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Variable Retort Temperature Profiles (VRTPs) and Retortable Pouches as Tools to Minimize Furan Formation in Thermally Processed Food.
Fardella M, Ramírez C, Caballero E, Sánchez E, Pinto M, Núñez H, Valencia P, Almonacid S, Simpson R. Fardella M, et al. Foods. 2021 Sep 17;10(9):2205. doi: 10.3390/foods10092205. Foods. 2021. PMID: 34574319 Free PMC article. Review.
Therefore, this review aims to analyze and visualize how thermally processed foods might be improved based on optimal control of processing temperature and package design (e.g., retort pouches) to diminish furan formation and maximize quality retention. ...
Therefore, this review aims to analyze and visualize how thermally processed foods might be improved based on optimal control of processing …
Draft Genome Sequence of Blautia luti DSM 14534T, Isolated from Human Stool.
Ortiz RL, Melis-Arcos F, Covarrubias PC, Ugalde JA, Apte ZS, Pérez-Donoso J, Cárdenas JP, Almonacid DE. Ortiz RL, et al. Microbiol Resour Announc. 2020 May 7;9(19):e00088-20. doi: 10.1128/MRA.00088-20. Microbiol Resour Announc. 2020. PMID: 32381603 Free PMC article.
This draft contains 74 contigs, comprising 3,718,760 bp with a G+C content of 42.87%. The annotated draft contains 3,338 coding sequences (CDSs) and 110 RNA genes....
This draft contains 74 contigs, comprising 3,718,760 bp with a G+C content of 42.87%. The annotated draft contains 3,338 coding seque …
A Proposed Approach to Chronic Airway Disease (CAD) Using Therapeutic Goals and Treatable Traits: A Look to the Future.
Pérez de Llano L, Miravitlles M, Golpe R, Alvarez-Gutiérrez FJ, Cisneros C, Almonacid C, Martinez-Moragon E, Gonzalez-Barcala FJ, Ramos-Barbón D, Plaza V, Lopez-Campos JL, de-Torres JP, Casanova C, Garcia Rivero JL, Rodriguez Hermosa J, Calle Rubio M, Soler-Cataluña JJ, Cosio BG. Pérez de Llano L, et al. Int J Chron Obstruct Pulmon Dis. 2020 Sep 4;15:2091-2100. doi: 10.2147/COPD.S263430. eCollection 2020. Int J Chron Obstruct Pulmon Dis. 2020. PMID: 32943862 Free PMC article.
Crystallisation and glass transition behaviour of Chilean raisins in relation to their sugar compositions.
Truong T, Dahal D, Urrutia P, Alvarez L, Almonacid S, Bhandari B. Truong T, et al. Food Chem. 2020 May 1;311:125929. doi: 10.1016/j.foodchem.2019.125929. Epub 2019 Dec 10. Food Chem. 2020. PMID: 31855772
The effects of sugar component ratio, water fraction, and storage conditions on crystallisation and glass transition temperature (T(g)) of three Chilean dried raisins were examined by using differential scanning calorimetry (DSC), polarised light microscopy and X-ray diffr …
The effects of sugar component ratio, water fraction, and storage conditions on crystallisation and glass transition temperature (T(g …
Development of an ingredient containing apple peel, as a source of polyphenols and dietary fiber.
Henríquez C, Speisky H, Chiffelle I, Valenzuela T, Araya M, Simpson R, Almonacid S. Henríquez C, et al. J Food Sci. 2010 Aug 1;75(6):H172-81. doi: 10.1111/j.1750-3841.2010.01700.x. J Food Sci. 2010. PMID: 20722929
The ingredient developed could be considered as a source of phenolic compounds (38.6 mg gallic acid equivalent/g dry base) and dietary fiber (39.7% dry base) in the formulation of foods. ...
The ingredient developed could be considered as a source of phenolic compounds (38.6 mg gallic acid equivalent/g dry base) and dietar …