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International Journal of Food Science and Technology(1)
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Tecnología alimentaria(4)
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Efecto del proceso de desamargado y fermentado en el contenido de fibra dietética y almidón en tres variedades de chocho (Andino INIAP 450, Criollo y Guaranguito INIAP 451).
Bachelor ThesisAbstract: Se determinó el contenido de almidón total, resistente y de fibra dietética total, soluble e insolubPalabras claves:ALMIDÓN, CHOCHO, DESAMARGADO, FIBRA, PROCESO DE DESAMARGADO, PROCESO DE FERMENTADOAutores:Gabriela Cueva, Xiomara Cristina Jácome RamírezFuentes:rraaeEffect of debittering and solid-state fermentation processes on the nutritional content of lupine (Lupinus mutabilis Sweet)
ArticleAbstract: There is a growing interest in vegetable-based sources of proteins. Despite its high nutrient contenPalabras claves:Debittering process, leguminous, nutritional content, solid fermentationAutores:Cristina M. Rosell, Gabriela Cueva, Quelal M.B., Villacréz E., Xiomara JácomeFuentes:googlescopusImpact of debittering and fermentation processes on the antinutritional and antioxidant compounds in Lupinus mutabilis sweet
ArticleAbstract: Lupin is a nutritive grain, but its use is limited due to its high content of bitter alkaloids and oPalabras claves:Cooking, Debittering, Fermentation, Legume, LupinAutores:Cristina M. Rosell, Edgar Fernández, Gabriela Cueva, Grace Garcìa, Quelal M.B., Villacréz E.Fuentes:scopusPreparation of a degradable hydrocoloid film with silver nanoparticles synthetized with aqueous garlic extract (allium sativum)
ArticleAbstract: The green synthesis of silver nanoparticles aims to synergistically bind bactericidal properties ofPalabras claves:Allium sativum, FILM, Garlic, gelatin, silver nanoparticlesAutores:Fernanda Pilaquinga F．, Gabriela Cueva, Lorena Maribel Meneses-Olmedo, Vanessa EscobarFuentes:scopus