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Article(3)
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Journal of Agricultural and Food Chemistry(1)
Journal of Food Processing and Preservation(1)
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Alimentación y bebidas(3)
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Color, ellagitannins, anthocyanins, and antioxidant activity of andean blackberry (Rubus glaucus Benth.) wines
ArticleAbstract: Twenty-eight blackberry (Rubus glaucus Benth.) wines elaborated under different processing conditionPalabras claves:ANTHOCYANINS, Antioxidant activity, ellagitannins, fruit wines, Rubus glaucusAutores:Arozarena I., Hermosín-Gutiérrez I., Inés Córdova, Jacqueline Ortíz, Marín-Arroyo M.R., Navarro M., Noriega-Domínguez M.J., Salvatierra S., Urretavizcaya I.Fuentes:scopusColor, phenolics, and antioxidant activity of blackberry (Rubus glaucus Benth.), blueberry (Vaccinium floribundum Kunth.), and apple wines from ecuador
ArticleAbstract: Seventy wines were produced in Ecuador under different processing conditions with local fruits: AndePalabras claves:Anthocyanin, Antioxidant activity, Fruit, Polyphenols, wineAutores:Arozarena I., Jacqueline Ortíz, Marín-Arroyo M.R., Navarro M., Noriega-Domínguez M.J.Fuentes:googlescopusEffect of modified atmosphere packaging (MAP) in the antioxidant capacity of arazá (Eugenia stipitata McVaugh), naranjilla (Solanum quitoense Lam.), and tree tomato (Solanum betaceum Cav.) fruits from Ecuador
ArticleAbstract: This study aimed to determine the effects of the modified atmosphere packaging (MAP) in the antioxidPalabras claves:Autores:I. Angós, Jacqueline Ortíz, Navarro M., Samaniego I., Wilma Llerena, Wilman Ismael Carrillo TeránFuentes:scopus