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Viability of 3D printing of andean tubers and tuberous root puree
ArticleAbstract: Three-dimensional (3D) printing is revolutionizing the industry. This technology can potentially traPalabras claves:3D printing, additive manufacturing, Andean crops, Culinary applications, Food innovationAutores:Debut Alexis, Diego Salazar Garces, Igual M., KARLA SOFÍA VIZUETE ARMENDÁRIZ, Liliana Acurio, Martínez‐monzó J., Matas A., Molina-Montero C., P. García-SegoviaFuentes:scopusUndervalued tuna meat (Thunus obesus and Katsuwonus pelamis lineaus) to develop sausages
ArticleAbstract: Background: The tuna industry is one of the most essential sectors in global food production. NevertPalabras claves:Microbiological quality, proximate composition, Sensory characteristics, Tuna SausagesAutores:Daniel Salinas, Diego Salazar Garces, Gallegos L.M., Hugo Sanchez Moreno, Lander Vinicio Pérez, Mishell MorenoFuentes:scopusEcuadorian roots flours: Bioactive compounds and processing properties
ArticleAbstract: Ecuador's an ecosystem that allows it to develop a wide variety of crops. The potato is the country'Palabras claves:Arracacia xanthorrhiza, Canna indica, COLOCASIA ESCULENTA, Ipomoea batatas, Oxalis tuberosa, Tropaeolum tuberosumAutores:Diego Salazar Garces, Igual M., Israel Guanoquiza, Liliana Acurio, Martínez‐monzó J., P. García-SegoviaFuentes:scopusCharacterization, mathematical modeling of moisture sorption isotherms and bioactive compounds of Andean root flours
ArticleAbstract: Andean roots can be used as an alternative to gluten-free food. The objective of this study was to ePalabras claves:Flour nutritional characteristics, Ipomoea batatas, Oxalis tuberosa, Tropaeolum tuberosumAutores:Diego Salazar Garces, Garcia M.E., Igual M., Liliana Acurio, Martínez‐monzó J., P. García-SegoviaFuentes:scopusCharacterization of Second-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours
ArticleAbstract: Andean roots, such as zanahoria blanca, achira, papa China, camote, oca, and mashua, contain high amPalabras claves:Arracacia xanthorrhiza, Canna indica, COLOCASIA ESCULENTA, Ipomoea batatas, Oxalis tuberosa, Tropaeolum tuberosumAutores:Cristian Germán Santiana Espín, Diego Salazar Garces, Igual M., John Bagner Castillo Garzón, Liliana Acurio, Martínez‐monzó J.Fuentes:scopusThird-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours: Microwave Expansion Kinetics and Characterization
ArticleAbstract: Andean tubers and tuberous roots have nutritional and medicinal properties transferred through ancesPalabras claves:EXTRUSIÓN, mashua, Oxalis tuberosa, purple sweet potato, Tropaeolum tuberosumAutores:Diego Salazar Garces, Igual M., Liliana Acurio, Martínez‐monzó J., P. García-SegoviaFuentes:scopusEvaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador
ArticleAbstract: The consumption of sausage worldwide increases every year; because of this increase, artisanal produPalabras claves:artisan sausages, FATTY ACIDS, Nutritional properties, Sensorial propertiesAutores:Diego Salazar Garces, Escolástico C., Lander Vinicio Pérez, Rosa Pincay, Tapia N.E.F.Fuentes:scopusAntimicrobial 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:googlescopusCharacterization 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. Amancha, Valencia M.P.Fuentes:scopus