Mostrando 10 resultados de: 10
Publisher
Food Science and Technology (Brazil)(1)
Foods and Raw Materials(1)
Heritage(1)
Idesia(1)
Insects(1)
Área temáticas
Alimentación y bebidas(5)
Tecnología alimentaria(3)
Otros problemas y servicios sociales(2)
Bioquímica(1)
Costumbres generales(1)
Área de conocimiento
Ciencia agraria(5)
Ciencia de los alimentos(3)
Agricultura(2)
Ciencias Agrícolas(2)
Antropología(1)
Objetivos de Desarrollo Sostenible
ODS 2: Hambre cero(10)
ODS 3: Salud y bienestar(6)
ODS 13: Acción por el clima(1)
ODS 15: Vida de ecosistemas terrestres(1)
ODS 17: Alianzas para lograr los objetivos(1)
Origen
scopus(10)
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 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: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: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:scopusMicroorganisms during cocoa fermentation: Systematic review
ArticleAbstract: Introduction. Cocoa (Theobroma cacao L.) originates from Ecuador. It is one of the oldest foods in tPalabras claves:acetic acid, biochemistry, Fermentation, yeastsAutores:Caicedo-Jaramillo C.F., Edgar F. Landines-Vera, Roberto Ordoñez-Araque, Urresto-Villegas J.C.Fuentes:scopusPre-Hispanic Periods and Diet Analysis of the Inhabitants of the Quito Plateau (Ecuador): A Review
ReviewAbstract: In all of the different historical periods during its development, the pre-Hispanic inhabitants of tPalabras claves:ancient food, ancient toxins, archaeological remains, pre-Hispanic QuitoAutores:Jenny Ruales, Luis A. Ramos-Guerrero, Montalvo-Puente C., Paul Vargas Jentzsch, Roberto Ordoñez-Araque, Romero-Bastidas M.E., Serrano-Ayala S.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