Zobrazeno 1 - 10 of 11 pro vyhledávání: '"Angela María Ormaza Zapata"'
1
Akademický článek
Aspectos tecnológicos de la microencapsulación de compuestos bioactivos en alimentos mediante secado por aspersión
Autor: Diana Paola Cardona Tangarife, Lina Paola Patiño Arias, Angela María Ormaza Zapata
Publikováno v: Ciencia y Tecnología Agropecuaria, Vol 22, Iss 1 (2021)
El secado por aspersión es una técnica de amplio uso en la industria de alimentos para la obtención de productos en polvo a partir de la formación de gotas pequeñas dentro de una cámara de secado a temperatura elevada. Esta técnica de secado s
Externí odkaz: https://doaj.org/article/dc2e742d88ed4f57bb2c95718b10c0d4
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2
Akademický článek
Rheological characterization and stability study of an emulsion made with a dairy by-product enriched with omega-3 fatty acids
Autor: Angela María Ormaza ZAPATA, Sneyder RODRÍGUEZ-BARONA, Gloria Inés Giraldo GÓMEZ
Publikováno v: Brazilian Journal of Food Technology, Vol 18, Iss 1, Pp 23-30 (2015)
This study involved a rheological characterization of a W/O emulsion manufactured on a pilot scale using omega-3 fatty acids as part of the oil phase and butter milk as the emulsifier. Polyunsaturated omega-3 fatty acids are essential to prevent card
Externí odkaz: https://doaj.org/article/3f837790db644cb28cd0790bb2f882c9
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3
Analysis of Gravity-Filtration Preparation Methods’ Antioxidant Content, Capacity, and Coffee Beverage Acceptance
Autor: Angela María Ormaza-Zapata, Félix Octavio Díaz-Arango, Benjamín Alberto Rojano
Publikováno v: Ciencia & Tecnología Agropecuaria. 23
Most gravity-filtration coffee preparation methods constitute good alternatives for obtaining coffee with varying acidity, bitterness, and bodies. The present study identifies the composition of compounds with antioxidant capacities and cup profiles
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::254610c90ead317aa83d97f15856c79e
https://doi.org/10.21930/rcta.vol23_num2_art:2438
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4
Technological aspects of the microencapsulation bioactive food compounds by spray-drying
Autor: Diana Paola Cardona Tangarife, Lina Paola Patiño Arias, Angela María Ormaza Zapata
Publikováno v: Ciencia y Tecnología Agropecuaria, Vol 22, Iss 1, Pp 1-20 (2021)
Ciencia y Tecnología Agropecuaria, Volume: 22, Issue: 1, Article number: e1899, Published: 01 JAN 2021
Spray-drying is widely used in the food industry for obtaining powdered products from the formation of small droplets inside a drying chamber at a high temperature. This drying technique has been applied to the formation of microcapsules with functio
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::17e407a19fe712646af2874f3368c60c
http://revistacta.agrosavia.co/index.php/revista/article/view/1899/819
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5
Sensorial profile, content, and antioxidant activity in coffee beverages prepared by direct contact methods
Autor: Félix Octavio Díaz-Arango, Benjamín Alberto Rojano, Angela María Ormaza-Zapata
Publikováno v: Coffee Science. 15:1-12
Direct content coffee preparation methods may be used as alternative ways to obtain coffee beverages with varied cup profiles. In this investigation the antioxidant metabolites, antioxidant activity, and cup profiles were determined for coffee drinks
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7c7c607c5a0641abffaa05aebc64212c
https://doi.org/10.25186/.v15i.1758
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6
Efecto de los métodos de preparación del café de filtración por presión (Coffea arabica L. var. Castillo) sobre el contenido y actividad antioxidante, y la aceptación de la bebida
Autor: Angela María Ormaza Zapata, Félix Octavio Díaz Arango, Benjamín Alberto Rojano
Publikováno v: Dyna, Vol 86, Iss 209, Pp 261-270 (2019)
DYNA, Volume: 86, Issue: 209, Pages: 261-270, Published: JUN 2019
The majority of pressure filtration methods for coffee preparation constitute acceptable alternatives for the obtention of coffee with bitter notes and body. In this study, antioxidant metabolite retention, antioxidant activity, and cup profiles were
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20c2c17fd52359b1d073f8feef09672f
https://revistas.unal.edu.co/index.php/dyna/article/view/75839
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7
Technological aspects of the microencapsulationbioactive food compounds by spray-drying
Autor: Angela María Ormaza Zapata, Diana Paola Cardona Tangarife, Lina Paola Patiño Arias
Publikováno v: Revista Ciencia y Tecnología Agropecuaria; Vol. 22 No. 1 (2021): Revista Ciencia & Tecnología Agropecuaria; 1-21
Productos reconocidos por La Referencia. Biblioteca Digital Agropecuaria de Colombia-Agrosavia
Agrosavia: Corporación colombiana de investigación agropecuaria
instacron:Agrosavia: Corporación colombiana de investigación agropecuaria
El secado por aspersión es una técnica de amplio uso en la industria de alimentos para la obtención de productos en polvo a partir de la formación de gotas pequeñas dentro de una cámara de secado a temperatura elevada. Esta técnica de secado s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::44b41025a28dd83352f4451e3cd5c53e
https://repository.agrosavia.co
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8
Rheological characterization and stability study of an emulsion made with a dairy by-product enriched with omega-3 fatty acids
Autor: Gloria Inés Giraldo Gómez, Angela María Ormaza Zapata, Sneyder Rodríguez-Barona
Publikováno v: Brazilian Journal of Food Technology, Vol 18, Iss 1, Pp 23-30 (2015)
Brazilian Journal of Food Technology v.18 n.1 2015
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 18, Issue: 1, Pages: 23-30, Published: MAR 2015
This study involved a rheological characterization of a W/O emulsion manufactured on a pilot scale using omega-3 fatty acids as part of the oil phase and butter milk as the emulsifier. Polyunsaturated omega-3 fatty acids are essential to prevent card
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d81fb30b358dacb413e0ee42fc4aaf0
https://doi.org/10.1590/1981-6723.2014
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9
THE EFFECT OF GRAVITY-DRIP FILTRATION METHODS ON THE CHEMICAL AND SENSORIAL PROPERTIES OF COFFEE (COFFEA ARABICA L. VAR. CASTILLO)
Autor: Félix Octavio Díaz Arango, Angela María Ormaza Zapata, Benjamín Alberto Rojano
Publikováno v: Coffee Science. 14:415
Coffee prepared via gravity-drip filtration is an alternative to obtain varied sensorial profiles and determine the acidity, bitterness, and body thereof. In the present study, the retention of certain bioactive components was determined, as was the
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ae4f147f437aff64f728b6958cb9eaf3
https://doi.org/10.25186/cs.v14i3.1603
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10
EVALUATION OF PROBIOTIC MICROENCAPSULATION IN A PREBIOTIC MIXTURE WITH COFFEE EXTRACT
Autor: Félix Octavio Díaz Arango, Sneyder Rodríguez-Barona, Angela María Ormaza Zapata
Publikováno v: Coffee Science. 14:394
The objective in the present study was to evaluate coffee extract as an encapsulant material, when mixed with prebiotic carbohydrates, in order to obtain a coffee-based, non-dairy probiotic beverage. Six coffee extract formulations were evaluated wit
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e2bdf03c38368fadf9bd7430ae049093
https://doi.org/10.25186/cs.v14i3.1598
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