Zobrazeno 1 - 8 of 8 pro vyhledávání: '"Bettit Salvá-Ruíz"'
1
Akademický článek
Perfil sensorial ideal para el cabanossi con carne de llama (Lama glama) de tres sistemas de alimentación usando el método CATA (Check-all-that-apply)
Autor: Miriam Ramos, Oscar Jordán, Marcial Silva-Jaimes, Bettit Salvá-Ruíz, Reynaldo J. Silva-Paz
Publikováno v: Scientia Agropecuaria, Vol 12, Iss 3 (2021)
El desarrollo de alimentos involucra el uso de herramientas sensoriales rápidas y que permitan explorar la percepción del consumidor. Se determinó el perfil sensorial ideal de cabanossi con carne de llamas alimentadas con tres tipos de piensos (pa
Externí odkaz: https://doaj.org/article/c33efb779f484a72aa0ba29f641706c5
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2
Akademický článek
Detección y enumeración de Salmonella sp. en carne de llama (Llama glama) mediante qPCR
Autor: Miguel Gómez-Castillo, Marcial Silva-Jaimes, Bettit Salvá-Ruíz, Carlos Elías-Peñafiel
Publikováno v: Scientia Agropecuaria, Vol 10, Iss 3 (2019)
Esta investigación plantea una metodología para detectar y cuantificar en tiempo real la presencia de Salmonella sp. en carne de llama (Llama glama) empleando qPCR, el método se validó a través del recuento en placa. El método consistió en det
Externí odkaz: https://doaj.org/article/b33add75043c49bf95efc115fe8a3469
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4
OPTIMIZACION DE UNA FORMULACIÓN DE BUTIFARRA DULCE SECA CON CARNE DE LLAMA, PECANAS Y KAÑIWA
Autor: Judith Aydee Larico-Condori, Carlos Elías-Peñafiel, Bettit Salvá-Ruíz
Publikováno v: Revista de Investigaciones Altoandinas - Journal of High Andean Research. 23:77-84
In the formulation of dried sweet sausage, pork meat and fat are traditionally used, which can be replaced by healthy products such as pecans (Carya illinoinensis) and kañiwa (Chenopodium pallidicaule); as well as llama meat (Lama glama) that is low
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3b99281e4b2df8e1188c11d6ee8028cc
https://doi.org/10.18271/ria.2021.232
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5
Optimization of a natural low-calorie antioxidant tea prepared from purple corn (Zea mays L.) cobs and stevia (Stevia rebaudiana Bert.)
Autor: Angela Díaz-García, Nelson Bautista-Cruz, Bettit Salvá-Ruíz, Luis Condezo-Hoyos
Publikováno v: CONCYTEC-Institucional
Consejo Nacional de Ciencia Tecnología e Innovación Tecnológica
instacron:CONCYTEC
Purple corn (Zea mays L.) is a crop native to Peru and also widely cultivated in some countries around the world. It contains anthocyanins and other phenolic compounds that help reduce the incidence of a variety of chronic diseases. Here, a natural l
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::49147cf219fdad2e29df467d81d41136
https://doi.org/10.1016/j.lwt.2021.111952
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6
Estimation of composition of quinoa (Chenopodium quinoa Willd.) grains by Near-Infrared Transmission spectroscopy
Autor: Ursula Gonzales-Barron, Bettit Salvá-Ruíz, Jorge Tua Pereda, Luz Rayda Gomez-Pando, José A. Teixeira, Vasco Cadavez, C. Encina-Zelada, Maria Ibáñez, Kristian Hovde Liland
Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Lebensmittel-Wissenschaft + Technologie
The aim of this study was to develop robust chemometric models for the routine determination of dietary constituents of quinoa (Chenopodium quinoa Willd.) using Near-Infrared Transmission (NIT) spectroscopy. Spectra of quinoa grains of 77 cultivars w
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d1f8eaf1c691ce97a04da585d92c20c8
http://hdl.handle.net/10198/15293
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7
Estimation of proximate composition of quinoa (Chenopodium quinoa Willd.) flour by near-infrared transmission spectroscopy
Autor: Luz Rayda Gomez-Pando, C. Encina-Zelada, José A. Teixeira, Bettit Salvá-Ruíz, Martha Ibañez, Ursula Gonzales-Barron, Jorge Tua Pereda, Vasco Cadavez
Publikováno v: INCREaSE ISBN: 9783319702711
The aim of this study was to develop chemometric models for protein, fat, ashes and carbohydrates contents of quinoa flour using Near-Infrared Transmission (NIT) spectroscopy. Spectra of quinoa flour obtained from grains of 70 different cultivars wer
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6ca5569708dd45688ad6017cda579aa
http://hdl.handle.net/10198/16503
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8
Akademický článek
Chemical Composition, Antioxidant and Antibacterial Activities of Essential Oil Obtained from Chincho (Tagetes elliptica Sm) Leaves Grown in the Peruvian Andes
Autor: Francis Cerrón-Mercado, Jose Angel Perez-Alvarez, Diana Nolazco-Cama, Bettit Salva-Ruíz, Lena Tellez-Monzon, Juana Fernández-López, Manuel Viuda-Martos
Publikováno v: Foods, Vol 12, Iss 4, p 894 (2023)
The chemical composition, antioxidant, and antibacterial properties of the essential oil from the leaves of Tagetes elliptica Sm., grown in Peru, were studied. The EO was extracted using steam distillation, and its chemical composition was analyzed u
Externí odkaz: https://doaj.org/article/dd1a1745fe234ba2b3c1f8951f68980f
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