Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Oscar Vega-Castro"'
Autor:
Eric Araya, Helena Nuñez, Natalia Ramírez, Aldonza Jaques, Ricardo Simpson, María Escobar, Pablo Escalona, Oscar Vega-Castro, Cristian Ramírez
Publikováno v:
Food and Bioprocess Technology. 15:391-406
Autor:
Marlene Pinto, Ricardo Simpson, Helena Nuñez, Javier Olivares, Sergio Almonacid, Oscar Vega-Castro, Cristian Ramírez, Lida Fuentes, A. Jaques
Publikováno v:
Food and Bioproducts Processing. 125:105-112
The main limitation of salting is its extended processing time, mainly caused by the slow diffusion of salt into the muscle tissue. The diffusion process can be accelerated by different technologies such as moderate electric fields (MEF) and CO2-lase
Autor:
Pedro Valencia, Emilson León, M. Teresa Cesário, Helena Nuñez, José Contreras-Calderón, Oscar Vega-Castro, M. Manuela R. da Fonseca, Frederico Castelo Ferreira, Almir Segura, Mario Lobo Arias, Ricardo Simpson
Publikováno v:
Journal of Polymers and the Environment. 29:187-200
Hydrolysate cassava peel obtained from agro-industrial residues was used as a carbon source in the production of polyhydroxyalkanoates (PHAs) by Cupriavidus necator. The optimum culture conditions were pH 9, a C/N ratio of 11, and a C/P ratio of 7. C
Publikováno v:
J Food Sci Technol
Potato snacks can be used as an ideal strategy for nutrient delivery, since they are one of the most widely consumed products in the world. Due to fried snacks are known to be a significant source of fat intake, consumption is changing towards health
Autor:
Helena Nuñez, J. Osorio-Arias, Oscar Vega-Castro, Ricardo Simpson, Cristian Ramírez, S. Zapata, L. Cano, S. Delgado-Arias, M. Quintero
Publikováno v:
Waste and Biomass Valorization. 11:5015-5026
The spent coffee ground is a by-product of the coffee industry with high potential because of its beneficial properties for health, however, due to high water content, it is necessary to stabilize it without affecting bioactive capacities. The main o
Publikováno v:
Innovative Food Processing Technologies
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a700febebea87009a962d533f670030
https://doi.org/10.1016/b978-0-08-100596-5.23021-7
https://doi.org/10.1016/b978-0-08-100596-5.23021-7
Publikováno v:
Journal of Food Process Engineering. 44
Publikováno v:
Journal of Food Process Engineering. 45
Autor:
Juan Camilo Correa Chica, Oscar Vega-Castro, Jairo Andres Camaño Echavarria, Robinson Monsalve-Atencio, Karolay Sanchez-Soto
Publikováno v:
LWT. 154:112722
Cheese is considered one of the most important products from milk production worldwide, and its world production has long been growing due to the high and constant demand for dairy products. However, cheese yield has always been a main problematic fo
Publikováno v:
Starch - Stärke. 73:2000196