المؤلفون: Lucas Aguirre, Juan Carlos, Giraldo Giraldo, German Antonio, Cortés Rodríguez, Misael

المصدر: British Food Journal, 2021, Vol. 123, Issue 7, pp. 2349-2364.

URL الوصول: http://www.emeraldinsight.com/doi/10.1108/BFJ-11-2020-1017

المؤلفون: Lucas Aguirre, Juan Carlos, Giraldo Giraldo, German Antonio, Cortés Rodríguez, Misael

المصدر: DYNA; Vol. 87 No. 213 (2020): April - June; 61-68 ; DYNA; Vol. 87 Núm. 213 (2020): Abril - Junio; 61-68 ; 2346-2183 ; 0012-7353

مصطلحات موضوعية: coconut powder, functionally active compounds, storage conditions, activation energy, deterioration, polvo de coco, compuestos funcionalmente activos, condiciones de almacenamiento, energía de activación, deterioro

وصف الملف: application/pdf; text/xml

Relation: https://revistas.unal.edu.co/index.php/dyna/article/view/80681/87585; https://revistas.unal.edu.co/index.php/dyna/article/view/80681/87586; https://revistas.unal.edu.co/index.php/dyna/article/view/80681

الاتاحة: https://revistas.unal.edu.co/index.php/dyna/article/view/80681

المؤلفون: Villamizar Vargas, Rafael, Quinceno Gómez, Cristina, Giraldo Giraldo, German

مصطلحات موضوعية: Tommy Atkins, Mango, Fisiología postcosecha, Maduramiento

وصف الملف: application/pdf

Relation: Revista UDCA : Actualidad & Divulgación Científica (Bogotá). -- Vol. 22, No. 1 (Ene.-Jun. 2019). -- páginas 247-251; Agricultura; https://revistas.udca.edu.co/index.php/ruadc/article/view/1159; https://doi.org/10.31910/rudca.v22.n1.2019.1159; 307567

الاتاحة: https://revistas.udca.edu.co/index.php/ruadc/article/view/1159
https://doi.org/10.31910/rudca.v22.n1.2019.1159

المؤلفون: Lucas Aguirre, Juan Carlos, Giraldo Giraldo, German Antonio, Cortés Rodríguez, Misael

المصدر: Biotechnology in the Agricultural and Agroindustrial Sector; Vol. 17 No. 2 (2019): July to December; 66-76 ; Biotecnología en el Sector Agropecuario y Agroindustrial; Vol. 17 Núm. 2 (2019): Julio a Diciembre; 66-76 ; 1909-9959 ; 1692-3561

مصطلحات موضوعية: Cocos nucifera L., Shelf life, Vitamins C, D3 y E, Calcium, Antioxidants, Vida util, Vitaminas C, Calcio, Antioxidantes, Vida de prateleira, D3 e E, Cálcio

