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UNIVERSIDAD TECNOLOGICA EQUINOCCIAL. FACULTAD: CIENCIAS DE LA INGENIERÍA(11)
Food Science and Technology (Brazil)(4)
Informacion Tecnologica(3)
Ciencia e Tecnologia de Alimentos(2)
Nutrition and Food Science(2)
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Tecnología alimentaria(27)
Alimentación y bebidas(24)
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Bowman-Birk and Kunitz protease inhibitors among antinutrients and bioactives modified by germination and hydrolysis in Brazilian soybean cultivar brs 133
ArticleAbstract: Soybean contains constituents that have antinutritional and bioactive properties. Enzymatic hydrolysPalabras claves:Alcalase hydrolysis, Antinutritional factors, bioactive compounds, germination, soybeanAutores:Berhow M.A., Chang Y.K., Dia V.P., Gabriela Vernaza, Gomez T., Gonzalez De Mejia E.Fuentes:scopusBrazilian soybean products: Functional properties and bioactive compounds
ArticleAbstract: Brazil is the second largest soybean producer in the world, representing 25% of the total world prodPalabras claves:Autores:Chang Y.K., Gabriela Vernaza, Paucar-Menacho L.M., Schmiele M., Steel C.J.Fuentes:scopusAndean blueberry (Vaccinium floribundum) bread: Physicochemical properties and bioaccessibility of antioxidants
ArticleAbstract: The Andean Blueberry (Vaccinium floribundum) is a fruit with a recognized antioxidant capacity. ItsPalabras claves:ANTHOCYANINS, Antioxidant capacity, Baking process, in vitro digestionAutores:Gabriela Vernaza, Juan Eduardo Bravo-Vásquez, Luis A. Ramos-Guerrero, Michelle Guijarro, MJ ANDRADE-CUVIFuentes:googlescopusAntioxidant and antiinflammatory properties of germinated and hydrolysed Brazilian soybean flours
ArticleAbstract: The effect of germination in combination with Alcalase hydrolysis of Brazilian soybean cultivar BRSPalabras claves:germination, Hydrolysis, Soy peptides, soybeanAutores:Chang Y.K., Dia V.P., Gabriela Vernaza, Gonzalez De Mejia E.Fuentes:scopusA new bread formulation based on a partial substitution of soursop residues flour through Mixolab and a process mixture design
ArticleAbstract: Ecuador has one of the highest soursop productions worldwide; however, as this fruit represents a prPalabras claves:Agro-Industrial waste, Bread production, design of experiments, SustainabilityAutores:Annel Saavedra, Danny Navarrete, Dominique Almendariz, Gabriela VernazaFuentes:scopusDeterminación del perfil de la harina de trigo (genustriticum) tipo panadera elaborada en Molinos Cordillera -Sucesores de Jacobo Paredes M.S.A.
Bachelor ThesisAbstract: 1. Introducción. 2. Marco teórico. 3. Metodología. 4. Análisis de resultados. 5. Conclusiones y recoPalabras claves:Harina De Trigo, Industria alimentaria, INGENIERO DE ALIMENTOSAutores:Gabriela Vernaza, Maria Jose Pazmiño BonillaFuentes:rraaeDevelopment of a cereal-based product using residual Moringa oleifera Lam. seed powder biomass and pseudo-plastic behavior of the dough mixtures
ArticleAbstract: Purpose: The purpose of this paper was to promote the use of residual moringa seed powder (RMSP) forPalabras claves:Cereal, Moringa oleiferaLam, Pseudo-plastic, Residual biomass, seed, Wheat flour, Zero-wasteAutores:Andrea C. Landázuri, Gabriela Vernaza, Renata D. PazFuentes:scopusAddition of green o banana flour to instant noodles technological rheological and Technological properties
ArticleAbstract: Nowadays, there is considerable concern about the consumption of high fat and low fiber foods. The oPalabras claves:Functional noodles, Oil absorption, resistant starchAutores:Chang Y.K., Gabriela Vernaza, Gularte M.A.Fuentes:scopusAll for one and one for all research: Moringa oleifera Lam. In food, health and environmental applications
Conference ObjectAbstract: The Moringa oleifera Lam. (MO) plant has characteristics that makes it suitable for various uses relPalabras claves:Autores:Alina L. Trávez, Andrea Álvarez, Andrea C. Landázuri, Andrés Caicedo, Andrés S. Lagos, Danny Navarrete, Emilia Morales, Gabriela Vernaza, Gualle A., Javier Garrido, Javier R. Gándara, Juan S. Villarreal, Lorena Bejarano M., Lourdes M. Orejuela-Escobar, Lucía Ramírez-Cárdenas, Renata D. Paz, Verónica CastañedaFuentes:scopusEstudio de la adición de harina de camote en pan de molde
Bachelor ThesisAbstract: 1 Introducción. 2 Marco teórico. 3 Metodología. 4 Análisis de resultados. 5 Conclusiones y recomendaPalabras claves:Batata, camote, Industria alimentariaAutores:Gabriela Vernaza, Irving Andres Sarmiento MarquinoFuentes:rraae