-
1دورية أكاديمية
المؤلفون: Gonçalo N. Martins, Maria Micaela Ureta, E. Elizabeth Tymczyszyn, Paula C. Castilho, Andrea Gomez-Zavaglia
المصدر: Frontiers in Nutrition, Vol 6 (2019)
مصطلحات موضوعية: fructo-oligosaccharides, galacto-oligosaccharides, enzymatic synthesis, hydrolysis, properties and applications, alternative substrates, Nutrition. Foods and food supply, TX341-641
وصف الملف: electronic resource
-
2
المؤلفون: Laureana Guerra, Micaela Ureta, Diana Romanini, Nadia Woitovich, Andrea Gómez-Zavaglia, Adriana Clementz
المصدر: Food Research International. 170:112991
مصطلحات موضوعية: Food Science
-
3
المؤلفون: M. Micaela Ureta, Viviana O. Salvadori
المصدر: Journal of Food Process Engineering. 46
مصطلحات موضوعية: General Chemical Engineering, Food Science
-
4
المصدر: New Journal of Chemistry. 45:20877-20886
مصطلحات موضوعية: Liposome, food.ingredient, Chemistry, General Chemistry, Conjugated system, Photochemistry, Lecithin, Electron spectroscopy, Catalysis, Spectral line, Lipid peroxidation, chemistry.chemical_compound, food, Membrane, Materials Chemistry, Density functional theory
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::dbdd4feb587591fbcf1d020f2496c1ab
https://doi.org/10.1039/d1nj03685h -
5
المؤلفون: Sandro Mauricio Goñi, Viviana Olga Salvadori, María Micaela Ureta, Luis Ignacio Segura, Daniela Flavia Olivera
المصدر: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICETمصطلحات موضوعية: MEAT, Materials science, Otras Ingenierías y Tecnologías, Mechanical Engineering, General Chemical Engineering, Thermodynamics, INGENIERÍAS Y TECNOLOGÍAS, General Chemistry, Kinetic energy, COOKING, Alimentos y Bebidas, purl.org/becyt/ford/2 [https], COLOR KINETICS, purl.org/becyt/ford/2.11 [https]
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e9d28d6a0455f299e184e03380f58e8
https://doi.org/10.52292/j.laar.2019.34 -
6
المؤلفون: Andrea Gómez-Zavaglia, María Micaela Ureta
المصدر: Basic Protocols in Encapsulation of Food Ingredients ISBN: 9781071616482
مصطلحات موضوعية: chemistry.chemical_classification, Entrapment, chemistry.chemical_compound, Enzyme, Calcium alginate, Membrane, Chemical engineering, Chemistry, Scanning electron microscope, technology, industry, and agriculture, Infrared spectroscopy
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::b6bed9950325e7200ed3e87201cdafb7
https://doi.org/10.1007/978-1-0716-1649-9_17 -
7
المصدر: Basic Protocols in Encapsulation of Food Ingredients ISBN: 9781071616482
مصطلحات موضوعية: chemistry.chemical_compound, Sucrose, Vitamin C, chemistry, Prebiotic, medicine.medical_treatment, medicine, food and beverages, Relative humidity, Food science, Ascorbic acid, humanities
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::f77699c2e7657fd1f4e9f0645d019f24
https://doi.org/10.1007/978-1-0716-1649-9_14 -
8
المؤلفون: Gonçalo N. Martins, Andrea Gómez-Zavaglia, Paula C. Castilho, Pedro Filipe Pires, Onofre Figueira, María Micaela Ureta
المصدر: SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Critical Reviews in Food Science and Nutritionمصطلحات موضوعية: 0106 biological sciences, 0303 health sciences, Technology, immobilization methods, Immobilized enzyme, supports, Chemistry, b-galactosidase, General Medicine, Enzymatic synthesis, Enzymes, Immobilized, beta-Galactosidase, 01 natural sciences, Industrial and Manufacturing Engineering, 03 medical and health sciences, Hexosyltransferases, 010608 biotechnology, fructosyltransferase, Special care, Biochemical engineering, Ciencias Exactas, 030304 developmental biology, Food Science, Reusability
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a69312a21c965811fd09878f6d56512f
http://sedici.unlp.edu.ar/handle/10915/101211 -
9
المصدر: Colloids and surfaces. B, Biointerfaces. 195
مصطلحات موضوعية: Free Radicals, Radical, 02 engineering and technology, 01 natural sciences, Redox, Lipid peroxidation, chemistry.chemical_compound, Colloid and Surface Chemistry, 0103 physical sciences, Physical and Theoretical Chemistry, Fourier transform infrared spectroscopy, Phospholipids, Liposome, Primary (chemistry), 010304 chemical physics, Biological membrane, Surfaces and Interfaces, General Medicine, 021001 nanoscience & nanotechnology, Combinatorial chemistry, Membrane, chemistry, Liposomes, Lipid Peroxidation, 0210 nano-technology, Oxidation-Reduction, Biotechnology
-
10
المصدر: Food Research International
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLPمصطلحات موضوعية: 030309 nutrition & dietetics, Starch, Surface Properties, functional components, Fraction (chemistry), Chenopodium quinoa, 03 medical and health sciences, Starch gelatinization, chemistry.chemical_compound, 0404 agricultural biotechnology, medicine, Food science, Fiber, spray-drying, Particle Size, quinoa extract, Plant Proteins, 2. Zero hunger, 0303 health sciences, Chemistry, Plant Extracts, Spray Drying, 04 agricultural and veterinary sciences, Química, Microstructure, 040401 food science, Lipids, 3. Good health, Spray drying, Microscopy, Electron, Scanning, Swelling, medicine.symptom, ready-to-eat, Powders, starch gelatinization, Nutritive Value, Food Science
وصف الملف: application/pdf