Mostrando 9 resultados de: 9
Filtros aplicados
Subtipo de publicación
Article(9)
Publisher
Food Chemistry(2)
Quimica Nova(2)
Antioxidants(1)
Ciencia Tecnologia Agropecuaria(1)
Electrophoresis(1)
Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products
ArticleAbstract: The aim of this work was to determine the chemical, technological and in vitro antioxidant propertiePalabras claves:antioxidant, Co-product, COCOA, FiberAutores:J. Figueroa Hurtado, J. Pérez, Jorge G. Figueroa, M Torres Castro, M. Meneses Chamba, M. Viuda, Miguel Meneses, Paulina Torres-Castro, Pérez-álvarez J.Á., R. Martinez Espinosa, Ruth Irene Martínez-Espinosa, Viuda-Martos M.Fuentes:googlerraaescopusChemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate
ArticleAbstract: The aim of this work was to determine the chemical, technological and in vitro antioxidant propertiePalabras claves:antioxidant, Co-product, guava, Mango, Passion fruit, Pineapple, Tropical fruitsAutores:J. Figueroa Hurtado, J. Pérez, Jorge G. Figueroa, M Torres Castro, M. Meneses Chamba, M. Viuda, Miguel Meneses, Paulina Torres-Castro, Pérez-álvarez J.Á., R. Martinez Espinosa, Ruth Irene Martínez-Espinosa, Viuda-Martos M.Fuentes:googlerraaescopusFunctional ingbkp_redient from avocado peel: Microwave-assisted extraction, characterization and potential applications for the food industry
ArticleAbstract: Avocado peel is a by-product obtained in high amounts in the food industry with no further applicatiPalabras claves:Antioxidant activity, Avocado peel, Food ingbkp_redient, Matrix metalloproteinases inhibition, Microwave assisted extractionAutores:Borrás-Linares I., Curiel J.A., Del Pino-García R., Jorge G. Figueroa, Lozano-Sánchez J., Segura-Carretero A.Fuentes:googlescopusEvaluation of SDE, SFE and SPME/GC-MS for extraction and determination of aroma compounds from Vilcabamba - Ecuadorian roasted coffee
ArticleAbstract: The aim of this study was to compare the usefulness of three extraction methods: solid-phase microexPalabras claves:Aroma, Roasted coffee, SCF, SDE, SPME, VilcabambaAutores:Jorge G. Figueroa, Vargas L.F.Fuentes:googlescopusNew advances in the determination of free and bound phenolic compounds of banana passion fruit pulp (Passiflora tripartita, var. mollissima (kunth) l.h. bailey) and their in vitro antioxidant and hypoglycemic capacities
ArticleAbstract: Banana passion fruit (Passiflora tripartite L.H. Bailey) is a lesser known species of the genus PassPalabras claves:ABTS, Antihyperglycemic activity, bioactive compounds, Dpph, Flavan-3-ols, FRAP, Fruit, HPLC-ESI-TOF-MS, PASSIFLORA, ProanthocyanidinsAutores:García-Villanova B., Giambanelli E., Gómez-Caravaca A.M., Guerra-Hernández E.J., Jorge G. Figueroa, Ruiz-Torralba A., Verardo V.Fuentes:googlescopusOPTIMIZATION OF DEHYDRATION AND EXTRACTION OF PHENOLIC COMPOUNDS FROM MANGO PEEL
ArticleAbstract: Mango peel, a by-product obtained from the industrialization of this fruit, is a promising and inexpPalabras claves:By-product, Mangifera indica L, Mangiferin, Polyphenols, Response Surface MethodologyAutores:Jorge G. Figueroa, María Mora-Medina, Nicole Febres BurneoFuentes:googlescopusOptimization of drying process and pressurized liquid extraction for recovery of bioactive compounds from avocado peel by-product
ArticleAbstract: The aim of the present study was to optimize the extraction of phenolic compounds in avocado peel usPalabras claves:Avocado peel, Drying, HPLC-DAD-ESI-TOF-MS, PHENOLIC COMPOUNDS, Pressurized liquid extractionAutores:Borrás-Linares I., Jorge G. Figueroa, Lozano-Sánchez J., Quirantes-Piné R., Segura-Carretero A.Fuentes:googlescopusIdentification of adulterations in roasted coffee by gas chromatography coupled with mass spectrometry
ArticleAbstract: Globally, coffee is the second most commercialized product after crude oil. Nevertheless, due to itsPalabras claves:barley, cereals, component analysis, Faba bean, Optimization, Organic volatile compounds, Solid phase microextractionAutores:Jorge G. Figueroa, Joseph David Campoverde León, Kaila SantínFuentes:googlescopusVolatile Compound Characterization of Coffee (Coffea arabica) Processed at Different Fermentation Times Using SPME–GC–MS
ArticleAbstract: Coffee is a beverage that is consumed due to its flavor and fragrance. In this investigation, we demPalabras claves:Coffee, GC–MS, postharvest, SPME, Volatile compoundsAutores:Gustavo Galarza, Jorge G. FigueroaFuentes:googlescopus