Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Luis Alberto Ruiz-Flores"'
Autor:
Juliana Maricielo Nole-Jaramillo, Henry Daniel Muñoz-More, Luis Alberto Ruiz-Flores, Karina Silvana Gutiérrez-Valverde, Diana María Nolazco-Cama, Clara Raquel Espinoza-Silva, Luis Alfredo Espinoza-Espinoza
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100525- (2024)
Iron deficiency anemia is a public health issue; this condition causes psychomotor development disorders and impairs cognitive functions. Various fortification practices have been developed for foods such as yogurt; however, interactions between nutr
Externí odkaz:
https://doaj.org/article/1f61caf3e81c401f899735da95e7d265
Autor:
Jaime Valdiviezo-Marcelo, Nancy Maribel Arana-Torres, Edwin Jorge Vega-Portalatino, Luis Alberto Ruiz-Flores, Carmen Tamariz-Angeles, Percy Olivera-Gonzales, Miriam Marleni Rosales-Cuentas, Luis Alfredo Espinoza-Espinoza
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
Swiss-type artisanal cheese is highly appreciated sensorially, its flavor is often associated with the lactic acid bacteria involved in its production, which in many cases are indigenous. Three artisanal Swiss-type cheeses of greatest preference in t
Externí odkaz:
https://doaj.org/article/924d1a3388184063a8b36d7e62d9ac2f
Autor:
Kateryn Purizaca-Santisteban, Luis Alberto Ruiz-Flores, Zury Sócola, Eduardo Sidinei Chaves, Milagros del Pilar Espinoza-Delgado
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
The objective of this study was to evaluate the effect of ultrasound on the incorporation of iron and ascorbic acid (AA) in sweet potato (Ipomoea batatas) and to optimize the process parameters to obtain a fortified food. The incorporation was carrie
Externí odkaz:
https://doaj.org/article/5715015842ee4133b83600bd77cc2210
Autor:
Luis Alfredo Espinoza-Espinoza, Carlos Eduardo Juárez-Ojeda, Luis Alberto Ruiz-Flores, Luz Arelis Moreno-Quispe, Mirtha Susana Anaya-Palacios, Haydée Cárdenas-Quintana
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
The present study focuses on the effect of different drying temperatures (DT) (40, 60 and 80°C) and the combination of banana slice thicknesses (BST) (2 and 4 mm) on the physicochemical properties and phytochemicals of green banana flour (GBF). The
Externí odkaz:
https://doaj.org/article/0a756e3c0e6846faa54ebed12afa293b
Autor:
Henry Daniel Muñoz-More, Juliana Maricielo Nole-Jaramillo, Jaime Valdiviezo-Marcelo, Milagros del Pilar Espinoza-Delgado, Zury Mabell Socola-Juarez, Luis Alberto Ruiz-Flores, Luis Alfredo Espinoza-Espinoza
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
Iron deficiency in children and vulnerable people requires the intervention of effective emerging technologies to incorporate minerals into food, iron is an important micronutrient required by the human body to develop different functions. It’s oxi
Externí odkaz:
https://doaj.org/article/6ba22a6fe22141e598fb420ce7b1bebe
Autor:
Enrique Alonso Mauricio-Sandoval, Luis Alfredo Espinoza-Espinoza, Luis Alberto Ruiz-Flores, Jaime Valdiviezo-Marcelo, Luz Arelis Moreno-Quispe, Heber Peleg Cornelio-Santiago
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
Ice cream is a widely consumed product in the world. Unfortunately, its standard presentation is very poor in nutraceuticals; fruits such as Mangifera indica and Myrciaria dubia have an important bioactive potential, which can be used to enrich this
Externí odkaz:
https://doaj.org/article/bba1e661bda94926b72d61864e093c3d