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Evaluation of antinutrients, nutritional, and functional properties in sacha inchi (Plukenetia volubilis L) cake treated with hydrothermal processes
ArticleAbstract: Applying heat treatments using an autoclave and hot air sterilization can alter the proximal composiPalabras claves:antinutrients, Autoclave, Functional properties, Hot air treatment, Protein, Sacha inchi cakeAutores:Edgar F. Landines-Vera, Jenny Ruales, Karín E. Coello, Marco Quezada Tobar, Quelal M.B., Verónica Guadalupe-Moyano, Villacréz E., Yadira Quimbita YupanguiFuentes:scopusPhysicochemical characterization of sangorache natural colorant extracts (Amaranthus quitensis L.) prepared via spray and freeze-drying
ArticleAbstract: In this study, we sought to prepare sangorache encapsulate (Amaranthus quitensis L.) by spray and frPalabras claves:Antioxidant capacity, colorant, Freeze-drying, Microstructure, Sangorache, spray dryingAutores:Debut Alexis, KARLA SOFÍA VIZUETE ARMENDÁRIZ, Quelal M.B., Villacréz E.Fuentes:googlescopusEffect of debittering and solid-state fermentation processes on the nutritional content of lupine (Lupinus mutabilis Sweet)
ArticleAbstract: There is a growing interest in vegetable-based sources of proteins. Despite its high nutrient contenPalabras claves:Debittering process, leguminous, nutritional content, solid fermentationAutores:Cristina M. Rosell, Gabriela Cueva, Quelal M.B., Villacréz E., Xiomara JácomeFuentes:googlescopusEvaluation of β-glucan content, viscosity, soluble dietary fiber and processing effect in grains of ecuadorian barley genotypes
ArticleAbstract: We analyzed seventy barley accessions from Ecuador to determine the content of mixed-linkage β-glucaPalabras claves:Cooking, germination, Malting, Roasting, ScarifyingAutores:Diego Campaña, Esteban Falconí, Garófalo J., Kevin Murphy, Matanguihan J.B., Murphy K.M., Quelal M.B., Villacréz E.Fuentes:scopusImpact of debittering and fermentation processes on the antinutritional and antioxidant compounds in Lupinus mutabilis sweet
ArticleAbstract: Lupin is a nutritive grain, but its use is limited due to its high content of bitter alkaloids and oPalabras claves:Cooking, Debittering, Fermentation, Legume, LupinAutores:Cristina M. Rosell, Edgar Fernández, Gabriela Cueva, Grace Garcìa, Quelal M.B., Villacréz E.Fuentes:scopusNutritional Value and Bioactive Compounds of Leaves and Grains from Quinoa (Chenopodium quinoa Willd.)
ArticleAbstract: Quinoa is an important crop for food security and food sovereignty in Ecuador. In this study, we evaPalabras claves:Antinutritional factors, Bioactive compounds, leaves, Nutritional value, Quinoa grainsAutores:Diana Iza, Edmundo Silva, Galarza S., Quelal M.B., Villacréz E.Fuentes:scopusEvaluation of the chemical composition and functional properties of the cobs of two varieties of corn
ArticleAbstract: Maize cobs are abundant agricultural residues with significant potential for valorization as functioPalabras claves:Cobs, Crude fiber, Functional properties, maize, mineralsAutores:Carla Quinaluisa, María Morales, Quelal M.B., Villacréz E.Fuentes:scopusEffect of processing on functional properties, physicochemical characteristics and in vitro starch digestibility of two sweet potato varieties
ArticleAbstract: This study investigates the effect of different processing methods (boiling, baking, and frying) onPalabras claves:Digestible starch, gelatinization, glycemic index, resistant starch, Starch digestibility, Sweet potatoAutores:Christian Villegas, María Morales, Quelal M.B., Villacréz E.Fuentes:scopusEvaluation of the nutritional and functional properties of germinated quinoa and its protein isolate
ArticleAbstract: Germination can help improve nutrient content, bioactive compounds, and bioavailability, as well asPalabras claves:desaponified grain, germination, isolate protein, protein isolate, rootletsAutores:María Morales, Pamela Venegas, Quelal M.B., Villacréz E.Fuentes:scopusEffect of vacuum frying on changes in the quality attributes of three varieties of maize
ArticleAbstract: In this study, two vacuum frying (VF) conditions were evaluated for their impact on the chemical chaPalabras claves:deep-fat frying, fried products, maize, Saccharata, vacuum-friedAutores:José Luis Zambrano, Katherine Patricia Celi Simbaña, Luis Manosalvas, Nicole Villacís, Quelal M.B., Villacréz E.Fuentes:scopus