Zobrazeno 1 - 10 of 69 pro vyhledávání: '"HÉCTOR SAMUEL VILLADA-CASTILLO"'
1
Akademický článek
Effect of the Addition of Fique Bagasse Cellulose Nanoparticles on the Mechanical and Structural Properties of Plastic Flexible Films from Cassava Starch
Autor: Jhon Jairo Palechor-Trochez, Adriana Rocio Chantre-López, Eduardo Argote-Ortiz, Héctor Samuel Villada-Castillo, Jose Fernando Solanilla-Duque
Publikováno v: Polymers, Vol 15, Iss 19, p 4003 (2023)
One of the activities most representative of the agricultural sector in Colombia is the production of biodegradable fique fiber. The efficiency of the defiberization process of the fique leaves is very low since a mere 4% of the total weight of the l
Externí odkaz: https://doaj.org/article/93c07e8644cb4a67b8d6861b57dab1e1
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3
Akademický článek
Extrusion parameters and physical transformations of an extrudate for fish: Effect of the addition of hydrolyzed protein flour from by-products of Oncorhynchus mykiss
Autor: José Luis Hoyos-Concha, Héctor Samuel Villada-Castillo, Diego Fernando Roa-Acosta, Alejandro Fernández-Quintero, Rodrigo Ortega-Toro
Publikováno v: Frontiers in Sustainable Food Systems, Vol 6 (2023)
IntroductionThe food industries play a fundamental role in feeding for the functions of animal metabolism. Fish feed extrusion cooking includes process-independent factors such as temperature (°C), screw speed (RPM), throughput, feed, and moisture c
Externí odkaz: https://doaj.org/article/f84f3ec3629f4c46beef526d722aae1e
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4
Akademický článek
Effects of Altitudinal Gradient on Physicochemical and Rheological Potential of Quinoa Cultivars
Autor: Miguel Ángel Garcia-Parra, Diego Fernando Roa-Acosta, Jesús Eduardo Bravo-Gomez, Juan Carlos Hernández-Criado, Héctor Samuel Villada-Castillo
Publikováno v: Frontiers in Sustainable Food Systems, Vol 6 (2022)
The protein, carbohydrate, and fat characteristics of quinoa grains reflect in their techno-functional potential. This aspect has been little studied in quinoa, while some physicochemical and rheological characteristics have been generalized for all
Externí odkaz: https://doaj.org/article/5cf48f3c8c9b41c493146bad2d0a2ef6
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5
Akademický článek
Rheological Study of an Extruded Fish Diet with the Addition of Hydrolyzed Protein Flour
Autor: José Luis Hoyos-Concha, Héctor Samuel Villada-Castillo, Alejandro Fernández-Quintero, Rodrigo Ortega-Toro
Publikováno v: Applied Sciences, Vol 11, Iss 17, p 8105 (2021)
The extrusion of food for human and animal consumption is a unit operation that includes mixing, shearing, and force to the materials related to the rheological properties of the materials in the extruder. The present work aims to study the rheologic
Externí odkaz: https://doaj.org/article/82c586352a114c69b27cf34b7bb7d52e
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6
Akademický článek
EFECTO DE LA GELATINIZACIÓN DE LA HARINA DE YUCA SOBRE LAS PROPIEDADES MECÁNICAS DE BIOPLÁSTICOS
Autor: DIANA PAOLA NAVIA-PORRAS, ALFREDO ADOLFO AYALA-APONTE, HÉCTOR SAMUEL VILLADA-CASTILLO
Publikováno v: Biotecnología en el Sector Agropecuario y Agroindustrial, Vol 13, Iss 1, Pp 38-44
El desarrollo de materiales biodegradables destinados al empaque de alimentos es un tema de interés mundial, y en consecuencia el conocimiento de sus propiedades y características a partir de las cuales puede estimarse su aplicación. En este estud
Externí odkaz: https://doaj.org/article/a03a60a27fd9453e889b9aba54144e00
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