وصف الملف: application/pdf

Relation: https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/1254/1029; SIRIPHANICH, J. et al. Coconut (Cocos nucifera L.). In: Yahia, E. (Ed.). Postharvest- Biology and Technology of Tropical and Subtropical Fruits. Cocona to Mango. Cambridge (UK): Woodhead Publishing in Food Science Technology and Nutrition,2011, p. 8-33.; JENA, S. and DAS, H. Modeling of particle size distribution of sonicated coconut milk emulsion: Effect of emulsifiers and sonication time. Food Research International, 39, 2006, p. 606–611.; 3] JENA, S. and DAS, H. Shelf life prediction of aluminum foil laminated polyethylene packed vacuum dried coconut milk powder. Journal of Food Engineering, 108, 2012, p. 135–142.; LABUZA, T.P. and ALTUNAKAR, B. Water activity in foods: Fundamentals and applications. Ames (USA): IFT Press/Blackwell Publishing, 2007.; HENRÍQUEZ, C. et al. Storage stability test of apple peel powder using two packaging materials: High-density polyethylene and metalized films of high barrier. Industrial Crops and Products, 45, 2013, p. 121–127.; LIU, F. et al. Changes of tomato powder qualities during storage. Powder Technology, 204, 2010, p. 159–166.; LABUSCHAGNE, P. Impact of wall material physicochemical characteristics on the stability of encapsulated phytochemicals: A review. Food Research International, 107, 2018, p. 227–247.; CHÁVEZ-SERVÍN, J.L. et al. Analysis of vitamins A, E and C, iron and selenium contents in infant milk-based powdered formula during full shelflife. Food Chemistry, 107, 2008, p. 1187–1197.; BABU, K.S. et al. Influence of protein content and storage temperature on the particle morphology and flowability characteristics of milk protein concentrate powders. Journal of Dairy Science, 101(8), 2018, p. 7013-7026.; MERCAN, E., SERT, D. and AKIN, N. Determination of powder flow properties of skim milk powder produced from high-pressure homogenization treated milk concentrates during storage. LWT Food Science and Technology, 97, 2018, p. 279-288.; ISLAM-SHISHIR, M.R. et al. Effect of packaging materials and storage temperature on the retention of physicochemical properties of vacuum packed pink guava powder. Food Packaging and Shelf Life, 12, 2017, p. 83–90.; ZOTARELLI, M.F. et al. Production of mango powder by spray drying and cast-tape drying. Powder Technology, 305, 2017, p. 447–454.; RUIZ-RUIZ, M.P., MISAEL, C.R. y GIL, J.H. Estabilidad del polvo de aguacate adicionado con componentes activos durante el almacenamiento. Revista Biotecnología en el Sector Agropecuario y Agroindustrial, Edición especial 15(2), 2017, p. 42-51.; SALAZAR-ÁLZATE, B.C., CORTÉS-RODRÍGUEZ, M. and MONTOYA-CAMPUZANO, O.I. The impact of storage conditions on the stability of sugarcane powder biofortified with kefir grains. Revista Facultad Nacional de Agronomía, 68(2), 2015, p. 7703-7712.; HERNÁNDEZ-SANDOVAL, G.R., CORTÉSRODRÍGUEZ, M. and CIRO-VELÁSQUEZ, H.J. Effect of storage conditions on quality of a functional powder of cape gooseberry obtained by spray drying. Revista U.D.C.A Actualidad & Divulgación Científica, 17(1), 2014, p. 139-149.; ARAUJO-DÍAZA, B. et al. Evaluation of the physical properties and conservation of the antioxidants content, employing inulin and maltodextrin in the spray drying of blueberry juice.Carbohydrate Polymers, 167, 2017, 317–325.; LUCAS-AGUIRRE, J.C., GIRALDO- GIRALDO, G.A. and CORTÉS-RODRÍGUEZ, M. Effect of the Spray Drying Process on the Quality of Coconut Powder Fortified with Calcium and Vitamins C, D3 and E. Advance Journal of Food Science and Technology, 16(SPL), 2018, p. 102-124.; A.O.A.C. INTERNATIONAL. Official methods of analysis of AOAC International. 20 ed. Rockville (USA): AOAC international, 2006.; LUCAS-AGUIRRE, J.C., TOBÓN-CASTRILLÓN,C. and CORTÉS-RODRÍGUEZ. M. Influence of the Composition of Coconut-Based Emulsions on the Stability of the Colloidal System. Advance Journal of Food Science and Technology,14(3), 2018, p. 77-92.; ESTRADA-MESA, E.M. Optimización del proceso de secado por aspersión para la obtención de guacamole en polvo [Tesis Maestría en Ciencia y Tecnología de Alimentos]. Medellín (Colombia): Universidad Nacional de Colombia, Facultad de Ciencias Agrarias, 2016, p. 180.; ZORIĆ, Z. et al. Effect of storage conditions on phenolic content and antioxidant capacity of spray dried sour cherry powder. LWT Food Science and Technology, 79, 2017, p. 251-259.; SRIDHAR, K. and LINTON-CHARLES, A. In vitro antioxidant activity of Kyoho grape extracts