Results 51 to 60 of about 28,737 (189)

Effective Management of Pecan Storage Conditions from Post-Harvest Through to Market Sale

Agrociencia Uruguay
Pecans are a source of protein, fiber, bioactive compounds, and are rich in fatty acids. Their quality depends on postharvest and storage (temperature, light, and relative humidity). Pawnee nuts were dried at 30 °C up to 4% moisture content.
Paula Ormando, Marina Panozzo, Adriana Descalzo, Sergio Rizzo, Karina Moreno, Gabriela Grigioni, Enrique Frusso, Luciana Rossetti   +7 more
doaj   +1 more source

Characterization of the oils from the pulp and seeds of avocado (cultivar: Fuerte) fruits

Grasas y Aceites, 2001
Avocado (Persea americana Mill) pulp and seeds of the cultivar Fuerte, cultivated in the Northeast region of Brazil, were analysed for their proximate composition. The lipid contents of the pulp and seeds were 15.39% and 1.87%, respectively.
Pushkar S. Bora, Narendra Narain, Rosalynd V.M. Rocha, Marçal Queiroz Paulo   +3 more
doaj   +1 more source

Activating Paper Applying Gelatin, Starch and Chitosan Coatings Loaded With O/W Emulsions Encapsulating Rutin, Carvacrol and α‐Tocopherol

Packaging Technology and Science, Volume 39, Issue 8, Page 1061-1082, August 2026.
Emulsion type governed the microstructure and functionality of papers coated with biopolymers matrix loaded with hydrophobic bioactives encapsulated into O/W emulsions. Emulsified systems improved UV–Vis barrier and antioxidant activity, whereas gelatin coatings with conventional or Pickering emulsions provided the greatest mechanical reinforcement ...
Kamila de L. Santos, Ana Mônica Quinta Barbosa Bittante, Rodrigo Vinícius Lourenço, Júlio Cesar de Carvalho Balieiro, Paulo José do Amaral Sobral   +4 more
wiley   +1 more source

Estudo da utilização de concentrado protéico de soro de queijo ultrafiltrado (CPSU), em requeijão cremoso [PDF]

, 2003
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias.
Hoffmann, Cristiane de Marco
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Fatty acid profile and cholesterol and retinol contents in different locations of Celta pig breed

Grasas y Aceites, 2014
The fatty acid profile (total, neutral and polar lipids) and cholesterol and retinol contents of the intramuscular -Longissimus dorsi (LD) and Psoas major (PM)-, adipose -rump, covering Biceps femoris muscle, ventral and dorsal-, perirenal and hepatic ...
R. Domínguez, S. Martínez, J. Carballo, I. Franco   +3 more
doaj   +1 more source

Exploring the Application of Waxes and Their Mixtures Oleogels in Ice Cream

Journal of the American Oil Chemists' Society, Volume 103, Issue 7, Page 719-728, July 2026.
ABSTRACT The objective of this work was to produce ice cream using waxes oleogels, aiming to improve its nutritional value while maintaining its physical‐chemistry characteristics. Five ice cream formulations were manufactured using (1) milk fat, (2) canola oil, and (3–5) canola oil‐oleogels. The oleogels were produced with beeswax (BEW), carnauba wax (
Ana Paula Lima Ribeiro, Sérgio Augusto Sousa de Campos, Natália Leite Oliveira, Cleiton Antônio Nunes, Sandra Maria Pinto, Thais Lomonaco Teodoro da Silva, João de Deus Souza Carneiro   +6 more
wiley   +1 more source

Foodgalaxy: un portal para la divulgación de la Ciencia y Tecnología de Alimentos [PDF]

, 2013
Mayor López, L.; Garcia-Castello, EM.; Castro Giraldez, M.; Ruiz, B.; Lelieveld, H. (2013). Foodgalaxy: un portal para la divulgación de la Ciencia y Tecnología de Alimentos. Revista Eureka sobre Enseñanza y Divulgación de las Ciencias.
Lelieveld, Huub, Esperanza Garcia-Castello, Marta Castro-Giráldez, Castro Giraldez, Marta, Luis Mayor, Huub Lelieveld, Ruiz, Bárbara, Mayor López, Luis, Bárbara Ruiz, Garcia-Castello, Esperanza M.   +9 more
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Emulsifying and foaming properties of peanut (Arachis hypogaea Lineau) flour

Grasas y Aceites, 2007
The functional properties of proteins present in peanut (Arachis hypogaea Lineau) flour were studied. The influence of the pH and protein solubility on emulsifying and foaming properties of peanut flour was evaluated.
J. C. Ferreyra, E. M. Kuskoski, M. T. Bordignon Luiz, D. Barrera Arellano, R. Fett   +4 more
doaj   +1 more source

Metabolic engineering of Saccharomyces cerevisiae for hydroxytyrosol overproduction directly from glucose

Microbial Biotechnology, 2022
Summary Hydroxytyrosol (HT) is one of the most powerful dietary antioxidants with numerous applications in different areas, including cosmetics, nutraceuticals and food.
Ricardo Bisquert, Andrés Planells‐Cárcel, Elena Valera‐García, José Manuel Guillamón, Sara Muñiz‐Calvo   +4 more
doaj   +1 more source

Encapsulación de antimicrobianos naturales en sistemas nano y microestructurados: técnicas y aplicaciones en tecnología de alimentos [PDF]

, 2020
[ES] Estudios in vitro han demostrado la efectividad de diferentes compuestos naturales para reducir la carga de una amplia gama de microorganismos patógenos y alterantes de los alimentos.
Munera Cabañero, Gloria
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