Zobrazeno 1 - 10
of 348
pro vyhledávání: '"J A, Paz"'
Autor:
Reynaldo J. Silva-Paz, Tito A. Prada-Linarez, Thalia A. Rivera-Ashqui, Carmen R. Apaza-Humerez, Amparo Eccoña-Sota, Hernán E. Verde-Lujan
Publikováno v:
Heliyon, Vol 10, Iss 15, Pp e35106- (2024)
Bottled water has become a popular beverage choice worldwide, with consumers increasingly seeking healthier options. However, label elements can significantly influence consumer perception and purchasing decisions. The research aimed to assess how la
Externí odkaz:
https://doaj.org/article/0a3b209d521e4faba881f8fe9d6dc812
Autor:
Nicodemo C. Jamanca-Gonzales, Robert W. Ocrospoma-Dueñas, Yolanda M. Eguilas-Caushi, Rossy A. Padilla-Fabian, Reynaldo J. Silva-Paz
Publikováno v:
Heliyon, Vol 10, Iss 7, Pp e29234- (2024)
This research focused on analyzing the biometric, colorimetric and morphological characteristics of thirty seeds, covering legumes, cereals and oilseeds. Thirteen legumes, fourteen cereals and three oilseeds were collected from three different locati
Externí odkaz:
https://doaj.org/article/a498b0bdebbc45bbb493f66e17da482f
Autor:
Reynaldo J. Silva-Paz, Roxana R. Silva-Lizárraga, Nicodemo C. Jamanca-Gonzales, Amparo Eccoña-Sota
Publikováno v:
Frontiers in Nutrition, Vol 10 (2024)
The increasing prevalence of celiac disease and gluten intolerance has led to an increased demand for gluten-free food products in Peru. The research objective was to develop gluten-free cookies from substitute flours, evaluating their physicochemica
Externí odkaz:
https://doaj.org/article/39934009c82d4dcc886081de54a94eb5
Autor:
Karen P. Carhuancho-Colca, Reynaldo J. Silva-Paz, Carlos Elías-Peñafiel, Bettit K. Salvá-Ruiz, Christian R. Encina-Zelada
Publikováno v:
Foods, Vol 13, Iss 11, p 1733 (2024)
The aim of the present research was to determine if the developed ovo−vegetarian sausage (SO), which was made with 15% chickpea flour, 51% albumin and 34% soy protein concentrate, exhibited improved physicochemical and sensory characteristics compa
Externí odkaz:
https://doaj.org/article/8f2c9e5b19ab409795b896398f5d0c85
Autor:
Olivia M. Luque-Vilca, Jover Y. Paredes-Erquinigo, Lenin Quille-Quille, Tania J. Choque-Rivera, Domingo J. Cabel-Moscoso, Thalía A. Rivera-Ashqui, Reynaldo J. Silva-Paz
Publikováno v:
Foods, Vol 13, Iss 10, p 1491 (2024)
In recent years, the consumption of gluten-free products has increased due to the increasing prevalence of celiac disease and the increased preference for gluten-free diets. This study aimed to make cookies using a mixture of cañihua flour, whey, an
Externí odkaz:
https://doaj.org/article/a411fa3280e440c1b4b1f9422a55e058
Autor:
Reynaldo J. Silva-Paz, Robert W. Ocrospoma-Dueñas, Yolanda M. Eguilas-Caushi, Rossy A. Padilla-Fabian, Nicodemo C. Jamanca-Gonzales
Publikováno v:
Foods, Vol 13, Iss 10, p 1508 (2024)
In Peru, the consumption of panettone has increased, highlighting the importance of its sensory aspect, quality and price for its acceptance. This study evaluated sensory, physicochemical, texture and color attributes in commercial and traditional pa
Externí odkaz:
https://doaj.org/article/a4a3726fd1104b53894208c51b7a4922
Autor:
Nicodemo C. Jamanca-Gonzales, Robert W. Ocrospoma-Dueñas, Yolanda M. Eguilas-Caushi, Rossy A. Padilla-Fabian, Reynaldo J. Silva-Paz
Publikováno v:
Molecules, Vol 29, Iss 6, p 1374 (2024)
Wheat flour is a common raw material in the food industry; however, Andean grains, such as quinoa and kiwicha, are gaining popularity due to their quality proteins, fiber, and bioactive compounds. A trend has been observed toward the enrichment of pr
Externí odkaz:
https://doaj.org/article/2bd3187ef0244a918b2396f88323210f
Autor:
José Carlos Casas Blanco, Alexis Rodríguez Pena, Otmara Guirado Blanco, Héctor J González Paz, Marianela Ballesteros Hernández
Publikováno v:
Medicentro, Vol 26, Iss 3, Pp 562-582 (2022)
Introducción: Los individuos con hiperreación cardiovascular poseen un riesgo cinco veces superior de padecer hipertensión. En el contexto cubano no están descritos los cambios en la actividad eléctrica ventricular del electrocardiograma, durant
Externí odkaz:
https://doaj.org/article/0cb934f025a5477ab256faf592e559d1
Publikováno v:
ChemEngineering, Vol 7, Iss 3, p 49 (2023)
In Peru, there are more than four thousand plants with medicinal properties, including muña, which helps digestion and improves health. The way to preserve these plants is drying up. The objective of this research was to investigate the coefficient
Externí odkaz:
https://doaj.org/article/837125827c1e454ab8410d0a2528e298
Autor:
Nicodemo C. Jamanca-Gonzales, Robert W. Ocrospoma-Dueñas, Norma B. Quintana-Salazar, Jose N. Jimenez-Bustamante, Eduardo E. Herrera Huaman, Reynaldo J. Silva-Paz
Publikováno v:
Molecules, Vol 28, Iss 7, p 3073 (2023)
Enrichment is the addition of nutrients to a food that does not contain them naturally, which is conducted in a mandatory manner and in order to solve a nutritional deficiency in the population. Enriched petipan are products that contain heme iron. T
Externí odkaz:
https://doaj.org/article/798424e108cb4222ab30a8f648738179