Search Results - "Herrera, María Lidia"

Effect of type of encapsulating agent on physical properties of edible films based on alginate and thyme oil by Navarro, Rosa, Arancibia, Carla, Herrera, María Lidia, Matiacevich, Silvia

“…•Trehalose, β-cyclodextrin and Tween 20 allow obtaining emulsion forming films.•Tween 20 film has the highest opacity which can affect the organoleptic…”
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Structures and stability of lipid emulsions formulated with sodium caseinate by Huck-Iriart, Cristián, Álvarez-Cerimedo, María Soledad, Candal, Roberto Jorge, Herrera, María Lidia

“…The physicochemical properties of emulsions play an important role in food systems as they directly contribute to texture, sensory and nutritional properties…”
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Effect of sucrose esters on polymorphic behavior and crystallization kinetics of cupuassu fat and its fractions by Rodríguez‐Negrette, Ana Carolina, Rodríguez‐Batiller, María José, García‐Londoño, Victor Alonso, Borroni, Virginia, Candal, Roberto Jorge, Herrera, María Lidia

“…Polymorphism of natural fats is very important in the food industry since it is related to macroscopic properties of final products, including texture, color…”
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Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose by Álvarez Cerimedo, María Soledad, Iriart, Cristián Huck, Candal, Roberto Jorge, Herrera, María Lidia

“…Stability of emulsions formulated with 10 wt.% oil (concentrated fish oil, CFO, sunflower oil, SFO, or olive oil, OO), sodium caseinate concentrations varying…”
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Synthesis and characterization of octenyl succinic anhydride modified starches for food applications. A review of recent literature by Altuna, Luz, Herrera, María Lidia, Foresti, María Laura

“…Starch is esterified with octenyl succinic anhydride (OSA) to yield a hydrocolloid with amphiphilic properties, octenyl succinylated starch (OS-starch)…”
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Structural characterization of nanoemulsions stabilized with sodium caseinate and of the hydrogels prepared from them by acid-induced gelation by Montes de Oca-Avalos, Juan Manuel, Huck-Iriart, Cristián, Borroni, Virginia, Martínez, Karina Dafne, Candal, Roberto Jorge, Herrera, María Lidia

“…Hydrogels obtained by acidification with glucono-δ-lactone (GDL), starting from nanoemulsions formulated with different concentrations of sodium caseinate…”
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Conditions to Prolonged Release of Microencapsulated Carvacrol on Alginate Films as Affected by Emulsifier Type and PH by Matiacevich, Silvia, Herrera, María Lidia, Riquelme, Natalia

“…Alginate from algal biomass is used as edible film and the incorporation of antimicrobial agents improves its performance to increase the shelf-life of fresh…”
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Nanoreinforcement as a strategy to improve physical properties of biodegradable composite films based on biopolymers by Hoyos-Merlano, Nurys Tatiana, Borroni, Virginia, Rodriguez-Batiller, María José, Candal, Roberto Jorge, Herrera, María Lidia

“…[Display omitted] •Biodegradable/edible films from renewable sources show poor physical properties.•Films were reinforced with TiO2, ZnO, CaO, and MgO or…”
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Crystallization and polymorphic behaviors of cocoa butter alternatives: A review by Ramos Ramos, María Regina, García Londoño, Víctor Alonso, Borroni, Virginia, Candal, Roberto Jorge, Herrera, María Lidia

“…Although cocoa butter (CB) has remarkable physical properties, its high price, growing difficulties, and increased consumption have been the main incentive to…”
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Citral encapsulation for an antimicrobial natural powdered‐additive: Performance of wall material and drying process by Alarcón‐Moyano, Jessica Katherine, Herrera, María Lidia, Matiacevich, Silvia Beatriz

“…Citral encapsulation was analyzed by spray and freeze‐drying to obtain an antimicrobial additive in powder. Different formulations containing alginate and…”
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Nanoemulsions: stability and physical properties by de Oca-Ávalos, Juan Manuel Montes, Candal, Roberto Jorge, Herrera, María Lidia

