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Experiencias de actividades de extensión en temas relacionados con la alimentación y su impacto en los alumnos participantes
(Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura, 2019-06-19)
La Organización Mundial de la Salud (2013) define a la salud, como el “estado de completo bienestar físico, mental y social y no la sola ausencia de enfermedad”, siendo el accionar nutricional uno de los más elementales ...
Changes in quality parameters, antioxidant compounds and enzymes of phenolic metabolism of hot water-treated organic ‘cherry’ peppers
(Universiti Putra Malaysia, 2018)
The present study aimed to evaluate the effect of hot water treatment on the quality, content
of antioxidant compounds and activity of enzymes of the phenolic metabolism of organic
‘cherry’ peppers stored at 10°C for 14 ...
Characterization of pectins extracted from different varieties of pink/red and white grapefruits [citrus paradisi (macf.)] by thermal treatment and thermosonication
(Wiley Blackwell Publishing, Inc, 2018)
The physical and chemical properties of pectin extracts obtained from different white and pink/red varieties of
grapefruit [Citrus paradisi (Macf.)], using both conventional heating (CHE) and thermosonication (TS), were ...
Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of rangpur lime juice
(Universiti Putra Malaysia. Faculty of Food Science and Technology, 2018)
Rangpur lime juice was subjected to ultraviolet (UV) radiation as a non-thermal technology
and changes in/on quality characteristics (microbiological, physicochemical and sensorial)
were determined in order to extend its ...
Application of multivariate statistical analysis to assess browning susceptibility in sweet potatoes (Ipomoea batatas (l.) Lam.) cultivars, based on chemical and enzymatic determinations
(Universiti Putra Malaysia. Faculty of Food Science and Technology, 2018)
The selection of a sweet potato cultivar for minimal processing must be performed considering
the nutritional value and the lower susceptibility to browning development, which will result
in greater stability of the ...
Trace element concentrations in commercial gluten free amaranth bars
(Springer, 2015)
Gluten-free foods are specially designed to be
consumed by people who suffer from celiac disease or
some type of gluten intolerance. Few studies are currently
available about trace element contents in gluten-free ...
Toxic trace element contents in gluten-free cereal bars marketed in Argentina
(Science and Education, 2015)
Celiac disease is a food intolerance triggered by the ingestion of gluten-containing cereals; the only therapy is a strict gluten-free diet for life. In recent years, gluten-free cereal bars has achieved considerable ...
Inactivation of Escherichia coli ATCC 25922 and Saccharomyces cerevisiae IMR-R-L 962 in grapefruit [Citrus paradisi (Macf.)] juice by UV-C light: changes in bioactive compounds and quality characteristics
(Universiti Putra Malaysia. Faculty of Food Science and Technology, 2018)
The viability of UV-C treatment (0.0-2.36 J/cm²) at 254 nm as a non-thermal preservation
process for grapefruit juice on microbial inactivation, the organic acids and individual
flavonoids, as well as the quality ...
Uso de la radiación UV-C en el proceso de elaboración de hortalizas de IV gama
(Universidad de la República. Facultad de Agronomía, 2016)
Uno de los principales factores que limita la vida útil de las hortalizas frescas es el crecimiento de microorganismos durante el almacenamiento refrigerado. Es por ello que durante la etapa de procesamiento de hortalizas ...
Análisis del contenido de vitamina C y rotulado de bebidas analcohólicas de oferta habitual en la ciudad de Resistencia (Chaco, Argentina)
(Publitec, 2015-03)
Las bebidas analcohólicas en la Argentina son de alto consumo,
pudiendo ser una de las principales vías de ingesta
de vitamina C para la población. Las formas biológicamente
activas de esta vitamina son el ácido L-ascórbico ...