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Article(4)
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Aceites, grasas, ceras y gases industriales(1)
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Ingeniería química(1)
Comparison of physicochemical pretreatments of banana peels for bioethanol production
ArticleAbstract: Pretreatments with different concentrations of sulfuric acid (0, 0.5, and 1% v/v) and temperatures (Palabras claves:Banana peel, enzymatic hydrolysis, Ethanol production, Physicochemical pretreatmentAutores:Aguilar M.A., Aguilar-González C.N., Aguilera A., Ilyina A., Martínez-Hernández J.L., Michelena G., Ramos-Gonzalez R., Ruiz H.A., Segura-Ceniceros E.P., Sócrates Palacios-PonceFuentes:googlescopusAddition 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 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:googlescopusThe Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread
ArticleAbstract: Rice bran (RB) is a valuable byproduct derived from rice milling that represents an excellent opportPalabras claves:bioactive compounds, bread, Functional foods, Oryza sativa, Rice branAutores:Adriana Cuesta, Alexander Espinoza, Cindy Espinales, Cristina Martínez-Villaluenga, Javier Tapia, Patricio J. Cáceres, Peñas E., Sócrates Palacios-PonceFuentes:googlescopus