Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Bettit K. Salva-Ruíz"'
Autor:
Francis Cerrón-Mercado, Bettit K. Salva-Ruíz, Diana Nolazco-Cama, Clara Espinoza-Silva, Juana Fernández-López, Jose A. Pérez-Alvarez, Manuel Viuda-Martos
Publikováno v:
Gels, Vol 8, Iss 12, p 815 (2022)
The aim of this work was to obtain chitosan nanoparticles (Tagetes elliptica Sp.) essential oil (CEO-CSNPs) using the ionic gelation method. A Box–Behnken design (BBD) was applied, using chitosan solution (CS) pH (4.0, 4.4, 4.8); the mass ratio of
Externí odkaz:
https://doaj.org/article/91086be5b5fb413ca0f3a2e5623dd868
Autor:
Francis, Cerrón-Mercado, Bettit K, Salva-Ruíz, Diana, Nolazco-Cama, Clara, Espinoza-Silva, Juana, Fernández-López, Jose A, Pérez-Alvarez, Manuel, Viuda-Martos
Publikováno v:
Gels (Basel, Switzerland). 8(12)
The aim of this work was to obtain chitosan nanoparticles (lt;1000 nm) with chincho (
Autor:
Karen P. Carhuancho-Colca, Reynaldo J. Silva-Paz, Carlos Elías-Peñafiel, Bettit K. Salvá-Ruiz, Christian R. Encina-Zelada
Publikováno v:
Foods, Vol 13, Iss 11, p 1733 (2024)
The aim of the present research was to determine if the developed ovo−vegetarian sausage (SO), which was made with 15% chickpea flour, 51% albumin and 34% soy protein concentrate, exhibited improved physicochemical and sensory characteristics compa
Externí odkaz:
https://doaj.org/article/8f2c9e5b19ab409795b896398f5d0c85
Autor:
Francis Cerrón-Mercado, Carmen M. Botella-Martínez, Bettit K. Salvá-Ruíz, Juana Fernández-López, Jose A. Pérez-Alvarez, Manuel Viuda-Martos
Publikováno v:
Foods, Vol 11, Iss 15, p 2198 (2022)
The aim of this study was to analyze the effect of pork backfat (PB) substitution in a meat burger with a gelled emulsion (GE) elaborated with maca flour, soybean oil, and chincho essential oil (CEO). Lipid profile (gas chromatography—GC), health i
Externí odkaz:
https://doaj.org/article/c0e9ad48a41543748d3db78aa2a775c0