Zobrazeno 1 - 9
of 9
pro vyhledávání: '"horchata de chufa"'
Autor:
Elena Roselló-Soto, Francisco J. Martí-Quijal, Antonio Cilla, Paulo E. S. Munekata, Jose M. Lorenzo, Fabienne Remize, Francisco J. Barba
Publikováno v:
Molecules, Vol 24, Iss 4, p 797 (2019)
The aim of this study was to assess the effect of temperature, solvent (hydroethanolic mixtures) and pH on the recovery of individual phenolic compounds from “horchata„ by-products. These parameters were optimized by response surface methodology
Externí odkaz:
https://doaj.org/article/768b7583a1c543b08b3206bdc6eb64f2
Autor:
Vilar Cabrera, Paola
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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[ES] La horchata de chufa es una dispersión compleja de aspecto lechoso obtenida a partir del extracto acuoso de la chufa (Cyperus esculentus L.). Los tubérculos de chufa son muy apreciados por los numerosos beneficios que aportan a la salud y por
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::66fcd466a878dc8c9b22501a987f543f
http://hdl.handle.net/10251/185378
http://hdl.handle.net/10251/185378
Autor:
Elena Roselló-Soto, Francisco J. Barba, Predrag Putnik, Danijela Bursać Kovačević, Jose M. Lorenzo, Yara Cantavella-Ferrero
Publikováno v:
Foods, Vol 7, Iss 10, p 161 (2018)
During the production of a traditional drink produced from the tubers of Cyperus esculentus L. also known as “horchata de chufa,” a high quantity of by-products are generated. These by-products are rich with valuable biological compounds, hence,
Externí odkaz:
https://doaj.org/article/a2369f3a168b4556a469900bf2119904
Autor:
Garcia, Cyrielle, Fessard, Amandine, Roselló-Soto, Elena, Martí-Quijal, Francisco, Cilla, Antonio, Munekata, Paulo, Lorenzo, José, Remize, Fabienne, Barba, Francisco
Publikováno v:
Molecules
Molecules, MDPI, 2019, 24 (4), pp.797. ⟨10.3390/molecules24040797⟩
Roselló Soto, Elena Martí Quijal, Francisco Juan Cilla Tatay, Antonio Munekata, Paulo E. S. Lorenzo, Jose M. Remize, Fabienne Barba Orellana, Francisco Jose 2019 Influence of temperature, solvent and pH on the selective extraction of phenolic compounds from tiger nuts by-products: Triple-TOF-LC-MS-MS characterization. Molecules 24 4 797
RODERIC. Repositorio Institucional de la Universitat de Valéncia
instname
Volume 24
Issue 4
Molecules, Vol 24, Iss 4, p 797 (2019)
Molecules, MDPI, 2019, 24 (4), pp.797. ⟨10.3390/molecules24040797⟩
Roselló Soto, Elena Martí Quijal, Francisco Juan Cilla Tatay, Antonio Munekata, Paulo E. S. Lorenzo, Jose M. Remize, Fabienne Barba Orellana, Francisco Jose 2019 Influence of temperature, solvent and pH on the selective extraction of phenolic compounds from tiger nuts by-products: Triple-TOF-LC-MS-MS characterization. Molecules 24 4 797
RODERIC. Repositorio Institucional de la Universitat de Valéncia
instname
Volume 24
Issue 4
Molecules, Vol 24, Iss 4, p 797 (2019)
The aim of this study was to assess the effect of temperature, solvent (hydroethanolic mixtures) and pH on the recovery of individual phenolic compounds from &ldquo
horchata&rdquo
by-products. These parameters were optimized by response sur
horchata&rdquo
by-products. These parameters were optimized by response sur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35ecc4fa4f0ae6ab93677b3c2375e1d3
https://hal.univ-reunion.fr/hal-02172520/file/molecules-24-00797.pdf
https://hal.univ-reunion.fr/hal-02172520/file/molecules-24-00797.pdf
Uso de procesos convencionales e innovadores para la valorización de los subproductos de la horchata
Autor:
Roselló Soto, Elena
Publikováno v:
RODERIC. Repositorio Institucional de la Universitat de Valéncia
instname
instname
La “Horchata de chufa" o más comúnmente conocida como “Horchata” es una bebida tradicional, no alcohólica, dulce y de aspecto blanquecino obtenida a partir de tubérculos de chufa (Cyperus esculentus L. var. Sativus Boeck) consumida fundamen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0e901aafebe842c3cca27d0151135be7
http://hdl.handle.net/10550/69819
http://hdl.handle.net/10550/69819
Autor:
Yara Cantavella-Ferrero, Danijela Bursać Kovačević, José M. Lorenzo, Francisco J. Barba, Predrag Putnik, Elena Roselló-Soto
Publikováno v:
Foods
Foods, Vol 7, Iss 10, p 161 (2018)
Volume 7
Issue 10
Foods, Vol 7, Iss 10, p 161 (2018)
Volume 7
Issue 10
During the production of a traditional drink produced from the tubers of Cyperus esculentus L. also known as “horchata de chufa,” a high quantity of by-products are generated. These by-products are rich with valuable biological compounds, hence,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::475a1cb185c244806fb04dad2da01e2d
https://doi.org/10.3390/foods7100161
https://doi.org/10.3390/foods7100161
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