Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Diego García-Ríos"'
Autor:
Marianella Zegarra, Ana Aguilar-Galvez, Rosana Chirinos, Diego García-Ríos, Marienela Calsin, Romina Pedreschi, David Campos
Publikováno v:
Química Nova, Vol 45, Iss 10, Pp 1223-1229 (2023)
The aim of this study was to evaluate the influence of Inca muña phenolic antioxidants in the reduction of acrylamide (AA) in potato chips. The potatoes were cut into 2 mm thick slices, the addition of antioxidants was evaluated by immersion at atmo
Externí odkaz:
https://doaj.org/article/0a1dce32f1a940c8bde469763e830c22
Autor:
Diego García-Ríos, Juan E. Alvaro, María Elvira Zuñiga, David Campos, Ana Aguilar-Galvez, María Salomé Mariotti-Celis, Franco Pedreschi, Romina Pedreschi
Publikováno v:
Agronomy, Vol 13, Iss 5, p 1209 (2023)
Colored potatoes have been of interest because of their nutritional and health-promoting properties. However, their aptitude for processing regarding acrylamide formation levels is highly variable and for the most part unknown. In this work, the effe
Externí odkaz:
https://doaj.org/article/4efa230501134d0bab2953d887c3a4b5
Autor:
Rosana Chirinos, David Campos, Sofía Martínez, Sílfida Llanos, Indira Betalleluz-Pallardel, Diego García-Ríos, Romina Pedreschi
Publikováno v:
Plants, Vol 10, Iss 11, p 2427 (2021)
Avocado cv. Hass consumption has expanded worldwide given its nutritional, sensory, and functional attributes. In this work, avocado fruit from two harvests was subjected to hydrothermal treatment (38 °C for 1 h) or left untreated (control) and then
Externí odkaz:
https://doaj.org/article/dbe8570c168d423f924fc7c2a7387218
Autor:
Nils Leander Huamán-Castilla, David Campos, Diego García-Ríos, Javier Parada, Maximiliano Martínez-Cifuentes, María Salomé Mariotti-Celis, José Ricardo Pérez-Correa
Publikováno v:
Antioxidants, Vol 10, Iss 3, p 472 (2021)
Grape pomace polyphenols inhibit Type 2 Diabetes Mellitus (T2DM)-related enzymes, reinforcing their sustainable recovery to be used as an alternative to the synthetic drug acarbose. Protic co-solvents (ethanol 15% and glycerol 15%) were evaluated in
Externí odkaz:
https://doaj.org/article/f46265c57d0447428965b00d5b209b56
Autor:
Ana Aguilar‐Galvez, Diego García‐Ríos, Johana Lindo, Daniel Ramírez‐Guzmán, Rosana Chirinos, Romina Pedreschi, David Campos
Publikováno v:
International Journal of Food Science & Technology. 57:7797-7805
Autor:
Ana Aguilar-Galvez, Diego García-Ríos, Daniel Ramírez-Guzmán, Johana Lindo, Rosana Chirinos, Romina Pedreschi, David Campos
Publikováno v:
Food chemistry. 404
Mashua (Tropaeolum tuberosum) is an Andean tuber with a high content of glucosinolates (GLSs). GLSs subjected to biotransformation by plant enzymes or enzymes of the gastrointestinal microbiota give rise to biologically active compounds, to which che
Autor:
Romina Pedreschi, ROSANA SONIA CHIRINOS GALLARDO, David Campos, ANA CONSUELO AGUILAR GALVEZ, Diego García-Ríos
Publikováno v:
Journal of Food Processing and Preservation. 46
Autor:
David Campos, Ana Aguilar-Galvez, Rosana Chirinos, Romina Pedreschi, Diego García-Ríos, Alejandro Pacheco‐Avalos, Felix Teran‐Hilares
Publikováno v:
International Journal of Food Science & Technology. 55:2208-2218
Autor:
Ana Aguilar-Galvez, David Campos, Romina Pedreschi, Diego García-Ríos, Rosana Chirinos, Evelin Limaymanta
Publikováno v:
International Journal of Food Science & Technology. 54:2387-2395
The identification and quantification of Glucosinolates (Gls) via UPLC® MS‐MS/PDA/qToF in ten mashua cultivars was carried out. Gls total contents were within the 4.9–54.2 μmol g⁻¹ dry matter range, of which 96–99% corresponded to glucoaub
Publikováno v:
Journal of Food Processing and Preservation. 44