Results 21 to 30 of about 8,010 (140)

Selección de una levadura para la producción de biomasa: crecimiento en suero de queso

Agronomía Mesoamericana, 2005
Selección de una levadura para la producción de biomasa: crecimiento en suero de queso. El presente proyecto se realizó con el objetivo de recomendar una especie de levadura para la producción de biomasa, utilizando como sustrato el suero de leche del ...
Wendy Zumbado Rivera, Patricia Esquivel Rodríguez, Eric Wong González   +2 more
doaj   +1 more source

Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel

Gels, 2021
The reformulation of chocolates seeks to find innovative alternatives to cocoa butter (CB) that are more economical and adhere to nutritional recommendations to replace saturated fats with unsaturated ones. In this research, chocolates were elaborated by
María Dolores Alvarez, Susana Cofrades, María Espert, Teresa Sanz, Ana Salvador   +4 more
doaj   +1 more source

Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel

Foods, 2021
Cocoa butter (CB) is a main ingredient in pastry due to the unique functional properties of its fat, which is high in saturated fatty acids (SFAs). However, excessive consumption of SFAs is associated with the occurrence of several chronic diseases. This
María Dolores Alvarez, Susana Cofrades, María Espert, Ana Salvador, Teresa Sanz   +4 more
doaj   +1 more source

Potential of Bee Pollen as a Nutraceutical And/Or Functional Ingredient for Metabolic Syndrome Management: In Vitro Antioxidant, Anti‐Inflammatory, and Digestive Enzyme Inhibitory Activities

Food Chemistry International, EarlyView.
Bee pollen samples from China and Spain exhibited in vitro antioxidant, anti‐inflammatory, and digestive enzyme inhibitory activities due to their composition, suggesting their potential as a nutraceutical or functional ingredient to help counteract oxidative stress, chronic inflammation, and metabolic disorders.
Adriana Maite Fernández‐Fernández, Victoria Olt, Jessica Báez, Marcelo Miraballes, Melissa Romero, Cecilia Dauber, Ignacio Vieitez, Estela Santos, Adriana Gámbaro, Alejandra Medrano   +9 more
wiley   +1 more source

Composition and functionalities of peanut protein concentrates using ethanol as a defatted solvent and a precipitating agent

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Defatted solids (DSs) from vegetable oil extraction represent valuable feedstocks for producing protein concentrates with tailored functional properties. In the present study, using peanut protein concentrates obtained from press cakes defatted with ethanol (DSEt) or hexane (DSHx), we aimed to evaluate ethanol as a green solvent for
Paloma Jamily Cristina Magalhães, Luiza Cardoso Stumm, Paola de Cássia Franco Visioli, Keila Kazue Aracava, Rafaela Torrezan Privatti, Maria Carolina Capellini, Silvana Marina Piccoli Pugine, Daniel Gonçalves, Christianne Elisabete da Costa Rodrigues   +8 more
wiley   +1 more source

Microbiota–Gut–Brain Axis: An Integrative Overview of Communication Pathways

Advanced Gut & Microbiome Research
The microbiota–gut–brain axis (MGBA) is a dynamic bidirectional communication network that integrates microbial, neural, endocrine, and immune signals to regulate host physiology and behavior.
Marcel Martínez-Porchas, Diana Medina-Félix, Cinthia Alejandra Olivas Bernal, Jesús Olivier Guirado-Flores, Francisco Vargas-Albores, Marcos Porchas-Quijada, Estefanía Garibay-Valdez   +6 more
doaj   +1 more source

Reemplazo de la estabilización tartárica por frío en las bodegas: El uso de carboximetil celulosa, poliaspartato de potasio y resinas intercambiadoras de iones

BIO Web of Conferences, 2019
El tratamiento de los vinos antes del embotellado para evitar la precipitación de las sales del ácido tartárico es un paso importante y común durante la producción del vino.
Martínez-Pérez P., Ortín A.B. Bautista, Durand V., Gómez-Plaza E.   +3 more
doaj   +1 more source

Evolution of free amino acids and volatile compounds in dry‐cured fermented 'salchichón' sausages superficially inoculated with different molds

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Surface molds contribute to flavor development in dry‐cured fermented sausages through their effects on proteolysis, amino acid catabolism, and volatile compound formation. This study evaluated the influence of Aspergillus oryzae, Penicillium camemberti, Penicillium roqueforti and Penicillium nalgiovense on the evolution of free ...
José María Martín‐Miguélez, Alberto González‐Mohino, Jorge Ruiz‐Carrascal, Lary Souza Olegario, Josué Delgado   +4 more
wiley   +1 more source

Latin America's First Active and Intelligent Packaging for Organ Transportation

Packaging Technology and Science, EarlyView.
The graphical abstract features Latin America's first active and intelligent packaging for organ transportation (EMAIS‐SR). The image illustrates the device alongside its core features: active temperature control, real‐time monitoring, autonomous battery‐powered operation and biological safety.
Sibele Maria Schuantes‐Paim, Renata Fabiana Leite, Victor Arayama Cruz, Vanessa Ayres Carneiro Gonçalves, Júlia Karini da Silva Araujo, Karoline Sabrina de Carvalho Gomes, Luciana Chelotti Cardim Perillo, Graciana Maria de Moraes Coutinho, Eliana Cavalari Teraoka, Adriana Aparecida Carbonel, José Homero Soares, Manuel de Jesus Simões, Selma Ferrer, Ari Nelson Rodrigues Costa, Ana Paula Reis Nolêtto, Leandro Moriyama Konatu, Murched Omar Taha, André Ibrahim David, Janine Schirmer, Bartira de Aguiar Roza   +19 more
wiley   +1 more source

Penetración de Vibrio mimicus a través de la cáscara del huevo de tortuga lora (Lepidochelys olivacea)

Agronomía Mesoamericana, 2007
Penetración de Vibrio mimicus a través de la cáscara del huevo de tortuga lora (Lepidochelys olivacea). El objetivo de esta investigación consistió en determinar la capacidad de penetración del Vibrio mimicus a través de la cáscara del huevo.
Mónica Pereira Zamora, Francisco Hernández Chavarría, Eric Wong González   +2 more
doaj   +1 more source