Zobrazeno 1 - 9 of 9 pro vyhledávání: '"Silvina Patricia, Meriles"'
4
Effects of low-temperature microwave treatment of wheat germ
Autor: Sébastien Curet, Silvina Patricia Meriles, María Cecilia Penci, María Eugenia Steffolani, Lionel Boillereaux, Pablo Daniel Ribotta
Publikováno v: Journal of the science of food and agricultureREFERENCES. 102(6)
BACKGROUND Wheat germ has a great potential byproduct in food formulations for its outstanding nutritional value. To allow valorization, there is a need to inactivate endogenous enzymes such as lipases to avoid lipid oxidation. In the present study,
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d2838c702c50e55b476ff7805c788d2
https://pubmed.ncbi.nlm.nih.gov/34687455
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6
Enhancement of Composition and Oxidative Stability of Chia ( Salvia hispanica L.) Seed Oil by Blending with Specialty Oils
Autor: Pablo Daniel Ribotta, Marcela Lilian Martinez, María Gabriela Bordón, Silvina Patricia Meriles
Publikováno v: Journal of Food Science. 84:1035-1044
Chia seed (Salvia hispanica L.) oil is mainly composed of ω-3 fatty acids (61% to 70%). Despite being nutritionally favorable, higher amounts of polyunsaturated fatty acids result in poorer oxidative stability. Thus, the aim of this work was to prod
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a96f60c4092d6a9d2761e326eddabc04
https://doi.org/10.1111/1750-3841.14580
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7
Physico-chemical characterization of protein fraction from stabilized wheat germ
Autor: María Cecilia Penci, Alberto E. León, María Eugenia Steffolani, Pablo Daniel Ribotta, Silvina Patricia Meriles
Publikováno v: Food Science and Biotechnology. 28:1327-1335
Wheat germ shows the highest nutritional value of the kernel. It is highly susceptible to rancidity due to high content of unsaturated fat and presence of oxidative and hydrolytic enzymes. In order to improve its shelf life, it is necessary to inacti
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::329cd697b56d8e48469f48086ffff86c
https://doi.org/10.1007/s10068-019-00594-9
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8
Effect of microwave and hot air treatment on enzyme activity, oil fraction quality and antioxidant activity of wheat germ
Autor: Silvina Patricia, Meriles, Maria Cecilia, Penci, Sebastien, Curet, Lionel, Boillereaux, Pablo Daniel, Ribotta
Publikováno v: Food Chemistry. 386:132760
The aim of this work was to study the effects of microwaves (MW) and hot air (HA) treatments on enzyme activities and quality parameters in wheat germ (WG). Both MW and HA were effective at inactivating lipases. MW treatment inactivated lipases more
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::582ff026d643401991535edd1b886890
https://doi.org/10.1016/j.foodchem.2022.132760
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