Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Jose Fernando Solanilla Duque"'
Publikováno v:
Polymers, Vol 16, Iss 10, p 1357 (2024)
A plantain pseudostem was harvested and processed on the same day. The process began with manually separating the sheaths (80.85%) and the core (19.14%). The sheaths were subjected to a mechanical shredding process using paddles, extracting 2.20% of
Externí odkaz:
https://doaj.org/article/1beea39fb383426d9f9db71b4d6ba745
Autor:
Margarita del Rosario Salazar Sánchez, Jorge Arturo Cañas Montoya, Hector Samuel Villada Castillo, Jose Fernando Solanilla Duque, Raul Rodríguez Herrera, Felipe Avalos Belmotes
Publikováno v:
Dyna, Vol 87, Iss 214 (2020)
Biogenerated polymers are of great interest in industry in general, due to the trend of reduced use of petroleum-derived materials. However, their development costs are high and the benefit is still low. Currently, biodegradable alternatives are avai
Externí odkaz:
https://doaj.org/article/39b3c5ac07174a9aaa94d59f164cd53e
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
Publikováno v:
International Journal of Food Properties. 25:2089-2106
This repository holds the original data before being processed with specialized software from the different experiments.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a882ff263b2f5b95e06afc73cd5911e1
Autor:
Juan Pablo Castañeda Niño, José Herminsul Mina Hernandez, Alex Valadez González, Jose Fernando Solanilla Duque
Publikováno v:
Biodegradable Polymers ISBN: 9781003230533
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b52da6a6b81830b1599b31f609c2717d
https://doi.org/10.1201/9781003230533-7
https://doi.org/10.1201/9781003230533-7
Autor:
Jose Fernando Solanilla-Duque, Diego Fernando Roa-Acosta, Luis Daniel Daza, Darwin Carranza-Saavedra, Henry Alexander Váquiro, Juan Pablo Quintero-Cerón, Maria Julia Spotti, Carlos Carrara
Publikováno v:
Biodegradable Polymers ISBN: 9781003230533
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36ee350b0f39d579c87c1920e36a468f
https://doi.org/10.1201/9781003230533-13
https://doi.org/10.1201/9781003230533-13
Autor:
Juan Pablo Castañeda Niño, Herminsul Mina José Hernandez, Heidi Andrea Fonseca Florido, Leticia Melo López, Margarita del Rosario Salazar Sánchez, Jose Fernando Solanilla Duque
Publikováno v:
Biodegradable Polymers ISBN: 9781003230533
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59b94445090d41c4d923f78df10971b8
https://doi.org/10.1201/9781003230533-6
https://doi.org/10.1201/9781003230533-6
Physical and culinary analysis of long gluten-free extruded pasta based on high protein quinoa flour
Autor:
Deiny Maryeli Córdoba-Cerón, Darwin Carranza-Saavedra, Diego Fernando Roa-Acosta, Jose Luis Hoyos-Concha, Jose Fernando Solanilla-Duque
Publikováno v:
Frontiers in Sustainable Food Systems. 6
The consumption of foods with high protein content from pseudocereals is of great industrial interest. Pasta has a high gluten content; consequently, obtaining these gluten-free products is a technological challenge. The products obtained from quinoa