Browsing by Subject "Gallic acid"

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Artículo

Double emulsions as potential fat replacers with gallic acid and quercetin nanoemulsions in the aqueous phases

Silva, Wladimir; Torres Gatica, María Fernanda; Oyarzún Ampuero, Felipe; Silva Weiss, Andrea; Robert Canales, Paz; Cofrades, Susana; Giménez, Begoña (Elsevier, 2018)

The development of fat replacers to obtain healthier/functional foods is a constant challenge. With this aim, double emulsions (DE) with a blend of olive, linseed and fish oils as oil phase were developed. To prevent the ...
Artículo

Release Kinetic in Yogurt from Gallic Acid Microparticles with Chemically Modified Inulin

García, Paula; Vergara, Cristina; Robert Canales, Paz (Institute of Food Technologists, 2015)

Gallic acid (GA) was encapsulated with native (NIn), cross-linked (CIn) and acetylated (AIn) inulin by spray-drying. Inulin microparticles were characterized by encapsulation efficiency (EE) and their release profile in ...