“…•Nanoemulsions have high optical clarity and good physical stability.•They enhanced bioavailability of encapsulated substances.•Selected preparation method…”
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Effects of the geometry of reinforcement on physical properties of sodium caseinate/TiO2 nanocomposite films for applications in food packaging by Hoyos Merlano, Nurys Tatiana, Guz, Lucas, Borroni, Virginia, Candal, Roberto Jorge, Herrera, María Lidia

“…Plastic materials for food packaging are being replaced by biodegradable films based on biopolymers due to the adverse effects they have had on animal life and…”
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Beef tallow/high oleic sunflower oil shortenings produced by chemical interesterification optimized by response surface methodology ( RSM ): Effect of processing conditions on physical properties by Ramos‐Ramos, María Regina, Cevallos Velastegui, Leslie Pamela, García Londoño, Víctor Alonso, Aguirre‐Calvo, Tatiana Rocío, Borroni, Virginia, Herrera, María Lidia

“…Response surface methodology (RSM) was used to obtain two shortenings (IEA and IEB) by chemical interesterification (CI) of beef tallow (BT) and high oleic…”
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Preparation and Characterization of Modified Starches Obtained in Acetic Anhydride/Tartaric Acid Medium by Tupa, Maribel Victoria, Altuna, Luz, Herrera, María Lidia, Foresti, María Laura

“…In the current contribution chemically modified starches are prepared by reaction of corn starch in hot acetic anhydride, containing tartaric acid…”
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Physical Chemical Properties of Shea/Cocoa Butter Blends and their Potential for Chocolate Manufacture by Rodriguez‐Negrette, Ana Carolina, Huck‐Iriart, Cristián, Herrera, María Lidia

“…Cocoa butter (CB) is the preferred fat for chocolates and confections. However, for technological and economic reasons, there have been strong efforts for…”
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Relationship between nano/micro structure and physical properties of TiO2-sodium caseinate composite films by Montes-de-Oca-Ávalos, Juan Manuel, Altamura, Davide, Candal, Roberto Jorge, Scattarella, Francesco, Siliqi, Dritan, Giannini, Cinzia, Herrera, María Lidia

“…Films obtained by casting, starting from conventional emulsions (CE), nanoemulsions (NE) or their gels, which led to different structures, with the aim of…”
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Active films based on alginate containing lemongrass essential oil encapsulated: Effect of process and storage conditions by Riquelme, Natalia, Herrera, Maria Lidia, Matiacevich, Silvia

“…•Active alginate-films were obtained by encapsulation of lemongrass oil.•Sodium caseinate as encapsulant of lemongrass oil affected yellowing color of…”
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Physical and structural properties of whey protein concentrate - Corn oil - TiO2 nanocomposite films for edible food-packaging by Montes-de-Oca-Ávalos, Juan Manuel, Altamura, Davide, Herrera, María Lidia, Huck-Iriart, Cristián, Scattarella, Francesco, Siliqi, Dritan, Giannini, Cinzia, Candal, Roberto Jorge

“…[Display omitted] •Films were prepared from corn oil-whey protein concentrate nanoemulsions.•Nanometric droplet size enhanced films stability and…”
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New insights about flocculation process in sodium caseinate-stabilized emulsions by Huck-Iriart, Cristián, Montes-de-Oca-Ávalos, Juan, Herrera, María Lidia, Candal, Roberto Jorge, Pinto-de-Oliveira, Cristiano Luis, Linares-Torriani, Iris

“…Flocculation process was studied in emulsions formulated with 10wt.% sunflower oil, 2, 5 or 7.5wt.% NaCas, and with or without addition of sucrose (0, 5, 10,…”
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Dry Fractionation of Cupuassu (Theobroma grandiflorum) Fat: Physical–Chemical Properties and Polymorphic Behavior by Rodríguez‐Negrette, Ana Carolina, Rodríguez‐Batiller, María José, García‐Londoño, Victor Alonso, Borroni, Virginia, Candal, Roberto Jorge, Herrera, María Lidia

“…Physical chemical properties of cupuassu fat were modified by dry fractionation. Stearin and olein fractions were obtained at 29, 26, and 24 °C. Polymorphic…”
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