Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Angélica Tamayo Tenorio"'
Publikováno v:
Revista Facultad Nacional de Agronomía Medellín, Vol 68, Iss 1, Pp 7497-7507 (2014)
Resumen. El tostado es una de las operaciones tecnológicas másimportantes en el procesamiento de los granos de cacao; esteproceso conduce a la formación de los productos de la reacciónde Maillard (RM) los cuales son cruciales para el desarrollo d
Externí odkaz:
https://doaj.org/article/418aff5c287a46d6a54760696a61ecee
Publikováno v:
Food Chemistry, 217, 234-243
Food Chemistry 217 (2017)
Food Chemistry 217 (2017)
Leaf membrane proteins are an underutilised protein fraction for food applications. Proteins from leaves can contribute to a more complete use of resources and help to meet the increasing protein demand. Leaf protein extraction and purification is ap
Autor:
Atze Jan van der Goot, Edgar Suarez-Garcia, Konstantina Kyriakopoulou, Corjan van den Berg, Angélica Tamayo Tenorio
Publikováno v:
Trends in Food Science and Technology, 71, 235-245
Trends in Food Science and Technology 71 (2018)
Trends in Food Science and Technology 71 (2018)
Background Alternative protein sources are constantly explored to secure the future food and protein demand. Among these sources, biomasses originating from algae, seaweed or leaves receive lots of attention. However, when the yields and purities of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dde09e835f0d51bee5c31875aabaf98f
https://research.wur.nl/en/publications/understanding-differences-in-protein-fractionation-from-conventio
https://research.wur.nl/en/publications/understanding-differences-in-protein-fractionation-from-conventio
Publikováno v:
Revista Facultad Nacional de Agronomía Medellín, Volume: 68, Issue: 1, Pages: 7497-7507, Published: JAN 2015
Repositorio UN
Universidad Nacional de Colombia
instacron:Universidad Nacional de Colombia
Repositorio UN
Universidad Nacional de Colombia
instacron:Universidad Nacional de Colombia
Resumen. El tostado es una de las operaciones tecnológicas más importantes en el procesamiento de los granos de cacao; este proceso conduce a la formación de los productos de la reacción de Maillard (RM) los cuales son cruciales para el desarroll
Autor:
Atze Jan van der Goot, Marieke E. Bruins, Angélica Tamayo Tenorio, Panagiotis Voudouris, Johan P.M. Sanders, Konstantina Kyriakopoulou, Jan Peter Lesschen
In 2013 a new STW research programme was started on sustainable protein recovery. This STW Protein Programme consisted of five sustainable protein technology projects, which aimed at developing innovative methods to extract proteins from plant leaves
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::798c86d1afdcb1523ac48d51f50a6f80
https://doi.org/10.18174/429443
https://doi.org/10.18174/429443
Autor:
Govardus A.H. de Jong, Angélica Tamayo Tenorio, Jarno Gieteling, Remko M. Boom, Atze Jan van der Goot
Publikováno v:
Food Chemistry 203 (2016)
Food Chemistry, 203, 402-408
Food Chemistry, 203, 402-408
Plant leaves are a major potential source of novel food proteins. Till now, leaf protein extraction methods mainly focus on the extraction of soluble proteins, like rubisco protein, leaving more than half of all protein unextracted. Here, we report o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b108a20b893950159cfb763cfcbda8b
https://research.wur.nl/en/publications/recovery-of-protein-from-green-leaves-overview-of-crucial-steps-f
https://research.wur.nl/en/publications/recovery-of-protein-from-green-leaves-overview-of-crucial-steps-f
Autor:
Kelly Peeters, Angelica Tamayo Tenorio
Publikováno v:
Foods, Vol 11, Iss 6, p 815 (2022)
Rapeseed meal and pressed cake are protein-rich by-products from rapeseed after oil extraction. Because of the high protein content, these by-products are an important source of food protein. Their use is motivated by the current pressure on protein
Externí odkaz:
https://doaj.org/article/d18d402a3f654a359eb445f406c00464
Autor:
Ana Miklavčič Višnjevec, Angelica Tamayo Tenorio, Anne Christine Steenkjær Hastrup, Natanya Majbritt Louie Hansen, Kelly Peeters, Matthew Schwarzkopf
Publikováno v:
Plants, Vol 10, Iss 11, p 2548 (2021)
Glucosinolates are well known as natural antimicrobials and anticarcinogenic agents. However, these compounds can lose their properties and transform into antinutrients, depending on processing conditions. In addition, the bitterness of some glucosin
Externí odkaz:
https://doaj.org/article/ce891bd6919241ca8987529dd5d50843