Mostrando 6 resultados de: 6
Filtros aplicados
Subtipo de publicación
Article(6)
Área temáticas
Alimentación y bebidas(3)
Tecnología alimentaria(3)
Plantas conocidas por sus características y flores(2)
Huertos, frutas, silvicultura(1)
Microorganismos, hongos y algas(1)
Área de conocimiento
Bioquímica(2)
Ciencia agraria(2)
Ciencia de los alimentos(2)
Biología(1)
Ciencia de materiales(1)
Origen
scopus(6)
Bone-bound enzymes for food industry application
ArticleAbstract: The immobilisation of β-galactosidase and amyloglucosidase (AMG) by means of physical adsorption onPalabras claves:Amyloglucosidase, Bone powder, Enzyme immobilisation, SUPPORT, β-galactosidaseAutores:Batista-Viera F., Cecilia Mercedes Carpio, González P., Jenny RualesFuentes:scopusContent of fat, vitamins and minerals in quinoa (Chenopodium quinoa, Willd) seeds
ArticleAbstract: The seed of an important food crop, indigenous to the Andean region of Latin America, called quinoaPalabras claves:Autores:Jenny Ruales, Nair B.M.Fuentes:scopusEvaluation of the nutritional quality of flakes made of banana pulp and full-fat soya flour
ArticleAbstract: The full-fat soy flour (FFSF) obtained by extrusion from whole dehulled soybeans was mixed with pulpPalabras claves:Autores:Jenny Ruales, Nair B.M., Polit P.Fuentes:scopusNutritional quality of blended foods of rice, soy and lupins, processed by extrusion
ArticleAbstract: The nutritional quality of two blends of rice grits, one with soy grits and one with lupin flour, prPalabras claves:Autores:Jenny Ruales, Nair B.M., Polit P.Fuentes:scopusSaponins, phytic acid, tannins and protease inhibitors in quinoa (Chenopodium quinoa, Willd) seeds
ArticleAbstract: The seeds of quinoa (Chenopodium quinoa, Willd), a food crop of the Andean region of Latin America,Palabras claves:Autores:Jenny Ruales, Nair B.M.Fuentes:scopusTotal phenolic compounds and antioxidant capacities of major fruits from Ecuador
ArticleAbstract: Seventeen fruits from Ecuador were analysed for total soluble phenolic compounds content and for antPalabras claves:Antioxidant capacity, ECUADOR, fruits, Phenolic compounds content, spectrophotometryAutores:Catalina Vasco, Jenny Ruales, Kamal-Eldin A.Fuentes:scopus