Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Jesús Eduardo Bravo Gómez"'
Autor:
Vicente Ortiz-Gómez, Jhon Edinson Nieto-Calvache, Diego Fernando Roa-Acosta, Jose Fernando Solanilla-Duque, Jesús Eduardo Bravo-Gómez
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
Protein functional properties are related to physical and chemical parameters that influence protein behavior in food systems during processing, storage and consumption. The structural and rheological properties of three quinoa hyperprotein flours (w
Externí odkaz:
https://doaj.org/article/988f664ce2e24a1698b7abc9775a4928
Autor:
Vicente Ortiz-Gómez, Alejandro Fernández-Quintero, Diego Fernando Roa-Acosta, Jesús Eduardo Bravo-Gómez, Jose Fernando Solanilla-Duque
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
In recent years, great interest has been shown in pseudocereals for their high nutritional value. Wet milling has been used to obtain macromolecules such as proteins and starches. However, the co-products obtained from this food industry have been st
Externí odkaz:
https://doaj.org/article/02a47d795671407c90c7fea2ed5d289e
Autor:
Karen Sofia Muñoz-Pabon, Diego Fernando Roa-Acosta, José Luis Hoyos-Concha, Jesús Eduardo Bravo-Gómez, Vicente Ortiz-Gómez
Publikováno v:
Foods, Vol 11, Iss 21, p 3383 (2022)
This research aimed to produce gluten-free snacks on a pilot scale from quinoa flour. These snacks experienced an extrusion process, followed by baking. The effects of these technological processes on carbohydrate and protein digestibility, extractab
Externí odkaz:
https://doaj.org/article/f146e857a3f84d5ea7db38f2a07ddf27
Publikováno v:
Agronomy, Vol 12, Iss 9, p 2112 (2022)
The conditions of the agroecological environment play a fundamental role in the physiological performance of quinoa; however, due to the accelerated expansion of quinoa cultivation and the great diversity of cultivars present in the world, it has not
Externí odkaz:
https://doaj.org/article/595f9f18d47c461d842e629e9f4646e7
Autor:
José Aldemar Muñoz-Henández, Carlos Arturo Sánchez-Jiménez, Diego Fernando Roa-Acosta, Jesús Eduardo Bravo-Gómez, José Fernando Solanilla-Duque, Helmer Muñoz-Henández
Publikováno v:
Microbial Biodiversity, Biotechnology and Ecosystem Sustainability ISBN: 9789811943355
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17edfca09107ae2cea4e658f660ae945
https://doi.org/10.1007/978-981-19-4336-2_21
https://doi.org/10.1007/978-981-19-4336-2_21
Autor:
Diego Fernando Roa ACOSTA, Jesús Eduardo Bravo GÓMEZ, Jose Fernando Solanilla DUQUE, Jaminton Zamir Zuñiga GALINDEZ, Jordan Alexis Martínez CRUZ
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e74621, Published: 14 MAR 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
To account for the global trend towards a healthier diet, in recent years the snack market has grown substantially, with a demand for products that are more beneficial to consumers' health. Extruded snacks from a mixture of cereals, quinoa, and corn,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e520f1cd57124f7672b2a2797012ac6b
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101026&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101026&lng=en&tlng=en
Autor:
Ruby Aracely Narváez Cadena, Angie Paola Salas Zambrano, Jesús Eduardo Bravo Gómez, Karen Sofia Muñoz Pabon, Diego Fernando Roa Acosta
Publikováno v:
F1000Research. 12:378
Background: Interest in alternative sources of tubers and legumes has increased in recent years because of the constant search for raw materials that provide bioactive compounds with antioxidant potential benefits for consumers. The functionality of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74f9f406383ee8885f245983c93fad7d
https://doi.org/10.12688/f1000research.130394.1
https://doi.org/10.12688/f1000research.130394.1
Publikováno v:
Biotecnología en el Sector Agropecuario y Agroindustrial, Vol 20, Iss 2 (2021)
The proteins that are subjected to hydrolysis processes increase their bioactive and functional properties, for this reason, in this work the protein hydrolysis was monitored by means of spectroscopy, to determine the structural changes that proteins
Externí odkaz:
https://doaj.org/article/39cc7dcf95a343f9aeae3ac5dc55c599
Autor:
Cristhian Camilo Castaño-Ángel, Jesús Alexander Tarapues-Cuasapud, Diego Fernando Roa-Acosta, Jesús Eduardo Bravo-Gómez, Jose Fernando Solanilla-Duque
Publikováno v:
F1000Research, Vol 12 (2023)
Background: The growing popularity of nutrient-rich foods, among which is quinoa, is due to the increasing demand for healthier choices. Oils and hydrolyzed proteins from these foods may help prevent various health issues. The objective of this work
Externí odkaz:
https://doaj.org/article/570642e3241c49f48bd1ea4a448f0653
Autor:
Deiny Maryeli Córdoba-Cerón, Jesús Eduardo Bravo-Gómez, Lina Marcela Agudelo-Laverde, Diego Fernando Roa-Acosta, Jhon Edinson Nieto-Calvache
Publikováno v:
Heliyon, Vol 9, Iss 8, Pp e18539- (2023)
Many consumers who are aware of the importance of good nutrition demand quality food alternatives. In particular, many of them are looking for quality, plant-based protein sources such as quinoa. The objective of this work was to evaluate the techno-
Externí odkaz:
https://doaj.org/article/13a6e2357f0347e190ebd58876f57fe4