Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Helena Nuñez"'
Autor:
Helena Nuñez, Aldonza Jaques, Karyn Belmonte, Jamil Elitin, Mónika Valdenegro, Cristian Ramírez, Andrés Córdova
Publikováno v:
Foods, Vol 13, Iss 11, p 1756 (2024)
The objective of this study was to develop a dried apple snack enriched with probiotics, evaluate its viability using Refractance Window (RWTM) drying, and compare it with conventional hot air drying (CD) and freeze-drying (FD). Apple slices were imp
Externí odkaz:
https://doaj.org/article/21be8bc96e074b7da7575606098bf8fa
Autor:
Andrés Córdova, Paola Henríquez, Helena Nuñez, Fabián Rico-Rodriguez, Cecilia Guerrero, Carolina Astudillo-Castro, Andrés Illanes
Publikováno v:
Catalysts, Vol 12, Iss 1, p 107 (2022)
The intensification of processes is essential for the sustainability of the biorefinery concept. Enzyme catalysis assisted by ultrasound (US) may offer interesting opportunities in the agri-food sector because the cavitation effect provided by this t
Externí odkaz:
https://doaj.org/article/d2655b5394d342e0a417916781bf2773
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Andrés Córdova, Carolina Astudillo-Castro, Paola Henriquez, Natalia Manriquez, Helena Nuñez, Cecilia Guerrero, Dafne Álvarez, Carla Aburto, Vinka Carrasco, Sebastian Oñate, Luciana Lehuedé
Publikováno v:
SSRN Electronic Journal.
Autor:
Eric Araya, Helena Nuñez, Natalia Ramírez, Aldonza Jaques, Ricardo Simpson, María Escobar, Pablo Escalona, Oscar Vega-Castro, Cristian Ramírez
Publikováno v:
Food and Bioprocess Technology. 15:391-406
Autor:
Marlene Pinto, Ricardo Simpson, Helena Nuñez, Javier Olivares, Sergio Almonacid, Oscar Vega-Castro, Cristian Ramírez, Lida Fuentes, A. Jaques
Publikováno v:
Food and Bioproducts Processing. 125:105-112
The main limitation of salting is its extended processing time, mainly caused by the slow diffusion of salt into the muscle tissue. The diffusion process can be accelerated by different technologies such as moderate electric fields (MEF) and CO2-lase
Autor:
Pedro Valencia, Emilson León, M. Teresa Cesário, Helena Nuñez, José Contreras-Calderón, Oscar Vega-Castro, M. Manuela R. da Fonseca, Frederico Castelo Ferreira, Almir Segura, Mario Lobo Arias, Ricardo Simpson
Publikováno v:
Journal of Polymers and the Environment. 29:187-200
Hydrolysate cassava peel obtained from agro-industrial residues was used as a carbon source in the production of polyhydroxyalkanoates (PHAs) by Cupriavidus necator. The optimum culture conditions were pH 9, a C/N ratio of 11, and a C/P ratio of 7. C
Autor:
Valeria del Campo, Cristian Ramírez, Ashley K. Young, Helena Nuñez, Claudia González, Marlene Pinto, Lida Fuentes, O. Vega, Ricardo Simpson
Publikováno v:
Food and Bioproducts Processing. 120:33-40
Free fatty acid (FFA) release from the in vitro digestion of an emulsion-filled gel using three different particle size distributions and its modeling using the Weibull function and Gallagher–Corrigan model were investigated. To produce the emulsio
Publikováno v:
Journal of Food Process Engineering. 45
Autor:
Fáver Gómez Narváez, Sara Franco Cardona, Sandra Patricia Restrepo Manotas, Helena Nuñez Andrade, Luisa María Londoño Zapata, Óscar Vega Castro, Ricardo Simpson, Lina Marcela Suárez Restrepo, Pedro Valencia Araya
Currently, one of the fastest growing industries in the world is the poultry industry; however, the increase in demand has generated the production of various byproducts, such as bones, and these byproducts have a negative impact on the environment.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::718d6462c7022fd2d6ff971ff959b1ce
https://doi.org/10.21203/rs.3.rs-972845/v1
https://doi.org/10.21203/rs.3.rs-972845/v1