in DPPH* and ABTS* assays: Estimation methods for EC50 using advanced statistical programs. Food Chemistry, 275, 2018, p. 41-49.; CASAGRANDE, M. et al. Influence of time, temperature and solvent on the extraction of bioactive compounds of Baccharis dracunculifolia: In vitro antioxidant activity, antimicrobial potential, and phenolic compound quantificatión. Industrial Crops & Products, 125, 2018, p. 207–219.; SILVA, M.A. et al. Vitamin C evaluation in foods for infants and young children by a rapid and accurate analytical method. Food Chemistry, 275, 2018, p. 83-90.; VÉSTIA, J. et al. Predicting calcium in grape must and base wine by FT-NIR spectroscopy. Food Chemistry, 276, 2019, p. 71-76.; FITZPATRICK, J.J. et al. Caking behaviour of food powder binary mixes containing sticky and non-sticky powders. Journal of Food Engineering,204, 2017, p. 73-79.; MUZAFFAR, K. and KUMAR, P. Moisture sorption isotherms and storage study of spray dried tamarind pulp powder. Powder Technology, 291, 2016, p. 322–327.; ZHENG, Y. and LI, Y. Physicochemical and functional properties of coconut (Cocos nucifera L) cake dietary fibres: Effects of cellulase hydrolysis, acid treatment and particle size distribution. Food Chemistry, 257, 2018, p. 135–142; SANTANA, A.A. et al. Spray drying of babassu coconut milk using different carrier agents. Drying Technology, 35(1), 2017, p. 76-87.; MERCAN, E., SERTB, D. and AKIN, N. Determination of powder flow properties of skim milk powder produced from high-pressure homogenization treated milk concentrates during storage. LWT - Food Science and Technology, 97, 2018, p. 279–288.; CONESA, A. et al. Changes in the content of chlorophylls and carotenoids in the rind of Fino 49 lemons during maturation and their relationship with parameters from the CIELAB color space. Scientia Horticulturae, 243, 2019, p. 252–260.; MAHMOODANIA, F. et al. Lipid oxidation and vitamin D3 degradation in simulated whole milk powder as influenced by processing and storage.Food Chemistry, 261, 2018, p. 149–156.; HYMAVATHI, T.V. and KHADER, V. Carotene, ascorbic acid and sugar content of vacuum dehydrated ripe mango powders stored in flexible packaging material. Journal of Food Composition and Analysos, 18, 2005, p. 181–192.; UDOMKUN, P. et al. Compositional and functional dynamics of dried papaya as affected by storage time and packaging material. Food Chemistry, 196, 2016, p. 712–719.; MORAGA, G. et al. Effect of relative humidity and storage time on the bioactive compounds and functional properties of grapefruit powder. Journal of Food Engineering, 112, 2012, p. 191–199.; MATUMOTO-PINTRO, P.T. et al. Effects of storage time and temperature on lipid oxidation of egg powders enriched with natural antioxidants. Food Chemistry, 228, 2017, p. 463–468.; FRIAS, J., PEÑAS, E. and VIDAL-VALVERDE, C. Changes in vitamin content of powder enteral formulas as a consequence of storage. Food Chemistry, 115, 2009, p. 1411–1416.; ROMERO-BRAQUEHAIS, F. Estabilidad de vitaminas, vida comercial y bioaccesibilidad de folatos .hierro en fórmulas infantiles de continuación y crecimiento [Ph.D Tesis]. Murcia (España): Universidad de Murcia, Facultad de Veterinaria y Ciencia y Tecnología de los alimentos, 2008, 320 p.; ROCHA-PARRA, D.F. et al. Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine. LWT - Food Science and Technology, 70, 2016, p. 162-170.; DAZA, L.D. et al. Effect of spray drying conditions on the physical properties of Cagaita (Eugenia dysenterica DC.) fruit extracts. Food and bioproducts processing, 97, 2016, p. 20–29.; FOERSTER, M. et al. Reduction of surface fat formation on spray-dried milk powders through emulsion stabilization with λ-carrageenan. Food Hydrocolloids, 70, 2017, p. 163-180.; DI GIORGIO, L., SALGADO, P.R. and MAURI, A.N. Encapsulation of fish oil in soybean protein particles by emulsification and spray drying. Food Hydrocolloids, 87, 2019, p. 891–901.; ENCINA, C. et al. Effect of spray-drying with organic solvents on the encapsulation, release and stability of fish oil. Food Chemistry, 263, 2018, p. 283–291.; SHAMAEI, S. et al. Microencapsulation of walnut oil by spray drying: Effects of wall material and drying conditions on physicochemical properties of microcapsules. Innovative Food Science and Emerging Technologies, 39, 2017, p. 101–112.; PETIT, J. et al. Storage-induced caking of cocoa powder. Journal of Food Engineering, 199, 2017, p. 42-53.; https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/1254

