23 results on '"Pascual‐Pineda, Luz A."'
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2. Protection of antioxidant components and production of a natural food colourant powder from Ardisia compressa juice
3. Carotenoid nanoemulsions stabilized by natural emulsifiers: Whey protein, gum Arabic, and soy lecithin
4. Effective microencapsulation of Enterococcus faecium in biopolymeric matrices using spray drying
5. Nutritional, physicochemical and antioxidant properties of sprouted and fermented beverages made from Phalaris canariensis seed
6. Elaboration and characterization of O/W cinnamon (Cinnamomum zeylanicum) and black pepper (Piper nigrum) emulsions
7. Food Nanostructuring of Paprika Capsules Obtained by Coacervation for Improving Carotenoid Storage Stability
8. Lauroylated, Acetylated, and Succinylated Agave tequilana Fructans Fractions: Structural Characterization, Prebiotic, Antibacterial Activity and Their Effect on Lactobacillus paracasei under Gastrointestinal Conditions.
9. Enrichment of Banana with Lactobacillus rhamnosus Using Double Emulsion and Osmotic Dehydration
10. Effect of ginger extract on stability, physicochemical and antioxidant properties of avocado powder using maltodextrin as carrier
11. Antibacterial activity and acute toxicity study of standardized aqueous extract of Randia monantha Benth fruit
12. Effect of Relative Humidity on the Metabolite Profiles, Antioxidant Activity and Sensory on Black Garlic Processing
13. Micropores and Their Relationship with Carotenoids Stability: A New Tool to Study Preservation of Solid Foods
14. Clustering function and minimum change in spreading pressure as key factor to predict storage conditions for black pepper oleoresin encapsulated by spray drying
15. Kinetic and thermodynamic stability of paprika nanoemulsions
16. Design and characterization of liquid nanocapsules of rosemary oil (Rosmarinus officinalis L.)
17. The potential use of modified quinoa protein isolates in cupcakes: physicochemical properties, structure and stability of cupcakes
18. Osmoimpregnation of chayote (Sechium edule(Jacq.) Sw.) with piperine using macro and nanometer-sized emulsions
19. CARACTERIZACION DE NANOESTRUCTURAS CON DIFERENTE GEOMETRIA:USO POTENCIAL EN ALIMENTOS
20. Effect of water activity on the stability of Lactobacillus paracasei capsules
21. Efecto de la deshidratación osmótica en la vida postcosecha de guayaba (Psidium guajava L)
22. Micropores and Their Relationship with Carotenoids Stability: A New Tool to Study Preservation of Solid Foods
23. Estabilización fisicoquímica del extracto acuoso de hojas de guanábana (Annona muricata)
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