d822db4a1677
Publikováno v:
Foods, Vol 9, Iss 6, p 784 (2020)
The simultaneous production of lactulose (LAU), lactobionic acid (LBA), and organic acids from sweet and acid whey permeate (SWP and AWP) via catalytic synthesis (5% Ru/C) was studied in a continuous stirred-tank reactor. At selected conditions (60
Externí odkaz:
https://doaj.org/article/516a0591bd884b12a745c7d53844a780
Publikováno v:
Foods, Vol 8, Iss 7, p 265 (2019)
A tertiary amine (N,N-dimethylcyclohexylamine, CyNMe2) was used as a switchable hydrophilicity solvent (SHS) for extracting phospholipids (PLs) from raw cream (RC), buttermilk (BM), concentrated buttermilk (CBM), and beta-serum (BS). The SHS extracti
Externí odkaz:
https://doaj.org/article/e2f87518d3bc419a9b0eb3a1cfc1b28f