Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Luis Alfredo Espinoza- Espinoza"'
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:
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:
Edwin Jorge Vega-Portalatino, Miriam Marleni Rosales-Cuentas, Jaime Valdiviezo-Marcelo, Nancy Maribel Arana-Torres, Luis Alfredo Espinoza-Espinoza, Luz Arelis Moreno-Quispe, Heber Peleg Cornelio-Santiago
Publikováno v:
Frontiers in Marine Science, Vol 10 (2023)
Endophytic and epiphytic bacteria and fungi that live in association with macroalgae produce compounds that favor the growth of the host, being in some cases more efficient than those produced by the terrestrial microbiome. This review collects infor
Externí odkaz:
https://doaj.org/article/dc26d6897d2541f6a9854cf7dab77b4e
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
Autor:
Juan Carlos Barrios Renteria, Luis Alfredo Espinoza-Espinoza, Jaime Valdiviezo-Marcelo, Luz Arelis Moreno-Quispe
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
Ascorbic acid deficiency has been associated with several health conditions. The objective of this study was to evaluate the content of ascorbic acid and the sensorial qualities of Mangifera indica and Myrciaria dubia yogurts. Four yogurt treatments
Externí odkaz:
https://doaj.org/article/02a9a619b67e4bb38480f013b8b10b29
Autor:
Luz Arelis Moreno-Quispe, Luis Alfredo Espinoza- Espinoza, Enrique Alonso Mauricio- Sandoval, Mirtha Susana Anaya Palacios, Edwin Jorge Vega Portalatino
Publikováno v:
Current Research in Nutrition and Food Science Journal. 11:267-275
Ice cream is one of the most consumed desserts worldwide and due to the high production of fruits such as camu camu, mango, and grapes in northern Peru, it is intended to introduce artisanal ice cream with these fruits in the market. This study was e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95355c6698681e105df64372648d6862
https://doi.org/10.12944/crnfsj.11.1.20
https://doi.org/10.12944/crnfsj.11.1.20
Publikováno v:
RUA. Repositorio Institucional de la Universidad de Alicante
Universidad de Alicante (UA)
Universidad de Alicante (UA)
Background: There are few studies about consumer preferences in sports tourism, especially in Peru. The objective of the study was to identify consumer preferences for sports tourism modalities and to analyse the characteristics of students who engag
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b44257da2bc376f7819add5607451143
http://hdl.handle.net/10045/110878
http://hdl.handle.net/10045/110878
