Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Lucas D. Muñóz-Astecker"'
Autor:
Elizabeth Rojas-Ocampo, Llisela Torrejón-Valqui, Lucas D. Muñóz-Astecker, Marleni Medina-Mendoza, Diner Mori-Mestanza, Efraín M. Castro-Alayo
Publikováno v:
Heliyon, Vol 7, Iss 8, Pp e07787- (2021)
Revaluing agri-food waste to offer consumers bioactive compounds for a healthy diet is an important issue. In the present work, the antioxidant capacity (AC), total phenolic content (TPC) and phenolic compounds of pulp and bagasse of four Peruvian be
Externí odkaz:
https://doaj.org/article/0c71cd58465740008fc0451c0c6703b3
Autor:
Dorila E. Grández-Yoplac, Diner Mori-Mestanza, Lucas D. Muñóz-Astecker, Ilse S. Cayo-Colca, Efraín M. Castro-Alayo
Publikováno v:
Antioxidants, Vol 10, Iss 4, p 548 (2021)
The process of drying food is necessary to preserve it; however, some bioactive compounds can be degraded during drying process. In this work, the convective drying process of Peruvian blackberry bagasse and the degradation of anthocyanins, total phe
Externí odkaz:
https://doaj.org/article/c515b0e909f24585b159bd9dcb9d70e9
Autor:
Diner Mori-Mestanza, Efraín M. Castro-Alayo, Llisela Torrejón-Valqui, Lucas D. Muñóz-Astecker, Elizabeth Rojas-Ocampo, Marleni Medina-Mendoza
Publikováno v:
Heliyon
Heliyon, Vol 7, Iss 8, Pp e07787-(2021)
Heliyon, Vol 7, Iss 8, Pp e07787-(2021)
Revaluing agri-food waste to offer consumers bioactive compounds for a healthy diet is an important issue. In the present work, the antioxidant capacity (AC), total phenolic content (TPC) and phenolic compounds of pulp and bagasse of four Peruvian be
Autor:
Lucas D. Muñóz-Astecker, Dorila E. Grández-Yoplac, Efraín M. Castro-Alayo, Ilse S. Cayo-Colca, Diner Mori-Mestanza
Publikováno v:
Antioxidants, Vol 10, Iss 548, p 548 (2021)
Antioxidants
Volume 10
Issue 4
CONCYTEC-Institucional
Consejo Nacional de Ciencia Tecnología e Innovación Tecnológica
instacron:CONCYTEC
Antioxidants
Volume 10
Issue 4
CONCYTEC-Institucional
Consejo Nacional de Ciencia Tecnología e Innovación Tecnológica
instacron:CONCYTEC
The process of drying food is necessary to preserve it
however, some bioactive compounds can be degraded during drying process. In this work, the convective drying process of Peruvian blackberry bagasse and the degradation of anthocyanins, total
however, some bioactive compounds can be degraded during drying process. In this work, the convective drying process of Peruvian blackberry bagasse and the degradation of anthocyanins, total
Autor:
César R. Balcázar-Zumaeta, Jorge L. Maicelo-Quintana, Geidy Salón-Llanos, Miguel Barrena, Lucas D. Muñoz-Astecker, Ilse S. Cayo-Colca, Llisela Torrejón-Valqui, Efraín M. Castro-Alayo
Publikováno v:
Applied Sciences, Vol 14, Iss 18, p 8476 (2024)
Tropical fruits such as cherimoya, soursop, and pineapple share sugars (glucose, fructose, and sucrose) in common but may differ in the content of other phytochemicals. In the present work, confocal Raman spectroscopy and partial least squares discri
Externí odkaz:
https://doaj.org/article/608cf832814a4c3e9b2ab719b83f5bc2
Autor:
César R. Balcázar-Zumaeta, Efraín M. Castro-Alayo, Lucas D. Muñoz-Astecker, Ilse S. Cayo-Colca, Fredy Velayarce-Vallejos
Publikováno v:
Heliyon, Vol 9, Iss 9, Pp e19578- (2023)
Technology forecasting (TF) based on bibliometric tools allows knowing the technological trends of developed topics based on experience and current knowledge, thus anticipating future changes. To reduce hunger and improve nutrition, the food-based to
Externí odkaz:
https://doaj.org/article/fa68a9d88ee84c18a24592cb67388617
Autor:
César R. Balcázar-Zumaeta, Alexa J. Pajuelo-Muñoz, Deisy F. Trigoso-Rojas, Angel F. Iliquin-Chavez, Editha Fernández-Romero, Ives Yoplac, Lucas D. Muñoz-Astecker, Nadia Rodríguez-Hamamura, Ily M. Maza Mejía, Ilse S. Cayo-Colca, Gilson C. A. Chagas-Junior, Jorge L. Maicelo-Quintana, Efrain M. Castro-Alayo
Publikováno v:
Foods, Vol 12, Iss 17, p 3291 (2023)
In current systems, the fermentation spontaneous process produces fermented beans of heterogeneous quality due to the fermentation time. This study demonstrated that the fermentation time should be reduced. For this purpose, the physicochemical param
Externí odkaz:
https://doaj.org/article/32f09c6f19bc46cf82e2787325dc354c