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Tecnología alimentaria(3)
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scopus(3)
Compositional analysis of malanga (Xanthosoma sagittifolium), chinese potato (Colocasia esculenta) and potato (Solanum tuberosum) for the utilization in the snack's elaboration by conventional fried
ArticleAbstract: The objective of the present study was to compare the compositional analyze of three types of tubersPalabras claves:Chemise potato, Compositional analyze, MALANGA, potato, snacksAutores:Byron Herrera Chávez, Isidro Favian Bayas-Morejón, J. L. Altuna, Moposita D.D., Núñez D.A., Palacios D.S., Riveliño E. Ramón, Romero A.Fuentes:scopusAntioxidant and Antimicrobial Properties Determination of two Varieties of Malanga: White Malanga (Xanthosoma sagittifolium) and Purple Malanga (Xanthosoma violaceum) Cultivated in Ecuador
ArticleAbstract: Background and Objective: Malanga is a tuber introduced in Ecuador, rich in thiamin, riboflavin, flaPalabras claves:Antimicrobial, antioxidant, MALANGA, Xanthosoma sagittifolium, Xanthosoma violaceumAutores:Danilo Montero, Esthefania Escobar-Pungaña, Isidro Favian Bayas-Morejón, Juan Gaibor Chávez, Klever Poaquiza-CaizaFuentes:scopusEvaluation of Antioxidants in Byproduct from Bananas: Dominico (Musa sapientum L.) and Maqueño (Musa balbisiana L.) as Quality Criteria
ArticleAbstract: In this work, the antioxidants of the two varieties of bananas viz. dominico (Musa sapientum L.) andPalabras claves:antioxidant, bananas, OXIDATION, Preservative, Shelf lifeAutores:Angélica Tigre-León, Deysi Guanga-Chunata, Isidro Favian Bayas-Morejón, Rolando Zabala VizueteFuentes:scopus