Zobrazeno 1 - 10
of 71
pro vyhledávání: '"Diego Alonso RESTREPO MOLINA"'
Autor:
Diego Alonso Restrepo Molina, Jairo Humberto López Vargas, Jesús Alfredo Berdugo, Kenneth Roy Cabrera Torres, Verónica Alzate Amariles
Publikováno v:
Dyna, Vol 89, Iss 220 (2022)
Meat quality must be considered from a nutritional, sanitary and sensory perspective. In order to characterize bovine meat (three, four and five-stars), from the Urabá region (Antioquia), the bromatological, textural and industrial quality of seven
Externí odkaz:
https://doaj.org/article/463cabec6a534b0bae41302aaa01286e
Autor:
Diego Alonso Restrepo Molina, Jairo Humberto López Vargas, Jesús Alfredo Berdugo Gutierrez, Andrés Gallo-Ortiz, Yudy Duarte-Correa
Publikováno v:
Veterinary and Animal Science, Vol 13, Iss , Pp 100192- (2021)
Veterinary drugs are used for disease control in bovines Their presence at acceptable levels is a cause of concern for consumers and control agencies, as well as being a limitation for accessing international markets. The objective of this research w
Externí odkaz:
https://doaj.org/article/c849fb7f3eeb42a6af1325fe64507697
Publikováno v:
Dyna, Vol 86, Iss 210, Pp 254-261 (2019)
Sodium nitrate is an essential food additive widely used in cured meats. The increased unfavorable perceptions about chemicals in foods and their repercussions on health have positioned the nitrite as undesirable compound in meat products. Natural an
Externí odkaz:
https://doaj.org/article/2c5a0af49e3643c28952e1443078f7a4
Autor:
Diana Marcela González Rodríguez, Diego Alonso Restrepo Molina, Héctor José Ciro Velásquez, William Arroyave-Maya, Jose Uriel Sepúlveda Valencia
Publikováno v:
Dyna, Vol 86, Iss 209, Pp 17-24 (2019)
High sodium intake increases blood pressure, as well as the risks of heart disease and stroke. The objective of this research was to design a reduced sodium mixture for use in standard frankfurter sausages. A simplex experimental design with four sal
Externí odkaz:
https://doaj.org/article/fe5907b5b03848cab115f4af7a3c66e0
Publikováno v:
Revista Facultad Nacional de Agronomía Medellín, Vol 69, Iss 2, Pp 8015-8022 (2016)
Processed products are made from mixes of fresh and ripened cheeses; the use of cheeses with a short shelf-life in the development of processed cheeses is an alternative for the dairy industry. A processed cheese spread was made using only a soft and
Externí odkaz:
https://doaj.org/article/6e22a05f38754c02b0e6338f8e79666a
Publikováno v:
Revista Facultad Nacional de Agronomía Medellín, Vol 69, Iss 1, Pp 7845-7854 (2016)
This study aimed to evaluate the thermodynamic properties of sorption isotherms and glass transition temperature (Tg) and the thermal properties of a dye powder obtained from turmeric extracts using spray drying. The sorption isotherms were evaluated
Externí odkaz:
https://doaj.org/article/b296e9623e5e4b8d9ebdd226a1a56c6c
Publikováno v:
Revista Facultad Nacional de Agronomía Medellín, Vol 68, Iss 2, Pp 7729-7742 (2015)
Fruit agribusinesses generate large amounts of byproductswith diverse characteristics that are inherent to the fruitsfrom which they come, which are a source of great use potentialbecause their compositions include molecules that are currentlyof high
Externí odkaz:
https://doaj.org/article/211dd15342fe4a50949f694b98e74604
Publikováno v:
Revista Facultad Nacional de Agronomía Medellín, Vol 68, Iss 2, Pp 7713-7720 (2015)
The objective of this study was to evaluate the textureproperties of a standard sausage that contained a chicken meatextender at a replacement percentage of 35% of the PMD whensubjected to postproduction heating. An experimental designthat looked at
Externí odkaz:
https://doaj.org/article/c266f84632a24ed9a5daefc904b8c484
Publikováno v:
Revista Facultad Nacional de Agronomía Medellín, Vol 68, Iss 1, Pp 7533-7544 (2014)
Abstract. Due to its mechanical and biochemical properties,dietary fiber is part of a healthy diet. Containing good levels ofprebiotics, asparagus (Asparagus officinalis L.) produces healthyeffects when incorporated into processed foods. The objectiv
Externí odkaz:
https://doaj.org/article/61621f02c8b2476fa14cdbbaf6cdf5fb
Publikováno v:
Revista Facultad Nacional de Agronomía Medellín, Vol 68, Iss 1, Pp 7545-7555 (2014)
Resumen. Se estudió el efecto que tienen dos tipos de almidónmodificado, maíz ceroso y papa, en las propiedades texturalesde un queso análogo con fibra prebiótica soluble. Se elaboraronquesos semiblandos, con humedad de 48%, reemplazando el10% d
Externí odkaz:
https://doaj.org/article/5d24bd10f6484b2daa140b467b76ea69