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Article(3)
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African Journal of Food, Agriculture, Nutrition and Development(1)
Food Hydrocolloids(1)
Italian Journal of Food Science(1)
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scopus(3)
FORTIFICATION OF LOW-FAT YOGURT WITH MELLOCO FLOUR (ULLUCUS TUBEROSUS): PHYSICOCHEMICAL AND RHEOLOGICAL EFFECTS
ArticleAbstract: Yogurt is a fermented milk product containing Lactic Acid Bacteria (BAL) (Lactobacillus bulgaricus aPalabras claves:Enriched, Fermentation, melloco, Microbial growth, Physicochemical properties, rheology, Sensorial properties, yogurtAutores:Diego Salazar Garces, H. J. Sánchez, Lander Vinicio Pérez, Sánchez E., V. M. CandoFuentes:scopusPhysico-chemical properties and filmogenic aptitude for edible packaging of Ecuadorian discard green banana flours (Musa acuminanta AAA)
ArticleAbstract: Physico-chemical, functional properties, and filmogenic characteristics were determined in pulp (P)Palabras claves:Filmogenic suspension, Functional properties, Green banana flour, Physico-chemical, Rejected banana, Rheological propertiesAutores:Diana Lalaleo, Diego Salazar Garces, López-Caballero M.E., Mirari Y. Arancibia, Montero P., Roman Nicolay Rodríguez-MaeckerFuentes:scopusPhysicochemical, microbiological and sensory evaluation of rabbit meatballs marinated in tamarillo juice (Solanum Betaceum)
ArticleAbstract: Rabbit meat and tamarillo juice were used to prepare a new type of meatball, considering the effectPalabras claves:Marinade time, Marinate solution, Meatball, Rabbit meat, Tamarillo juiceAutores:Álex F. Valencia, C. A. Rodriguez, Diego Salazar Garces, Manay P., P. I. Amancha, Robalino D.R., Roman Nicolay Rodríguez-MaeckerFuentes:scopus