Výsledky vyhledávání - "Yeimy A. Rodríguez-Restrepo"

Valorization of Passion Fruit Stalk by the Preparation of Cellulose Nanofibers and Immobilization of Trypsin

Autor: Cristina M. R. Rocha, José A. Teixeira, Carlos E. Orrego, Yeimy A. Rodríguez-Restrepo

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

Fibers from passion fruit stalks were first recovered with a pulping and bleaching process. Two mechanical treatments were further applied to the fibers, homogenization (with and without ultrasound), and blender application. The effect of those treat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::876eeea6ea5231136544c13eef40a526
https://doi.org/10.1007/s12221-020-1342-2

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Immobilization of enzymes and cells on lignocellulosic materials

Autor: Carlos E. Orrego, Yeimy A. Rodríguez-Restrepo

Publikováno v: Environmental Chemistry Letters. 18:787-806

The rising activities of global agriculture and forestry industries are producing huge amounts of lignocellulosic waste, which needs to be well recycled. The management of this waste involves environmental, social, economic and political challenges.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::93408449792f0b7457c3fac78b07c478
https://doi.org/10.1007/s10311-020-00988-w

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Valorization of rice by-products: Protein-phenolic based fractions with bioactive potential

Autor: José A. Teixeira, Cristina M. R. Rocha, Yeimy A. Rodríguez-Restrepo, Pedro Ferreira-Santos, Carlos E. Orrego

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

Supplementary data to this article can be found online at https://doi.org/10.1016/j.jcs.2020.103039.
Rice bran (RB) is an important by-product from the rice production with a high valorization potential. The aim of the present work was to explor

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::852b4016fc52bd9341252d8a015ba926
https://doi.org/10.1016/j.jcs.2020.103039

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Solubility as a fundamental variable in the characterization of wall material by spray drying of food components: Application to microencapsulation ofBifidobacterium animalissubsp. lactis

Autor: Gloria I. Giraldo, Yeimy A. Rodríguez-Restrepo, Sneyder Rodríguez-Barona

Publikováno v: Journal of Food Process Engineering. 40:e12557

The physical and chemical properties of wall materials used in the microencapsulation of active compounds obtained by spray drying determine their application and incorporation into food matrices. Mixtures of 20% wt/wt protein and gum arabic in the f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::12da84c8de303e6676e0808a441863bb
https://doi.org/10.1111/jfpe.12557

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