Zobrazeno 1 - 7
of 7
pro vyhledávání: '"RICARDO D. ANDRADE PIZARRO"'
Publikováno v:
Vitae, Vol 23, Iss 1 (2016)
The consumer’s interest to purchase safe, nutritious, minimally processed, and healthy food has increased consumption of various fruits and vegetables. Generally, the quality of fruits depends on nutritional, microbiological and organoleptic proper
Externí odkaz:
https://doaj.org/article/dd438a0dce0247519b756971eee33f19
Publikováno v:
Dyna, Vol 74, Iss 153, Pp 181-186 (2007)
En este trabajo se evaluó las etapas de cocción y secado en el proceso de obtención de harina de cabezas de camarón de cultivo (Penaeus Sp); para la elaboración de la harina se tomaron cabezas de camarón congeladas, realizándoles análisis m
Externí odkaz:
https://doaj.org/article/d09e64d551e74233bae79d0ef5f98e87
Autor:
José G. Serpa-Fajardo, Elvis J. Hernández-Ramos, Ricardo D. Andrade-Pizarro, Alberto A. Aguilar-Lasserre, Gregorio Fernández-Lambert
Publikováno v:
Foods, Vol 13, Iss 17, p 2796 (2024)
This research proposes an efficient alternative for dehydrating cassava bagasse to address the inherent challenges in the handling, transportation, storage, and preservation of this agro–industrial residue generated in cassava starch production pla
Externí odkaz:
https://doaj.org/article/ead4c6e852224a52b30fecf4f419e8ff
Publikováno v:
Agronomía Mesoamericana, Volume: 28, Issue: 2, Pages: 427-437, Published: AUG 2017
Agronomía Mesoamericana, Vol 28, Iss 2, Pp 427-437 (2017)
Agronomía Mesoamericana, Vol 28, Iss 2, Pp 427-437 (2017)
Resumen El objetivo del presente trabajo fue evaluar las condiciones de cocristalización del zumo de naranja agria con sacarosa, sobre las propiedades fisicoquímicas del producto obtenido. El zumo de naranja agria fue obtenido con un exprimidor mec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e33e2736bd4351159bb2189415d88468
https://doi.org/10.15517/ma.v28i2.23833
https://doi.org/10.15517/ma.v28i2.23833
Publikováno v:
Vitae, Vol 23, Iss 1, Pp 9-10
Vitae, Vol 23, Iss 1 (2016)
Vitae, Vol 23, Iss 1 (2016)
The consumer’s interest to purchase safe, nutritious, minimally processed, and healthy food has increased consumption of various fruits and vegetables. Generally, the quality of fruits depends on nutritional, microbiological and organoleptic proper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8005ef9803783e98b017c07eeae5976
http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042016000100001&lng=en&tlng=en
http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042016000100001&lng=en&tlng=en
Autor:
Luis D. Pérez-Vergara, Marco T. Cifuentes, Arlet P. Franco, Carmen E. Pérez-Cervera, Ricardo D. Andrade-Pizarro
Publikováno v:
NFS Journal, Vol 21, Iss , Pp 39-49 (2020)
Cassava starch has received research focus due to its low cost, and excellent film-forming ability. However, cassava starch films with relatively strong hydrophilicity greatly limits its application in industries. Therefore, the aim of this study was
Externí odkaz:
https://doaj.org/article/f50923d945524c31bd42475c35ec603e
Publikováno v:
Vitae, Vol 23, Iss 1, Pp 9-10
Externí odkaz:
https://doaj.org/article/6b13032e39dc4af3be243ce6a3f21b86