Alimentos Funcionales, Nutracéuticos, Nutrientes

Caracterización Funcional de Almidones Nativos Obtenidos de Papas (Solanum phureja) Nativas Peruanas

  Existen muchas variedades de papas nativas cultivadas en diferentes localidades del Perú, generalmente para el auto consumo del agricultor. Sin embargo, la posibilidad de su uso comercial ha originado este trabajo con el fin de darles un valor agregado. Para evaluar la posibilidad de...
P. Martínez
A. Málag
I. Betalleluz
A. Ibarz
Scientia Agropecuaria

Ácidos Grasos y Parámetros de Calidad del Aceite de Semilla de Uva silvestre (Vitis spp.)

  México es centro de origen de varias especies de Vitis. La gran mayoría de ellas no son empleadas en la agricultura e industrias derivadas. Como parte de la exploración de su potencial agroindustrial se identificó y cuantificó a los ácidos grasos...
O. Franco-Mora
J. Salomon-Castaño
A. A. Morales P.
Á. Castañeda-Vildózola
M. Rubí-Arriaga
Scientia Agropecuaria

Functional and Pasting Characteristics of Modified Water Yam Flour (Diocorea alata)

  Autoclaving-cooling treatment was introduced in order to produce the physically modified water yam flour. Water yam (Dioscorea alata) tuber of three varieties (purple, yellow, and white) were autoclaved-cooled (3 cycles) prior to the determination of their functional and ...
R. Rosida
Harijono
T. Estiasih
E. Sriwahyuni
International Food Research Journal

Effect of Fermentation on Physicochemical and Antinutritional Factors of Complementary Foods from Millet, Sorghum, Pumpkin and Amaranth Seed Flours

  In this study, effect of natural fermentation using different fermentation time (0-36 h) on physicochemical and functional properties as well as  antinutritional factors on complementary foods formulated from pumpkin seeds, amaranth, finger millet and sorghum grains was ...
J.E. Simwaka
M.V.M. Chamba
Z. Huiming
K.G. Masamba
Y. Luo
International Food Research Journal

Dietary Fiber and Total Phenolic Content of Selected Raw and Cooked Beans and Its Combinations

  Beans are distinctive among a diverse and broad class of legumes. Certain health products claimed their products are high in dietary fibers and total phenolic content (TPC) because they applied bean combinations. This study aimed to determine the dietary fibers and TPC of raw...
C. X. Tan
A. Azrina
International Food Research Journal

Contenido Hídrico de dos Variedades de Olivo (Olea europaea L.) en el Valle de Cañete, Lima-Perú

  El estudio de los índices del estado hídrico en Olea europea L. resulta de gran importancia porque permite una mejor comprensión de la capacidad hídrica de esta especie. El presente ensayo fue conducido en el Valle de Cañete con las variedades de olivo...
Ricardo Borjas
Diana Rebaza
Alberto Julca
Scientia Agropecuaria

Content of Biogenic Elements and Fatty Acid Composition of Fenugreek Seeds Cultivated under Different Condition

  Fenugreek (Trigonella foenum-graecum L.) is a medicinal plant that has been recognized for its numerous health benefits throughout the centuries. The species is a rich source of biogenic elements, and it has a favorable composition of fatty acids. This study evaluated the effect of...
Tomasz Bieńkowski
Krystyna Żuk-Gołaszewska
Joanna Kaliniewicz
Janusz Gołaszewski
Chilean Journal of Agricultural Research

Quality of Autumn Harvested Honey in Dangilla Wereda

  The study was initiated to evaluate the physico-chemical quality of autumn harvested honey of Ethiopia particularly in Dangilla district, North West Gojjam. Twenty seven honey samples were collected from three different altitudes throughout the chain of honey handlers. The mean value of...
Tadele Andargie
Gebrehana Ashine
Journal of Food Chemistry and Nutrition

Changes in Chemical Compositions of Olive Oil under Different Heating Temperatures Similar to Home Cooking

  Four olive oils with varying amounts of total phenols were exposed to four different heating conditions. Chemical parameters such as free fatty acid, peroxide values, UV absorbency, total phenols, individual phenols, α-tocopherol, squalene, oleocanthal, fatty acid profile and smoke...
Xueqi Li
Grant C. Bremer
Kristen N. Connell
Courtney Ngai
Quyen Anh T. Pham
Shengling Wang
Mary Flynn
Leandro Ravetti
Claudia Guillaume
Yichuan Wang
Selina C. Wang
Journal of Food Chemistry and Nutrition

Contenidos de Cafeína, Ácido Clorogénico, Actividad Antioxidante y Evaluación Organoléptica de La Infusión de Café Regional Preparado por Tres Diferentes Técnicas

  Se determinó el contenido de cafeína, ácido clorogénico, actividad antioxidante en infusions de café de ocho regions de la República de Guatemala: Acatenango, Antigua, Atitlán, Cóban, Fraijanes, Huehuetenango, Nuevo Oriente y San Marcos...
Ana Luisa Mendizábal de Montenegro
Patricia Palacios de Palomo
Ana Silvia Colmenares de Ruiz
Ana Elena Colocho
Conrado Duque
Melanie Argueta
Revista de la Universidad Valle de Guatemala