Mostrando 4 resultados de: 4
Filtros aplicados
Área temáticas
Alimentación y bebidas(2)
Ingeniería química(2)
Tecnología alimentaria(2)
Bioquímica(1)
Ingeniería sanitaria(1)
Área de conocimiento
Biotecnología(2)
Ciencia de los alimentos(2)
Ciencia agraria(1)
Ciencia de materiales(1)
Enzima(1)
Pectin Extraction from Residues of the Cocoa Fruit (Theobroma cacao L.) by Different Organic Acids: A Comparative Study
ArticleAbstract: Ecuador is the world’s fifth largest cocoa producer, generating hundreds of tons of residues from thPalabras claves:central composite design, citric acid, cocoa pod husk valorisation, fumaric acid, malic acid, Pectin, Response Surface MethodologyAutores:Hortensia Rodriguez Cabrera, Jenny Paola Jarrín-Chacón, Jimmy Nuñez, Jimmy Núñez-Pérez, José-Manuel Pais-Chanfrau, Luis Armando Manosalvas-Quiroz, Rosario C. Espín-ValladaresFuentes:googlescopusOptimising a Functional Beverage from Quinoa and Cherimoya Mixtures Fermented with Water Kefir Grains
ArticleAbstract: Functional beverages enhance the nutritional value of their ingredients by increasing the levels ofPalabras claves:Annona cherimolaMill, Chenopodium quinoaW, functional foods, mixture experiment optimisation, probioticsAutores:Abigail Estefanía Palacios-Castillo, Holger Pineda-Flores, Jhomaira L. Burbano-García, Jimmy Núñez-Pérez, José-Manuel Pais-Chanfrau, Rosario C. Espín-Valladares, Santiago Zárate-Baca, Tatiana N. Campoverde-QuilcaFuentes:scopusCascade Valorisation of Lemon-Processing Residues (Part I): Current Trends in Green Extraction Technologies and High-Value Bioactive Recovery
ReviewAbstract: The global citrus-processing industry generates 15–32 million tonnes of waste annually. Lemon-procesPalabras claves:Biorefinery, cascade valorisation, Citrus limon, d-limonene, lemon-peel waste, microwave-assisted extraction, nanocrystalline cellulose, Pectin, Supercritical fluid extraction, Ultrasound-assisted extractionAutores:Jhomaira L. Burbano-García, Jimmy Núñez-Pérez, José-Manuel Pais-Chanfrau, Juan Carlos DelaVega-Quintero, Marcelo Cevallos-Vallejos, Marco Vinicio Lara Fiallos, Rosario C. Espín-ValladaresFuentes:scopusImmobilised Inulinase from Aspergillus niger for Fructose Syrup Production: An Optimisation Model
ArticleAbstract: Fructose is a carbohydrate with essential applications in the food industry, mainly due to its highPalabras claves:enzymatic inmobilisation, fructose, Inulinase, total productivityAutores:AMAURY PEREZ MARTINEZ, Jimmy Núñez-Pérez, José-Manuel Pais-Chanfrau, Juan Carlos DelaVega-Quintero, Marco Vinicio Lara Fiallos, Rosario C. Espín-Valladares, Valeria Olmedo-Galarza, Yomira T. Ayala ChamorroFuentes:scopus