Resultados de la búsqueda 'Vaillant, M.'
¿No son los resultados que esperaba?
Mostrar únicamente
- personas(1)
- investigación(12)
- Cisse M, Vaillant F, Acosta O, Dhuique-Mayer C, Dornier M*. 2009. Thermal degradation kinetics of anthocyanins from blood orange, blackberry, and roselle using the Arrhenius, Eyring, and Ball models. Journal of Agricultural and Food Chemistry. 57, 6285-6291. Article
- Vaillant F*, Pérez AM, Acosta O, Dornier M. 2008. Turbidity of pulpy fruit juice: a key factor for predicting cross-flow microfiltration performance. Journal of Membrane Science. 325, 404-412. Academic Article
-
Acosta Montoya, Óscar Gerardo
Licenciatura en Tecnología de Alimentos
... Rica Vaillant F*, Pérez AM, Acosta O, Dornier M. 2008. Turbidity of pulpy fruit juice: a key factor for predicting cross-flow microfiltration performance. Journal ...
-
Combined effect of osmotic pressure and sonication on the reduction of Salmonella spp. in concentrated orange juice
Academic Article
... ,pH = 3.2), a neutral sugar solution (9.2 MPa, pH = 6.6) and an acid sugarsolution (8.8 MPa, pH = 3.2) were inoculated with Salmonella spp. (6–7 logcfu/m ...
-
Osmosonication of blackberry juice: impact on selected pathogens, spoilage microorganisms and main quality parameters
Academic Article
... spp., Shigella sp., a lactic acid bacterium,yeasts, and molds. It was then sonicated for 5.9 to 34.1 min at 20 kHz and 0.83 W/mL. Nonthermal concentrationwas ...
-
Clarification and concentration of melon juice using membrane processes
Academic Article
... in the retentate. Average permeation flux was relatively high (about 80 L h1m2), with continuous extraction of retentateat a volumetric reduction ratio of 3 ...
-
Antioxidant and Anti-inflammatory in Vitro Activities of Phenolic Compounds from Tropical Highland Blackberry (Rubus adenotrichos)
Academic Article
... for the blackberry extract (4339 ± 144 μM TE/g) than for quercetin and ellagic acid. The blackberry phenolic compounds protected liposomes and liver homogenates against lipid ...
-
Pasteurization of blackberry juice preserves polyphenol-dependent inhibition for lipid peroxidation and intracellular radicals
Academic Article
... of phenols necessary to scavenge 50% of the radical oxygen species was 204 ± 9 μg/mL for NPJ, 219 ± 10 μg/mL for JP75 and 220 ± 9 μg/mL for JP92. This study revealed ...
-
Concentration of Polyphenolic Compounds in Blackberry ( Rubus Adenotrichos Schltdl.) Juice by Nanofiltration
Academic Article
... 0.3 m/s. Transmembrane pressures varied from 0.5 to 3 MPa. At volumetric reduction ratio (VRR) of 1, higher transmembrane pressures caused an increase ...
-
An untargeted metabolomic assessment of cocoa beans during fermentation
Academic Article
... and functional values. Vaillant, Fabrice Eric- Fourny, G. Mayorga Gross, Ana Lucía Quirós Guerrero, L. M. ...
-
Potential of ultrafiltration for separation and purification of ellagitannins in blackberry (Rubus adenotrichus Schltdl.) juice
Academic Article
... to 150 kDa were tested. Filtration temperature was set constant to 30 °C, cross-flow velocity to 0.3 m s−1 and transmembrane pressures varied at 0.5, 1, 1.5, 2 and 3 ...
-
Diversity of urinary excretion patterns of main ellagitannins' colonicmetabolites after ingestion of tropical highland blackberry( Rubus adenotrichus ) juice
Academic Article
... microbiotatoyield urolithin, a potentially bioactive compound excreted in urine up to 7 days after ingestion. Following the ingestion of 250 mL of tropical highland blackberry ...
-
Protective Effect of Tropical Highland Blackberry Juice (Rubus adenotrichosSchltdl.) Against UVB-Mediated Damage in Human Epidermal Keratinocytesand in a Reconstituted Skin Equivalent Model
Academic Article
... ) of normal humanepidermal keratinocytes (NHEKs) with BBJ reduced UVB(25 mJ cm2)-mediated (1) cyclobutane pyrimidine dimers(CPDs) and (2) 8-oxo-7,8-dihydro-2 ...