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UNIVERSIDAD TECNOLOGICA EQUINOCCIAL. FACULTAD: CIENCIAS DE LA INGENIERÍA(9)
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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: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:googlescopusAddition 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 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: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: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