Ingeniería Química: Envíos recientes
Mostrando ítems 201-220 de 526
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Artículo
Interfacial and foaming properties of bovine β-lactoglobulin: Galactose Maillard conjugates
(Elsevier, 2012)In this paper, the effect of the initial and advanced steps of glycosylation by Maillard reaction (MR) (glycation) of ...
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Artículo
Interfacial rheology and conformations of triblock copolymers adsorbed onto the water-oil interface
(Elsevier, 2012)The conformation and the dilatational properties of three non-ionic triblock PEO-PPO-PEO (where PEO is polyethyleneoxide ...
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Artículo
Rheological properties and antioxidant activity of protein gels-like systems made from crayfish concentrate and hydrolysates
(Institution of Chemical Engineers, 2017)Crayfish protein obtained from a renewable, available, and low-cost raw material, may be regarded as an excellent alternative ...
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Artículo
Effect of glycation and limited hydrolysis on interfacial and foaming properties of bovine β-lactoglobulin
(Elsevier, 2017)The effect of limited hydrolysis followed by glycation with galactose, and vice versa, on interfacial and foaming (foamability ...
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Artículo
Sorting olive oil based on alpha-tocopherol and total tocopherol content using near-infra-red spectroscopy (NIRS) analysis
(Elsevier, 2017)Olive oil is an important vitamin E source, which shows a wide variation range. Therefore the interest on distinguish ...
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Artículo
Rheology, microstructural characterization and physical stability of W/α-PINENE/W emulsions formulated with copolymers
(Elsevier, 2018)In this work the microstructure and the physical stability of emulsions containing α-pinene and gellan gum were studied ...
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Artículo
Nondestructive measurement of squalene in olive oil by near infrared spectroscopy
(Elsevier, 2018)This study sets the basis for developing a rapid technique for measuring olive oil squalene, which is a healthy compound. ...
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Artículo
Effect of ozone treatment on postharvest disease and quality of different citrus varieties at laboratory and at industrial facility
(Elsevier, 2018)The effects of continuous and intermittent (simulating a day-night cycle) exposure to ozone enriched atmosphere (from 1.6 ...
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Artículo
Physical crosslinking of pea protein-based bioplastics: Effect of heat and UV treatments
(Elsevier, 2022-06)Climate change and the enhancement of ecology have generated the need to create packaging that is biodegradable and, at ...
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Artículo
Olive oil nutritional labeling by using Vis/NIR spectroscopy and compositional statistical methods
(Elsevier, 2019)Food nutritional labeling is compulsory in the European Union since 13 December 2016. The olive oil fatty acid composition ...
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Artículo
Role of carbohydrate conjugation on the emulsification and antioxidant properties of intact and hydrolysed whey protein concentrate
(Elsevier, 2019)The conjugation of proteins with carbohydrates generates covalent bonds which may improve their techno- and biofunctional ...
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Artículo
Extraction of phenolic compounds and production of biomethane from strawberry and raspberry extrudates
(Elsevier, 2019)This study proposes a biorefinery approach system to treat two berry extrudates generated by the berry-tasted products ...
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Artículo
Relation between Droplet Size Distributions and Physical Stability for Zein Microfluidized Emulsions
(MDPI, 2022)Zein, a subproduct of the food industry and a protein, possesses limited applications due to its high hydrophobic character. ...
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Tesis Doctoral
Assessment of microfluidization for the preparation and characterization of submicron emulsions of essential oils
(2021-05-05)This Ph.D. Thesis is a contribution to gain a deeper insight into the formulation and processing of submicron essential ...
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Artículo
A comparison of microfluidization and sonication to obtain lemongrass submicron emulsions. Effect of diutan gum concentration as stabilizer
(Elsevier, 2019)The objective of this work was to develop emulsions containing lemongrass essential oil and Appyclean 6552 (emulsifier). ...
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Artículo
Gelation properties of calcium-inulin gels
(Elsevier, 2019)Inulin is a prebiotic ingredient that is being increasingly used in food formulations as fat replacer. The present manuscript ...
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Artículo
Lupine protein hydrolysates decrease the inflammatory response and improve the oxidative status in human peripheral lymphocytes
(Elsevier, 2019)Although cell-free systems and immortalized cell lines have been used to demonstrate the potential health benefits of ...
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Capítulo de Libro
Ciclo de Mejora en el Aula (CIMA) en el Laboratorio de Química para Ingenieros Químicos Industriales
(Universidad de Sevilla, 2022)Este Ciclo de Mejora en el Aula (CIMA) se ha aplicado a las prácticas de laboratorio de la asignatura de Química General ...
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Artículo
Optimization of Multiple W1/O/W2 Emulsions Processing for Suitable Stability and Encapsulation Efficiency
(MDPI, 2022)Double emulsions are a type of multiple emulsions, which can be defined as a multicompartmentalized system where the ...
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Capítulo de Libro
Modelos de enseñanza híbridos frente a presenciales: análisis de los cambios introducidos en asignaturas presenciales
(Dykinson, 2021)El presente trabajo tiene como objetivo el análisis del efecto que tiene el empleo de aplicaciones informáticas de uso ...