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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:googlescopusAntimicrobial potential of Chlorella algae isolated from stacked waters of the Andean Region of Ecuador
Conference ObjectAbstract: In this study, the focus will be primarily on antimicrobials extracted from Microalgae Chlorella froPalabras claves:Autores:Álex F. Valencia, Barona A.C., C. A. Rodriguez, Diego Salazar Garces, Dolores del Rocío Robalino Martínez, F. C. Álvarez, Liliana Acurio, Robalino D.R.Fuentes: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 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:scopusDevelopment 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:scopusGreen banana (Musa acuminata AAA) wastes to develop an edible film for food applications
ArticleAbstract: In this study, edible packaging based on discarded green banana (Musa acuminata AAA) flour (whole baPalabras claves:Discarded banana, Edible film, Green banana flours, Grilled wrapped chicken, Snack, STORAGEAutores:Andrés Viteri, Diego Salazar Garces, López-Caballero M.E., Mirari Y. Arancibia, Montero P., Santiago CasadoFuentes:googlescopusExploring 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:scopusFORTIFICATION 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:scopusImplementation of a methodology to perform an energy audit with academic purpose
ArticleAbstract: This article proposes a standard methodology to implement a detailed energy audit as a tool to quantPalabras claves:Consumption optimization, energy audit, Energy efficiencyAutores:Diego Salazar Garces, E. F. Viera, Ing. Thalía San Antonio, PhD., Mayra A. Paucar, Mayra Paucar Samaniego, P. I. Amancha, Thalía San AntonioFuentes:googlescopusInfluence 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:googlescopus