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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:googlescopusChitosan coatings enriched with active shrimp waste for shrimp preservation
ArticleAbstract: An active coating solution composed of chitosan (Ch) and a shrimp protein-lipid concentrate (PCc), bPalabras claves:Chitosan coating, Melanosis, Microorganisms, Protein-lipid concentrate, Shrimp storage, Shrimp wasteAutores:Gómez-Guillén M.C., López-Caballero M.E., Mirari Y. Arancibia, Montero P.Fuentes:googlescopusComparative study between film and coating packaging based on shrimp concentrate obtained from marine industrial waste for fish sausage preservation
ArticleAbstract: An active shrimp concentrate (SC), obtained from Litopenaeus vannamei cooking juice, was incorporatePalabras claves:Antimicrobial, Chitosan-gelatin coating, FILM, Shelf life, Shrimp concentrateAutores:Alemán A., Gómez-Guillén M.C., González F., López-Caballero M.E., Mirari Y. Arancibia, Montero P.Fuentes:googlescopusAntimicrobial and antioxidant chitosan solutions enriched with active shrimp (Litopenaeus vannamei) waste materials
ArticleAbstract: Several shrimp active materials, including protein concentrates, protein hydrolysates and a carotenoPalabras claves:Antimicrobial, antioxidant, Astaxanthin, Chitosan coating, Protein concentrate, Shrimp wasteAutores:Alemán A., Calvo M., Gómez-Guillén M.C., López-Caballero M.E., Mirari Y. Arancibia, Montero P.Fuentes:googlescopusAntimicrobial and rheological properties of chitosan as affected by extracting conditions and humidity exposure
ArticleAbstract: The antimicrobial activity of differently processed chitosans, of varying molecular weights (Mwv=560Palabras claves:Antimicrobial, Chitosan, FILM, viscoelastic properties, water activityAutores:Fernández-García M., Fernández-Martín F., Gómez-Guillén M.C., López-Caballero M.E., Mirari Y. Arancibia, Montero P.Fuentes:googlescopusAntioxidant and Antimicrobial Enhancement by Reaction of Protein Hydrolysates Derived from Shrimp By-Products with Glucosamine
ArticleAbstract: Shrimp cooking juice and shrimp carapaces are interesting sources of protein which are habitually diPalabras claves:antimicrobial activity, Antioxidant activity, enzymatic hydrolysis, Glucosamine, Maillard reaction, Shrimp by-productsAutores:Djellouli M., Karam N., López-Caballero M.E., Martínez-Álvarez O., Mirari Y. ArancibiaFuentes:googlescopusEffect 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:scopusDrying kinetics of wheat, barley and maize grain
ArticleAbstract: Drying of wheat, barley, and maize grains was studied at 40, 50 and 60°C at an air velocity of 1.1 mPalabras claves:Arrhenius, Crank model, Drying process, Effective diffusion, Omoto modelAutores:Ángel A. Portilla, D. Noroña, Emerita Delgado-Plaza, Mayra A. Paucar, Miguel Quilambaqui Jara, Mirari Y. Arancibia, Olga Gonzalez, P. I. AmanchaFuentes:scopus