Mostrando 10 resultados de: 11
Filtros aplicados
Publisher
Emirates Journal of Food and Agriculture(3)
Universidad de Guayaquil. Facultad de Ciencias Químicas(2)
Angiotensin-Converting Enzyme: Functions and Role in Disease(1)
International Journal of Food Science(1)
Medicinal Plants for the Treatment of Metabolic Disorders: Part 3(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:scopusFormulación de dos presentaciones artesanales de conserva vegetal a base de Nopal (Opuntia ficus indica) y evaluación de su capacidad antioxidante.
Bachelor ThesisAbstract: La importancia de llevar una buena alimentación está direccionada a la búsqueda de mejoresPalabras claves:Actividad antioxidante, alimentos, CONSERVA ARTESANALES, NopalAutores:Eduardo Javier Párraga Castillo, Giomara Quizhpe Monar, Patricia Manzano SantanaFuentes:rraaeExtracción de la pectina del nopal (opuntia ficus indica) y su aplicación en un dulce de cacao
Bachelor ThesisAbstract: El nopal es una planta que en Ecuador no es aprovechada pese al gran valor nutricional que posee. ElPalabras claves:cacao, ELECTROFEROGRAMA, Electroforesis capilar, Nopal, PectínaAutores:Flor María Pilligua Piguave, María Fernanda Quijano Avilés, Patricia Manzano SantanaFuentes:rraaeEffect 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:googlescopusEstudio preliminar del zumo obtenido del Raquis ( Pinzote) de Musa cavendishii.
Bachelor ThesisAbstract: El raquis de banano o también conocido como pinzote es aquel que sostiene y permite el crecimiento dPalabras claves:RAQUIS, RESIDUOS DE BANANO, ZUMO OBTENIDO DEL PINZOTEAutores:Karla Vanessa Gómez Avilés, Patricia Manzano SantanaFuentes:rraaeInhibitory Effect of Angiotensin-Converting Enzyme and Antioxidant Capacity of Panela Type Cheeses
Book PartAbstract: Hypertension is a disease that affects more than 70% of the worldwide population. In Mexico, panelaPalabras claves:Autores:Andrea Orellana Manzano, Cardador-Martínez A., Gabriel Marín, Gloria Bajaña, Jorge Pacheco, Juan Madera, Karina Gavin, María José Vizcaíno, Martín del Campo S.T., Patricia Manzano SantanaFuentes: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:googlescopusLinear programming formulation of a dairy drink made of cocoa, coffee and orange by-products
ArticleAbstract: The agricultural industry generates large amounts of residues, commonly considered as waste. By-prodPalabras claves:formulation, Mixture design, Optimization, Sensory evaluationAutores:Ana Barragán, Gianella Lisbeth Franco-Agurto, Karen Belén Suárez-Quirumbay, María Quijano-Avilés, Patricia Manzano SantanaFuentes:scopus