Výsledky vyhledávání - "María del Cisne Guamán Balcázar"

Akademický článek

Análisis de los niveles de nutrientes críticos (azúcar, grasa y sal) declarados en alimentos procesados expendidos en Loja, Ecuador

Autor: Ruth Martínez, María del Cisne Guamán Balcázar, Irma Gonza Quito, Maritza Castillo Carrión, Maria Rita Marques de Oliveira

Publikováno v: Revista Segurança Alimentar e Nutricional, Vol 23 (2016)

La calidad nutricional de los alimentos processados es aún subestimada, a pesar de su incidência em la salud de la población. El objetivo de este trabajo fue brindar una perspectiva de la calidad de los alimentos procesados expendidos en la ciudad

Externí odkaz: https://doaj.org/article/e5794eab018f4801a2a28a51d543c075

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Akademický článek

Green Processing of Ilex guayusa: Antioxidant Concentration and Caffeine Reduction Using Encapsulation by Supercritical Antisolvent Process

Autor: Miguel Ángel Meneses, Jhulissa Guzmán, Jhulissa Cabrera, Jorge Magallanes, Eduardo Valarezo, María del Cisne Guamán-Balcázar

Publikováno v: Molecules, Vol 29, Iss 22, p 5309 (2024)

This study investigated the valorization of Ilex guayusa leaves by producing a low-caffeine, antioxidant-rich product through the supercritical antisolvent extraction (SAE) process. The objective was to concentrate the antioxidants while selectively

Externí odkaz: https://doaj.org/article/da4dd6daa6ef46c993ed0a5fd36d6bd6

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Akademický článek

Encapsulation of Phenolic Compounds Extracted from Beet By-Products: Analysis of Physical and Chemical Properties

Autor: María del Cisne Guamán-Balcázar, Magdalena Montero, Alejandro Celi, Antonio Montes, Ceferino Carrera, Clara Pereyra, Miguel Ángel Meneses

Publikováno v: Foods, Vol 13, Iss 18, p 2859 (2024)

Beet is a nutritious and health-promoting food with important bioactive compounds in its industrial by-products. The encapsulation of antioxidants from beet by-products has been proposed for valorization. For this, an ethanol–water extract was mixe

Externí odkaz: https://doaj.org/article/99b1709377774e259ed87a427b8f88ab

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Akademický článek

Response Surface Methodology Optimization for Analytical Microwave-Assisted Extraction of Resveratrol from Functional Marmalade and Cookies

Autor: Widiastuti Setyaningsih, María del Cisne Guamán-Balcázar, Nurul Mutmainah Diah Oktaviani, Miguel Palma

Publikováno v: Foods, Vol 12, Iss 2, p 233 (2023)

A novel analytical method based on microwave-assisted extraction has been successfully optimized and validated to determine resveratrol from functional marmalade and cookies. The optimization was performed using a Box–Behnken design with three fact

Externí odkaz: https://doaj.org/article/a5cb4ee5b1244e4788e20a93931b1ee0

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Inclusion of Natural Antioxidants of Mango Leaves in Porous Ceramic Matrices by Supercritical CO2 Impregnation

Autor: María del Cisne Guamán-Balcázar, Antonio Montes, Diego Valor, Yorky Coronel, Desireé M. De los Santos, Clara Pereyra, Enrique J. Martínez de la Ossa

Publikováno v: Materials; Volume 15; Issue 17; Pages: 5934

Mango is one of the most important, medicinal tropical plants in the world from an economic point of view due to the presence of effective bioactive substances as co-products in its leaves. The aim of this work was to enhance the impregnation of natu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::105b84c3283273aae24737eb84dfe99d

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The antioxidant effect of Colombian berry (vaccinium meridionale Sw.) extracts to prevent lipid oxidation during pork patties shelf-life

Autor: José M. Lorenzo, José M. Fernández-Arias, Daniel Franco, María Esperanza Valdés, María del Cisne Guamán Balcázar, Márcio Vargas-Ramella, Daniel Moreno, Sol Zamuz, Jorge Felipe Reyes

Publikováno v: Antioxidants
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Volume 10
Issue 8
Pages: 1290
Antioxidants, Vol 10, Iss 1290, p 1290 (2021)

A scarce amount of knowledge about the use of Colombian berry (CB) in meat products is available in the literature. This work studies the impact of the addition of CB extracts (CBE) on pork patties at three different concentrations in the range 250�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91cb5586bbc4f98240e4e10156429d59
http://hdl.handle.net/11093/2573

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Análisis de los niveles de nutrientes críticos (azúcar, grasa y sal) declarados en alimentos procesados expendidos en Loja, Ecuador

Autor: María del Cisne Guamán Balcázar, Maria Rita Marques de Oliveira, Irma Gonza Quito, Maritza Janeth Castillo Carrión, Ruth Martínez

Publikováno v: Revista Segurança Alimentar e Nutricional, Vol 23 (2016)
Segurança Alimentar e Nutricional; v. 23 (2016): Número Especial; 1008-1018
Segurança Alimentar e Nutricional; Vol. 23 (2016): Número Especial; 1008-1018
Revista Segurança Alimentar e Nutricional
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64686e02abec1f9de7acc01c2bc22701
https://doi.org/10.20396/san.v23i0.8635625

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