Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Lucía Ramírez-Cárdenas"'
Autor:
José F Álvarez-Barreto, Ana Cevallos-Ureña, Johanna Zurita, Jennifer Pérez, Marco León, Lucía Ramírez-Cárdenas
Publikováno v:
International Journal of Fruit Science, Vol 23, Iss 1, Pp 181-199 (2023)
ABSTRACTExtending the shelf life of fruits without altering their nutritional or sensory characteristics has led to the search for different preservation technologies. Strawberry (Fragaria ananassa) is prone to rapid decay after harvest. Aloe Vera Ge
Externí odkaz:
https://doaj.org/article/5df446d6422849819551a85ca3220d03
Autor:
Lucía Ramírez-Cárdenas
Publikováno v:
ACI Avances en Ciencias e Ingenierías, Vol 7, Iss 1 (2015)
Meat products have a broad market in Ecuador; however, jerky (dry meat) is rarely known and there are no products preserved using osmotic dehydration (OD). OD improves organoleptic characteristics of meat, thus it allows to use less economically valu
Externí odkaz:
https://doaj.org/article/b1a898dec1884ad9ae074d2044209e0f
Publikováno v:
ACI Avances en Ciencias e Ingenierías, Vol 6, Iss 1 (2014)
Water kefir is a homemade fermented drink, to which certain probiotic properties are attributed. In this study, changes in acidity and oBrix of Ecuadorian homemade water kefir, elaborated with three different types of sweeteners (brown sugar, honey a
Externí odkaz:
https://doaj.org/article/ef1848426ece4149a5bb464542e90009
Autor:
Paola Carrillo, Roberto Maldonado, Alexandra Palomeque, Joselyn Yugsi, Lucía Ramírez-Cárdenas
Publikováno v:
ACI Avances en Ciencias e Ingenierías, Vol 6, Iss 1 (2014)
The use of modified atmospheres for bakery products has increased in recent years high-lighting the use of gases such as carbon dioxide (CO2) and nitrogen (N2). Products such as short pastry have great importance due to its wide application in the pr
Externí odkaz:
https://doaj.org/article/4d720973b7d0480c856d8e03e27b16c9
Publikováno v:
Revista Facultad Nacional de Agronomía Medellín, Volume: 74, Issue: 1, Pages: 9453-9460, Published: APR 2021
Mortiño (Vaccinium floribundum) is a wild Andean berry, with a high content of bioactive compounds, especially anthocyanins, with protective effects against various diseases due to their antioxidant capacity. The aim of this study was to determine t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa6369c27051cf3341c13ad5e63696d9
https://doi.org/10.15446/rfnam.v74n1.89089
https://doi.org/10.15446/rfnam.v74n1.89089
Autor:
Neuza Maria Brunoro Costa, Fernando Pinheiro Reis, Alda Jusceline Leonel, Lucía Ramírez-Cárdenas
Publikováno v:
Food Research International. 43:573-581
Zinc bioavailability was studied in five cultivars of beans (Phaseolus vulgaris, L): white (Ouro Branco), black (Diamante Negro), and brown (BRS Radiante, Perola and Talisma) cooked with or without soaking water. The cooked bean flours or ZnCO3 were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43e03b698fcdf51ae3d8b3e8c10211d5
https://doi.org/10.1016/j.foodres.2009.07.023
https://doi.org/10.1016/j.foodres.2009.07.023
Autor:
Lucía Ramírez-Cárdenas
Publikováno v:
ACI Avances en Ciencias e Ingenierías. 7
Pese al gran posicionamiento que tienen los productos cárnicos en el Ecuador, el Charqui (carne seca) es poco conocido y no existen productos conservados usando deshidratación osmótica (DO). La DO mejora las características organolépticas de la
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77aa592d19bf8f00129f7b2652925e44
https://doi.org/10.18272/aci.v7i1.234
https://doi.org/10.18272/aci.v7i1.234
Publikováno v:
Nutrition Research. 25:79-92
Iron deficiency anemia can be due to copper deficiency, even when iron intake is adequate. The objective of this study was to evaluate the interaction of copper with iron metabolism in anemic rats, using standard (copper and iron sulfate) or rice and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb5f0e2c8dff5f9bb2eab5573d305e61
https://doi.org/10.1016/j.nutres.2004.07.003
https://doi.org/10.1016/j.nutres.2004.07.003
Autor:
Roberto Maldonado, Paola Carrillo, Lucía Ramírez-Cárdenas, Joselyn Yugsi, Alexandra Palomeque
Publikováno v:
ACI Avances en Ciencias e Ingenierías. 6
El uso de atmósferas modificadas para los productos de panadería y pastelería ha incrementado en los últimos años destacándose el uso de gases como el dióxido de carbono (CO2) y nitrógeno (N2). Productos como la masa quebrada son de gran impo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90851bf4f69ee2bb0569f18be131c222
https://doi.org/10.18272/aci.v6i1.164
https://doi.org/10.18272/aci.v6i1.164
Publikováno v:
ACI Avances en Ciencias e Ingenierías. 6
El kéfir de agua es una bebida fermentada elaborada de forma casera a la cual se le atribuye ciertas propiedades probióticas. En este estudio se determinaron los cambios de acidez y oBrix del Kéfir de agua artesanal de origen ecuatoriano, elaborad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c90d51b842e7f1e4a3cc57ed6194216
https://doi.org/10.18272/aci.v6i1.160
https://doi.org/10.18272/aci.v6i1.160