الاتاحة: https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/1254
https://doi.org/10.18684/bsaa.v17n2.1254

المؤلفون: Carlos, Lucas Aguirre Juan, Antonio, Giraldo Giraldo German, Misael, Cortes Rodriguez

المصدر: Advance Journal of Food Science and Technology ; volume 16, issue SPL, page 102-124 ; ISSN 2042-4868 2042-4876

الاتاحة: http://dx.doi.org/10.19026/ajfst.16.5943

المؤلفون: Velasquez Tellez, John Alexander, Giraldo Giraldo, German, Padilla Sanabria, Leonardo, Giraldo Castaño, Yula Mercedes

المصدر: Biotechnology in the Agricultural and Agroindustrial Sector; Vol. 13 No. 1 (2015): January to June; 19-27 ; Biotecnología en el Sector Agropecuario y Agroindustrial; Vol. 13 Núm. 1 (2015): Enero a Junio; 19-27 ; 1909-9959 ; 1692-3561

مصطلحات موضوعية: Fermentación en lotes, Velocidad específica de crecimiento, Biomasa, Metodología de superficie de respuesta

وصف الملف: application/pdf

Relation: https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/366/552; AVONTS, L., VAN UYTVEN, E. and VUYST, L. Cell growth and bacteriocin production of probiotic Lactobacillus strains in different media. International Dairy Journal, 14, 2004, p. 947-955.; TODD, R.K. and MARTIN, J.K. Selection and design of probiotics. Raleigh (USA): North Carolina State University, Department of Food Science, 1999.; RAYMON, E.K. Enciclopedia de Tecnología Química. Tomo XI. I Edición. México (México): Ediciones Hispanoamericana, 1962, p. 654- 655.; SCHEPERS, A.W., THIBAULT, J. and LACROIX, C. Continuous lactic acid production in whey permeate/yeast extract medium with immobilized Lactobacillus helveticus in a two-stage process: model and experiments. Enzyme Microbiology Technology, 38, 2006, p. 324-337.; RODRÍGUEZ, L.R., TEIXEIRA, J.A. and OLIVEIRA, R. Low-cost fermentative medium for biosurfactant production by probiotic bacteria. Biochemical Engineering Journal, 32, 2006, p. 135-142.; GONZÁLEZ, M.I., ÁLVAREZ, S., RIERA, F. and ÁLVAREZ, R. Economic evaluation of an integrated process for lactic acid production from ultrafiltered whey. Journal of Food Engineering, 80, 2007, p. 553-561.; KONONOVICH, N. Whey utilization and whey products. Journal of Dairy Science, 62(7), 1979, p. 1149-1160.; OHKOUCHI, Y. and INOUE, Y. Direct production of L(+)-lactic acid from starch and food wastes using Lactobacillus manihotivorans LMG18011. Bioresource Technology, 97, 2006, p. 1554-1562.; ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS (AOAC). Official Methods of analisis. Maryland (USA): 16th Ed. 3rd Revision. 1997.; ROSS, J.T. and PRICE, W.J. Analysis of fruit juices. Journal of the Science of Food and Agriculture, 21, 1970, p. 51.; FEITOSA, F.F., YOUNG, C.K. and STULL, J.M. A method for rapid determination of lactose. Journal of Dairy Sciene, 61(4), 1978, p. 506-508.; JELEN, P. Industrial whey processing technology: an overview. Journal of Agricultural and Food Chemistry, 27(4), 1979, p. 658-661.; JAKYMEC, M., MORAN, H., PÁEZ, G., FERRER, J., MÁRMOL, Z. y RAMONES, E. Cinética de la producción de ácido láctico por fermentación sumergida con lactosuero como sustrato. Revista Científica, 11(1), 2001, p. 