Mostrando 5 resultados de: 5
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Publisher
Food Science and Technology (Brazil)(1)
International Journal of Gastronomy and Food Science(1)
International Journal of Pharmaceutical Research(1)
International Journal of Research in Pharmaceutical Sciences(1)
Journal of Insects as Food and Feed(1)
Área temáticas
Tecnología alimentaria(2)
Bioquímica(1)
Costumbres generales(1)
Economía de la tierra y la energía(1)
Huertos, frutas, silvicultura(1)
Área de conocimiento
Ciencia agraria(3)
Ciencia de los alimentos(2)
Agricultura(1)
Bioquímica(1)
Ciencias Agrícolas(1)
Origen
scopus(5)
Analysis of chontacuro (Rhynchophorus palmarum L.) protein and fat content and incorporation into traditional Ecuadorian dishes
ArticleAbstract: Edible insects are increasingly consumed in many parts of the world, because of their nutritional coPalabras claves:Edible insects, entomophagy, Future, nutrition, Typical ecuadorian dishesAutores:Cajas-Lopez K., Roberto Ordoñez-AraqueFuentes:scopusAncestral 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: 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:scopusObtention, yields, chemical-microbiological properties and amino acids profile in a flour from Sacha Inchi (Plukenetia volubilis L.)
ArticleAbstract: Sacha inchi seed (Plukenetia volubilis) has long been used for its high protein content and for itsPalabras claves:amino acids, flour, SACHA INCHIAutores:Landines Vera Edgar, Luis Eduardo Romero Hidalgo, Mora Aguirre Priscilla, Roberto Ordoñez-Araque, Valdez Díaz MarioFuentes: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