A5058153936- Polysaccharides Composition and Applications
- Proteins in Food Systems
- Postharvest Quality and Shelf Life Management
- Food composition and properties
- Polysaccharides and Plant Cell Walls
- Microencapsulation and Drying Processes
- Food Chemistry and Fat Analysis
- Botanical Research and Applications
- Plant Physiology and Cultivation Studies
- Plant Disease Management Techniques
- Insect behavior and control techniques
- Microbial Inactivation Methods
- Meat and Animal Product Quality
- Microbial Metabolites in Food Biotechnology
- Growth and nutrition in plants
- Electrohydrodynamics and Fluid Dynamics
- Mass Spectrometry Techniques and Applications
- Phytochemicals and Antioxidant Activities
- Analytical Chemistry and Chromatography
- Identification and Quantification in Food
- Nanocomposite Films for Food Packaging
- Listeria monocytogenes in Food Safety
- Pharmacology and Obesity Treatment
University of Guelph
2023-2025
Industrial University of Santander
2023
Pontificia Universidad Javeriana
2016-2021
Universidad Nacional de Colombia
2011-2016
University of Massachusetts Amherst
2014-2015
Colombian Association of Surgery
2014
A simulated in vitro digestion model was used to elucidate the impact of dietary fibers on rate emulsified lipids. The influence polysaccharide type (chitosan (cationic), methyl cellulose (non-ionic), and pectin (anionic)) initial concentration (0.4 3.6% (w/w)) examined. 2% (w/w) corn oil-in-water emulsions stabilized by 0.2% Tween-80 were prepared, mixed with polysaccharide, then subjected an (37 °C): (pH 7.0); oral 6.8; 10 min); gastric 2.5; 120 and, intestinal 7.0; min) phases....
Maple syrup is often adulterated by dilution or substitution with other syrups due to its high demand and price. Fingerprinting techniques, e.g., DNA barcoding, detect adulteration in foods. However, extensive processing during the transformation of sap into degrades genetic material, lowering efficacy this approach. In contrast, fluorescence fingerprints (EEMs) rely on a sample's intrinsic fluorophores provide valuable information for detecting adulteration. This study evaluates...
Protein nanoparticles are often not very stable in a complex food matrix because they primarily stabilized by electrostatic repulsion. In this study, we envisaged the stabilization of zein through Maillard conjugation reactions with polysaccharides different molecular mass. Zein (0.5% w/v) containing resveratrol (0.025% w/v grape skin extract) were produced liquid antisolvent precipitation and coated conjugates (MC) sodium caseinate mass carbohydrates during particle production. conjugated...
An in vitro gastrointestinal model consisting of oral, gastric, and intestinal phases was used to elucidate the impact pectin on digestion emulsified lipids. Pectin reduced extent lipid digestion, which attributed its binding interactions with specific components. The interaction bile salts, lipase, CaCl2, NaCl therefore investigated by turbidity, microstructure, electrophoresis, isothermal titration calorimetry (ITC) at pH 7.0 37 °C. ITC showed that endothermic but exothermic NaCl, lipase....
Color and shape are important quality attributes in baked goods, particularly cookies. Composition processing conditions determine influence color development morphological changes these goods. The objective of this study was to systematically evaluate the evolution during baking useful correlations that can be implemented assessment modeling process. Cookies (AACC-I standard protocol 10-53.01) were at 185, 205, 225°C. Moisture content, water activity, surface temperature, characteristic...
Cape gooseberry (Physalis peruviana L.) fruits are highly perishable berries that exhibit a climacteric respiratory behavior. The objective of this study was to evaluate the effect ethylene and action inhibitor 1-methylcyclopropene on postharvest behavior cape (ecotype Colombia). Fruits were treated with ethylene, in an ethephon application (1000 µL L-1), pretreated (1 1-methylcyclopropene+ethylene, results compared control without application. Subsequently, maintained at room temperature...
ABSTRACT Yellow pitaya fruits were heat‐shocked (25C/24 h), stored at 2C for 14 days and then held 13 18C. Chilling injury (CI), respiration rate, hydrogen peroxide (H 2 O ), superoxide anion radical (O • ‐ ) lipid peroxidation product (LPP) levels measured. Pitting browning detected in the control fruit when moving from to Minor CI symptoms found treated fruit. There was a rapid increase of H , LPP moved At end storage, these compounds 4.5‐, 4.9‐ 6.2‐fold higher, respectively, than The...
Abstract Wheat kernels harbor a diverse microflora that can negatively affect the suitability of grains for further processing. To reduce surface microflora, kernel disinfection method is required does not grain functionality. Three different versions gas phase hydroxyl‐radical processes were compared with common disinfection, is, bleach treatment. The hydroxyl‐radicals are generated by UV‐C mediated degradation hydrogen peroxide and/or ozone in near water‐free process. It was found treating...