Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Martha Cecilia Quicazán"'
Publikováno v:
Revista Colombiana de Biotecnología, Vol 3, Iss 2, Pp 92-99 (2011)
Soymilk, the protein slurry extracted in water from soybeans, obtained by means of a process tested previously at ICTA (the National University of Colombia's Institute of Food Science and Technology), was fermented by using a thermophyllic lactic cul
Externí odkaz:
https://doaj.org/article/ed03ce7625174af9a57f05307a291f09
Publikováno v:
Ingeniería e Investigación, Vol 31, Iss 2, Pp 65-73 (2011)
Una de las técnicas más novedosas en el análisis del aroma de alimentos y otras matrices es la nariz electrónica. Este dispositivo funciona como una imitación del sistema olfatorio humano por medio de sensores con sensibilidades solapadas para d
Externí odkaz:
https://doaj.org/article/bd691dca084f408d9533bdc094949794
Autor:
Hernán Guillermo Ávila Rodríguez, Julián Andrés Cuspoca Riveros, Gerhard Fischer, Gustavo Adolfo Ligarreto Moreno, Martha Cecilia Quicazán de Cuenca
Publikováno v:
Revista Facultad Nacional de Agronomía Medellín, Vol 60, Iss 2, Pp 4179-4193 (2007)
Con el propósito de hallar algunas características fisicoquímicas del fruto del agraz, del cual existen pocos conocimientos sobre su calidad, se recolectaron frutos provenientes de Chiquinquirá (Boyacá) los cuales fueron empacados en cajas plás
Externí odkaz:
https://doaj.org/article/aaf4b083ef0f4d649464ab4fbe0c4a9e
Valorization alternatives of colombian bee-pollen for its use as food resource - a structured review
Publikováno v:
Vitae, Vol 21, Iss 3 (2014)
Background: Pollen of honey-bee Apis mellifera L. is a product gathered for human consumption and marketed as a nutritional and functional resource. However, some studies indicate that it is necessary to develop transformation processes to modify the
Externí odkaz:
https://doaj.org/article/7d57f318b6ea445b896ce648ec11dd48
Publikováno v:
Revista Colombiana de Biotecnología, Vol 3, Iss 2 (2001)
La leche o bebida de soya, extracto acuoso de las proteínas de este grano, elaborada mediante un proceso previamente validado en el Instituto de Ciencia y Tecnología de Alimentos (ICTA), fue fermentada con un cultivo láctico termófilo, constituid
Externí odkaz:
https://doaj.org/article/f150122e0aed4c5c85d982104886d0a5
Autor:
Néstor Ariel Algecira-Enciso, Carlos Alberto Fuenmayor, María Angélica Benavides-Martín, William Ignacio Mora-Adames, Martha Cecilia Quicazán
Publikováno v:
LWT. 141:110868
Different process conditions were evaluated to induce lactic acid fermentation of bee pollen at the pilot scale using three different commercial starter cultures. Clean and dry Colombian high Andean bee pollen was used as the sole source of nutrients
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a35b5cee51009a7c13750afd47396816
https://doi.org/10.1016/j.lwt.2021.110868
https://doi.org/10.1016/j.lwt.2021.110868
Publikováno v:
Ingeniería e Investigación, Vol 37, Iss 3, Pp 45-51 (2017)
Repositorio UN
Universidad Nacional de Colombia
instacron:Universidad Nacional de Colombia
Repositorio UN
Universidad Nacional de Colombia
instacron:Universidad Nacional de Colombia
Honey is a natural sweetener and its quality labels are associated to its botanical or geographical origin, which is being established by palynological and sensorial analysis. The use of fast and non-invasive techniques such as an electronic nose can
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87fa743373f7d95ed7effbae54bad6b7
https://repositorio.unal.edu.co/handle/unal/67557
https://repositorio.unal.edu.co/handle/unal/67557
Autor:
Eduardo Rodríguez-Sandoval, Alejandro Fernández-Quintero, Martha Cecilia Quicazán, Angélica Sandoval-Aldana
Publikováno v:
Journal of Texture Studies. 39:68-82
The characteristics of the texture of cassava dough were evaluated using the stress–relaxation test and texture profile analysis. Cassava parenchyma processed under different cooking times, 15 or 18 min, and stored at either −5 or −20C for 24 h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1fdaaebf79e63dd2cc2cc9445fadf1c1
https://doi.org/10.1111/j.1745-4603.2007.00131.x
https://doi.org/10.1111/j.1745-4603.2007.00131.x
Autor:
Amanda Consuelo Díaz-Moreno, Carlos Alberto Fuenmayor, Carlos Zuluaga-Dominguez, Martha Cecilia Quicazán
Publikováno v:
Pot-Honey ISBN: 9781461449591
The geographic location of Colombia and its mega-biodiversity have been identified as advantages for meliponiculture. This study analyzed pot-honey samples from different genera native from different regions of Colombia. The number of analyzed honey
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7923015dc1137ab49a7210b4eb3dc170
https://doi.org/10.1007/978-1-4614-4960-7_27
https://doi.org/10.1007/978-1-4614-4960-7_27
Autor:
Amanda Consuelo Díaz-Moreno, Carlos Alberto Fuenmayor, Martha Cecilia Quicazán, Carlos Zuluaga-Dominguez
Publikováno v:
Pot-Honey ISBN: 9781461449591
Fifty-five samples of honey from Colombian stingless bees Melipona, Tetragona, Melipona compressipes, Melipona favosa, and Melipona eburnea were analyzed with an “electronic nose.” The electronic nose instrument, equipped with ten metal oxide sem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e4b9798d79c8368fdbd33632b55a90c
https://doi.org/10.1007/978-1-4614-4960-7_30
https://doi.org/10.1007/978-1-4614-4960-7_30