Daniel Hernán Rico

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Tissue bound primary amine oxidase (PrAO) and its circulating plasma-soluble form are involved, through their catalytic activity, in important cellular roles, including the adhesion of lymphocytes to endothelial cells during various inflammatory conditions, the regulation of cell growth and maturation, extracellular matrix deposition and maturation and(More)
Gelatines were extracted from mackerel and blue whiting bones after chemical or enzymatic pre-treatments and their functional properties (solubility, foaming and emulsifying properties) were analysed. The pre-treatment significantly (p<0.05) affected the composition and the functional properties of the extracted gelatines. The amino acid analyses showed(More)
The thermal degradation kinetics of pectin methylesterase (PME) from carrot and lettuce were studied. Fresh extracts were exposed to temperatures from 55 to 70 degrees C until the enzyme was inactivated. A model based on the presence of two forms of the enzyme, one active and one non-active, is proposed. The natural variability of the PME activity was taken(More)
BACKGROUND The fish-processing industry generates significant amounts of waste and by-products that are usually discarded. This study investigated the preparation of bioactive gelatine peptides from fish skin. Gelatine was extracted from mackerel (Scomber scombrus) skin and hydrolysed by pepsin for 1, 2, 6 and 24 h. All hydrolysates were screened for(More)
The effects of heat shock on PPO and POD activity in minimally processed Iceberg lettuce was examined during storage (10 days). The results were compared with the effect of temperature on crude extracts of these enzymes (in vitro analysis). Fresh-cut lettuce washed at 50 degrees C showed significantly lower PPO and POD activity throughout storage than(More)
Using natural antioxidants instead of synthetic additives for food stabilisation is at the forefront of research in food formulation. Matrix interactions and stability studies of the incorporated foods are necessary prior to further processing. In this study, apple peel phenolics were added to a commercial bottled tomato juice. The juice was opened and then(More)
BACKGROUND The inhibitory effect of chitosan films with clove oil (0-50 g kg(-1) ) was evaluated on a range of ten representative food spoilage and pathogenic bacteria. RESULTS The most sensitive bacteria to the films was Shewanella putrefaciens and the most resistant was Aeromonas hydrophila (inhibition was apparent only at 50 g kg(-1) clove essential(More)
Using molecular dynamics techniques, we examined equilibrium and dynamical characteristics pertaining to the solvation of a single beta-cyclodextrin (CD) in water and in dimethylsulfoxide (DMSO). Compared to its global minimum structure, the overall shape of the solute in solution is reasonably well preserved. While in aqueous solutions, the average number(More)
Optimization of delactosed whey permeate (DWP) treatment for fresh-cut tomato was accomplished by evaluating different quality, nutritional and microbial markers. Response surface methodology was applied to obtain polynomial model equations. DWP concentration (0-5%) and storage (0-10 days) were used as independent factors in order to optimize the process.(More)
The effect of delactosed whey permeate (DWP) treatment on antioxidant and phyto-chemical components of canned Irish plum tomatoes were investigated. Tomatoes were sterilised for 5 min (F(0)) at 120 °C and stored for 6 months. The DWP treatment retained significantly (p<0.05) higher levels of ascorbic acid and lycopene of tomatoes. The antioxidant activity(More)
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