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Characterization and technological potential of underutilized ancestral andean crop flours from ecuador
ArticleAbstract: Ancestral Andean crop flours (ACF) from Ecuador such as camote (Ipomea Batatas), oca (Oxalis tuberosPalabras claves:Andean crop flours, antioxidant, Functional proper-ties, MORPHOLOGY, Physico-chemical characteristicAutores:Bedón M., Diego Salazar Garces, Iván Ocaña, López-Caballero M.E., Mirari Y. Arancibia, Montero P., Roman Nicolay Rodríguez-MaeckerFuentes:googlescopusDevelopment of newly enriched bread with quinoa flour and whey
Conference ObjectAbstract: Ecuador, Bolivia, and Peru are countries with the highest amount of quinoa production in the world dPalabras claves:Autores:Álex F. Valencia, C. A. Rodriguez, Diego Salazar Garces, F. C. Álvarez, Gallegos L.M., Lander Vinicio Pérez, Liliana Acurio, M. Naranjo, Mirari Y. Arancibia, P. I. Amancha, Valencia M.P.Fuentes:scopusExploring the potential of andean crops for the production of gluten-free muffins
ArticleAbstract: The aim of this study was to determine the potential of Andean Crop Flours (ACF) to develop muffinsPalabras claves:Acceptability, ACHIRA, Andean agrobiodiversity, camote, Dietary Fiber, mashua, oca, Physical propertiesAutores:Diego R. Silva, Diego Salazar Garces, López-Caballero M.E., Mirari Y. Arancibia, Montero P.Fuentes:scopusEffect of cooking methods on canned chontaduro (Bactris gasipaes kunth)
ArticleAbstract: Background: The aim of the work was to determine the effects of the stage of peeling and different tPalabras claves:Baumé degrees, Osmotic exchange, peach palm, SENSORY PROPERTIES, Shelf life, textureAutores:Álex F. Valencia, Álvarez F., Diego Salazar Garces, García E., Liliana Acurio, Mirari Y. ArancibiaFuentes:scopusEffect of seafood peptones on biomass and metabolic activity by Enterococcus faecalis DM19
ArticleAbstract: Eight seafood protein hydrolysates (SPHs) obtained from squid, shrimp and fish gelatin were incorporPalabras claves:antimicrobial activity, Bacteriocinogenic activity, Enterococcus faecalis DM19, Renewable materials, Seafood protein hydrolysatesAutores:Djellouli M., Domínguez L., Florez-Cuadrado D., Karam N., López-Caballero M.E., Martínez-Álvarez O., Mirari Y. Arancibia, Roudj S., Ugarte-Ruíz M., Zadi-Karam H.Fuentes:googlescopusEffect of starter cultures and stuffing time in the quality of "Chorizo Ambateno"
ArticleAbstract: Chorizo Ambateno is a fresh raw product which is made in the central region of Ecuador. It is made fPalabras claves:Fermentation, Matured sausage, Microorganisms, performance, SAMPLE, Skter cultureAutores:Álex F. Valencia, C. A. Rodriguez, Diego Salazar Garces, F. C. Álvarez, Galarza C., Gallegos L.M., Lander Vinicio Pérez, Liliana Acurio, Mirari Y. Arancibia, P. I. Amancha, Sarabia D., Valencia M.P.Fuentes:scopusInfluence of underutilized unripe banana (Cavendish) flour in the formulation of healthier Chorizo
ArticleAbstract: The purpose of this work was to obtain chorizos by partially fat replacing with banana flour (wholePalabras claves:chorizo, Enriched fiber, Reduced fat, STORAGE, Unripe banana floursAutores:Diego Salazar Garces, Karen Raza, López-Caballero M.E., Mirari Y. Arancibia, Montero P.Fuentes:googlescopusProduction of tortillas from nixtamalized corn flour enriched with Andean crops flours: Faba-bean (Vicia faba) and white-bean (Phaseolus vulgaris)
ArticleAbstract: This study aims to produce corn nixtamalized tortillas enriched with faba-bean (25%, 50%, 75% w/w) aPalabras claves:Andean crops, enrichment, Gluten-free, Legumes, NixtamalizationAutores:Diego Salazar Garces, Mirari Y. Arancibia, Rodas M.Fuentes:googlescopus