Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Jhon A Nieto"'
Autor:
Yuberley Amaya-Vélez, Diego Fernando Roa-Acosta, Jhon Edinson Nieto-Calvache, Lina Marcela Agudelo-Laverde
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100556- (2024)
Chontaduro (Bactris gasipaes), is a species of palm common in Central and South America. This perishable fruit is classified as a drupe. The objective of this research was to evaluate pulsed-microwave drying effect on physicochemical properties and k
Externí odkaz:
https://doaj.org/article/28528cce916540d2af1ff0a88928726d
Publikováno v:
Biotecnología en el Sector Agropecuario y Agroindustrial, Vol 9, Iss 2, Pp 121-129 (2011)
La reutilización de la solución osmótica (SO) en el proceso de deshidratación osmótica (DO) de frutas de origen tropical ricas en aromas exóticos como el tomate de árbol (Cyphomandra betacea (Cav) Sendth), del cual ya se han obtenidos resultad
Externí odkaz:
https://doaj.org/article/fa297f65a5044f9aae347a9161ec1996
Publikováno v:
NFS Journal, Vol 36, Iss , Pp 100188- (2024)
In order to verify the nutritional and quality properties of gluten-free breads supplemented with flour from cacay seed cake (CF), a mixing design was used, in which part of the rice (R) was replaced with CF and dietary fiber concentrates (DFC) from
Externí odkaz:
https://doaj.org/article/644f4d97ab4a4c56851b01ff3b9bbce2
Autor:
Claudia Andrea Suarez-Ramos, Seidy Vanessa Vidal-Prado, Carlos Hernán Morales-Hormiga, Diego Fernando Roa-Acosta, Jhon Edinson Nieto-Calvache
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
The consumption of honey products has increased in recent years, largely due to the pandemic caused by SARS-CoV-2 (COVID-19). The objective of this work was to evaluate the functional, color, rheological and sensory properties of honey (H) and honey
Externí odkaz:
https://doaj.org/article/19cff39bd04c4545a55a45845d750a39
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
Autor:
Miguel García-Parra, María Paula Polo-Muñoz, Jhon Edinson Nieto Calvache, Lina Marcela Agudelo-Laverde, Diego Fernando Roa-Acosta
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
BackgroundInclusion of quinoa in the diet of consumers has generated a challenge for quinoa producers and food processors, which involves the study of new cultivars and the functional properties of their flours.MethodsSix quinoa cultivars (Titicaca,
Externí odkaz:
https://doaj.org/article/cfa6e0dba8e64ad2aec7a883005b6d9b
Publikováno v:
Revista U.D.C.A Actualidad & Divulgación Científica, Vol 23, Iss 2 (2020)
En los últimos años, la demanda de productos saludables se ha venido incrementando, con lo cual, muchas investigaciones se han focalizado hacia la producción de alimentos y bebidas con potencial nutracéutico. El objetivo de este trabajo fue desar
Externí odkaz:
https://doaj.org/article/5533964d3c9447afb04e58619437cc5e
Publikováno v:
Biotecnología en el Sector Agropecuario y Agroindustrial, Vol 19, Iss 1 (2020)
The co-products of the amaranth starch extraction have recently aroused the interest of the industry, mainly due to their functional characteristics. In this paper, the encapsulating efficiencies of starch-enriched fraction (SEF) and native starch (N
Externí odkaz:
https://doaj.org/article/96964cd9c53a41afa4ef84996e0a9e40
Autor:
Sette Paula, Calvache Jhon Edinson Nieto, Soria Marcelo, Pla Marina de Escalada, Gerschenson Lía N.
Publikováno v:
Open Agriculture, Vol 1, Iss 1, Pp 45-54 (2016)
The industrialization of peaches gives origin to leftover remaining from fruit canning, juice or jam production. The transformation of leftover to dietary fiber (DF) concentrates represents a strategy that can be incorporated in productive processes
Externí odkaz:
https://doaj.org/article/cb8de2381ae24b66b6c07a2f76e4559a
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. 6
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://explore.openaire.eu/search/publication?articleId=doi_________::6785116443aaef343f823c08aa087fb6
https://doi.org/10.3389/fsufs.2022.852332
https://doi.org/10.3389/fsufs.2022.852332