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Conservation advances on Physalis peruviana L. and Spondia purpurea: a review
ArticleAbstract: This research aims to describe the different methodologies that have been developed for the conservaPalabras claves:characterization, Food preservation, Preservation effectAutores:Clara Gabriela Ortega, Juan Carlos De la Vega Quintero, Marco Lara, Marco Vinicio Lara Fiallos, Rosario Del Carmen Espín, Valeria Olmedo-GalarzaFuentes:googlescopusDehydrated Physalis peruviana L. In Two Ripening States and its Effect on Total Phenolic Compounds, Antioxidant Capacity, Carotenes, Color and Ascorbic acid
ArticleAbstract: This document aims to research about total phenolic compounds, carotenes, ascorbic acid, antioxidantPalabras claves:Antioxidant capacity, Carotenes, Dehydrated fruit, PHENOLIC COMPOUNDSAutores:Juan Carlos De la Vega Quintero, Magali A. Cañarejo, Marco Vinicio Lara Fiallos, Omar N. CabascangoFuentes:scopusMulti-Objective Statistical Optimization of Pectinolytic Enzymes Production by an Aspergillus sp. on Dehydrated Coffee Residues in Solid-State Fermentation
ArticleAbstract: Pectinolytic enzymes are a group of enzymes widely used in the food industry. They can be obtained tPalabras claves:Aspergillus sp, coffee residues, pectinolytic enzymes, Response Surface Methodology, solid-state fermentationAutores:Brayan Santiago Chávez Arias, Jimmy Nuñez, Jimmy Núñez-Pérez, José-Manuel Pais-Chanfrau, Juan Carlos De la Vega Quintero, Santiago Zárate BacaFuentes:googlescopus