Monitoring and modelling of physicochemical properties of papaya chips during vacuum frying to control their sensory attributes and nutritional value

Autor: Soto, Marvin, Pérez, Ana Mercedes, Servent, Adrien, Vaillant, Fabrice, Achir, Nawel

Publikováno v: In Journal of Food Engineering June 2021 299

Feasibility of individual carotenoid quantification in mixtures using UV-Vis spectrophotometry with multivariate curve resolution alternating least squares (MCR-ALS)

Autor: Achir, Nawel, Servent, Adrien, Soto, Marvin, Dhuique-Mayer, Claudie

Publikováno v: Journal of Spectroscopy
Journal of Spectroscopy, 2022, 2022, pp.1-13. ⟨10.1155/2022/4509523⟩

International audience; A fast and low-cost analytical method to determine the concentrations of carotenoids (β-carotene, lutein, and lycopene) from mixed standard solutions or from fruit extracts (kiwi fruits, tomato paste, pink grapefruit juice, k

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::53e1d209f3855291856c78a8c321c606
http://agritrop.cirad.fr/600261/

Impact of vacuum frying on a carotenoid-rich fruit: from the modeling of degradation kinetics during processing and storage to the in vivo evaluation of the health effect in rats

Autor: Soto, Marvin

Publikováno v: Universidad de Costa Rica. San José, Costa Rica
Kérwá
Universidad de Costa Rica
instacron:UCR
Chemical and Process Engineering. Montpellier SupAgro; Universidad de Costa Rica, 2021. English. ⟨NNT : 2021NSAM0064⟩

El objetivo de esta investigación fue diseñar un snack alternativo a partir de papaya (Carica papaya L.) que contenga carotenoides (β-caroteno, BC; β-criptoxantina, BCX; y licopeno, LYC) y ácidos grasos esenciales (ω-6 y ω-3) aplicando la tecn

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d9694bf14b7093afc35279308a5178c4

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Effects of Mechanical and Enzymatic Pretreatments on Extraction of Polyphenols from Blackberry Fruits.

Autor: Soto, Marvin¹, Acosta, Oscar¹ oscar.acosta@ucr.ac.cr, Vaillant, Fabrice², Pérez, Ana¹

Publikováno v: Journal of Food Process Engineering. Oct2016, Vol. 39 Issue 5, p492-500. 9p.