Mostrando 5 resultados de: 5
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Article(5)
Publisher
Journal of Food Quality(2)
Food Science and Technology (Brazil)(1)
LWT(1)
Nutrition and Food Science(1)
Área temáticas
Tecnología alimentaria(4)
Alimentación y bebidas(3)
Bioquímica(1)
Fisiología humana(1)
Huertos, frutas, silvicultura(1)
Changes in red pepper antioxidants as affected by UV-C treatments and storage at chilling temperatures
ArticleAbstract: Chilling injury (CI) is one of the main factors limiting refrigeration in several horticultural commPalabras claves:Ascorbic acid, Free radicals, Irradiation, Physiological disorders, Reactive oxygen speciesAutores:Chaves A.R., Concellón A., MJ ANDRADE-CUVI, Vicente A.R.Fuentes:googlescopusAndean blueberry (Vaccinium floribundum) bread: Physicochemical properties and bioaccessibility of antioxidants
ArticleAbstract: The Andean Blueberry (Vaccinium floribundum) is a fruit with a recognized antioxidant capacity. ItsPalabras claves:ANTHOCYANINS, Antioxidant capacity, Baking process, in vitro digestionAutores:Gabriela Vernaza, Juan Eduardo Bravo-Vásquez, Luis A. Ramos-Guerrero, Michelle Guijarro, MJ ANDRADE-CUVIFuentes:googlescopusImprovement of the antioxidant properties and postharvest life of three exotic Andean fruits by UV-C treatment
ArticleAbstract: Three Andean fruits naranjilla (Solanum quitoense Lam.), uvilla (Physalis peruviana L.), and mortiñoPalabras claves:Autores:Carlota Moreno-Guerrero, Concellón A., MJ ANDRADE-CUVI, Vicente A.R., Zaro M.Fuentes:googlescopusShort UV-C treatment prevents browning and extends the shelf-life of fresh-cut carambola
ArticleAbstract: In this work, we selected a short UV-C treatment for fresh-cut carambola and assessed its efficacy iPalabras claves:Autores:Carlota Moreno-Guerrero, Concellón A., Darre M., MJ ANDRADE-CUVI, Vicente A.R., Zaro M.Fuentes:googlescopusQuality and bioaccessibility of antioxidants of bread enriched with naranjilla (solanum quitoense) fruit
ArticleAbstract: Purpose: The purpose of this paper was to develop a loaf bread enriched with naranjilla (lulo) fruitPalabras claves:Antioxidant capacity, carotenoids, in vitro digestion, Loaf bread, LULOAutores:Alejandra Gómez Gordillo, Concellón A., Gabriela Vernaza, Juan Bravo-Vásquez, Michelle Guijarro, MJ ANDRADE-CUVIFuentes:googlescopus