Susana María Nolasco

Learn More
BACKGROUND The micromorphology and anatomy of nutlets, myxocarpy (mucilage exudation) and mucilage structure of Argentinean chia were described using scanning electron microscopy (SEM). The proximal composition of nutlets and mucilage was also studied. RESULTS Chia nutlets are made up of a true seed and a pericarp enclosing the seed; they are small,(More)
Seeds from Passiflora caerulea were defatted with n-hexane yielding 29,9% of crude oil (dry basis). The crude oil was examined in their physicochemical characteristics. Fatty acid composition value showed only three acids in significative proportion: 16:0, 18:1 and 18:2. The residual seed meal analysis included: moisture value, ash, metals content, sugars,(More)
The present work investigated the physicochemical properties of O/W emulsions containing functional ingredients (oil with high ω-3 fatty acid content, protein and/or soluble fiber) from chia seeds. The effect of different protein-carbohydrate combinations (sodium caseinate and lactose, sodium caseinate and maltodextrin, chia protein-rich fraction and(More)
The aim of this work was to evaluate two operating parameters of seed drying (temperature and initial moisture content) on the tocopherol content of canola oil. The raw material was characterized by moisture, oil, protein, crude fiber and ash content. Seeds at 13.6% and 22.7% moisture content (dry basis, db) were dried at temperatures in the range of 35-100(More)
The loss of lipid material by migration to the hull during the dehulling of oilseeds with different structural characteristics was evaluated. The samples selected -three sunflower hybrids and a safflower cultivar- were processed under optimal dehulling operating conditions and with two passes through a dehuller. From the SEM micrographs of the samples it(More)
  • 1