Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Stefani Cortés-Camargo"'
Autor:
Stefani Cortés-Camargo, Angélica Román-Guerrero, Jose Alvarez-Ramirez, Erik Alpizar-Reyes, Sandra Karina Velázquez-Gutiérrez, César Pérez-Alonso
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 5, Iss , Pp 100302- (2023)
Ionic gelation of alginate has become one of the most widely used encapsulation techniques, with the main drawback that alginate hydrogels exhibit highly porous structural networks, which promotes high rates of release of encapsulated core materials.
Externí odkaz:
https://doaj.org/article/b99669c9dbdf4ba99eca39830733f435
Autor:
Pedro Estanislao Acuña-Avila, María Soledad Vasquez-Murrieta, Stefani Cortés-Camargo, Mayuric Teresa Hernández-Botello, Oswaldo Ramos-Monroy, Ma del Socorro López-Cortéz
Publikováno v:
Applied Sciences, Vol 13, Iss 14, p 8314 (2023)
The content of minerals and bioactive compounds in wine depends on various factors, among which are the origin of the grapes, their phenolic composition, and the winemaking process. This study monitored the physicochemical parameters, phenolic compou
Externí odkaz:
https://doaj.org/article/f5896033c8ff491e8ef2781ba8ed6e98
Publikováno v:
Journal of Nanotechnology, Vol 2022 (2022)
Ustilago maydis (UM) is a fungus that grows naturally on Zea mays; it reduces the corn yields, and thus, it represents huge economic loss; however, it can be used as an exotic food, and in the present work, it is successfully used as a reducing and s
Externí odkaz:
https://doaj.org/article/2f7eec7c598343669a970f68efebf754
Publikováno v:
Utilization of Pectin in the Food and Drug Industries ISBN: 9781837684939
Utilization of Pectin in the Food and Drug Industries
Utilization of Pectin in the Food and Drug Industries
One of the most important polysaccharides in the vegetal kingdom is pectin. This class of natural polysaccharide is found primarily in citrus fruits and apple pomace. Pectin has been used in different sectors of the industry, among which the food, ph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92f9205d1fe90113f4961f615001f762
https://doi.org/10.5772/intechopen.109579
https://doi.org/10.5772/intechopen.109579
Autor:
Blanca E. Barragán-Huerta, Stefani Cortés-Camargo, J. L. Sanz-Martín, A.I. Morato, Pedro Estanislao Acuña-Avila, B. Montañez-Barragán, Daniel Arrieta-Baez
Publikováno v:
Journal of Surfactants and Detergents. 24:773-782
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 1132-1147 (2021)
Casein is an abundant, cheap, and easy to modify milk protein, which is useful as a wall material to encapsulate organic and inorganic substances that can be applied to protect, load, and deliver flavorings, phenolic compounds, drugs, or inorganic su
Chapter 2. Recent Approaches in Alginate-based Carriers for Delivery of Therapeutics and Biomedicine
Autor:
Erik Alpizar-Reyes, Angélica Román-Guerrero, Stefani Cortés-Camargo, Sandra Karina Velázquez-Gutiérrez, César Pérez-Alonso
Publikováno v:
Biomaterials Science Series ISBN: 9781839164989
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab026d53fbe21d62e3e89ff533f0aae2
https://doi.org/10.1039/9781839166235-00027
https://doi.org/10.1039/9781839166235-00027
Autor:
Tuti Katrina Abdullah, Annie Abraham, Nurazreena Ahmad, Munish Ahuja, K.P. Akshay Kumar, Neda Aliabbasi, Erik Alpizar-Reyes, Maria John Newton Amaldoss, Nikhil R. Bali, Aishik Banerjee, Chinmoy Baruah, Manas Bhowmik, Ruchika M. Bondre, Miroslav Černík, Azam Chahardoli, Ana Ćirić, Stefani Cortés-Camargo, Ana Letícia Rodrigues Costa, Lucimara Gaziolla de la Torre, Ljiljana Djekic, Yeliz Basaran Elalmis, Zahra Emam-Djomeh, Morteza Fathi, Ali Fattahi, Burcu Karakuzu Ikizler, Siddhesh S. Jadhav, Nasim Jamshidi, Sougata Jana, Rassoul Kadkhodaee, Megha N. Karemore, De-Qiang Li, Jun Li, Sreejan Manna, Subhankar Mukhopadhyay, Gouranga Nandi, Vinod V.T. Padil, César Pérez-Alonso, K.G. Raghu, Rohith K. Ramakrishnan, Nassim Raoufi, null Reeta, M.R. Rekha, null Rimpy, Angélica Román-Guerrero, Jayanta K. Sarmah, Yalda Shokoohinia, R.S. Soumya, Ecem Tiryaki, Nguyen Thi Thanh Uyen, Aliasghar Varvani, Feng Xu, Nikhil Y. Yenorkar, Sevil Yucel, Syazana Ahmad Zubir
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8f4e9ba4c143215f39b43f588de3db8
https://doi.org/10.1016/b978-0-323-90986-0.09989-1
https://doi.org/10.1016/b978-0-323-90986-0.09989-1
Autor:
César Pérez-Alonso, Stefani Cortés-Camargo, Víctor Varela-Guerrero, M.E. Rodríguez-Huezo, Angélica Román-Guerrero, Pedro Estanislao Acuña-Avila
Publikováno v:
Food Research International. 116:1010-1019
Lemon essential oil (LEO) emulsions were prepared using mesquite gum (MG) - chia mucilage (CM) mixtures (90-10 and 80-20 MG-CM weight ratios) and MG as control sample, LEO emulsions were thenspray dried for obtaining the respective microcapsules.LEO