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Production of Bone Broth Powder with Spray Drying Using Three Different Carrier Agents
Artículo
Material complementario disponible Artículo DOAJ
Production of Bone Broth Powder with Spray Drying Using Three Different Carrier Agents
Ergezer Haluk et al · Springer Nature · 2018 · ISSN 2636-0772
Abstract The aim of this study is to determine the some physicochemical (proximate composition, pH and aw values) and reconstitution (wettability, dispersibility and solubility index (SI)) properties of spray-dried bone ...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel
Artículo
Acceso abierto Artículo DOAJ
Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel
Jake Kim et al · Springer Nature · 2022 · ISSN 2636-0772
Abstract The drying of duck blood provides safety and commercial benefits, but each drying method has its own characteristics. Moreover, information on the effects of diverse drying methods on the quality of duck blood i...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Catalytic ceramic papers for diesel soot oxidation: A spray method for enhanced performance
Artículo
Acceso abierto Artículo CONICET Digital
Catalytic ceramic papers for diesel soot oxidation: A spray method for enhanced performance
Tuler, Fernando Esteban et al · Elsevier Science · 2015 · ISSN 1566-7367
A spraymethod is proposed to improve the catalytic properties of ceramic papers to be used as catalytic lters for removing diesel soot particles. Small particles of Ce and Co oxides, acting as active centers for the comb...
Idioma eng
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Obtaining and evaluating goat milk powder derived from milk of local producers in northwestern Argentina
Artículo
Material complementario disponible Artículo CONICET Digital
Obtaining and evaluating goat milk powder derived from milk of local producers in northwestern Argentina
Villalva, Fernando Josué et al · Elsevier Science · 2025 · ISSN 0921-4488
In Argentina, the production of fluid goat milk (GM) is an important economic and cultural activity, especially in Salta Province, where the production is artisanal. Diversifying this raw material into a powdered product...
Idioma eng
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Hollow porous ADN microspheres fabricated via SFD-based microdroplet freezing templating: significant improvements in safety and combustion performance
Artículo
Acceso abierto Artículo DOAJ
Hollow porous ADN microspheres fabricated via SFD-based microdroplet freezing templating: significant improvements in safety and combustion performance
Yizhuo Cheng et al · KeAi Communications Co. Ltd · 2026 · ISSN 2667-1344
Ammonium dinitramide (ADN), as a novel oxidizer characterized by high energy density, low signature, and environmental friendliness, exhibits significant application potential in composite solid propellants. However, its...
LCC TENDOkV4cGxvc2l2ZXMgYW5kIHB5cm90ZWNobmljcw~~Idioma eng
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Co‐encapsulated of potential probiotic yeast Kluyveromyces marxianus and peanut skin polyphenolic extract as a functional ingredient
Artículo
Acceso abierto Artículo CONICET Digital
Co‐encapsulated of potential probiotic yeast Kluyveromyces marxianus and peanut skin polyphenolic extract as a functional ingredient
Centomo, Antonella María et al · Wiley Blackwell Publishing, Inc · 2024 · ISSN 3918-3928
The aim of this study was to develop and evaluate the bioactive properties and storage stability of microcapsules (MCs) obtained by co-encapsulation of the potential probiotic yeast Kluyveromyces marxianus VM004 and pean...
Idioma eng
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Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts
Artículo
Material complementario disponible Artículo DOAJ
Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts
Müge Urgu et al · Springer Nature · 2018 · ISSN 2636-0772
Abstract Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier. This study was conducted to evaluate ...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties
Artículo
Material complementario disponible Artículo DOAJ
Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties
Müge Urgu et al · Springer Nature · 2019 · ISSN 2636-0772
Abstract Abstract Fat reduction in the formulation of cheese emulsion causes problems in its flowability and functional characteristics during spray-dried cheese powder production. In order to eliminate these problems, t...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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The use of a microhydrodynamic model, kinetic analysis and optimization tools for the development of corn starch nanosuspensions via wet-stirred media milling
Artículo
Material complementario disponible Artículo CONICET Digital
The use of a microhydrodynamic model, kinetic analysis and optimization tools for the development of corn starch nanosuspensions via wet-stirred media milling
Bordón, María Gabriela et al · Elsevier · 2024 · ISSN 0960-3085
Starch micro and nanoparticles have emerged as popular stabilizers in food and pharmaceutical formulations. Wet-stirred media milling (WSMM) to develop such particles has not been widely reported, in contrast to chemical...
Idioma eng
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Effect of Maillard reaction conditions on physicochemical properties and oxidative stability of microencapsulated chia oil
Revista
Acceso abierto Revista CONICET Digital
Effect of Maillard reaction conditions on physicochemical properties and oxidative stability of microencapsulated chia oil
Ixtaina, Vanesa Yanet et al · American Oil Chemists' Society · 2019
Chia seed oil presents a very high content of polyunsaturated fatty acids (PUFAs 60% omega-3 alfa-linolenic acid 18:3, 20% linoleic acid 18:2) which are very appreciated in terms of health and nutrition aspects. Clinical...
Idioma eng
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