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Emirates Journal of Food and Agriculture(2)
Bionatura(1)
International Journal of Food Science(1)
Medicinal Plants for the Treatment of Metabolic Disorders: Part 3(1)
Pharmacologyonline(1)
Chemical analysis of passiflora edulis fo. Flavicarpa leaves and its nutraceutical applications
ArticleAbstract: Passiflora edulis fo. Flavicarpa is an important product of the agricultural sector in Ecuador, withPalabras claves:Bioactivities3, Hytopharmaceuticals application4, Leaves aqueous extract2, Passiflora edulis fo1Autores:Ivan Chóez-Guaranda, Maria P. Fondevila, Patricia Manzano SantanaFuentes:scopusARTISANAL FORMULATION OF OPUNTIA FICUS-INDICA PRESERVES: FOOD PRODUCTS AS A POTENTIAL SOURCE OF ANTIOXIDANTS
Book PartAbstract: The species Opuntia ficus-indica (L.) Mill., represents a good source of nutrients and antioxidantsPalabras claves:Antioxidant activity, functional food, Nopal, OPUNTIA FICUS-INDICA, PHENOLIC COMPOUNDSAutores:Barragán A., Eduardo Párraga, Giomara Quishpe, Ivan Chóez-Guaranda, María C. Villacrés, María Quijano, Patricia Manzano SantanaFuentes:scopusEffect of Cocoa Bean Shell Addition on Metabolite Profile and Antioxidant Activity of Herbal Infusions
ArticleAbstract: Cocoa bean shell (CBS) is a by-product with aromatic characteristics that can enhance the aroma andPalabras claves:Autores:Ana Barragán, Daynet Sosa Del Castillo, Ivan Chóez-Guaranda, María Quijano-Avilés, Patricia Manzano Santana, Rafael ViteriFuentes:googlescopusEffect of drying methods on physical and chemical properties of ilex guayusa leaves
ArticleAbstract: The influence of air-drying (AD), convection oven (CO) and solar drying (SOD) on the physical and chPalabras claves:Air drying, caffeine, Conventional oven, Ilex guayusa, Solar dryingAutores:Ana Barragán, Cinthia Camacho, Daysi Martínez, Ivan Chóez-Guaranda, María Quijano-Avilés, Miranda Migdalia Martínez, Patricia Manzano Santana, Rafael ViteriFuentes:googlescopusOptimal conditions for the extraction of antioxidant compounds from the red alga Acanthophora spicifera
ArticleAbstract: Acanthophora spicifera is a red seaweed that is easily adapted to different environmental conditionsPalabras claves:Acanthophora spicifera, Antioxidant activity, OptimizationAutores:Arianna N. Valdez, Ivan Chóez-Guaranda, Manzano P., Omar Ruìz, Sofie van der HendeFuentes:scopusPhysicochemical characterization of Theobroma cacao L. sweatings in Ecuadorian coast
ArticleAbstract: In 2014, Ecuador generated 141,000 MT of cocoa sweatings equivalent to 12,320 MT of reducing sugarsPalabras claves:Bioethanol, COCOA, Leachate, Mucilage, theobroma cacaoAutores:Ana Barragán, Carlos Balladares, Daynet Sosa, Daynet Sosa Del Castillo, González J.E., Ivan Chóez-Guaranda, Jairo García, María Quijano-Avilés, Patricia Manzano Santana, Pérez S., Rafael ViteriFuentes:googlescopusPolyphenols extracted from Theobroma cacao waste and its utility as antioxidant
ArticleAbstract: Cocoa production is economically significant in Ecuador but large quantities of waste are generatedPalabras claves:Cocoa shell, Dpph, Folin-ciocalteu, Free fatty acids, Peroxide valueAutores:Ana Barragán, Ivan Chóez-Guaranda, Jéssica Hernández, María Quijano-Avilés, Oswaldo Valle, Patricia Manzano Santana, Rafael ViteriFuentes:scopus