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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:googlescopusDeep eutectic solvents for the extraction and stabilization of Ecuadorian quinoa (Chenopodium quinoa Willd.) saponins
ArticleAbstract: In this work, a simple, fast (10 min) and environmentally friendly extraction method using deep eutePalabras claves:CHENOPODIUM QUINOA WILLD, deep eutectic solvents, DES-Storage stabilization, Saponin green extractionAutores:Benali S., Duez P., Gerbaux P., Nachtergael A., Raquez J.M., Savarino P., Verónica Taco, Villacréz E.Fuentes:scopusEffect 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:googlescopusEffects of two debittering processes on the alkaloid content and quality characteristics of lupin (Lupinus mutabilis Sweet)
ArticleAbstract: BACKGROUND: The presence of quinolizidine alkaloids (QAs) in the species Lupinus mutabilis Sweet limPalabras claves:chromaticity, fracturability, Lupin, Protein, quinolizidine alkaloidsAutores:Álvarez J., Cristina M. Rosell, Villacréz E.Fuentes:scopusEfficacy of a lupinus mutabilis sweet snack as complement to conventional type 2 diabetes mellitus treatment
ArticleAbstract: Introduction: therapeutic lifestyles changes including frequent consumption of legumes have resultedPalabras claves:glycated hemoglobin, humans, LUPINUS, Type 2 Diabetes mellitusAutores:Erika Belen Muñoz Salazar, Francisco Robalino, Lourdes Cuadrado, Manuel Eduardo Baldeón, Marco Vinicio Fornasini, Napoleón Benjamín Benítez Loza, Patricio Beltrán, Paul Ricaurte, Rolando Sánchez, Victoria Abril-Ulloa, Villacréz E.Fuentes:googlescopusKinetics of solid-state fermentation of lupin with Rhizophus oligosporus based on nitrogen compounds balance
ArticleAbstract: Solid-state fermentation could be a potentially effective method for improving the nutritional valuePalabras claves:Legume nutrition, Lupin, Protein digestibility, solid-state fermentationAutores:Cristina M. Rosell, Villacréz E.Fuentes:scopusEvaluation of starch digestibility of Andean crops oriented to healthy diet recommendation
ArticleAbstract: Starchy Andean crops are often underutilized by consumers, despite their nutritional properties. ThePalabras claves:glycemic index, healthy diet recommendation, resistant starch, starch, Starch digestibilityAutores:Daniela PhD Penafiel, Fabiola Cornejo., Jenny Ruales, Mayra Paredes Escobar, Rómulo Salazar, Ruth Irene Martínez-Espinosa, Villacréz E.Fuentes:googlescopusEvaluation of the physicochemical and nutritional changes in two amaranth species (Amaranthus quitensis and Amaranthus caudatus) after germination
ArticleAbstract: Germination has been applied to different seeds to increase their nutritional values. Nevertheless,Palabras claves:Amaranth species, Amaranthus Caudatus, Amaranthus Quitensis, Germinated flour, germination, Nutritional properties, Physicochemical propertiesAutores:Cristina M. Rosell, Fabiola Cornejo., Geovanna Novillo, Villacréz E.Fuentes:scopusEvaluation 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:scopus