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Publisher
LWT(2)
Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology(1)
Área temáticas
Tecnología alimentaria(1)
Conservation process design of fresh fish using ozone as preservative agent
Conference ObjectAbstract: The Ecuadorian exportations are increasing according to the camar. Tuna and Dorado are the main specPalabras claves:Conservation, Golden/Mahi - Mahi fish, OZONOAutores:Javier Acosta-Garcés, Joselyn Parra-Córdova, Kenny Escobar-Segovia, Sócrates Palacios-PonceFuentes:scopusAddition of ungerminated and germinated white rice and brown rice to improve the quality of salami
ArticleAbstract: Salami is generally considered an unbalanced food due to its high fat content and lack of bioactivePalabras claves:Antioxidant activity, Brown rice, germination, Polyphenols, γ-aminobutyric acid, γ-oryzanolAutores:Cindy Espinales, Cristina Martínez-Villaluenga, Luis Plaza-Ibarra, Patricio J. Cáceres, Peñas E., Sócrates Palacios-PonceFuentes:googlescopusImpact of drying methods on banana flour in the gluten-free bread quality
ArticleAbstract: Green banana flour (GBF) is considered a functional ingbkp_redient that could improve banana world'sPalabras claves:Freeze-drying, gluten-free bread, Green banana flour, Nutritional properties, Oven-dryingAutores:Cristina M. Rosell, Fabiola Cornejo., Sócrates Palacios-Ponce, Verónica Guadalupe-MoyanoFuentes:scopus