Zobrazeno 1 - 9 of 9 pro vyhledávání: '"Mario R. Molina"'
1
Valor nutritivo de la pulpa de café sometida a fermentación sólida usando Aspergillus niger en pollos y cerdos
Autor: Ricardo Bressani, Otto Raúl Lechuga, Mario R. Molina
Publikováno v: Agronomía Mesoamericana; Agronomía Mesoamericana: Vol. 1 (January-December); 79-82
Agronomía Mesoamericana; Agronomía Mesoamericana: Vol 1 (Enero-diciembre); 79-82
Portal de Revistas UCR
Universidad de Costa Rica
instacron:UCR
Agronomía Mesoamericana, Vol 1 (2016)
Coffee pulp was subjected to a solid-state fermentation process using Aspergillus niger, an Initial moisture content of 80%, pH 3.5,35°C and adding 2.5% commercial urea and 2.0% commercial dicalcium phosphate, for a total of 48 h. The sundried ferme
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e726393963817e53f3f44f4a7715a850
https://revistas.ucr.ac.cr/index.php/agromeso/article/view/25350
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5
Some Nutritional Characteristics of a Naturally Occurring Alga ( Microcystis sp.) in a Guatemalan Lake
Autor: Leticia Almengor, Ricardo Bressani, Mario R. Molina, Gabriel. De la Fuente, Antonio Flores
Publikováno v: Applied and Environmental Microbiology. 33:6-9
The nutritional characteristics of an alga ( Microcystis sp.) that occurs naturally in a Guatemalan lake were determined. The sun-dried material proved to have a high protein content (55.6%) and to be a possible good source of calcium and phosphorus
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40782246dd1d9a750c1f383e2fee56e9
https://doi.org/10.1128/aem.33.1.6-9.1977
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6
Some Characteristics of Whole Corn: Whole Soybean (70:30) and Rice: Whole Soybean (70:30) Mixtures Processed by Simple Extrusion Cooking
Autor: J. Edgar Braham, Ricardo Bressani, Mario R. Molina
Publikováno v: Journal of Food Science. 48:434-437
Mixtures of corn or rice with dehulled soybeans (70:30) were extruded at three cone openings. Processing temperatures were inversely correlated with cone opening. As cone opening increased fat retention and nitrogen solubility index increased, while
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f0039b958b9cc06db434a194cc7e13a7
https://doi.org/10.1111/j.1365-2621.1983.tb10759.x
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8
NUTRITIVE VALUE OF A FIBER-FREE COCONUT PROTEIN EXTRACT OBTAINED BY AN ENZYMIC-CHEMICAL METHOD
Autor: Mario R. Molina, Paul A. Lachance
Publikováno v: Journal of Food Science. 39:581-584
The fiber-free coconut extract obtained by an enzymic-chemical method (J. Food Sci. 38: 607) proved to have a higher protein nutritive value than that of the original coconut meal. The improvement is attributable in part to the fact that the fiber of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7f0e63ac8f1ad9f6046676fb82af5a56
https://doi.org/10.1111/j.1365-2621.1974.tb02953.x
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9
Solid-state fermentation: an alternative to improve the nutritive value of coffee pulp
Autor: Roberto Gomez Brenes, Walter Peñaloza, Mario R. Molina, Ricardo Bressani
Publikováno v: Applied and environmental microbiology. 49(2)
Coffee pulp was subjected to a solid-state fermentation process, using Aspergillus niger . The initial moisture content of the pulp, as well as the fermentation time and temperature, had a significant effect on the increase in total amino acid conten
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41982be83dbe4f30e121a599d2c6650d
https://pubmed.ncbi.nlm.nih.gov/16346724
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