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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: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