Browsing by Subject "Food"

Now showing items 1-4 of 4

    • Edible oil parameters during deterioration processes 
      Flores, Marcos; Avendaño, Victoria; Bravo, Jessica; Valdés, Cristian; Forero Doria, Óscar; Quitral, Vilma; Vilcanqui, Yesica; Ortiz Viedma, Jaime Alejandro (Hindawi, 2021)
      With the continuous increase in research on lipids, technologies and the development of chemical-analytical methods associated with the characterization and monitoring of different processes that involve modifications in ...
    • Influence of the particle size and hydrocolloid type on lipid digestion of thickened emulsions 
      Riquelme, Natalia; Robert Canales, Paz; Troncoso, Elizabeth; Arancibia, Carla (Royal Society of Chemistry, 2020)
      Hydrocolloids are used as stabilizing agents in order to enhance the physical stability of emulsions during their storage. However, they can also play an important role in nutrient release and bioavailability. In this ...
    • Influence of the particle size of encapsulated chia oil on the oil release and bioaccessibility during in ... 
      Álvarez Vega, Rudy Carolina; Giménez, Begoña; Mackie, Alan; Torcello Gómez, Amelia; Quintriqueo Cid, Alejandra Natalia; Oyarzún Ampuero, Felipe Andrés; Robert Canales, Paz Soledad (The Royal Society of Chemistry, England, 2022)
      Among vegetable oils, chia oil has been gaining interest in recent years due to its high linolenic acid content (ALA, 18:3 omega 3). The aim of this work was to study the influence of the particle size of encapsulated ...
    • Rapid method for determining very low fluoride concentrations using an ion-selective electrode 
      Villa, Alberto Enrique (1988)
      A mathematical treatment is presented that allows the experimental determination of fluoride concentrations at the ng ml<sup>-1</sup> level with good precision. The proposed method is able to determine blank ...