Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Piedad M. Montero-Castillo"'
Publikováno v:
Applied Sciences, Vol 11, Iss 7, p 3265 (2021)
The objective of this research was to study the effect of edible coatings on the physicochemical properties of cassava chips. The oil and moisture absorption in fried cassava chips that were not coated and in chips that were coated with pectin and wh
Externí odkaz:
https://doaj.org/article/99a067c0080145fdab2b5c530e9e6616
Publikováno v:
TecnoLógicas, Vol 19, Iss 36, Pp 103-111 (2016)
A large amount of products are dried due several reasons as preservation, weight reduction and improvement of stability. However, on the market are not offered low-cost and high quality products simultaneously. Although there are effective methods of
Externí odkaz:
https://doaj.org/article/3d7608b10d8147e08fc68bee642e040f
Autor:
William Pérez-Cantillo, Diofanor Acevedo-Correa, Diego F. Tirado-Armesto, Luis A. Gallo-García, Piedad M. Montero-Castillo
Publikováno v:
TecnoLógicas, Vol 18, Iss 35, Pp 117-124 (2015)
The sodium salt of lactic acid is a natural acid produced by bacteria in the fermented foods which are rich in this component. It is produced by fermentation of sugars from some products such as corn or beets. Both lactic acid and lactates are used a
Externí odkaz:
https://doaj.org/article/51baaf5bd8d3410e82a11d34ae1745d1
Publikováno v:
TecnoLógicas, Vol 30, Pp 17-32 (2013)
Legumes are a potential source of starch, representing between 30 and 50% of its dry weight, this is an essential energy source for humans. Currently its use is widespread in the food industry as an additive or raw material in food compounds, due to
Externí odkaz:
https://doaj.org/article/19332c74699e4847bd49cfcc25a8600c
Publikováno v:
TecnoLógicas, Vol 0, Iss 30, Pp 17-32 (2013)
Legumes are a potential source of starch, representing between 30 and 50% of its dry weight, this is an essential energy source for humans. Currently its use is widespread in the food industry as an additive or raw material in food compounds, due to
Externí odkaz:
https://doaj.org/article/705ce1f79db447e3b9097b0b72ad38e1
Publikováno v:
Información tecnológica. 33:97-106
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a882bff5aebad3081b9f7e21046c432
https://doi.org/10.4067/s0718-07642022000300097
https://doi.org/10.4067/s0718-07642022000300097
Publikováno v:
Current Research in Nutrition and Food Science Journal. 9:1058-1066
Studying the fermentation parameters of "Suero Costeño" was the focus of this research, considered a traditional product in the Caribbean region of Colombia, inoculated with lactic acid bacteria Lactococcus lactis subsp. Lactis (ATCC29146) and Lacto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::03f3f4bbc44e437bfb1ddeeb2f93be39
https://doi.org/10.12944/crnfsj.9.3.30
https://doi.org/10.12944/crnfsj.9.3.30
Publikováno v:
Pakistan Journal of Nutrition. 18:1068-1074
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c27e29e43fe0d6c1c24ade8b9e5c4c4
https://doi.org/10.3923/pjn.2019.1068.1074
https://doi.org/10.3923/pjn.2019.1068.1074
Autor:
Piedad M. Montero-Castillo, Ramiro Torres-Gallo, Diego F. Tirado, Diofanor Acevedo-Correa, Alba P. Montalvo-Puente
Publikováno v:
Advance Journal of Food Science and Technology. 15:218-224
This study aimed to evaluate the proximate composition, minerals and cholesterol content of cuts of Chicken Breast (CB), Longissimus Dorsi of Beef (LDB) and Longissimus Dorsi of Pork (LDP) to provide information that allows elucidating nutritional di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4bde5419e2d55d7f4e2b6a39c5bacd5
https://doi.org/10.19026/ajfst.14.5898
https://doi.org/10.19026/ajfst.14.5898
Autor:
Raúl J. Martelo, Diofanor Acevedo-Correa, Laury Quintero-Tapia, Piedad M. Montero-Castillo, Jhon E. Rodriguez-Meza
Publikováno v:
International Journal of Engineering and Technology. 10:39-43
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32d7940b11996866e59dac82e4828334
https://doi.org/10.21817/ijet/2018/v10i1/181001008
https://doi.org/10.21817/ijet/2018/v10i1/181001008