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Foods and Raw Materials(1)
International Journal of Pharmaceutical Research(1)
International Journal of Research in Pharmaceutical Sciences(1)
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scopus(6)
Electronic 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:scopusEvaluation of zinc levels in biological samples of hypertensive patients in Valladolid, Spain
ArticleAbstract: Introduction: The risk of having heart related diseases, as well as blood vessels located in the braPalabras claves:Attention, Hypertension, ZincAutores:Juan Dueñas-Ricaurte, Roberto Ordoñez-Araque, Suarez-Varela M.M.M.Fuentes:scopusNutritional risk and weight status in older adults institutionalized of guayaquil-Ecuador
ArticleAbstract: Background: Older adults require periodic evaluations to determine their health status. The objectivPalabras claves:Elder nutritional, Nutrition status, Old age homeAutores:Araujo C.M., Gamboa R.A., Moreno L.Z., Roberto Ordoñez-Araque, Salous A.E.L., Velásquez A.I.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: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: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