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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:googlescopusGuayusa (Ilex guayusa L.) new tea: phenolic and carotenoid composition and antioxidant capacity
ArticleAbstract: BACKGROUND: Guayusa (Ilex guayusa Loes) is an evergreen tree native of South America that grows partPalabras claves:Antioxidant capacity, Ilex guayusa, industrial processing, phytochemical compositionAutores:Almudena García-Ruiz, Baenas N., Benítez-González A.M., Jenny Ruales, Meléndez-Martínez A.J., Moreno D.A., Stinco C.M.Fuentes:scopusPopping of amaranth grain (Amaranthus caudatus) and its effect on the functional, nutritional and sensory properties
ArticleAbstract: The popping of amarunth grain (Amaranthus caudatus var INIAP-Alegría) by hot air processing was studPalabras claves:Amaranth grain, Functional properties, Hot air, Nutritional character, Popping capacity, Popping process, Sensory analysisAutores:Jenny Ruales, Nelly LaraFuentes:scopusVariables related to microwave heating-toasting time and water migration assessment with kernel size approaches of specialty maize types
ArticleAbstract: BACKGROUND: Three main maize types with specialty kernels are used to make ready-to-eat maize by traPalabras claves:floury maize, kernel dimensions, MICROWAVE, sweet maize, toasted kernel, Water lossAutores:Jenny Ruales, Nelly Lara, Osorio F.Fuentes:scopus