Výsledky vyhledávání - "Lotis E Mopera"

Akademický článek

Impact of drying on the bioactive compounds and antioxidant properties of bignay [Antidesma bunius (L.) Spreng.] pomace

Autor: Claire S. Zubia, Gilda Melanie O. Babaran, Sheba Mae M. Duque, Lotis E. Mopera, Lloyd Earl L. Flandez, Katherine Ann T. Castillo-Israel, Florencio C. Reginio

Publikováno v: Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-13 (2023)

Abstract Bignay pomace is a processing byproduct that can be a source of bioactive compounds. However, a suitable dehydration method should be considered to efficiently valorize this waste material into high-value food ingredient and maximize its hea

Externí odkaz: https://doaj.org/article/934c5c7b1cfd487da5efc2a4a634ffee

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Effect of rice bran protein concentrate as wall material adjunct on selected physicochemical and release properties of microencapsulated β-carotene

Autor: Lotis E. Mopera, Floirendo P. Flores, Maria Jannell Feliz A Magnaye

Publikováno v: Food Science and Technology International. 28:653-662

Rice bran protein is an emerging protein source from rice milling that possesses health benefits and emulsifying capacity suitable for hypoallergenic encapsulation applications, especially for lipophilic compounds such as β-carotene. The purpose of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b35f96b00398f363b9b9bca607a9f69
https://doi.org/10.1177/10820132211049609

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Nutritional, Phytochemical and Carbohydrate Profile of Giant Swamp Taro [Cyrtosperma merkusii (Hassk.). Schott]

Autor: Ma. Resadel O Santonia, Aimee Sheree A Barrion, Marites G Yee, Lotis E Mopera

Publikováno v: Endocrinology, Metabolism and Nutrition. 1

Giant swamp taro is an underutilized root crop in the Philippines. The nutrient, phytochemicals, and carbohydrate profile of the processed taro from the cultivated and wild varieties were measured and the storage stability of the flour was determined

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::87f6c03eeba50e887b1d6fc459182e52
https://doi.org/10.33425/2833-0307.1005

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Physicochemical, nutritional and sensory qualities of salted Philippine mallard duck (Anas platyrhynchos L.) eggs

Autor: Lotis E. Mopera, P.M. Saludo, W.T. Tan, Floirendo P. Flores, B.R.R. Oliveros

Publikováno v: Food Research. 5:279-287

Diet diversification as well as a sustainable supply of the raw materials for utilization in processing salted eggs leads to an increase in the demand and consumption of salted duck eggs in the Philippines. In this study, the physicochemical, nutriti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::83ad14b454e037366a2b882dc4f71dc0
https://doi.org/10.26656/fr.2017.5(4).025

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Physico-chemical and quality characterization of pulp oil from two varieties of pili (Canarium ovatum Engl.) from Bicol, Philippines

Autor: K.A.T. Castillo-Israel, Lotis E. Mopera, M.M.D.R. Tugay, E.B. Esguerra

Publikováno v: Food Research. 4:1937-1946

This study aimed to characterize and compare pili (Canarium ovatum Engl.) pulp oil from two different varieties of pili fruits in Bicol, Philippines namely M. Orolfo and Orbase varieties for possible utilization into oil-based products. The effects o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fbe8fba18843bbfbcd08cdbf26cba142
https://doi.org/10.26656/fr.2017.4(6).203

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Accelerated shelf-life test (ASLT) of batuan [Garcinia binucao (Blanco) Choisy] fruit powder

Autor: K. F. Yaptenco, A. K.G. Ancheta, L. C. Bainto, Rona Camille M. Lizardo, Erlinda I. Dizon, Lotis E. Mopera

Publikováno v: Food Research. 4:1254-1264

The study evaluated the storage characteristics of batuan fruit powder by Accelerated Shelf-life Test (ASLT) where the product was stored at elevated temperatures of 37°C, 50°C, and 60°C. During the experiment, the physicochemical (whiteness index

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0f6ae13c3468af5b63b2780ce2e3d207
https://doi.org/10.26656/fr.2017.4(4).018

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Development of Saba (Musa 'BBB' acuminata x balbisiana) Peel-Monggo [Vigna radiata (L.) R. Wilczek] Flours with Malunggay (Moringa oleifera Lam.) Polvoron Bar

Autor: Welbert A. Ronquillo, Aimee Sheree A. Barrion, Lotis E. Mopera, Marites Gatchalian-Yee

Publikováno v: Food and Nutrition Sciences. 11:262-280

The study was designed to produce a nutrient-dense polvoron bar from the optimized mixture of Saba-peel, monggo, and malunggay using simplex lattice design (RSM-SLD). Polvoron bar was also evaluated analytically including proximate, iron, total dieta

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9d9bfe8943fe29c4b3f7d0b0054efa6e
https://doi.org/10.4236/fns.2020.114020

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Physicochemical and Nutritional Properties of Nixtamalized Quality Protein Maize Flour and its Potential as Substitute in Philippine Salt Bread

Autor: Arvin Paul P. Tuaño, Lotis E. Mopera, Dianne Jane A. Sunico, Liezl Atienza, Clarissa B. Juanico, Felicito M. Rodriguez

Publikováno v: Chiang Mai University Journal of Natural Sciences. 20

Nixtamalization is an ancient method of processing corn that is said to enhance the nutritional value of maize by improving protein quality, increasing calcium and niacin bioavailability, and reducing phytic acid levels, thus increasing iron digestib

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::19a29be1b3d416d88241ceb8d378414c
https://doi.org/10.12982/cmujns.2021.035

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