Zobrazeno 1 - 10
of 61
pro vyhledávání: '"Carlos Eduardo Narváez-Cuenca"'
Publikováno v:
Agronomía Colombiana, Vol 33, Iss 2, Pp 212-219 (2015)
The effects of a 80°C, 1 minute thermal treatment (H treatment) and of the same treatment combined with sucrose (SH treatment) on the chemical and sensory qualities of arazá purée were evaluated during 4 months of storage at -20°C. For the contro
Externí odkaz:
https://doaj.org/article/3d2b5ec946ac4326a4debbe3d4e00cef
Publikováno v:
Agronomía Colombiana, Vol 32, Iss 2, Pp 232-237 (2014)
Because the use of drying at high temperatures might negatively affect the functional properties of fruits, the effect of air-drying at 60°C on the total phenolic content (TPC) and antioxidant capacity (AOC) of cape gooseberry fruit was evaluated at
Externí odkaz:
https://doaj.org/article/3dad521127264724bb0f32eecc4ca1d4
Publikováno v:
Agronomía Colombiana, Vol 29, Iss 3, Pp 441-445 (2011)
The effects of sucrose on the quality of frozen arazá pulp were investigated. Five levels of sucrose (0, 5, 10, 20, and 30%) were evaluated in combination with freezing at low speed, storage during one month, and thawing at two different speeds. Sen
Externí odkaz:
https://doaj.org/article/117b64f4e6ce4a49bb187188d49f76bd
Publikováno v:
Química Nova, Vol 31, Iss 8, Pp 2047-2051 (2008)
A technique for both extraction and activity measurement of peroxidase extracted from arazá (Eugenia stipitata Mc Vaugh) is described. Peroxidase from arazá pulp fruit was extracted using a combination of protein precipitation with acetone and extr
Externí odkaz:
https://doaj.org/article/de5296bccc78464ab78c7d7a75f51961
Publikováno v:
Acta Biológica Colombiana, Vol 17, Iss 2 (2012)
Una de las mayores causas de pérdidas poscosecha de frutos de pitaya amarilla es su ablandamiento excesivo, el cual ha sido documentado previamente cuando la fruta es almacenada a temperaturas de cosecha o después de refrigeración. Además, tratam
Externí odkaz:
https://doaj.org/article/db436981f60449fab86da8c0cd6fbc23
Autor:
Elkin Rojas-Orduña, María Hernández-Carrión, Juan David Gómez-Franco, Carlos-Eduardo Narváez-Cuenca, Andrea del Pilar Sánchez-Camargo
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
This study aimed to investigate the macronutrient and carotenoid content of red and yellow Coffea arabica var. Caturra pulp, a by-product of coffee processing in Colombia. The study employed ultra-sound-assisted extraction (UAE) to extract carotenoid
Externí odkaz:
https://doaj.org/article/e871079a09fe4e1e91dcb591997face2
Autor:
Sandra-Yaneth Gaitán-Jiménez, Luz-Patricia Restrepo-Sánchez, Fabián Parada-Alfonso, Carlos-Eduardo Narváez-Cuenca
Publikováno v:
Molecules, Vol 27, Iss 24, p 8733 (2022)
Recently, natural antioxidants for the food industry have become an important focus. Cashew nut-shell liquid (CNSL) is composed of compounds that can act as natural antioxidants in food systems. The aim of this work was to evaluate the potential of C
Externí odkaz:
https://doaj.org/article/fecb280a75424f9993e4f75c2061ce97
Autor:
Diego Ballesteros Vivas, Andrea del Pilar Sanchez Camargo, Fabián Parada Alfonso, Luis Ignacio Rodríguez Varela, Liliam Palomeque Forero, Cecilia Anzola Velazco, Blanca Laura Ortiz Quintero, Luz Patricia Restrepo Sánchez, Carlos-Eduardo Narváez Cuenca
Publikováno v:
Revista Productos Naturales. 5:9-11
Los conceptos y procesos generados desde la química verde cobran gran interés al ser aplicados a la fitoquímica, bien en el ámbito investigativo como en el de la producción industrial. La química verde propende por disminuir tanto gastos energ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5afc3aee0937289d927795904b9c8f5e
https://doi.org/10.3407/rpn.v5i2.6735
https://doi.org/10.3407/rpn.v5i2.6735
Autor:
Sandra-Yaneth, Gaitán-Jiménez, Luz-Patricia, Restrepo-Sánchez, Fabián, Parada-Alfonso, Carlos-Eduardo, Narváez-Cuenca
Publikováno v:
Molecules (Basel, Switzerland). 27(24)
Recently, natural antioxidants for the food industry have become an important focus. Cashew nut-shell liquid (CNSL) is composed of compounds that can act as natural antioxidants in food systems. The aim of this work was to evaluate the potential of C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::7d7d0840cd3837278fae0f4644acf2c7
https://pubmed.ncbi.nlm.nih.gov/36557871
https://pubmed.ncbi.nlm.nih.gov/36557871
Autor:
Clara Peña, Luz-Patricia Restrepo-Sánchez, Ajjamada C. Kushalappa, Liliam A. Palomeque, Carlos-Eduardo Narváez-Cuenca, Teresa Mosquera
Publikováno v:
International Journal of Food Science & Technology. 56:4594-4603
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6fca25c84b506449892fd0721f810104
https://doi.org/10.1111/ijfs.15115
https://doi.org/10.1111/ijfs.15115