Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Carlos Mario Zuluaga-Domínguez"'
Autor:
Jersson X. Leon-Medina, Diana Acosta-Opayome, Carlos Alberto Fuenmayor, Carlos Mario Zuluaga-Domínguez, Maribel Anaya, Diego A Tibaduiza
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 327-343 (2023)
ABSTRACTHoney quality is a global concern since this product is highly susceptible to adulteration, given its competitive price. As a reliable strategy for honey authenticity determination, this work introduces an intelligent classification system th
Externí odkaz:
https://doaj.org/article/636851d21c3a4e6a933bcba6c947153b
Autor:
Sandra Viviana Medina-López, Carlos Mario Zuluaga-Domínguez, Juan Pablo Fernández-Trujillo, María Soledad Hernández-Gómez
Publikováno v:
Foods, Vol 11, Iss 3, p 401 (2022)
This review aims to study the alternatives to conventional industrial starches, describing uncommon sources along with their technological characteristics, processing, and performance on food products. Minor components remaining after extraction play
Externí odkaz:
https://doaj.org/article/7612f61567964bb8801e0e4404003663
Publikováno v:
Food Biophysics.
Dough is the first step to create baked goods that are known for their variety of presentations, textures, and flavors, divided into different groups such as bread, cakes, cookies, pizza, and puff pastries, among others. These products are mainly mad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::027a9d22171c248cc397f20ff5d124ed
https://doi.org/10.1007/s11483-023-09791-w
https://doi.org/10.1007/s11483-023-09791-w
Publikováno v:
Chemistry & Biodiversity. 20
The volatile and non-volatile chemical composition and bioactivity of propolis from the species Apis mellifera has been widely studied, but there is very little knowledge regarding propolis of other bee species, which ultimately hinders their differe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79cf6a8a64bac24c8a681037a42eeb1c
https://doi.org/10.1002/cbdv.202200952
https://doi.org/10.1002/cbdv.202200952
Autor:
Sandra Viviana Medina-López, Carlos Mario Zuluaga-Domínguez, Juan Pablo Fernández-Trujillo, María Soledad Hernández-Gómez
Publikováno v:
Foods, Vol 11, Iss 401, p 401 (2022)
This review aims to study the alternatives to conventional industrial starches, describing uncommon sources along with their technological characteristics, processing, and performance on food products. Minor components remaining after extraction play
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59e80a44011fb140de71af7662eacb87
https://pubmed.ncbi.nlm.nih.gov/35159551
https://pubmed.ncbi.nlm.nih.gov/35159551
Publikováno v:
Food Control. 142:109237
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::565e25e86b7893a9e21992196be33740
https://doi.org/10.1016/j.foodcont.2022.109237
https://doi.org/10.1016/j.foodcont.2022.109237
Autor:
Carlos Alberto Fuenmayor, Julieth Román, Zuly Jenny Rivera-Monroy, Ricardo Fierro-Medina, Martha Acosta, Dianney Clavijo-Grimaldo, Javier Eduardo García-Castañeda, Carlos Mario Zuluaga Domínguez
Publikováno v:
RSC Advances. 9:20432-20438
Electrospinning technology is useful for making ultrafine drug-eluting fibers for the clinical treatment of wounds. We show the incorporation of an antimicrobial LfcinB-derived peptide into Pullulan nanofibers. The palindromic peptide LfcinB (21–25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74f7440affb27c5382ae4eb96f34447d
https://doi.org/10.1039/c9ra03643a
https://doi.org/10.1039/c9ra03643a
Valorization alternatives of colombian bee-pollen for its use as food resource - a structured review
Publikováno v:
Vitae, Vol 21, Iss 3 (2014)
Vitae, Volume: 21, Issue: 3, Pages: 237-247, Published: DEC 2014
Vitae, Volume: 21, Issue: 3, Pages: 237-247, Published: DEC 2014
Antecedentes: El polen de la abeja Apis mellifera L. es un producto recolectado para consumo humano y comercializado como recurso nutricional y funcional. Sin embargo, algunos estudios indican que es necesario desarrollar procesos de transformación
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a226613bc25e04716451f1443110cf06
https://doi.org/10.17533/udea.vitae.16136
https://doi.org/10.17533/udea.vitae.16136
Publikováno v:
Publicaciones e Investigación. 6:37
El trabajo realizado en la organización Café Colonial S.A.S. consistió en evaluar, analizar y verificar información clave para la determinación y estandarización de un método para cafeína en el proceso de torrefacción por la técnica de Crom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34909b8436705a46da1d7b42d152ca0e
https://doi.org/10.22490/25394088.1105
https://doi.org/10.22490/25394088.1105
Publikováno v:
Publicaciones e Investigación, Vol 6, Iss 0, Pp 37-46 (2012)
The work done in the organization. COFFEE COLONIAL.SAS was to evaluate, analyze and verify key information for the identification and standardization of a method for caffeine in coffee roastingprocess by the technique of chromatography high performan
Externí odkaz:
https://doaj.org/article/dd0dfeff03644fcab1d6e3071a114908