Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Vanesa Y. Ixtaina"'
Publikováno v:
Exploration of Foods and Foodomics, Vol 2, Iss 2, Pp 107-124 (2024)
Aim: The present study investigates the influence of various homogenization techniques, namely high-pressure valve homogenization and microfluidization, and different forms of modified sunflower lecithin, including deoiled (DL) and hydrolyzed (HL) va
Externí odkaz:
https://doaj.org/article/6a126a90745c4edb9e4258420713a5d4
Publikováno v:
Biology and Life Sciences Forum, Vol 25, Iss 1, p 11 (2023)
Chia oil is a source of α-linolenic (omega-3) fatty acid, which is known to promote human health but is highly prone to oxidation. Amylose (a polymer of α-1,4 D-glucose units) can molecularly encapsulate hydrophobic molecules, forming inclusion com
Externí odkaz:
https://doaj.org/article/4e703645f9264afd93ac781d816bf1cc
Publikováno v:
Proceedings, Vol 53, Iss 1, p 20 (2020)
Physicochemical properties of O/W emulsions containing functional ingredients (high ω-3 fatty acid content, protein, and soluble fiber) from chia seeds with different protein–carbohydrate combinations (sodium caseinate-lactose, sodium caseinate-ma
Externí odkaz:
https://doaj.org/article/5da1e4fbf6954832b5ce4b5894f303ce
Publikováno v:
IV Conference Ia ValSe-Food CYTED and VII Symposium Chia-Link.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0cb3d7da33497e51e42e2a68934c4510
https://doi.org/10.3390/blsf2022017024
https://doi.org/10.3390/blsf2022017024
Publikováno v:
Food Hydrocolloids. 136:108222
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02a58506576f5f89ad187945ebb3779d
https://doi.org/10.1016/j.foodhyd.2022.108222
https://doi.org/10.1016/j.foodhyd.2022.108222
Publikováno v:
III Conference la ValSe-Food and VI Symposium Chia-Link Network.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e678160a1fba1969ea21fbee9a4bfaa
https://doi.org/10.3390/blsf2021008010
https://doi.org/10.3390/blsf2021008010
Publikováno v:
III Conference la ValSe-Food and VI Symposium Chia-Link Network.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6730e545de68286413d07bfc96c22d5
https://doi.org/10.3390/blsf2021008011
https://doi.org/10.3390/blsf2021008011
Publikováno v:
European Journal of Lipid Science and Technology. 125:2200134
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1aa94644795cde63ea566ab471b7679
https://doi.org/10.1002/ejlt.202200134
https://doi.org/10.1002/ejlt.202200134
Publikováno v:
Food Bioscience. 47:101625
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa10decddf255eec155092f1f55f51b9
https://doi.org/10.1016/j.fbio.2022.101625
https://doi.org/10.1016/j.fbio.2022.101625
Autor:
Erica S, Rodriguez, Luciana M, Julio, Cynthia, Henning, Bernd Wk, Diehl, Mabel C, Tomás, Vanesa Y, Ixtaina
Publikováno v:
Journal of the science of food and agriculture. 99(4)
Chia oil possesses a very high content of polyunsaturated fatty acids, mainly α-linolenic acid. This characteristic makes this oil possess beneficial properties to health but gives it a high susceptibility to the oxidation process. Microencapsulatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::35d6da94d7e510522cd68c01a86645f0
https://pubmed.ncbi.nlm.nih.gov/30207385
https://pubmed.ncbi.nlm.nih.gov/30207385