Browsing Articles publicats (Tecnologia dels Aliments) by Title
Now showing items 258-277 of 566
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Extraction of functional ingredients from spinach (Spinacia oleracea L.) using liquid solvent and supercritical CO2 extraction
(Society of Chemical Industry; Wiley, 2014-06-14)BACKGROUND: In this work three different techniques were applied to extract dry leaves of spinach (Spinacia oleracea): solid–liquid extraction (SLE), pressurised liquid extraction (PLE) and supercritical fluid extraction ... -
Fabrication of edible solid lipid nanoparticle from beeswax/propolis wax by spontaneous emulsification: Optimization, characterization and stability
(Elsevier, 2022)In the current study, the production and characterization of novel solid lipid nanoparticles (SLNs) using safe/low-cost natural beeswax (BW) and propolis wax (PW) and by the simple and inexpensive assay of spontaneous ... -
Factors affecting the formation of highly concentrated emulsions and nanoemulsions
(Elsevier, 2019-10-05)Highly concentrated (HC) emulsions and or submicron emulsions arise as an interesting strategy to encapsulate and transport labile lipophilic bioactive compounds such as curcumin to be further incorporated into food ... -
Faecal bacterial and short-chain fatty acids signature in hypercholesterolemia
(Nature Research, 2019)Gut microbiota has been suggested to affect lipid metabolism. The objective of this study was to characterize the faecal microbiota signature and both short chain fatty acids (SCFAs) and bile acids (BA) profile of ... -
Faecal microbial metabolism of olive oil phenolic compounds: in-vitro and in-vivo approaches
(John Wiley & Sons, 2014)In the present study, the individual colonic metabolism of the main components of the virgin olive oil phenolic fraction was evaluated by an in vitro model using human faecal microbiota. To assess differences in metabolism ... -
Fate of the mycotoxins in the wort and yeast during ale and lager fermentation and their evaluation under different technological parameters
(Elsevier, 2020-07-11)This study aimed to evaluate the mycotoxins transfer in the wort and yeast during ale and lager fermentation, secondary fermentation, and beer storage. Four yeasts were used to ferment wort contaminated with DON and ZEN. ... -
Fate of zearalenone, deoxynivalenol and deoxynivalenol-3-glucoside during malting process
(Elsevier, 2019-01)Malting was simulated using two different batches of barley as raw material: a naturally contaminated batch and laboratory inoculated (with a deoxynivalenol (DON) and zearalenone (ZEA) producing Fusarium graminearum strain) ... -
Firmness at harvest impacts postharvest fruit softening and internal browning development in mechanically damaged and non-damaged highbush blueberries (Vaccinium corymbosum L.)
(Frontiers Media, 2017-04-11)Fresh blueberries are very susceptible to mechanical damage, which limits postharvest life and firmness. Softening and susceptibility of cultivars 'Duke' and 'Brigitta' to developing internal browning (IB) after mechanical ... -
First Report on Mould and Mycotoxin Contamination of Pistachios Sampled in Algeria
(Springer, 2010)Mycotoxin contamination of pistachios represents a serious food safety hazard. The aim of this study was to evaluate fungal contamination and aflatoxin (AF) and ochratoxin A (OTA) occurrence in pistachio sampled in Algeria ... -
Fitting of colony diameter and ergosterol as indicators of food borne mould growth to known growth models in solid medium
(Elsevier, 2008)Growth of a range of 14 common food spoilage fungal species was evaluated along time as a function of both colony diameter and ergosterol content on malt extract agar. Growth was assessed under different environmental ... -
Flavanol metabolites distribute in visceral adipose depots after a long-term intake of grape seed proanthocyanidin extract in rats
(Cambridge University Press, 2013)A considerable number of epidemiological investigations and intervention studies have supported an association between the intake of flavanol- and proanthocyanidin-containing foods and a decreased risk of metabolic diseases. ... -
Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages
(Royal Society of Chemistry, 2015)The biological activity of carotenoids depends on their bioaccessibility and solubilization in the gastrointestinal tract. These compounds are poorly dispersed in the aqueous media of the digestive tract due to their ... -
Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods
(Taylor & Francis, 2017-08-24)Phenolic compounds are important constituents of plant-based foods, as their presence is related to protective effects on health. To exert their biological activity, phenolic compounds must be released from the matrix ... -
Formation and Stabilization of W1/O/W2 Emulsions with Gelled Lipid Phases
(MDPI, 2021-01-09)Water-in-oil-in-water (W1/O/W2) emulsions are emulsion-based systems where the dispersed phase is an emulsion itself, offering great potential for the encapsulation of hydrophilic bioactive compounds. However, their formation ... -
Formation of Double (W1/O/W2) Emulsions as Carriers of Hydrophilic and Lipophilic Active Compounds
(Springer, 2018)This work aimed at obtaining an optimized formation procedure of water-in-oil-in-water (W1/O/W2) double emulsions as potential templates to carry hydrophilic (e.g., chlorophyllin; CHL) and/or hydrophobic (e.g., lemongrass ... -
Formation of patulin-glutathione conjugates induced by pulsed light: A tentative strategy for patulin degradation in apple juices
(Elsevier, 2020-01-23)Patulin is a toxic mycotoxin usually associated with apple products. Due to its unhealthy effects for humans, its content is regulated by the food safety authorities. The removal or degradation of this mycotoxin in ... -
Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol
(Elsevier, 2017)Interfacial deposition of biopolymer layers on oil droplets may be a suitable strategy for increasing the emulsion stability and protection of functional ingredients. Resveratrol is a naturally occurring phenolic compound ... -
Formulation of the biocontrol agent Bacillus amyloliquefaciens CPA-8 using different approaches: liquid, freeze-drying and fluid-bed spray-drying
(Springer Verlag; International Organization for Biological Control, 2017)The present work focuses on the assessment and comparison of three different formulation technologies and the effect of protectants on cell viability, storage stability and antagonistic activity of the biocontrol agent ... -
Fotodescomposición de benomilo en solución acuosa
(Asociación de Químicos e Ingenieros del Instituto Químico de Sarriá, 1996) -
Fotodescomposición de Tiabendazol en solución acuosa
(Asociación de Químicos e Ingenieros del Instituto Químico de Sarriá, 1997)