Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Birina Luz Caballero Gutiérrez"'
Publikováno v:
Revista U.D.C.A Actualidad & Divulgación Científica, Vol 20, Iss 1, Pp 111-119 (2017)
El ají rocoto (Capsicum pubescens) es un fruto perecedero, por lo cual, se hace necesario explorar alternativas agroindustriales, que permitan conservar sus propiedades funcionales. Entre los desarrollos tecnológicos estudiados en la transformació
Externí odkaz:
https://doaj.org/article/98e49c5fe9cd4c07b6d01b798769ce9e
Autor:
Birina Luz Caballero Gutiérrez, Héctor José Ciro Velásquez, Guillermo Correa Londoño, Diego Alonso Restrepo Molina, Daniela Molina Hernandez, Carlos Julio Márquez Cardozo
Publikováno v:
Revista Facultad Nacional de Agronomía Medellín, Volume: 74, Issue: 3, Pages: 9735-9744, Published: 26 SEP 2021
Pumpkin (Cucurbita maxima), also called squash is a mass consumption fruit used in agro-industrial transformations to obtain new food products. This study aimed to evaluate the physical, physiological and physicochemical properties during a storage p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a2e6b18433289fe7c563e3af411bac2
https://doi.org/10.15446/rfnam.v74n3.90820
https://doi.org/10.15446/rfnam.v74n3.90820
Publikováno v:
Advance Journal of Food Science and Technology. 15:91-98
The aim of this study was to establish a study of the thermodynamic adsorption to rocoto pepper obtained by freeze-drying at temperatures of 15, 25 and 35°C, by the gravimetric method in the range of water activity between 0.131 and 0.847. Rocoto pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e8515f8ce9ce563110b07177ca4d6be7
https://doi.org/10.19026/ajfst.14.5877
https://doi.org/10.19026/ajfst.14.5877