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Journal of Food Processing and Preservation(2)
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scopus(10)
Characterization and quantification of bioactive compounds and antioxidant activity in three different varieties of mango (Mangifera indica L.) peel from the Ecuadorian region using HPLC-UV/VIS and UPLC-PDA
ArticleAbstract: Mango peel is gaining recognition for its nutritional and functional value. This by-product shows vaPalabras claves:Carotenoid profile, Functional properties, mango by-products, Phenolic profile, PhytochemicalsAutores:Diego Santiago Tupuna, Jenny Ruales, Maritza Molina, Mayra Anaguano, Verónica Marcillo-ParraFuentes:scopusAssessment of cadmium and lead contamination in rice farming soils and rice (Oryza sativa L.) from Guayas province in Ecuador
ArticleAbstract: Rice is the world's most consumed and in-demand grain. Ecuador is one of the main rice-consuming couPalabras claves:Cadmium, lead, Paddy soils, Phosphate fertilizers, Pollution, Rice farmingAutores:Darwin Pillo-Guanoluisa, Diego Santiago Tupuna, Jenny Ruales, Martin Ochoa, Wladimir Tierra, Xosé Luis Otero PérezFuentes:scopusAddition of norbixin microcapsules obtained by spray drying in an isotonic tangerine soft drink as a natural dye
ArticleAbstract: Annatto seeds (Bixa orellana L.) are a natural source of norbixin, a carotenoid with antioxidant actPalabras claves:Annatto, beverages, Microencapsulation, Norbixin, Storage stabilityAutores:Diego Santiago Tupuna, Flôres S.H., Guterres S.S., Paese K., Rios A.d.O.Fuentes:scopusEncapsulation efficiency and thermal stability of norbixin microencapsulated by spray-drying using different combinations of wall materials
ArticleAbstract: Norbixin is a carotenoid with antioxidant properties. It is commonly used as a natural coloring in pPalabras claves:Annatto, carotenoids, Microencapsulation, Natural colorings, Norbixin, Thermal stabilityAutores:Diego Santiago Tupuna, Flôres S.H., Guterres S.S., Jablonski A., Paese K., Rios A.d.O.Fuentes:scopusEncapsulation of bioactive compounds from fruit and vegetable by-products for food application – A review
ReviewAbstract: Background: Fruit and vegetable by-products (FVBP) from the food industry and post-harvest representPalabras claves:bioactive compounds, Encapsulation, Food by-products, food processing, Functional ingbkp_redients, Natural additivesAutores:Diego Santiago Tupuna, Jenny Ruales, Verónica Marcillo-Parra, Zulay GonzálezFuentes:scopusEffects of Wall Materials and Operating Parameters on Physicochemical Properties, Process Efficiency, and Total Carotenoid Content of Microencapsulated Banana Passionfruit Pulp (Passiflora tripartita var. mollissima) by Spray-Drying
ArticleAbstract: Banana passionfruit is an edible fruit widespread in the Andean highlands of Colombia and Ecuador, wPalabras claves:Banana passionfruit, carotenoids, Microencapsulation, Spray-drying, TaxoAutores:Darwin Troya, Diego Santiago Tupuna, Jenny RualesFuentes:scopusImprovement of Enzymatic Assisted Extraction Conditions on Anthocyanin Recovery from Different Varieties of V. vinifera and V. labrusca Grape Pomaces
ArticleAbstract: The incomplete anthocyanin extraction during the industrial processes turns grape pomace into an inePalabras claves:Anthocyanin recovery, bioactive compounds, Enzymatic assisted, Food colorant, Grape pomace, Natural additivesAutores:de Lima Monteiro P., Diego Santiago Tupuna, Manfroi V., Montibeller M.J., Rios A.d.O., Rodrigues E., Rodrigues R.C., Stoll L.Fuentes:scopusIncorporation of norbixin in biodegradable alginate films crosslinked with Ca<sup>2+</sup>: Pro-oxidant action
ArticleAbstract: Alginate is a biopolymer with film-forming properties that can be used as food packaging material. NPalabras claves:Biodegradable, biopolymer, crosslinking, polysaccharidesAutores:Coutinho A.K., de Farias Y.B., Diego Santiago Tupuna, Rios A.d.O.Fuentes:scopusInfluence of PH on the properties of sodium alginate films with norbixin salt
ArticleAbstract: Environmental pollution caused by synthetic packaging materials has increased interest in biodegradaPalabras claves:Autores:Assis R.Q., de Farias Y.B., Diego Santiago Tupuna, Rios A.d.O.Fuentes:scopusStability assessment of anthocyanins obtained from skin grape applied in kefir and carbonated water as a natural colorant
ArticleAbstract: Recently, the food additive industry has been looking to use bioproducts as a source of food coloranPalabras claves:Autores:de Lima Monteiro P., Diego Santiago Tupuna, Manfroi V., Montibeller M.J., Rios A.d.O.Fuentes:scopus