Mostrando 7 resultados de: 7
Filtros aplicados
Publisher
Bionatura(1)
Carbohydrate Polymers(1)
Food Biotechnology(1)
Food Chemistry(1)
Journal of Food Protection(1)
Área temáticas
Microorganismos, hongos y algas(3)
Fisiología humana(1)
Otros problemas y servicios sociales(1)
Plantas conocidas por sus características y flores(1)
Tecnología de las bebidas(1)
Combined effect of fermentation, sun-drying and genotype on breadmaking ability of sour cassava starch
ArticleAbstract: The influence of genotype and post-harvest treatments on expansion ability of sour cassava starch waPalabras claves:Breadmaking, Gluten-free, Loaf expansion, Modified starch, UV irradiationAutores:Calle F., Ceballos H., Delarbre J.L., Dufour D., Grosmaire L., Pedro Maldonado-Alvarado, Sánchez T., Santander M.A.M., Toro A.G., Tran T.Fuentes:googlescopusGrape seed and apple tannins: Emulsifying and antioxidant properties Dedicated to the memory of Gérard Mazerolles.
ArticleAbstract: Tannins are natural antioxidants found in plant-based foods and beverages, whose amphiphilic naturePalabras claves:antioxidant, CAT assay, catechin, EMULSIÓN, Poly(vinyl alcohol), Polyphenols, tanninsAutores:Dubreucq E., Figueroa-Espinoza M.C., Pedro Maldonado-Alvarado, Poncet-Legrand C., Zafimahova A.Fuentes:scopusFermentation study of Cassava bagasse starch hydrolyzed's using INIAP 650 and INIAP 651 varieties and a strain of Lactobacillus leichmannii for the lactic acid production
ArticleAbstract: Ecuador is an agricultural country, which has an actual production of starch obtained from cassava.Palabras claves:Bagasse starch, cassava, ECUADOR, Fermentation, lactic acid, Lactobacillus leichmanniiAutores:Felipe Jadán Piedra, Pedro Maldonado-Alvarado, Shirley InguillayFuentes:scopusImpact of Cassava Starch Varieties on the Physiochemical Change during Enzymatic Hydrolysis
ArticleAbstract: The enzymatic modification of starch extends its industrial use to flavor delivery and probiotic encPalabras claves:Enzymatic modification, hydrolysis degree, starch modificationAutores:Cristina M. Rosell, David Hugo, Fabiola Cornejo., Pedro Maldonado-Alvarado, Sócrates Palacios-PonceFuentes:googlescopusMicrobiological quality of high-demand food from three major cities in ecuador
ArticleAbstract: Bacterial foodborne diseases are among the most important public health issues worldwide, but in EcuPalabras claves:Aerobic mesophile, Coliform, ESCHERICHIA coli, food safety, LISTERIA MONOCYTOGENES, salmonellaAutores:Enrique Salazar-Llorente, Gu G., Ivette Sornoza, Johana Ortíz-Ulloa, Juan Manuel Cevallos-Cevallos, María Gabriela Maridueña-Zavala, María Morales, Nou X., Pedro Maldonado-AlvaradoFuentes:googlescopusLipids of Kernels
Book PartAbstract: Amaranth, buckwheat and quinoa are important pseudocereals that present higher oil content than othePalabras claves:FATTY ACIDS, Lipid classes, Oil content, Tocopherols, TriglyceridesAutores:Cristina Sotomayor-Grijalva, Pedro Maldonado-Alvarado, Silvia A. Valencia-ChamorroFuentes:googlescopusSelective determination of lysine in mozzarella cheese using a novel potentiometric biosensor
ArticleAbstract: The analysis of lysine represents a significant cost for the relevant food industries. The use of anPalabras claves:lysine, lysine-α-oxidase, malnutrition, mozzarella cheese, Soluble enzymeAutores:Cristian Rojas, Felipe Jadán Piedra, Gisela Beatriz Latorre Castro, Pedro Maldonado-AlvaradoFuentes:scopus