Zobrazeno 1 - 10
of 90
pro vyhledávání: '"Tomy J. Gutiérrez"'
Autor:
Tomy J. Gutiérrez
Publikováno v:
Frontiers in Molecular Biosciences, Vol 11 (2024)
Externí odkaz:
https://doaj.org/article/d75ec3eac46947d18254aedc813d188a
Publikováno v:
Frontiers in Molecular Biosciences, Vol 9 (2022)
Externí odkaz:
https://doaj.org/article/3994fecc545c498c84f162285f43c143
Autor:
Oswaldo Hernandez-Hernandez, Lesbia Cristina Julio-Gonzalez, Elisa G. Doyagüez, Tomy J. Gutiérrez
Publikováno v:
Polymers, Vol 15, Iss 7, p 1704 (2023)
Extruded spaghetti-type pasta systems were obtained separately either from native or oxidized starch prepared via wet chemistry with the aim of evaluating the effect of oxidation modification of starch. In addition to this, the butyrylation reaction
Externí odkaz:
https://doaj.org/article/181ef7f1248b41c791032ea8035a8ef4
Publikováno v:
Polymers, Vol 14, Iss 22, p 4881 (2022)
Polymeric anthocyanins are biologically active, pH-sensitive natural compounds and pigments with beneficial functional, pharmacological and therapeutic properties for consumer health. More recently, they have been used for the manufacture of active a
Externí odkaz:
https://doaj.org/article/54a8ac6f46d240ff8ee4964cbf861589
Publikováno v:
Frontiers in Molecular Biosciences, Vol 8 (2021)
Externí odkaz:
https://doaj.org/article/d0d5802e854243b8beb27c4b15eddcb3
Autor:
Tomy J. Gutiérrez, Kelvia Álvarez
Publikováno v:
Journal of Functional Foods, Vol 26, Iss , Pp 750-762 (2016)
The aim of this study was to relate the physicochemical properties of edible films derived from plantain flour-glycerol containing different concentrations of Aloe vera (Av) gel to both their in vitro digestibility and sensory attributes, in order to
Externí odkaz:
https://doaj.org/article/e2e55c86c2ec4ea0a8bca3eb4006da2f
Publikováno v:
Trends in Food Science & Technology. 111:642-669
Background Molecularly imprinted polymers (MIPs) are bio-inspired synthetic materials capable of being selectively attached to a target molecule. These materials are synthesized by using a template molecule (the same target molecule or a dummy templa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15d1450685db817dc9c84ddb291338d5
https://doi.org/10.1016/j.tifs.2021.03.003
https://doi.org/10.1016/j.tifs.2021.03.003
Publikováno v:
International Journal of Biological Macromolecules. 172:439-451
The aim of this research work was to investigate novel tools given by nanotechnology and green chemistry for improving the disadvantages typically associated to the starch-based films: water susceptibility and brittle mechanical behavior. With this i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78d2cee611d53d3d603c5f6dab682434
https://doi.org/10.1016/j.ijbiomac.2021.01.048
https://doi.org/10.1016/j.ijbiomac.2021.01.048
Autor:
Anna Magri, Malgorzata Nowacka, Milena Petriccione, Sabina Galus, Tomy J. Gutiérrez, Cristian C. Villa
Publikováno v:
Trends in Food Science & Technology. 102:102-122
Background Molecular sieves are materials with selective sorption properties, and are used to separate or load mixtures of compounds based on their molecular shape and size. These materials are usually made from porous materials and molecularly impri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c34f72ea25557f1becafcbddb0c5bf6
https://doi.org/10.1016/j.tifs.2020.05.027
https://doi.org/10.1016/j.tifs.2020.05.027
Publikováno v:
Trends in Food Science & Technology. 101:1-16
Background: The development of advanced food materials necessarily involves the building of well-known and oriented micro- and nanoarchitectures, which are obtained through the self-assembly of food grade (edible) polymers.Scope and approachKeeping t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::763a37030444ddefaa362053713cb50e
https://doi.org/10.1016/j.tifs.2020.04.015
https://doi.org/10.1016/j.tifs.2020.04.015