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Cut orientation effect on mass transfer: drying and rehydration of yellow sweet potato cylinders
(Taylor & Francis Group, 2022-04-07)
Acceso cerrado
This work aimed to evaluate how cut orientation affects mass transfer during the drying and rehydration process. Sweet potato cylinders of 1.90 cm of diameter and 0.50 cm of height were prepared. Three cut orientations ...
The addition of sugarcane bagasse and asparagus peel enhances the properties of sweet potato starch foams
(David Shires, 2019-02-11)
Acceso abierto
ABSTRACT
The agro-industrial wastes, sugarcane bagasse (SB) and asparagus peel (AP), were used to enhance the properties of biodegradable foam trays based on sweet potato starch-based foam trays (starch/SB and starch/AP ...
Energy bars based on quinoa, kiwicha and chia: Textural, acoustic and sensory characteristics [Barras energéticas a base de quinua, kiwicha y chía: Características texturales, acústicas y sensoriales]
(LACCEI, 2020-09-15)
Acceso abierto
RESUMEN
El presente estudio tuvo por finalidad evaluar las características físicas, texturales y aceptabilidad general de barras energéticas elaboradas con granos de quinua (Chenopodium quinoa Willd), kiwicha (Amaranthus ...
Application of residual blue shark skin (Prionace glauca) clarifying sugarcane juice [Aplicación de residuos de tiburón azul (Prionace glauca) como clarificante de jugo de caña]
(LACCEI, 2020-08-15)
Acceso abierto
RESUMEN
La Industria pesquera y el consumo de productos del mar, genera gran cantidad de residuos que derivan en la contaminación del ambiente, entre ellos la piel de los peces, que puede ser utilizada para la extracción ...
Thermal stability of anthocyanins in grape skin extracts from red winemaking residues
(Springer, 2021-06-15)
Acceso abierto
ABSTRACT
The stability of anthocyanins in extracts from red grape skins after applying dehydration temperatures of 40 °C and 150 °C was evaluated. Two fractions of red grape skins: unfermented fresh grape skins (F) and ...
Gamma irradiation of common beans: Effect on nutritional and technological properties
(Elsevier, 2019-09-03)
Acceso abierto
ABSTRACT
This work aimed studied the effect of ionizing irradiation on the nutritional and technological properties of cooked Carioca beans (Phaseolus vulgaris). The dry beans were irradiated with different doses (1, 5 ...
Mixing Design for Optimizing Ultrasound-Assisted Extraction of Phenolic Components and Anthocyanins from Blue Berries and Grape Marc
(Taylor & Francis, 2020-07-07)
Acceso abierto
ABSTRACT
Waste from fruit processing can be used for obtaining additives as colorants and antioxidant compounds by extraction processes. Despite there are many works optimizing parameters as temperature and solvent ...
Starch modification by ozone: Correlating molecular structure and gel properties in different starch sources
(Elsevier, 2020-05-18)
Acceso abierto
ABSTRACT
Cassava, corn and potato starches were subjected to ozone processing under the same conditions, in order to allow comparisons. The molecular structure was evaluated using two chromatographic analyses: high-performance ...
Biodegradable foam tray based on starches isolated from different Peruvian species
(Elsevier, 2019-03-15)
Acceso abierto
ABSTRACT
Starch was isolated from three Andean-native crops — arracacha (Arracacia xanthorrhiza), oca (Oxalis tuberosa), and sweet potato (Ipomoea batatas) — for use as a raw material for the production of foam trays. The ...
Use of fumaric acid to control pH and inhibit malolactic fermentation in wines
(Taylor & Francis, 2019-11-07)
Acceso abierto
ABSTRACT
Fumaric acid is an additive allowed by the Codex Alimentarius and under evaluation by the International Organisation of Vine and Wine (OIV) that can be used for wine acidification but also to inhibit malolactic ...