Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Consuelo Díaz-Moreno"'
Publikováno v:
Revista U.D.C.A Actualidad & Divulgación Científica, Vol 17, Iss 1, Pp 131-138 (2014)
El tomate es una de las hortalizas más importantes en el mundo, por su nivel de producción y de consumo. Debido a su naturaleza perecedera tiene un difícil manejo postcosecha, lo que ocasiona pérdidas importantes de producto durante su almacenami
Externí odkaz:
https://doaj.org/article/f8d3a533e26848a58b1e44ec31eeb646
Autor:
David Guillermo Piedrahita Márquez, Marcelo Maraschin, Eva Regina Oliveira, Lady Viviana Camargo Ovalle, Consuelo Díaz-Moreno, Héctor Suárez-Mahecha
Publikováno v:
Journal of Food Processing and Preservation. 2023:1-16
Bioactive compounds of natural matrices are of interest because of their application in the food and pharmaceutical industries. One important source of bioactives is propolis, a resinous biomass that bees make from the plants surrounding the hive. Re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd3bfce2c57c7ecfce7821fd12a05a54
https://doi.org/10.1155/2023/9489176
https://doi.org/10.1155/2023/9489176
Publikováno v:
Educação & Realidade, Vol 44, Iss 1 (2019)
Este artículo tiene como objetivo presentar una reflexión sobre dos nociones teóricas para el estudio de las emociones en educación matemática: complejidad vivencial y configuración emocional. Se exponen características del pensamiento complej
Externí odkaz:
https://doaj.org/article/de77fd50e8b2491a9c6a5baa0b70983c
Autor:
Ángel David Camargo-Herrera, Camila Bernal-Castro, Carolina Gutiérrez-Cortes, Carlos Novoa Castro, Consuelo Díaz-Moreno
Publikováno v:
Journal of Food Science and Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9330c729a63e727c0f20935c532369cf
https://doi.org/10.1007/s13197-022-05510-4
https://doi.org/10.1007/s13197-022-05510-4
Autor:
Marcela Palencia-Argel, Hawer Rodríguez-Villamil, Camila Bernal-Castro, Consuelo Díaz-Moreno, Carlos Alberto Fuenmayor
Publikováno v:
Critical reviews in food science and nutrition.
Anthocyanin-rich fruit beverages are of special interest as functional products due to their antioxidant activity, antimicrobial properties against pathogens, and, more recently, evidence of prebiotic potential. The stability and bioactivity of antho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f69346888bbf5fb4e7f951ee9a7461c0
https://pubmed.ncbi.nlm.nih.gov/35880471
https://pubmed.ncbi.nlm.nih.gov/35880471
Autor:
Claudia Y. Salazar-González, Carla M. Stinco, Francisco J. Rodríguez-Pulido, Consuelo Díaz-Moreno, Carlos Fuenmayor, Francisco J. Heredia, M. Lourdes González-Miret
Bee pollen (BP) is a natural product with remarkable nutritional and bioactive composition. Some of the compounds of interest are carotenoids with provitamin A activity, possessing an excellent antioxidant capacity and positive health effects. For th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::769311d69aee8bd48df887bfaa5d84d9
Publikováno v:
Journal of Food Science and Technology. 56:987-994
The viability of probiotics in the development of functional tropical fruit beverages is a technological challenge that may benefit from the addition of prebiotics, due to the synergistic (synbiotic) interaction. This study evaluated the viability of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d8558f8c034e2323ecc0aa513daa3bc
https://doi.org/10.1007/s13197-018-03565-w
https://doi.org/10.1007/s13197-018-03565-w
Autor:
Consuelo Díaz-Moreno, Francisco J. Rodríguez-Pulido, Francisco J. Heredia, Claudia Salazar-González, Carlos Alberto Fuenmayor, Anass Terrab
Publikováno v:
Plant Foods for Human Nutrition. 73:328-335
Bee pollen is a hive product, resulting from floral pollen agglutination by worker bees and it is characterized by its excellent bioactive and nutritional composition. Currently, research is focused on bee pollen applications on food industry, becaus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e716a23a918512c8cf77ff34823312b4
https://doi.org/10.1007/s11130-018-0695-9
https://doi.org/10.1007/s11130-018-0695-9
Autor:
Héctor Suárez Mahecha, Alicia de Francisco, Consuelo Díaz Moreno, Nelly Camila Yaruro Cáceres, Sandra M. Vasquez Mejia
Publikováno v:
International Journal of Gastronomy and Food Science. 25:100380
Four Colombian achira (Canna edulis sp.) starch ecotypes were characterised, and their physicochemical, thermal, microstructural and paste properties were compared. Proximate composition, pH, total starch, amylose content, amylopectin content, colour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4a10ecf97c58d68b1712f5b46d87d2a
https://doi.org/10.1016/j.ijgfs.2021.100380
https://doi.org/10.1016/j.ijgfs.2021.100380
Publikováno v:
Agronomía Colombiana, Vol 35, Iss 3, Pp 374-381 (2017)
Lactic acid bacteria (LAB) are considered as a good alternative to reduce the risk of food borne diseases in food industry. In addition to the improvement effects on the organoleptic characteristics of fermented foods from the LAB metabolites, they c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b16924f361b7e9deb5fbd53e2b78c018
https://revistas.unal.edu.co/index.php/agrocol/article/view/63911
https://revistas.unal.edu.co/index.php/agrocol/article/view/63911