Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Nidia Casas-Forero"'
Autor:
Nidia Casas-Forero, Igor Trujillo-Mayol, Rommy N. Zúñiga, Guillermo Petzold, Patricio Orellana-Palma
Publikováno v:
Gels, Vol 8, Iss 4, p 217 (2022)
Hydrogels can absorb and/or retain components in the interstitial spaces due to the 3D cross-linked polymer network, and thus, these matrices can be used in different engineering applications. This study focuses on the physicochemical and textural pr
Externí odkaz:
https://doaj.org/article/a04c2e3e1b674ffd84bbcbda9505b419
Autor:
Igor Trujillo-Mayol, Nidia Casas-Forero, Edgar Pastene-Navarrete, Fabiana Lima Silva, Julio Alarcón-Enos
Publikováno v:
Antibiotics, Vol 10, Iss 1, p 23 (2020)
Avocado Hass (Persea americana Mill) peel extract (APE) has the potential as a natural ingredient to substitute for chemical preservatives. The objectives of this study were to assess the phytochemical composition by high-performance liquid chromatog
Externí odkaz:
https://doaj.org/article/b9b0d2cd75c84dd3a55501c43c30fcf8
Publikováno v:
Polymers, Vol 12, Iss 12, p 2769 (2020)
Cryoconcentrated blueberry juice (CBJ) was incorporated into aerated gelatin gel and the effects on the mechanical properties, phenolic compounds and antioxidant activity (AA) were evaluated at day 1 and day 28 under refrigerated storage. At day 1, 8
Externí odkaz:
https://doaj.org/article/785890ad2e14412490c17b39d8d0141e
Autor:
Patricio Orellana-Palma, Guisella Tobar-Bolaños, Nidia Casas-Forero, Rommy N. Zúñiga, Guillermo Petzold
Publikováno v:
Foods, Vol 9, Iss 9, p 1314 (2020)
This study aimed to evaluate the potential of centrifugal block cryoconcentration (CBCC) at three cycles applied to fresh calafate juice. The fresh juice and cryoconcentrate at each cycle were stored for five weeks at 4 °C and quality attributes wer
Externí odkaz:
https://doaj.org/article/52cda32bfaee4ba4aca0155c5610be1f
Publikováno v:
Agroindustrial Science, Vol 6, Iss 1, Pp 77-83 (2016)
La quinua es un grano andino con alto valor nutricional, que puede ser incorporado con otros productos alimentarios como frutas, las cuales pueden aportar otros nutrientes que permiten obtener nuevos productos. El objetivo de este trabajo fue evaluar
Externí odkaz:
https://doaj.org/article/38fe1fed20524ecc8cc93ac28d178f5d
Autor:
Nidia Casas Forero, Diana Cristina Moncayo, Sandra Patricia Cote, Alejandro Cárdenas Ospitia, Leidy Steffania Espitia
Publikováno v:
Scientia Agropecuaria, Vol 7, Pp 231-238 (2016)
El huevo de codorniz es un producto con alto valor nutricional, su vida útil es corta, y es ampliamente utilizado en la industria de derivados cárnicos, por lo anterior un producto listo para su consumo se convierte en una buena alternativa. El obj
Externí odkaz:
https://doaj.org/article/5480b5c21afd414baf4b113a0f84347c
Publikováno v:
Journal of Food Science. 86:5062-5077
Blueberries are a popular fruit with an attractive flavor and color, as well as health benefits. These health benefits have been attributed to the important number of bioactive compounds in blueberries with activities such as antioxidant, antitumor,
Publikováno v:
Food and Bioprocess Technology. 14:1155-1168
The aim of this study was to describe the impact of centrifugal block cryoconcentration (CBCC) at three cycles on physicochemical parameters, total bioactive compounds (TBC), individual phenolic content (IPC), and antioxidant activity (AA) applied to
Publikováno v:
Gels; Volume 8; Issue 4; Pages: 217
Hydrogels can absorb and/or retain components in the interstitial spaces due to the 3D cross-linked polymer network, and thus, these matrices can be used in different engineering applications. This study focuses on the physicochemical and textural pr
Autor:
M. Madalena C. Sobral, Olga Viegas, Igor Trujillo-Mayol, Edgar Pastene-Navarrete, Nandis Fiallos, Olívia Pinho, Isabel M.P.L.V.O. Ferreira, Julio Alarcón-Enos, Nidia Casas-Forero, Miguel A. Faria
The objective of the present study was to investigate the impact of phenolic-rich avocado peel extract (APE) as an ingredient in beef and soy-based burgers to increase their antioxidant activity, reduce lipid and protein oxidation during gastric dige
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::924e451aa58bfd3d72e8abb8e41d8fe7
https://hdl.handle.net/10216/137578
https://hdl.handle.net/10216/137578