53-59.; QUINTERO, H., RODRÍGUEZ, M., PÁEZ, G., FERRER, J., MÁRMOL, Z. y RINCÓN, M. Producción continua de proteína unicelular (K. fragilis) a partir de suero de leche. Revista Científica, 11(2), 2001, p. 87-94.; URRIBARRÍ, L., VIELMA, A., PAÉZ, G., FERRER, J., MÁRMOL, Z. y RAMONES, E. Producción de ácido láctico a partir de suero de leche, utilizando Lactobacillus helveticus en cultivo continuo. Revista Científica, 14(4), 2004, p. 297-302.; YU, L., LEI, T., REN, X., PEI, X. and FENG, Y. Response surface optimization of L(+) lactic acid production using corn steep liquor as an alternative nitrogen source by Lactobacillus rhamnosus CGMCC 1466. Biochemical Engineering Journal, 39, 2008, p. 496-502.; FEOLI, M., ESCOBAR, C. y MARÍN, R. Obtención de acido láctico por fermentación con Lactobacillus delbruekii bulgaricus. Revista Colombiana de Ciencias Quimico-Farmaceuticas, 23, 1995, p. 18-24.; TANGO, M.S. and GHALY, A.E. Effect of temperature on lactic acid production from cheese whey using Lactobacillus helveticus under batch conditions. Biomass Bioenergy, 16, 1999, p. 61-78.; SHARMA, V. and MISHRA, H. Unstructured kinetic modeling of growth and lactic acid production by Lactobacillus plantarum NCDC 414 during fermentation of vegetable juices. Food Science and Technology, 59, 2014, p. 1123-1128.; FAJARDO, P., RODRÍGUEZ, I., PASTRANA, L. and PÉREZ, N. Production of a potentially probiotic culture of Lactobacillus casei subsp. casei CECT 4043 in whey. International Dairy Journal, 18, 2008, p. 1057-1065.; TOSUNGNOEN, S., CHOOKIETWATTANA, K. and DARARAT, S. Lactic Acid Production from Repeated-Batch and Simultaneous Saccharification and Fermentation of Cassava Starch Wastewater by Amylolytic Lactobacillus Plantarum MSUL 702. APCBEE Procedia, 8, 2014, p. 204-209.; AGUIRRE, E.J., AGUILAR, J.M., RAMÍREZ, A. and ALVAREZ, M.M. Production of probiotic biomass (Lactobacillus casei) in goat milk whey: Comparison of batch, continuous and fed-batch cultures. Bioresource Technology, 101, 2010, p. 2837-2844.; YÁNEZ, R., MARQUES, S., GÍRIO, F.M. and ROSEIRO, J.C. The effect of acid stress on lactate production and growth kinetics in Lactobacillus rhamnosus cultures. Process Biochemistry, 43, 2008, p. 356-361.; SACHIN, R., KADAM, S.S., PATIL, K.B., BASTAWDE, J.M. and KHIRE, D.V. G. Strain improvement of Lactobacillus delbrueckii NCIM 2365 for lactic acid production. Process Biochemistry, 41, 2006, p. 120-126.; PLESSAS, S., BOSNEA, L., PSARIANOS, C., KOUTINAS, A.A., MARCHANT, R. and BANAT, I.M. Lactic acid production by mixed cultures of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. Bulgaricus and Lactobacillus helveticus. Bioresource Technology, 99, 2008, p. 5951-5955.; YOO, I.K., CHANG, H.N., LEE, E.G., CHANG, Y.K. and MOON, S.H. Effect of B Vitamin Supplementation on Lactic Acid Production by Lactobacillus casei. Journal of fermentation and bioengineerjng, 84(2), 1997, p. 172-175.; https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/366

الاتاحة: https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/366

المؤلفون: González P, Luz Esther, Giraldo Giraldo, Germán A., Duque, Alba L.

