Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Alejandra M. MONTOYA R."'
Autor:
Jhon A CARDONA. R., Guillermo L. LOPERA M., Alejandra M. MONTOYA R., Ana M. MONTOYA V., Juan D. PEÑA A., Manuela GIL M., Julie F. BENAVIDES, María R., Luis A. RÍOS, Gloria M. RESTREPO V.
Publikováno v:
Vitae, Vol 13, Iss 1, Pp 05-09 (2006)
La oleorresina de pimentón (Capsicum annuum L.), la cual contiene fundamentalmente carotenoides, capsaicinoides y algunas vitaminas, tradicionalmente se usa en la industria alimentaria. Ésta se obtiene mediante un proceso con las siguientes etapas:
Externí odkaz:
https://doaj.org/article/fab94feab0204a689b0afaccedb57999
Autor:
Jhon A. CARDONA R., Guillermo L. LOPERA M., Alejandra M. MONTOYA R., Ana M. MONTOYA V., Juan D. PEÑA A., Manuela GIL M., Julie F. BENAVIDES, María R. CAICEDO R., Luís A. RÍOS, Gloria M. RESTREPO V.
Publikováno v:
Vitae, Vol 13, Iss 1 (2009)
Oleoresin from sweet pepper (Capsicum annuum L.), which contains mainly carotenoids, capsaicinoid sand some vitamins, has been currently used in the food industry. and is obtained with the following procedure: a) scalding, b) chopping, c) drying, d)
Externí odkaz:
https://doaj.org/article/6f7caaef0fa144fca3e49586fc29c569
Autor:
Carla María Blanco – Lizarazo, Andrea Sierra-Cadavid, Alejandra M. Montoya R, Juan Camilo Ospina-E
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 726-734 (2022)
Spoilage in cooked ham is one of the main challenges where microbial contamination can play a fundamental role. This study aimed to characterize pork-cooked ham's microbial community changes among different food production conditions (formulation and
Externí odkaz:
https://doaj.org/article/ea1186bba96a4ff98a0f8e5c90a88c61
Autor:
Carla María Blanco – Lizarazo, Andrea Sierra-Cadavid, Alejandra M. Montoya R, Juan Camilo Ospina-E
Publikováno v:
Current research in food science. 5
Spoilage in cooked ham is one of the main challenges where microbial contamination can play a fundamental role. This study aimed to characterize pork-cooked ham's microbial community changes among different food production conditions (formulation and