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Characterization and technological potential of underutilized ancestral andean crop flours from ecuador
ArticleAbstract: Ancestral Andean crop flours (ACF) from Ecuador such as camote (Ipomea Batatas), oca (Oxalis tuberosPalabras claves:Andean crop flours, antioxidant, Functional proper-ties, MORPHOLOGY, Physico-chemical characteristicAutores:Bedón M., Diego Salazar Garces, Iván Ocaña, López-Caballero M.E., Mirari Y. Arancibia, Montero P., Roman Nicolay Rodríguez-MaeckerFuentes:googlescopusChitosan coatings enriched with active shrimp waste for shrimp preservation
ArticleAbstract: An active coating solution composed of chitosan (Ch) and a shrimp protein-lipid concentrate (PCc), bPalabras claves:Chitosan coating, Melanosis, Microorganisms, Protein-lipid concentrate, Shrimp storage, Shrimp wasteAutores:Gómez-Guillén M.C., López-Caballero M.E., Mirari Y. Arancibia, Montero P.Fuentes:googlescopusComparative study between film and coating packaging based on shrimp concentrate obtained from marine industrial waste for fish sausage preservation
ArticleAbstract: An active shrimp concentrate (SC), obtained from Litopenaeus vannamei cooking juice, was incorporatePalabras claves:Antimicrobial, Chitosan-gelatin coating, FILM, Shelf life, Shrimp concentrateAutores:Alemán A., Gómez-Guillén M.C., González F., López-Caballero M.E., Mirari Y. Arancibia, Montero P.Fuentes:googlescopusAntimicrobial and antioxidant chitosan solutions enriched with active shrimp (Litopenaeus vannamei) waste materials
ArticleAbstract: Several shrimp active materials, including protein concentrates, protein hydrolysates and a carotenoPalabras claves:Antimicrobial, antioxidant, Astaxanthin, Chitosan coating, Protein concentrate, Shrimp wasteAutores:Alemán A., Calvo M., Gómez-Guillén M.C., López-Caballero M.E., Mirari Y. Arancibia, Montero P.Fuentes:googlescopusAntimicrobial and rheological properties of chitosan as affected by extracting conditions and humidity exposure
ArticleAbstract: The antimicrobial activity of differently processed chitosans, of varying molecular weights (Mwv=560Palabras claves:Antimicrobial, Chitosan, FILM, viscoelastic properties, water activityAutores:Fernández-García M., Fernández-Martín F., Gómez-Guillén M.C., López-Caballero M.E., Mirari Y. Arancibia, Montero P.Fuentes:googlescopusDevelopment of active biocomposites using a shrimp cooking effluent
ArticleAbstract: A functional microemulsified concentrate was obtained from an industrial shrimp cooking effluent byPalabras claves:Antimicrobial, antioxidant, Chitosan-gelatin biocomposite, Effluent valorization, FILM, Shrimp wasteAutores:Alemán A., Gómez-Guillén M.C., González F., López-Caballero M.E., Mirari Y. Arancibia, Montero P.Fuentes:googlescopusDevelopment of active films of chitosan isolated by mild extraction with added protein concentrate from shrimp waste
ArticleAbstract: Chitosan prepared through a mild process using 10% NaOH during deacetylation and a protein concentraPalabras claves:Antimicrobial, Chitosan, Edible film, Mild extraction, Protein concentrate, Shrimp wasteAutores:Alemán A., Gómez-Guillén M.C., López-Caballero M.E., Mirari Y. Arancibia, Montero P.Fuentes:googlescopusGreen banana (Musa acuminata AAA) wastes to develop an edible film for food applications
ArticleAbstract: In this study, edible packaging based on discarded green banana (Musa acuminata AAA) flour (whole baPalabras claves:Discarded banana, Edible film, Green banana flours, Grilled wrapped chicken, Snack, STORAGEAutores:Andrés Viteri, Diego Salazar Garces, López-Caballero M.E., Mirari Y. Arancibia, Montero P., Santiago CasadoFuentes:googlescopusExploring the potential of andean crops for the production of gluten-free muffins
ArticleAbstract: The aim of this study was to determine the potential of Andean Crop Flours (ACF) to develop muffinsPalabras claves:Acceptability, ACHIRA, Andean agrobiodiversity, camote, Dietary Fiber, mashua, oca, Physical propertiesAutores:Diego R. Silva, Diego Salazar Garces, López-Caballero M.E., Mirari Y. Arancibia, Montero P.Fuentes:scopusInfluence of underutilized unripe banana (Cavendish) flour in the formulation of healthier Chorizo
ArticleAbstract: The purpose of this work was to obtain chorizos by partially fat replacing with banana flour (wholePalabras claves:chorizo, Enriched fiber, Reduced fat, STORAGE, Unripe banana floursAutores:Diego Salazar Garces, Karen Raza, López-Caballero M.E., Mirari Y. Arancibia, Montero P.Fuentes:googlescopus