مصطلحات موضوعية: Pleurotus ostreatus, Pardeamiento, Salmuera, Textura, Impregnación

وصف الملف: application/pdf

Relation: https://hdl.handle.net/10893/3474

الاتاحة: https://hdl.handle.net/10893/3474

المؤلفون: Beltrán-Giraldo, Deiby, Velásquez-Téllez, John Alexander, Giraldo-Giraldo, Germán Antonio

المصدر: Revista de Investigaciones Universidad del Quindío; Vol. 20 No. 1 (2010); 166 - 170 ; Revista de Investigaciones Universidad del Quindío; Vol. 20 Núm. 1 (2010); 166 - 170 ; 2500-5782 ; 1794-631X

مصطلحات موضوعية: Plátano Dominico-Hartón, poscosecha, Maduración, índice de respiración y transpiración, Plantain Dominico-Hartón, Post-reaps, Maturation, Index of respiration and transpiration

وصف الملف: application/pdf

Relation: https://ojs.uniquindio.edu.co/ojs/index.php/riuq/article/view/728/831; https://ojs.uniquindio.edu.co/ojs/index.php/riuq/article/view/728

الاتاحة: https://ojs.uniquindio.edu.co/ojs/index.php/riuq/article/view/728

المؤلفون: Montoya-López, Jairo, Giraldo-Giraldo, Germán Antonio

المصدر: Revista de Investigaciones Universidad del Quindío; Vol. 20 No. 1 (2010); 29-35 ; Revista de Investigaciones Universidad del Quindío; Vol. 20 Núm. 1 (2010); 29-35 ; 2500-5782 ; 1794-631X

مصطلحات موضوعية: Fortificación, Análisis físico-Químico, Harina de Trigo, Alimentos, Fortification, Physical-Chemical analysis, Wheat Flour, Food

وصف الملف: application/pdf

Relation: https://ojs.uniquindio.edu.co/ojs/index.php/riuq/article/view/703/667; https://ojs.uniquindio.edu.co/ojs/index.php/riuq/article/view/703

الاتاحة: https://ojs.uniquindio.edu.co/ojs/index.php/riuq/article/view/703

المؤلفون: Moreno Betancourt, Angélica, León Rayo, David Fabián, Giraldo Giraldo, Germán Antonio, Ríos Vásquez, Eunice

مصطلحات موضوعية: Cinéticas, Deshidratación Osmótica, Mango, Métodos Combinados, Secado

وصف الملف: application/pdf; text/html

Relation: http://revistas.unal.edu.co/index.php/dyna/article/view/15778; Universidad Nacional de Colombia Revistas electrónicas UN Dyna; Dyna; Dyna; Vol. 77, núm. 162 (2010); 75-84 DYNA; Vol. 77, núm. 162 (2010); 75-84 2346-2183 0012-7353; Moreno Betancourt, Angélica and León Rayo, David Fabián and Giraldo Giraldo, Germán Antonio and Ríos Vásquez, Eunice (2010) Estudio de la cinética fisicoquímica del mango (mangifera indica l. var. tommy atkins) tratado por métodos combinados de secado. Dyna; Vol. 77, núm. 162 (2010); 75-84 DYNA; Vol. 77, núm. 162 (2010); 75-84 2346-2183 0012-7353 .; https://repositorio.unal.edu.co/handle/unal/29688; http://bdigital.unal.edu.co/19736/

الاتاحة: https://repositorio.unal.edu.co/handle/unal/29688
http://bdigital.unal.edu.co/19736/

المؤلفون: Lucas Aguirre, Juan Carlos, Giraldo Giraldo, German Antonio, Cortés Rodríguez, Misael

المصدر: Biotecnología en el Sector Agropecuario y Agroindustrial, Volume: 17, Issue: 2, Pages: 66-76, Published: JUL 2019
Biotechnology in the Agricultural and Agroindustrial Sector; Vol. 17 No. 2 (2019): July to December; 66-76
Biotecnología en el Sector Agropecuario y Agroindustrial; Vol. 17 Núm. 2 (2019): Julio a Diciembre; 66-76

