Mostrando 10 resultados de: 79
Filtros aplicados
Publisher
Food Chemistry(6)
Journal of Agricultural and Food Chemistry(5)
Journal of Food Engineering(5)
Journal of the Science of Food and Agriculture(4)
Food and Bioprocess Technology(3)
Área temáticas
Tecnología alimentaria(32)
Alimentación y bebidas(29)
Tecnología de las bebidas(17)
Microorganismos, hongos y algas(16)
Bioquímica(11)
Área de conocimiento
Ciencia de los alimentos(29)
Bioquímica(22)
Ciencia agraria(16)
Ciencias Agrícolas(10)
Botánica(5)
Origen
google(15)
Changes in phytochemical composition, bioactivity and in vitro digestibility of guayusa leaves (Ilex guayusa Loes.) in different ripening stages
ArticleAbstract: BACKGROUND: Guayusa (Ilex guayusa Loes.) leaves, native of the Ecuadorian Amazon, are popularly usedPalabras claves:carotenoids, hyaluronidase inhibition, Ilex guayusa Loes., In vitro digestibility, PHENOLIC COMPOUNDS, RipeningAutores:Almudena García-Ruiz, Baenas N., Fabián León-Tamariz, Jenny Ruales, Johana Ortíz-Ulloa, Jose Villacis, María de Lourdes Jerves Andrade, Meléndez-Martínez A.J., Moreno D.A., Stinco C.M., Villacís-Chiriboga J.Fuentes:googlescopusCharacterization and quantification of bioactive compounds and antioxidant activity in three different varieties of mango (Mangifera indica L.) peel from the Ecuadorian region using HPLC-UV/VIS and UPLC-PDA
ArticleAbstract: Mango peel is gaining recognition for its nutritional and functional value. This by-product shows vaPalabras claves:Carotenoid profile, Functional properties, mango by-products, Phenolic profile, PhytochemicalsAutores:Diego Santiago Tupuna, Jenny Ruales, Maritza Molina, Mayra Anaguano, Verónica Marcillo-ParraFuentes:scopusCharacterization of andean blueberry in bioactive compounds, evaluation of biological properties, and in vitro bioaccessibility
ArticleAbstract: The aim of this study was to evaluate Andean blueberries (Vaccinium floribundum Kunth) from EcuadorPalabras claves:ANTHOCYANINS, Antimicrobial, antioxidant, HPLC–MS/MS, Mortiño, Toxicity, Vaccinium floribundum, zebrafishAutores:Almudena García-Ruiz, Baenas N., Barrio D.A., Gabriela Martínez-Cifuentes, Jenny Ruales, Meléndez-Martínez A.J., Moreno D.A., Stinco C.M.Fuentes:scopusCharacterization of typo-, regio-, and stereo-selectivities of babaco latex lipase in aqueous and organic media
ArticleAbstract: The unripe fruit of babaco (Vasconcellea × heilbornii; syn. Carica pentagona) contains a latex, simiPalabras claves:Latex lipase, regioselectivity, Stereopreference, TyposelectivityAutores:Arondel V., Cambon E., Carriere F., Jenny Ruales, Pina M., Rodriguez J., Turon F., Villeneuve P.Fuentes:scopusChemical Composition, Starch Bioavailability and Indigestible fraction of Common Beans (Phaseolus Vulgaris L.)
ArticleAbstract: In Mexico, consumption of beans represents 15% of the normal diet of the population in rural zones.Palabras claves:Beans, Indigestible fraction, Legumes, resistant starch, Starch hydrolysisAutores:Bello-Pérez L.A., Jenny Ruales, Osorio-Díaz P., Paredes-López O., Tovar J., Vargas-Torres A.Fuentes:scopusChemical composition and phenolic compound profile of mortiño (vaccinium floribundum kunth)
ArticleAbstract: The phenolic compounds in mortiño (Vacclnlum florlbundum Kunth, family Ericaceae) from the páramos oPalabras claves:ANTHOCYANINS, LC-MS, Mortlño, PHENOLIC COMPOUNDS, quercetin, Teac, Vacclnlum florlbundumAutores:Catalina Vasco, Jenny Ruales, Kamal-Eldin A., Riihinen K.Fuentes:scopusChemical, antimicrobial, and molecular characterization of mortiño (Vaccinium floribundum Kunth) fruits and leaves
ArticleAbstract: Fruits and leaves of Vaccinium spp. are known for their high content of bioactive compounds, but thePalabras claves:ANTHOCYANINS, Antioxidants, MatK, Polyphenols, rbcLAutores:Esther Lilia Peralta, Jenny Ruales, Joffre Mendoza, José Flores, Juan Manuel Cevallos-Cevallos, Patricia Manzano Santana, Susana Alexandra Llivisaca Contreras, Susana LlivisacaFuentes:googlescopusComparative assessment of physicochemical, structural and functional properties of dietary fiber extracted from mango (Mangifera indica L.) and soursop (Annona muricata) peels
ArticleAbstract: The potential of soursop, a less well-known tropical fruit, was assessed as a source of dietary fibePalabras claves:By-products, Fermentability, Green process, Physicochemical assessment, Tropical fruits, valorizationAutores:Edy Zaldumbide, Elst K., Jenny Ruales, Jose Villacis, Raes K., Van Camp J., Villacís-Chiriboga J.Fuentes:googlescopusComparison between different ion exchange resins for the deacidification of passion fruit juice
ArticleAbstract: Passion fruit is highly appreciated for its aroma, but its strong acidity limits its use in formulatPalabras claves:Deacidification, Ion exchange, Passiflora edulis v. flavicarpa, resinAutores:Dornier M., Edwin Vera, Jenny Ruales, Reynes M., Vaillant F.Fuentes:scopusComparison of different methods for deacidification of clarified passion fruit juice
ArticleAbstract: The high acidity of passion fruit limits its addition in food preparation. In order to easy the usesPalabras claves:Bipolar electrodialysis, Conventional electrodialysis, Deacidification, Ion-exchange resin, Passion fruit juice, precipitationAutores:Dornier M., Edwin Vera, Jenny Ruales, Persin F., Pourcelly G., Reynes M., Sandeaux J., Vaillant F.Fuentes:scopus