Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Juan Marcos Aro Aro"'
Autor:
Josué Rodríguez Mendoza, Juan Marcos Aro Aro, Melquiades Barragán Condori, Alex Ernesto Muñoz Cáceres
Publikováno v:
Revista de Investigaciones Altoandinas - Journal of High Andean Research. 22:161-169
The antioxidant capacity in fruit extracts of (Muehlembeckia volcanica) has been characterized, quantified and determined for which the anthocyanin pigments were extracted with 0.01% acidified methanol HCl, filtered, concentrated, centrifuged and fed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a763afed0992aac804d1db6c97a955c5
https://doi.org/10.18271/ria.2020.604
https://doi.org/10.18271/ria.2020.604
Publikováno v:
Revista de Investigaciones Altoandinas - Journal of High Andean Research. 21:293-303
The research aims to formulate a food mixture based on quinoa, canihua, barley, corn, beans and soy using cooking-extrusion technology. The optimal mixture was made with formulations of better chemical computation, the mixture containing 28.8% pearl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39b0f1698d677066d99aacfa36699c19
https://doi.org/10.18271/ria.2019.506
https://doi.org/10.18271/ria.2019.506
Autor:
Thomas Ancco Vizcarra, Edhy Teodoro León Hancco, Juan Marcos Aro Aro, Marianela Calsin Cutimbo
Publikováno v:
Ciencia & Desarrollo. :12-20
Este estudio se realizó en Puno, ubicado a 3824 m.s.n.m. Se evaluó el pH y acidez, además de la validación de los modelos matemáticos de crecimiento de cultivos iniciadores del género Lactococcus RSF-742 (CHR HANSEN) a temperaturas 30, 38 y 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8362edc44cc704acba6d23dedca0c2c4
https://doi.org/10.33326/26176033.2014.17.365
https://doi.org/10.33326/26176033.2014.17.365
Autor:
Juan Marcos Aro Aro, Raúl Cartagena Cutipa, Melquiades Barragán Condori, Víctor Justiniano Huamaní Meléndez
Publikováno v:
Revista de Investigaciones Altoandinas - Journal of High Andean Research. 18:419-428
Frente al creciente incremento de enfermedades cardiovasculares, neurodegenerativos y cancerigenos, es menester el consumo de alimentos con alto poder antioxidante que neutralicen los radicales libres causantes de estas enfermedades. El objetivo de e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fadc04264b0e3d83f2c9bf1804cb7e6f
https://doi.org/10.18271/ria.2018.419
https://doi.org/10.18271/ria.2018.419
Publikováno v:
Revista de Investigaciones Altoandinas, Volume: 19, Issue: 1, Pages: 53-62, Published: MAR 2017
RESUMEN En el presente trabajo de investigacion se determino el tiempo de vida util de la carne curada de cuy envasada al vacio utilizando diferentes concentraciones de cloruro de sodio y se evaluo los efectos que produce el cloruro de sodio sobre la
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04f4d838940c6bbe405a49ac9362458e
https://doi.org/10.18271/ria.2017.255
https://doi.org/10.18271/ria.2017.255
Publikováno v:
Revista de Investigaciones Altoandinas, Volume: 19, Issue: 1, Pages: 47-52, Published: MAR 2017
RESUMEN Se extrajo los colorantes de papas nativas pigmentadas, se purifico y en esta solucion se identifico los espectros de antocianinas por FTIR y UV Visible. En el extracto se ha evaluado el efecto causado por diferentes procesos de coccion (herv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd772dfea1889fae16bbc1c1042b6abb
http://www.scielo.org.pe/scielo.php?script=sci_arttext&pid=S2313-29572017000100005&lng=en&tlng=en
http://www.scielo.org.pe/scielo.php?script=sci_arttext&pid=S2313-29572017000100005&lng=en&tlng=en
Publikováno v:
Revista de Investigaciones Altoandinas - Journal of High Andean Research. 18
El objetivo fue evaluar la estabilidad oxidativa del aceite de soya con adición de antioxidante de isaño (Tropaeolum tuberosum Ruiz & Pavón) y TBHQ durante la fritura de papas, analizados en tiempos de 0, 1,5, 2,5 y 3,5 horas a 180 ºC+10ºC, con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a006ef27642f45646c1a2c9429f372d
https://doi.org/10.18271/ria.2016.231
https://doi.org/10.18271/ria.2016.231
Autor:
Ken-ichiro Shimada, Michihiro Fukushima, Purevdorj Nyam-Osor, Juan Marcos Aro Aro, Kayoko Tsuji, Mitsuo Sekikawa
Publikováno v:
Food Chemistry. 119:279-285
The main objective of this work was to examine the effects of using five types of commercial starter cultures in fermented sausages. During the fermentation stage, changes in proteolytic characteristics were observed in fermented sausages. Proteolyti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a65c17ea3028f77d7e78ec645c96b8ab
https://doi.org/10.1016/j.foodchem.2009.06.025
https://doi.org/10.1016/j.foodchem.2009.06.025
Publikováno v:
Grassland Science. 55:63-73
The biomechanical characteristics of leaf blades of diploid and tetraploid cultivars of perennial ryegrass (Lolium perenne), and these effects on biting behavior of sheep were investigated using 3-D loadcell in order to clarify biting strategy of she
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f5fd407ecf0e37e26c6b3063bb1fa90
https://doi.org/10.1111/j.1744-697x.2009.00140.x
https://doi.org/10.1111/j.1744-697x.2009.00140.x
Publikováno v:
Small Ruminant Research. 69:108-114
The role of a cleft upper lip of alpaca ( Lama pacos ) in foraging short pastures was investigated using biting forces and associated impulses in animal grazing. Three Merino wethers and three castrated alpacas were used. Ten (10L), 20 (20L), 30 (30L
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5ec1010acae0ca03ed01b451be4a7da
https://doi.org/10.1016/j.smallrumres.2005.12.020
https://doi.org/10.1016/j.smallrumres.2005.12.020