Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Juan Antonio Alvarado"'
Autor:
Cecilia K. Curi-Borda, Javier A. Linares-Pastén, Tuba Tat, Rosmery Tarqui-Dueñas, Ninoska Chino-Flores, Juan-Antonio Alvarado, Bjorn Bergenstahl
Publikováno v:
Foods, Vol 8, Iss 3, p 108 (2019)
Bixin is a hydrophobic carotenoid present in the integument of the seeds of Bixa orellana. Microencapsulation was applied to obtain water dispersible formulations and protect the colorant against degradation. Microencapsulated systems were obtained b
Externí odkaz:
https://doaj.org/article/a9419f474ca1432d96138c84b2838c77
Autor:
n, Ciudad Universitaria Cota Cota, La Paz, Bolivia., Juan Antonio Alvarado Kirigin, Juan Carlos Surco Almendras
Publikováno v:
Revista Boliviana de Química. 37
Los refrescos elaborados artesanalmente a base de frutas amazónicas y comercializados en Cobija, Bolivia son consumidos por la mayoría de la población, por su sabor y acción refrescante natural, además son de bajo costo. Es importante conocer la
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f0413823b2c58a0c444f5e9d2c83229
https://doi.org/10.34098/2078-3949.37.3.5
https://doi.org/10.34098/2078-3949.37.3.5
Publikováno v:
Heat and Mass Transfer. 54:2951-2961
Yacon root is a natural source of fructans, which has many potential benefits. Convective drying has been applied to increase the shelf life of yacon roots. However, this processing may lead to detrimental effects on the physicochemical functionality
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a55682f40dc03a547df4881e4f12df32
https://doi.org/10.1007/s00231-018-2334-2
https://doi.org/10.1007/s00231-018-2334-2
Autor:
José Guadalupe Arceo-Olague, Oscar Osvaldo Ordaz García, Roberto Solís, Juan Antonio Alvarado Elías
Publikováno v:
Research in Computing Science. 137:97-107
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5b1c8c94ca9114fc18055523c331c76
https://doi.org/10.13053/rcs-137-1-9
https://doi.org/10.13053/rcs-137-1-9
Autor:
Niko Gentile, Juan-Antonio Alvarado, Cecilia K. Curi-Borda, Vandana Tannira, Björn Bergenståhl
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 627:127131
Light stability of different spray dried microencapsulated powders containing the natural colorant bixin was evaluated for 30 days. The encapsulating materials evaluated were sucrose, maltodextrin, and mixtures including gum arabic and pectin as enca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63b42331b71ce0b169cc575dd61e9b6b
https://doi.org/10.1016/j.colsurfa.2021.127131
https://doi.org/10.1016/j.colsurfa.2021.127131
Autor:
Ninoska Chino-Flores, Björn Bergenståhl, Rosmery Tarqui-Dueñas, Cecilia K. Curi-Borda, Javier A. Linares-Pastén, Juan-Antonio Alvarado, Tuba Tat
Publikováno v:
Foods
Volume 8
Issue 3
Foods, Vol 8, Iss 3, p 108 (2019)
Volume 8
Issue 3
Foods, Vol 8, Iss 3, p 108 (2019)
Bixin is a hydrophobic carotenoid present in the integument of the seeds of Bixa orellana. Microencapsulation was applied to obtain water dispersible formulations and protect the colorant against degradation. Microencapsulated systems were obtained b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61a969e3ad2676f0934cb0de159a8bab
Autor:
J. Mauricio Peñarrieta, Juan Carlos Surco, Atma-Sol Bustos, Marco Taquichiri, Pastor Gutierrez, Juan Antonio Alvarado, Eduardo R. Palenque, Juan Carlos Callisaya, Flavio Ghezzi, Ruth Ayarde, Carolina Paredes
Publikováno v:
International Journal of Fruit Science. 14:311-326
Trans-resveratrol, total antioxidant capacity (TAC), and total phenolic compounds were assessed in Bolivian grape cultivars collected at high altitude valleys. The TAC of the grapes ranged from 0.8 to 22 μmol Trolox equivalents/g dry matter determin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2235d4bb7cbf5cb1bf3d015a32bb586f
https://doi.org/10.1080/15538362.2013.819748
https://doi.org/10.1080/15538362.2013.819748
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