Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Ana Aguilar-Galvez"'
Autor:
Rosana Chirinos, Romina Scharff-Salinas, Jamerccy Rodriguez-Diaz, Andrés Figueroa-Merma, Ana Aguilar-Galvez, Fanny Guzmán, Ingrid Contardo, Romina Pedreschi, David Campos
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100545- (2024)
This study aimed to evaluate the recovery of proteins from sacha inchi (SI) cake, using two methods: conventional extraction by alkaline solubilization (SIC, pH 10.5, time 60 min, solvent/sample ratio 40/1) and ultrasound-assisted method (SIUS), the
Externí odkaz:
https://doaj.org/article/40a41ab527b343e39c14049c3b2c3252
Autor:
Marianella Zegarra, Ana Aguilar-Galvez, Rosana Chirinos, Diego García-Ríos, Marienela Calsin, Romina Pedreschi, David Campos
Publikováno v:
Química Nova, Vol 45, Iss 10, Pp 1223-1229 (2023)
The aim of this study was to evaluate the influence of Inca muña phenolic antioxidants in the reduction of acrylamide (AA) in potato chips. The potatoes were cut into 2 mm thick slices, the addition of antioxidants was evaluated by immersion at atmo
Externí odkaz:
https://doaj.org/article/0a1dce32f1a940c8bde469763e830c22
Autor:
Rosana Chirinos, Jahaira Delgado-Pariona, Ana Aguilar-Galvez, Andrés Figueroa-Merma, Alejandro Pacheco-Ávalos, David Campos, Romina Pedreschi
Publikováno v:
Plants, Vol 12, Iss 23, p 4008 (2023)
The present study evaluated the performance of some enzymatic and non-enzymatic antioxidant systems against oxidative stress for 10 to 30 d of refrigeration (R) and 15 to 50 d in controlled atmosphere (CA) conditions in both exocarp and mesocarp of H
Externí odkaz:
https://doaj.org/article/31148a36dd874c499fa22b4406d291d5
Autor:
Diego García-Ríos, Juan E. Alvaro, María Elvira Zuñiga, David Campos, Ana Aguilar-Galvez, María Salomé Mariotti-Celis, Franco Pedreschi, Romina Pedreschi
Publikováno v:
Agronomy, Vol 13, Iss 5, p 1209 (2023)
Colored potatoes have been of interest because of their nutritional and health-promoting properties. However, their aptitude for processing regarding acrylamide formation levels is highly variable and for the most part unknown. In this work, the effe
Externí odkaz:
https://doaj.org/article/4efa230501134d0bab2953d887c3a4b5
Publikováno v:
Scientia Agropecuaria, Vol 12, Iss 3 (2021)
Condiciones inadecuadas de almacenamiento pueden afectar las características sensoriales, fisicoquímicos y propiedades funcionales en frutos tropicales como Pouteria lúcuma; que es una fruta climatérica, de aroma y sabor agradable; siendo el Per
Externí odkaz:
https://doaj.org/article/437427d59a7e473c99e298e95734589b
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 494-500 (2019)
Lucuma (Pouteria lucuma) is an important exportation fruit in Peru. In this work, the odour-active volatile changes during fruit ripening were studied by using a sensomics approach (GC-O in combination with GC-MS analyses). The volatile compound extr
Externí odkaz:
https://doaj.org/article/12b4f7d2cbcd4ec08092f3d530881923
Publikováno v:
Journal of Chemistry, Vol 2016 (2016)
The effect of roasting of Plukenetia huayllabambana seeds on the fatty acids, tocopherols, phytosterols, and phenolic compounds was evaluated. Additionally, the oxidative stability of the seed during roasting was evaluated through free fatty acids, p
Externí odkaz:
https://doaj.org/article/160947761960443d9f1b3c9e2adcbb89
Autor:
Andrés Figueroa‐Merma, Rosana Chirinos, Diego García‐Rios, Romina Pedreschi, Ana Aguilar‐Galvez, David Campos
Publikováno v:
International Journal of Food Science & Technology. 58:1219-1229
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01a94af484412a4aefe9dc4be197cdb4
https://doi.org/10.1111/ijfs.16270
https://doi.org/10.1111/ijfs.16270
Autor:
Ana Aguilar‐Galvez, Diego García‐Ríos, Johana Lindo, Daniel Ramírez‐Guzmán, Rosana Chirinos, Romina Pedreschi, David Campos
Publikováno v:
International Journal of Food Science & Technology. 57:7797-7805
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2a4b6dd4f175113dc22f1eeaf4728f3
https://doi.org/10.1111/ijfs.16088
https://doi.org/10.1111/ijfs.16088
Autor:
Rosana Chirinos, Naysha Villasante‐Bravo, Ana Aguilar‐Galvez, Andrés Figueroa‐Merma, Sebastien Carpentier, Romina Pedreschi, David Campos
Publikováno v:
International Journal of Food Science & Technology. 57:7402-7411
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13f6f9faf7a41067938461afb93f20ca
https://doi.org/10.1111/ijfs.16100
https://doi.org/10.1111/ijfs.16100