Effect of Composition and Homogenization Pressure of Chia Oil Emulsions Elaborated by Microfluidization

Abstract

Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

Ionic gelation encapsulation of sesame oil with sodium alginate-nopal mucilage blends: Encapsulation efficiency and oxidative stability

“…The oxidation of lipids not only decreases their nutritional value but also results in the formation of toxic products as well as off-flavor and taste. Thus, these oils must be protected to make them more stable during handling, processing and storage (Plazola-Jacinto et al, 2019;Pereyra-Castro et al, 2019;Hernández-Centeno et al, 2020). Stability of sesame oil can be enhanced through encapsulation process.…”

Exploring the impact of acorn extract on the quality and taste of beef meat burgers

“…The TSI values were taken as indicators of their stability and were obtained by means of Eq. (1) through the software of the equipment (Pereyra-Castro et al, 2019;Villalobos-Espinosa et al, 2019).…”

“…Microfluidization (MF) also known as Dynamic High-Pressure Microfluidization (DHPM) is a homogenization process in which mechanical energy is transferred to fluid particles under high dynamic pressures (Pereyra-Castro et al, 2019;Cano-Sarmiento et al, 2015;Kasaai et al, 2003). The homogenization system of MF consists of a pump that drives the dispersion through microchannels within the disruption or interaction chamber (IXC) (Villalobos-Espinosa et al, 2019;Cano-Sarmiento et al, 2015).…”

Development and characterization of a dehydrated mixture based on pumpkin flour (Cucurbita maxima) incorporating modified starch of yam (D. alata cv. Diamante 22) with potential application for instantaneous soups

“…The flow curves of the formulations were obtained with a viscometer (Brookfield DV-III Ultra, USA) with coaxial cylinder geometry, performing a shear rate sweep (γ) in the range from 0 to 100 s −1 (Contreras et al, 2018;Pereyra et al, 2019). The experimental values of flow curves were adjusted to Power Law model (Equation 2), where n is the flow index (dimensionless) and K is the coefficient of consistency (Pa.s n ) (Sánchez et al, 2018).…”