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Article(4)
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AgriScientia(1)
International Journal of Pharmaceutical Research(1)
International Journal of Research in Pharmaceutical Sciences(1)
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Ciencia de los alimentos(3)
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scopus(4)
Changes in the psysical-chemical composition, total polyphenols and antioxidant activity of fresh celery (Apium graveolens l.) dehydrated by hot air and by lyophilization
ArticleAbstract: The food industry aims at offering food that provides not only nutritional but also functional propePalabras claves:bioactive compounds, Gallic acid, Preservation method, Trolox equivalentsAutores:Narváez-Aldáz C., Roberto Ordoñez-AraqueFuentes:scopusElectronic nose, tongue and eye: Their usefulness for the food industry
ArticleAbstract: Background: The electronic nose, tongue, and eye are futuristic technologies that have been used forPalabras claves:Electronic senses, Quality control, Sensory analysis, TECHNOLOGY, Volatile compoundsAutores:Roberto Ordoñez-Araque, Rodríguez-Villacres J., Urresto-Villegas J.C.Fuentes: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