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UNIVERSIDAD TECNOLOGICA EQUINOCCIAL. FACULTAD: CIENCIAS DE LA INGENIERÍA(10)
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Brazilian 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:scopusAntioxidant 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: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:scopusEffect of Cooking Time of Pumpkin (Cucurbita maxima) and the addition of Glucose Oxidase on the Increase of Resistant Starch in Loaf Bread
ArticleAbstract: Bread was made with wheat flour substitution for pumpkin flour (13%), following a central rotationalPalabras claves:Cooking time, Cucurbita maxima, Glucose oxidase, Pumpkin, resistant starchAutores:Bárbara L. Tasiguano, Camila Villarreal, Gabriela Vernaza, Schmiele M.Fuentes:scopusEffect of adding unconventional raw materials on the technological properties of rice fresh pasta
ArticleAbstract: The aim of this study was to develop fettuccini type rice fresh pasta by cold extrusion. To producePalabras claves:Gluten, Modified egg albumin, Pre-gelatinized rice flourAutores:Chang Y.K., Fernandes M.d.S., Gabriela Vernaza, Sehn G.A.R., Steel C.J.Fuentes:scopusEffect of cooking and salt concentration in the pre-treatment of salted mashua (Tropaeolum tuberosum) Chips Obtained by Vacuum Frying
ArticleAbstract: The objective was to study the effect of cooking and salt concentration in the pre-fried cooking proPalabras claves:Andean tubers, Chips, Fat reduction, Salt addition, Surface responseAutores:Gabriela Vernaza, Juan Eduardo Bravo-Vásquez, Juan PillajoFuentes: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: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:scopus