Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Olga Lucía Torres-Vargas"'
Autor:
Carolina Agudelo-Zamudio, Javier Esteban Argoty-Ortegón, Olga Lucía Torres-Vargas, Leonardo Alonso-Gómez
Publikováno v:
TecnoLógicas, Vol 26, Iss 58, Pp e2802-e2802 (2023)
Las propiedades funcionales del almidón nativo tienen limitantes en sus propiedades tecnológicas. El almidón, al ser modificado, puede corregir estos problemas y, por lo tanto, mejorar sus propiedades para uso agroindustrial. El objetivo del prese
Externí odkaz:
https://doaj.org/article/362164555c064a40984375d0bf5f6f7b
Publikováno v:
Molecules, Vol 23, Iss 1, p 212 (2018)
This study focused on the development of gelatin-based films with incorporation of microcrystalline cellulose as reinforcement material. Clove (Syzygium aromaticum), nutmeg (Myristica fragrans), and black pepper (Piper nigrum) oleoresins containing a
Externí odkaz:
https://doaj.org/article/e7d37f4bc51848f8bddbab83a0cda362
Publikováno v:
Revista de Investigaciones Universidad del Quindío, Vol 21, Iss 1 (2010)
Composition of fresh and frozen meat products, specially fat content, is one of the parameters that is usually taken into account for different purposes such as classification of fresh and frozen meat pieces for fresh consume as well as for processin
Externí odkaz:
https://doaj.org/article/281803b17a0e432da561fc29d08aeab8
Publikováno v:
Journal of Materials Research and Technology, Vol 13, Iss , Pp 2239-2250 (2021)
Currently, growing interest exists in the development of packaging materials of natural origin for food applications. This study, conducted the extraction of pigments from natural sources (anthocyanin and betanin) from the exocarp of the black eggpla
Externí odkaz:
https://doaj.org/article/5fa6841ef0f6411aac0b04b412284eea
Publikováno v:
Journal of Materials Research and Technology, Vol 13, Iss, Pp 2239-2250 (2021)
Currently, growing interest exists in the development of packaging materials of natural origin for food applications. This study, conducted the extraction of pigments from natural sources (anthocyanin and betanin) from the exocarp of the black eggpla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6fc681b61489f1daf43b8828e04964b
http://www.sciencedirect.com/science/article/pii/S2238785421005330
http://www.sciencedirect.com/science/article/pii/S2238785421005330
Publikováno v:
CyTA-Journal of Food, Vol 19, Iss 1, Pp 220-227 (2021)
This study focused on obtaining an optimal spaghetti-type paste from quinoa flour (60–75%), cassava starch (1.5–5.0%) and water (25–40%) as variable factors and as a fixed egg-white factor (9%). In order to obtain a paste with the highest perce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4cf92bc7284d0839ee5af11d08d1c037
https://doi.org/10.1080/19476337.2021.1883116
https://doi.org/10.1080/19476337.2021.1883116
Publikováno v:
Advance Journal of Food Science and Technology. 16:273-279
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0be2801f4be63eb1bd29c61f2775c718
https://doi.org/10.19026/ajfst.16.5967
https://doi.org/10.19026/ajfst.16.5967
Publikováno v:
Advance Journal of Food Science and Technology. 16:280-286
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a550b25434422a7a2800afb19713c739
https://doi.org/10.19026/ajfst.16.5968
https://doi.org/10.19026/ajfst.16.5968
Publikováno v:
Food Packaging and Shelf Life. 17:50-56
This work determined the chemical composition and minimum inhibitory concentration (MIC) of nutmeg oleoresins (Myristica fragrans), clove (Syzygium aromaticum), and black pepper (Piper nigrum) as antimicrobial agents against strains of Staphylococcus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02f6a7fb0c294600e7604d02540a4346
https://doi.org/10.1016/j.fpsl.2018.05.005
https://doi.org/10.1016/j.fpsl.2018.05.005
Autor:
Brenda Contreras-Jiménez, Angela Janet García-Salcedo, Alicia Del Real, Mario E. Rodríguez-García, Olga Lucía Torres-Vargas
Publikováno v:
Food Structure. 16:59-66
Chia seed has important nutritional properties; however, its pasting properties have not been reported. These properties are commonly used to know the behavior and quality of cereals. Although, chia seed is not a cereal as such, its application in th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ad709668188100b51584d8d9f561583
https://doi.org/10.1016/j.foostr.2018.03.004
https://doi.org/10.1016/j.foostr.2018.03.004