Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Fiorela Peña"'
Autor:
Patricia Martínez, Fiorela Peña, Luis A. Bello-Pérez, Carmen Núñez-Santiago, Hernani Yee-Madeira, Carmen Velezmoro
Publikováno v:
Food Chemistry: X, Vol 2, Iss , Pp - (2019)
Three varieties of native potato (Imilla blanca, Imilla negra and Loc’ka) that grow in the Andean region at more than 3800 m.a.s.l. were selected fot the extraction and characterization or their starch. Instrumental techniques such as scanning elec
Externí odkaz:
https://doaj.org/article/d285484c05794eb0aca32f000950f0a1
Autor:
Eliana M. Vélez-Erazo, Maria Salomé Carbajal-Sandoval, Augusto Lewis Sanchez-Pizarro, Fiorela Peña, Patricia Martínez, Carmen Velezmoro
Publikováno v:
Food and Bioprocess Technology. 15:2562-2572
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86497d910fe7204ca9e3da883b36793a
https://doi.org/10.1007/s11947-022-02902-4
https://doi.org/10.1007/s11947-022-02902-4
Autor:
Patricia Martínez, Indira Betalleluz-Pallardel, Alejandra Cuba, Fiorela Peña, José M. Cervantes-Uc, Jorge A. Uribe-Calderón, Carmen Velezmoro
Publikováno v:
Food Hydrocolloids. 132:107860
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e10bd404a1671ccbcd8b213f7957c32
https://doi.org/10.1016/j.foodhyd.2022.107860
https://doi.org/10.1016/j.foodhyd.2022.107860
Publikováno v:
Revista de la Sociedad Química del Perú. 85:338-351
La acetilación es una modificación química de la estructura del almidón que consiste en reemplazar un determinado número de grupos hidroxilos por grupos acetilos empleando anhídrido acético. Este proceso depende de ciertos factores, tales como
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1a5ae470ba8e93204706cb133119aeb
https://doi.org/10.37761/rsqp.v85i3.244
https://doi.org/10.37761/rsqp.v85i3.244
Autor:
Jorge Uribe-Calderon, Diego Pozo, José M. Cervantes-Uc, Fiorela Peña, Carmen Velezmoro, Darcy Vilcarromero, Patricia Martínez
Publikováno v:
Journal of food scienceREFERENCES. 86(3)
Ten native potato varieties grown in Cusco (at 3,672 m above sea level) were used for starches extraction (at a pilot scale), and their physicochemical, functional, morphological, and structural characteristics were assessed. The content of protein,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d15c9f96addab0f2cda81fe0fb90e14
https://pubmed.ncbi.nlm.nih.gov/33624319
https://pubmed.ncbi.nlm.nih.gov/33624319
Autor:
Raúl Siche Jara, Alberto Claudio Miano, Gabriela Barraza-Jáuregui, Patricia Martínez, Jesús Obregón, Fiorela Peña, José Soriano-Colchado, Carmen Velezmoro
Publikováno v:
Proceedings of the 18th LACCEI International Multi-Conference for Engineering, Education, and Technology: Engineering, Integration, And Alliances for A Sustainable Development” “Hemispheric Cooperation for Competitiveness and Prosperity on A Knowledge-Based Economy”.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f674e8cd98484f00681448f0d3290ed6
https://doi.org/10.18687/laccei2020.1.1.623
https://doi.org/10.18687/laccei2020.1.1.623
Autor:
Carmen Núñez-Santiago, Fiorela Peña, Patricia Martínez, Carmen Velezmoro, Hernani Yee-Madeira, Luis A. Bello-Pérez
Publikováno v:
Food Chemistry: X, Vol 2, Iss, Pp-(2019)
Food Chemistry: X
Food Chemistry: X
Highlights • Significant differences in characterization of starches were observed among them. • Imilla negra starch exhibited the highest apparent amylose and phosphorous content. • Imilla negra starch presented higher resistant starch content
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a9ccd9ff0c8684b449787925768f6aa
https://doi.org/10.1016/j.fochx.2019.100030
https://doi.org/10.1016/j.fochx.2019.100030