Juan Castagnini - Food Science and Technology

This study investigates the effects of dietary supplementation with maqui (Aristotelia chilensis) in obese mice induced by a high-fat diet. The results indicate that maqui supplementation improves insulin sensitivity, reduces weight gain, and enhances thermogenic activity. Specifically, maqui supplementation was found to induce a brown-like phenotype in subcutaneous white adipose tissue (scWAT), m...

This scientific article explores the effects of calcium and trehalose on the volumetric deformation of apple slices during air drying. The authors used nonlinear irreversible thermodynamics to analyze mass transport and deformation-relaxation of apple tissues during the drying process. The results show that calcium does not have a significant effect on volumetric deformation, while trehalose helps...

A podcast on the research article entitled: Vacuum impregnation and air drying temperature effect on individual anthocyanins and antiradical capacity of blueberry juice included into an apple matrix. DOI: 10.1016/j.lwt.2015.06.044 More info: https://juancastagnini.github.io/