Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Tatiana Beldarrain-Iznaga"'
Publikováno v:
Foods, Vol 10, Iss 9, p 2126 (2021)
The production and consumption of fresh mushrooms has experienced a significant increase in recent decades. This trend has been driven mainly by their nutritional value and by the presence of bioactive and nutraceutical components that are associated
Externí odkaz:
https://doaj.org/article/e4d08381564b47829c1d60e47b064897
Autor:
Eva Sevillano Armesto, Ricardo Villalobos-Carvajal, Tatiana Beldarrain-Iznaga, Javier Leiva-Vega
Publikováno v:
Food and Bioproducts Processing. 124:57-71
An effective encapsulation system is necessary to protect Lactobacillus casei against harsh conditions during food processing and gastrointestinal passage. In this study, L. casei was encapsulated by double emulsion coated with an outer layer of cros
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ff5f6c30a31f7a4deaf79457b452b45
https://doi.org/10.1016/j.fbp.2020.08.009
https://doi.org/10.1016/j.fbp.2020.08.009
Autor:
Tatiana Beldarrain-Iznaga, Ricardo Villalobos-Carvajal, Javier Leiva-Vega, Rommy N. Zúñiga, Giovanna Ferrari, Francesco Donsì, Carolina Shene
Publikováno v:
Food and Bioproducts Processing. 121:65-75
Curcumin is a strong natural antioxidant compound, but its use as a nutraceutical ingredient is limited due to its low water solubility and poor chemical stability. This study aims to elucidate the key colloidal aspects determining the physical stabi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9ec26013c50b37d2eec50d252a545a7
https://doi.org/10.1016/j.fbp.2020.01.010
https://doi.org/10.1016/j.fbp.2020.01.010
Autor:
Tatiana Beldarrain-Iznaga, Zoila Flores, Diego San-Martin, Javier Leiva-Vega, Ricardo Villalobos-Carvajal
Publikováno v:
Foods
Volume 10
Issue 1
Foods, Vol 10, Iss 141, p 141 (2021)
Volume 10
Issue 1
Foods, Vol 10, Iss 141, p 141 (2021)
The use of EOs nanoemulsion to develop active edible films offers a new way to modify transport properties and to release active compounds while improving mechanical resistance, transparency, and antioxidant and antimicrobial activity. The aim of thi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67c5aca57d086790905da23f1e65add8
https://pubmed.ncbi.nlm.nih.gov/33445489
https://pubmed.ncbi.nlm.nih.gov/33445489
Autor:
Javier Leiva-Vega, Tatiana Beldarrain-Iznaga, Eva Sevillano-Armesto, Ricardo Villalobos-Carvajal
Publikováno v:
Food research international (Ottawa, Ont.). 141
To provide their health effect, probiotics need to maintain their viability, adhere to the intestinal epithelium, and colonize it without losing their probiotic properties. In the present study, Lactobacillus casei was encapsulated in a double emulsi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15f28553388d88fe45d144bdfc477f9e
https://pubmed.ncbi.nlm.nih.gov/33642003
https://pubmed.ncbi.nlm.nih.gov/33642003
Publikováno v:
Foods
Foods, Vol 10, Iss 2126, p 2126 (2021)
Foods, Vol 10, Iss 2126, p 2126 (2021)
The production and consumption of fresh mushrooms has experienced a significant increase in recent decades. This trend has been driven mainly by their nutritional value and by the presence of bioactive and nutraceutical components that are associated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ff987698a0c07652dafd7000f1889ff
https://doi.org/10.3390/foods10092126
https://doi.org/10.3390/foods10092126
Autor:
Tatiana Beldarrain-Iznaga, Juan Esteban Reyes-Parra, Priscila Andrades, Cristian Ruiz, Eliezer Louis, Erick Jara-Quijada, Jeniffer Gacitúa, Ricardo Villalobos-Carvajal
Publikováno v:
Food Packaging and Shelf Life. 28:100662
The physicochemical properties of nanoemulsions containing cinnamaldehyde (CIN) at different concentrations (0.025 %, 0.05 %, and 0.1 %, v/v) and Tween 80 (0.05 %, v/v) were investigated. Additionally, the effect of alginate-based coatings [1.0 %, (w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c743d5a3252dc8e2f5c285b46fc17de
https://doi.org/10.1016/j.fpsl.2021.100662
https://doi.org/10.1016/j.fpsl.2021.100662
Autor:
Zoila Flores, Diego San-Martin, Tatiana Beldarraín-Iznaga, Javier Leiva-Vega, Ricardo Villalobos-Carvajal
Publikováno v:
Foods, Vol 10, Iss 1, p 141 (2021)
The use of EOs nanoemulsion to develop active edible films offers a new way to modify transport properties and to release active compounds while improving mechanical resistance, transparency, and antioxidant and antimicrobial activity. The aim of thi
Externí odkaz:
https://doaj.org/article/bc55c22e8691441b80922fe174cd3f96