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A 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: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: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:scopusEffect of some extrusion variables on residual quantity of cyanogenic compounds in an organic breakfast cereal containing passion fruit fiber
ArticleAbstract: Organic passion fruit fiber is obtained from organic passion fruit rind and is an interesting sourcePalabras claves:Autores:Chang Y.K., Gabriela Vernaza, Matsuura F.C.A.U., Steel C.J.Fuentes:scopusEffect of supplementation of wheat flour with resistant starch and monoglycerides in pasta dried at high temperatures
ArticleAbstract: Quality of pastas made from wheat flour (WF) and durum wheat semolina (DWS) with added resistant staPalabras claves:Functional foods, pasta, resistant starch, Semolina, Wheat flourAutores:Bannwart A., Biasutti E., Chang Y.K., Gabriela Vernaza, Jaekel L., Schmiele M.Fuentes: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:rraaeEstudio 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:rraaeEstudio de la adición de harina de palmito (bactris gasipaes) en pasta larga a base de harina de trigo duro
Bachelor ThesisAbstract: Capítulo I. El problema de la investigación. Capítulo II. Marco teórico. Capítulo III. Metodología.Palabras claves:Harina De Trigo, Industria alimentaria, INGENIERO DE ALIMENTOSAutores:Gabriela Vernaza, Jessica Nataly Salazar RodriguezFuentes:rraae