Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Ruby-Alejandra Villamil"'
Autor:
Ruby-Alejandra Villamil, Maria-Paula Guzmán, Myriam Ojeda-Arredondo, Lilia Yadira Cortés, Elizabeth Gil Archila, Andrés Giraldo, Alexandra-Idalia Mondragón
Publikováno v:
Heliyon, Vol 7, Iss 1, Pp e05785- (2021)
Cheese is a widely consumed dairy product with high saturated fatty acids (SFA) content, and with other high nutritional quality components. Due to the link of SFA and different diseases, many studies have replaced the cheese fat content with unsatur
Externí odkaz:
https://doaj.org/article/d0c48c73e380487e9ba149cde35f2540
Publikováno v:
Food Reviews International. :1-21
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16522557a05baaf8a0043a9d84295016
https://doi.org/10.1080/87559129.2023.2197994
https://doi.org/10.1080/87559129.2023.2197994
Publikováno v:
International Journal of Food Science & Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0c0906efbee905c48edadd3e3a9f653
https://doi.org/10.1111/ijfs.16470
https://doi.org/10.1111/ijfs.16470
Autor:
Ruby-Alejandra Villamil, Natalia Escobar, Laura Natalia Romero, Ribka Huesa, Anny Valentina Plazas, Carina Gutiérrez, Gloria Elizabeth Robelto
Publikováno v:
Nutrition & Food Science. 53:459-473
Purpose This paper aims to study the use of pumpkin pulp and its by-products in food formulation. Pumpkins are important and useful in the food industry. However, only the pulp is used, and the shell and seeds are wasted, which represents an importan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3b4ef7cdda1890dee9ff14162280448
https://doi.org/10.1108/nfs-04-2022-0126
https://doi.org/10.1108/nfs-04-2022-0126
Publikováno v:
Journal of Food Science. 86:2802-2815
Over the past few years, the market for cheese substitutes has been growing on account of the simple and cost-effective production of these cheese-like products. It is well established that the functional properties of cheeses are directly related to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d88976cfd10542771497ac150b496ef
https://doi.org/10.1111/1750-3841.15799
https://doi.org/10.1111/1750-3841.15799
Publikováno v:
PharmaNutrition. 23:100330
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d7961e2e9e53e8abb443f9ea01eae5b
https://doi.org/10.1016/j.phanu.2023.100330
https://doi.org/10.1016/j.phanu.2023.100330
Autor:
Alejandra Santos Maldonado, Estefanía Gómez Cruz, María José Ordóñez Chaparro, Valeria Giha Gutierrez, Gloria Elizabeth Robelto Arias, Ruby Alejandra Villamil Parra, Alba Lucía Rueda Gómez, María Paula Guzmán Silva
Este libro tiene por objetivo compartir información referente a alimentación saludable y preparaciones tradicionales colombianas que permitan contar con pautas que incentiven entornos saludables dentro del hogar. Incluye consejos para una adecuada
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3460af52975ef27978ffefbc324786a0
https://doi.org/10.11144/javeriana.9789587815948
https://doi.org/10.11144/javeriana.9789587815948
Autor:
María Paula Guzmán, Camila Andrea Méndez, Gloria Elizabeth Robelto, Lilia Yadira Cortés, María Catalina Mendoza, Valeria Giha, Ruby Alejandra Villamil
Publikováno v:
Revista chilena de nutrición v.47 n.6 2020
SciELO Chile
CONICYT Chile
instacron:CONICYT
SciELO Chile
CONICYT Chile
instacron:CONICYT
RESUMEN El grupo de la leche y sus derivados ha sido ampliamente estudiado, debido a su alta calidad nutricional y sus potenciales beneficios en salud, contribuyendo así a la modulación y prevención de enfermedades no transmisibles (ENT). Además,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e6ea77642196c63e23e935c5ab9bbc9
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000601018
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000601018
Autor:
Elizabeth Gil Archila, Alexandra-Idalia Mondragón, Myriam Ojeda-Arredondo, Lilia Yadira Cortés, Ruby-Alejandra Villamil, Maria-Paula Guzmán, Andres Giraldo
Publikováno v:
Heliyon
Heliyon, Vol 7, Iss 1, Pp e05785-(2021)
Heliyon, Vol 7, Iss 1, Pp e05785-(2021)
Cheese is a widely consumed dairy product with high saturated fatty acids (SFA) content, and with other high nutritional quality components. Due to the link of SFA and different diseases, many studies have replaced the cheese fat content with unsatur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87dc0fc3957d50a27acfd9bafb34a3b2
https://pubmed.ncbi.nlm.nih.gov/33553712
https://pubmed.ncbi.nlm.nih.gov/33553712