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Food and Bioprocess Technology(1)
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scopus(5)
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: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: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: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