Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Vilma, Quitral"'
Publikováno v:
Perspectivas en Nutrición Humana, Vol 24, Iss 2, Pp 247-265 (2022)
Antecedentes: el género Physalis L. es un fruto tipo baya, conocido como golden berry, aguaymanto, capulí, uvilla, uchuva y ha sido utilizado para tratar algunas enfermedades. Objetivo: revisar la literatura científica sobre los efectos terapéuti
Externí odkaz:
https://doaj.org/article/bbfdd85d06764793862067313b17fc13
Publikováno v:
Revista Española de Nutrición Humana y Dietética, Vol 26, Iss Supl. 1 (2022)
Introducción: Se entiende por “desperdicio” de alimentos a las pérdidas derivadas de la decisión de desechar aquellos que todavía tienen valor, o a partes de ellos, y se asocia principalmente con ventas minoristas y consumidores. Dentro de lo
Externí odkaz:
https://doaj.org/article/dafce3fda8bd4cb4ac3c4976718b7403
Autor:
Camila Zancheta Ricardo, Camila Corvalán, Lindsey Smith Taillie, Vilma Quitral, Marcela Reyes
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Reductions on the sugars content of the food supply have been described after the initial implementation Chilean Labeling Law, but it is unclear if sugars were replaced by non-caloric sweeteners (NNS). We evaluated changes in the NNSs use in foods an
Externí odkaz:
https://doaj.org/article/35415c9f5ff74cc8943df9c0efbf3f4d
Autor:
Marcos Flores, Victoria Avendaño, Jessica Bravo, Cristian Valdés, Oscar Forero-Doria, Vilma Quitral, Yesica Vilcanqui, Jaime Ortiz-Viedma
Publikováno v:
International Journal of Food Science, Vol 2021 (2021)
With the continuous increase in research on lipids, technologies and the development of chemical-analytical methods associated with the characterization and monitoring of different processes that involve modifications in edible fats are increasing. T
Externí odkaz:
https://doaj.org/article/3d886968c2e2430a8b79927030ac1798
Publikováno v:
Perspectivas en Nutrición Humana, Vol 20, Iss 1, Pp 79-89 (2018)
Antecedentes: actualmente, existe un creciente interés en investigar los componentes de los alimentos que tengan la característica de la saciedad. Algunos constituyentes de la fibra dietética presentan esta característica, como la inulina, que co
Externí odkaz:
https://doaj.org/article/a276cf5e442147adbb1a7c87aa77558b
Autor:
Vilma Quitral, Juanita Valdés, Valeska Umaña, Nicol Gallardo, María José Alcaino, Carolina Araya, Marcos Flores
Publikováno v:
Foods, Vol 8, Iss 8, p 329 (2019)
The purpose of this work was to evaluate the role of non-caloric sweeteners in pastry products considering the product made with sugar as a control sample. Sensory preference and acceptability with consumers were determined through ranking test and 9
Externí odkaz:
https://doaj.org/article/2e2c2998ac174620907b6b6be287538b
Publikováno v:
Journal of Food and Nutrition Research. 8:431-440
This review describes the nutritional composition and polyphenol content of red algae. The nutrient composition of red algae is highly varied between different genera. Red algae are low-calorie foods, given their high concentration of protein and die
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1efdd03258a4bdb61c4912fc8bc0b22
https://doi.org/10.12691/jfnr-8-8-7
https://doi.org/10.12691/jfnr-8-8-7
Autor:
Jessica Soto-Covasich, Marjorie Reyes-Farias, Karla Vasquez, Paula García, Vilma Quitral, Paula Jimenez, Paz Robert, Diego F. Garcia-Diaz, Cristian Encina, Claudia Parra-Ruiz
Publikováno v:
Food Reviews International. 37:619-655
Avocado (Persea americana Mill) is a native American fruit. Its industrial processing generates a large number of wastes (leaves, peels, and seeds). These wastes are a source of bioactive c...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7b4dc1aa497fbef700597942a7ffa42
https://doi.org/10.1080/87559129.2020.1717520
https://doi.org/10.1080/87559129.2020.1717520
Publikováno v:
Grasas y Aceites, Vol 60, Iss 5, Pp 453-459 (2009)
The development of a spreadable olive paste was carried out. Sevillian or Gordal green olive varieties were used in the paste. Pastes were prepared by crushing olives after pit removal and adding preservatives (potassium solvate and sodium benzoate),
Externí odkaz:
https://doaj.org/article/477e7055625840de8b11e3ec4872503d
Autor:
Marcela Reyes, Vilma Quitral, Camila Zancheta Ricardo, Camila Corvalán, Lindsey Smith Taillie
Publikováno v:
Frontiers in Nutrition
Frontiers in Nutrition, Vol 8 (2021)
Frontiers in Nutrition, Vol 8 (2021)
Reductions on the sugars content of the food supply have been described after the initial implementation Chilean Labeling Law, but it is unclear if sugars were replaced by non-caloric sweeteners (NNS). We evaluated changes in the NNSs use in foods an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ddf324c45a74c382c34ec854d4c89686
https://pubmed.ncbi.nlm.nih.gov/34859036
https://pubmed.ncbi.nlm.nih.gov/34859036