Zobrazeno 1 - 10
of 56
pro vyhledávání: '"Luis Eduardo Ordóñez-Santos"'
Autor:
Jader Martínez-Girón, Cinzia Cafarella, Francesca Rigano, Daniele Giuffrida, Luigi Mondello, Yolima Baena, Coralia Osorio, Luis Eduardo Ordóñez-Santos
Publikováno v:
ACS Omega, Vol 9, Iss 26, Pp 28738-28753 (2024)
Externí odkaz:
https://doaj.org/article/0ceda984d7e54c7abe3b9059af612d36
Publikováno v:
Revista U.D.C.A Actualidad & Divulgación Científica, Vol 26, Iss 1 (2023)
The industrialization of papaya generates a large amount of organic waste, which is rich in antioxidant compounds, especially carotenoids. The purpose of the present article was to study the influence of carotenoid pigments extracted from the papaya
Externí odkaz:
https://doaj.org/article/aa225299106c4f1eb8535a22f887be6e
Publikováno v:
Ciência e Agrotecnologia, Vol 46 (2022)
ABSTRACT The agro-industrial processing of fruits generates a significant volume of by-products, which can be valued as a source of natural ingredients in the food industry. The objective of this research was to optimize the ultrasound-assisted extra
Externí odkaz:
https://doaj.org/article/354604fd24d74215a8b2d909dd6e5d5c
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 2, Pp 185-193 (2021)
Research background. The industrial transformation of tropical fruits, and in particular guava, generates a large quantity of by-products that are generally disposed of as organic waste. In these by-products a large quantity of bioactive substances i
Externí odkaz:
https://doaj.org/article/f51d97311e7d48e6a48c79790d3257e2
Publikováno v:
TecnoLógicas, Vol 21, Iss 43, Pp 127-134 (2018)
Green peppers, a Solanaceaecultivated in tropical zones, are used as natural food coloring and flavoring. Considered perishable vegetables, they are usually stored between 7.5 and 8° C in order to avoid accelerating fruit transpiration and cold dama
Externí odkaz:
https://doaj.org/article/4c46f64c5f874ca7acc2a5cd9b55b5b3
Publikováno v:
Revista de la Facultad de Ciencias Agrarias, Vol 51, Iss 2 (2019)
In this study, the objective was to establish parameters of optimization of the factors such as solvent concentration, extraction time and liquid-to-solid ratio in ultrasound-assisted extraction (UAE) of total anthocyanins from mulberry by-products.
Externí odkaz:
https://doaj.org/article/7c7401440cdf42aeac5839b0708a1c5d
Autor:
Jader Martínez-Girón, Ximena Rodríguez-Rodríguez, Lina Pinzón-Zárate, Luis Eduardo Ordóñez-Santos
Publikováno v:
Ciencia y Tecnología Agropecuaria, Vol 18, Iss 3 (2017)
La producción de harina a partir de residuos de piel de chontaduro ha sido un tema olvidado desde el punto de vista de sus propiedades fisicoquímicas, debido a que los estudios reportados en la literatura se han centrado en la caracterización de h
Externí odkaz:
https://doaj.org/article/75fbbd18d5fe4e4ebf5806153bbe5dc0
Publikováno v:
Biotecnología en el Sector Agropecuario y Agroindustrial, Vol 13, Iss 2, Pp 104-113
El color es uno de los parámetros más importantes a la hora de medir la calidad de productos que van a ser procesados a partir del pimentón rojo (Capsicum annuum), para la fabricación de condimentos, colorantes, conservas y aderezos. En este estu
Externí odkaz:
https://doaj.org/article/0fda363f5cf4445ebd932fc07500135a
Autor:
José Igor Hleap Zapata, Viviana Andrea Velasco Arango, Alicia Alejandra Bernal Martínez, Luis Eduardo Ordóñez Santos
Publikováno v:
Biotecnología en el Sector Agropecuario y Agroindustrial, Vol 18, Iss 2 (2020)
Dentro de las frutas tropicales, la guayaba (Psidium guajava L.) es una de las más consumidas gracias a sus excelentes propiedades organolépticas y funcionales, rica en compuestos bioactivos. Su aprovechamiento agroindustrial genera gran cantidad d
Externí odkaz:
https://doaj.org/article/246dc14c4e4e4fc8b23ec0f291612ab0
Publikováno v:
Food Science and Technology International. 28:535-544
In this study, the effect of temperature and particle size on the techno-functional properties of the flour from peach palm fruit peels ( Bactris gasipaes, red and yellow ecotype) were evaluated. The flour from peach palm epicarp obtained by natural