Buscar
Mostrando ítems 1-10 de 34
Developing Novel One-step Processes For Obtaining Food-grade O/w Emulsions From Pressurized Fluid Extracts: Processes Description, State Of The Art And Perspectives
(SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOSCAMPINAS, 2015)
Effect of ethanolic extraction, thermal vacuum concentration, ultrafiltration, and spray drying on polyphenolic compounds of tropical highland blackberry (Rubus adenotrichos Schltdl.) by-product
(2019)
Tropical highland blackberry by-product (BBP) has high amounts of polyphenols including ellagitannins (ET) and anthocyanins (ATC). Information of the effect of different operations on ET is scarce. In this study, pseudo-first ...
Diseño de un alimento funcional a base de un extracto de manzana (Malus Domestica Variedad Anna) con potencial antioxidante
(Instituto Tecnológico de Costa Rica, 2019)
Actualmente existe gran demanda comercial de productos alimenticios preparados con ingredientes naturales, especialmente, aquellos que incluyen componentes con potencial bioactivo. Para este estudio, se utilizó un extracto ...
Comparison of fatty acid profiles of dried and raw by products from cultured and wild fishes
(Wiley, 2017)
Fish by-products may become alternative sources of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). However, due to the high enzymatic activity in these biological tissues, special care must be taken to prevent ...
Solid-state fermentation for enhanced extractability of nutraceutical compounds of tomato by-products
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2020-12-02)
Tomato pomace is a food industry by-product produced in significant quantities, mainly composed of the tomato seeds and peel, and pulp residues. This organic by-product is both rich in functional nutraceutical compounds ...
Polyphenolic composition and antioxidant activity of aqueous and ethanolic extracts from Uncaria tomentosa bark and leaves
(Instituto Tecnológico de Costa Rica, 2018)
Uncaria tomentosa constitutes an important source of secondary metabolites with diverse
biological activities mainly attributed until recently to alkaloids and triterpenes. We have previously
reported for the first-time ...
Extracción verde de carotenoides de ahuyama (Cucurbita moschata Duch) usando aceite vegetal para su adición como colorante natural en una matriz alimentaria
(Universidad Nacional de ColombiaBogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de AlimentosInstituto de Ciencia y Tecnología de Alimentos (ICTA)Facultad de Ciencias AgrariasBogotá, ColombiaUniversidad Nacional de Colombia - Sede Bogotá, 2022)
La apariencia en los alimentos es un atributo importante y decisivo en el consumidor, por lo cual la industria emplea los colorantes a fin de otorgar características atractivas, durables y homogéneas. Actualmente en el ...