Mostrando 5 resultados de: 5
Filtros aplicados
Publisher
Food Science and Technology (Brazil)(1)
Idesia(1)
Insects(1)
International Journal of Gastronomy and Food Science(1)
International Journal of Pharmaceutical Research(1)
Área temáticas
Alimentación y bebidas(3)
Otros problemas y servicios sociales(2)
Costumbres generales(1)
Economía de la tierra y la energía(1)
Ganadería(1)
Área de conocimiento
Agricultura(2)
Ciencia de los alimentos(2)
Ciencias Agrícolas(1)
Estudios culturales(1)
Etnografía(1)
Origen
scopus(5)
Ancestral fermented indigenous beverages from south america made from cassava (Manihot esculenta)
ArticleAbstract: Fermented indigenous foods are of global interest, in the case of South America, fermented beveragesPalabras claves:Alcoholic fermentation, cassava, Food anthropology, Lactic fermentationAutores:Arias-Palma G., Chacón Mayorga G.A., Roberto Ordoñez-Araque, Sandoval-Cañas G.J.Fuentes:scopusEdible Insects for Humans and Animals: Nutritional Composition and an Option for Mitigating Environmental Damage
ReviewAbstract: Every day, there is an increase in environmental damage on the planet regarding human action. One ofPalabras claves:Edible insects, food safety, FOOD SECURITYAutores:Luis A. Ramos-Guerrero, Quishpillo-Miranda N., Roberto Ordoñez-AraqueFuentes:scopusEdible insects: A food alternative for the sustainable development of the planet
ReviewAbstract: Currently, the livestock industry occupies a large percentage of the planet's ice-free surface. In aPalabras claves:Alternative, entomophagy, Feeding, FutureAutores:Egas-Montenegro E., Roberto Ordoñez-AraqueFuentes:scopusIron, phosphorous and calcium quantification in thermal processes aplied to borojó (Borojoa patinoi Cuatrec)
ArticleAbstract: Finding raw materials that have an important nutritional value, from harvesting in the crop to the cPalabras claves:minerals, stability, Vegetable productionAutores:Pardo-Yoza L., Roberto Ordoñez-AraqueFuentes:scopusSensory and physicochemical characteristics of cookies made of yellow pitaya (Selenicereusmegalanthus) peel flour características sensoriales y fisicoquímicas de galletas elaboradas a partir de harina de cáscara de pitahaya (selenicereus megalanthus)
ArticleAbstract: Yellow pitaya is an exotic fruit with a rapidly growing demand worldwide due to its sensory and nutrPalabras claves:By-product, Nutritional value, Sensory quality, WasteAutores:Jesus R. Melendez, Marco H., Roberto Ordoñez-Araque, Salous A.E.L., Zuñiga-Moreno L.Fuentes:scopus