Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Pedro Maldonado Alvarado"'
Publikováno v:
Biology and Life Sciences Forum, Vol 25, Iss 1, p 1 (2023)
Currently, there is an increase in diabetes cases and people sensitive to gluten. However, there are few foods in commerce with good quality and that serve to appease, in synergy, these diseases. The aim of this work was to evaluate a low-glucose glu
Externí odkaz:
https://doaj.org/article/78097b91665e495e90a91f4783767579
Autor:
Pedro Maldonado-Alvarado, Darío Javier Pavón-Vargas, Juan Abarca-Robles, Silvia Valencia-Chamorro, Claudia Monika Haros
Publikováno v:
Foods, Vol 12, Iss 2, p 389 (2023)
The aim of this study is to evaluate the effect of desaponification, soaking, germination, and refrigerated storage on the phytase activity, phytic acid content, and nutritional properties of three varieties of quinoa: white, red, and black. Desaponi
Externí odkaz:
https://doaj.org/article/429ae6924a5c4793a73a1da4e8a639c6
Autor:
Fabiola Cornejo, Pedro Maldonado-Alvarado, Sócrates Palacios-Ponce, David Hugo, Cristina M. Rosell
Publikováno v:
Molecules, Vol 27, Iss 18, p 6098 (2022)
The enzymatic modification of starch extends its industrial use to flavor delivery and probiotic encapsulants, among other uses. However, it is not known how starch from different cassava varieties responds to enzymatic hydrolysis. Starches from two
Externí odkaz:
https://doaj.org/article/938caedd22c94f318548386d0d179658
Publikováno v:
Food Biotechnology. 37:41-53
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09bf1415975911d07f6ab17c049f9187
https://doi.org/10.1080/08905436.2022.2163251
https://doi.org/10.1080/08905436.2022.2163251
Publikováno v:
la ValSe-Food 2022.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84a6fab4e5d681b05afa09f26dafea1a
https://doi.org/10.3390/blsf2022017009
https://doi.org/10.3390/blsf2022017009
Autor:
Pedro Maldonado-Alvarado, Juan Abarca-Robles, Darío Javier Pavón-Vargas, Silvia Valencia-Chamorro, Claudia Monika Haros
Publikováno v:
la ValSe-Food 2022.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b58f0f70c823dc66fe3f0b475b468576
https://doi.org/10.3390/blsf2022017007
https://doi.org/10.3390/blsf2022017007
Agro-industrial by-products have not been efficiently valorized. Lactobacillus used to transform these by-products into interesting metabolites is a way to increase the adding-value of these residues and to contribute to the circular economy. These l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c37cf5a46041f57881f03094a6435fd
https://doi.org/10.5772/intechopen.106697
https://doi.org/10.5772/intechopen.106697
Publikováno v:
Bionatura. 6:1803-1811
Ecuador is an agricultural country, which has an actual production of starch obtained from cassava. Tuber processing residues do not have an economic impact; for example, the cassava bagasse, only used for plant fertilization and animal feeding. This
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5377e77324074315440fa19587d7c15f
https://doi.org/10.21931/rb/2021.06.02.21
https://doi.org/10.21931/rb/2021.06.02.21
Autor:
Maria Morales, Enrique Salazar-Llorente, Pedro Maldonado-Alvarado, Ganyu Gu, Xiangwu Nou, María Gabriela Maridueña-Zavala, Ivette Sornoza, Johana Ortiz, Juan M. Cevallos-Cevallos
Publikováno v:
Journal of food protection. 84(1)
Bacterial foodborne diseases are among the most important public health issues worldwide, but in Ecuador, reports on the microbiological quality of food are scarce. In this cross-sectional study, 450 samples of high-demand Ecuadorian food, including
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0529bb57b24e02fc2d89a8c9ce9a35e
https://pubmed.ncbi.nlm.nih.gov/33411929
https://pubmed.ncbi.nlm.nih.gov/33411929
Publikováno v:
Pseudocereals
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a99f2b8512edf620186b44dbbadb174
https://doi.org/10.1002/9781118938256.ch6
https://doi.org/10.1002/9781118938256.ch6