مصطلحات موضوعية: calcium, antioxidants, Cálcio, Shelf life, D3 y E, Cocos nucifera L, Calcio, Vida util, Vida de prateleira, Vitaminas C, Vitamins C, Antioxidantes, Calcium, Antioxidants, Cocos nucifera L., Vida de prateleira, Vitaminas C, D3 e E, Cálcio, Antioxidantes, D3 e E

وصف الملف: text/html; application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::33e084820b5b75c6e4f76895e6ad5be4
http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S1692-35612019000200066&lng=en&tlng=en

المؤلفون: Villamizar-Vargas, Rafael, Quiceno-Gómez, Cristina, Giraldo-Giraldo, German

المصدر: Revista U.D.C.A Actualidad & Divulgación Científica, Volume: 22, Issue: 1, Article number: e1159, Published: 10 APR 2019

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od_______618::eebaf5ff71003b134f108f8faae97e0a
http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0123-42262019000100601&lng=en&tlng=en

Additional Titles: Cinética de degradación durante el almacenamiento de vitaminas y antioxidantes en polvo de coco

المؤلفون: Lucas Aguirre, Juan Carlos, Giraldo Giraldo, German Antonio, Cortés Rodríguez, Misael

المصدر: DYNA; Vol. 87 Núm. 213 (2020); 61-68; DYNA; Vol. 87 No. 213 (2020); 61-68; 2346-2183; 0012-7353

مصطلحات الفهرس: polvo de coco, compuestos funcionalmente activos, condiciones de almacenamiento, energía de activación, deterioro, coconut powder, functionally active compounds, storage conditions, activation energy, deterioration, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion

URL: https://revistas.unal.edu.co/index.php/dyna/article/view/80681/77999
https://revistas.unal.edu.co/index.php/dyna/article/view/80681/74393
https://revistas.unal.edu.co/index.php/dyna/article/view/80681/77999
https://revistas.unal.edu.co/index.php/dyna/article/view/80681/74393
*ref*/Udomkun, P., Nagle, M., Argyropoulos, D., Mahayothee, B., Latif, S. and Müller, J., Compositional and functional dynamics of dried papaya as affected by storage time and packaging material. Food Chemistry, 196, pp. 712-719, 2016. DOI: 10.1016/j.foodchem.2015.09.103
*ref*/Songa, J., Weia, Q., Wanga, X., Lia, D., Liua, C., Zhangc, M. and Meng, L., Degradation of carotenoids in dehydrated pumpkins as affected by different storage conditions. Food Research International, 107, pp. 130-136, 2018. DOI: 10.1016/j.foodres.2018.02.024
*ref*/de Moura, S.C.S.R., Berling, C.L., Germer, S.P.M., Alvim, I.D. and Hubinger, M.D., Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles. Food Chemistry, 241, pp. 317-327, 2018. DOI: 10.1016/j.foodchem.2017.08.095
*ref*/Chávez-Servín, J.L., Castellote, A.I., Rivero, M. and López-Sabater, C., Analysis of vitamins A, E and C, iron and selenium contents in infant milk-based powdered formula during full shelf-life. Food Chemistry, 107, pp.1187-1197, 2008. DOI: 10.1016/j.foodchem.2007.09.048
*ref*/Pua, C.K., Hamid, N.S.A., Tan, C.P., Mirhosseini, H., Rahman, R.A., and Rusul, G., Storage stability of jackfruit (Artocarpus heterophyllus) powder packaged in aluminium laminated polyethylene and metallized co-extruded biaxially oriented polypropylene during storage. Journal of Food Engineering, 89(4), pp. 419-428, 2008. DOI: 10.1016/j.jfoodeng.2008.05.023
*ref*/Frias, J., Peñas, P. and Vidal-Valverde, C., Changes in vitamin content of powder enteral formulas as a consequence of storage. Food Chemistry, 115, pp. 1411-1416, 2009. DOI: 10.1016/j.foodchem.2009.01.070
*ref*/Jiménez-Aguilar, D.M., Ortega-Regules, A.E., Lozada-Ramírez, J.D., Pérez-Pérez, M.C.I., Vernon-Carter E.J. and Welti-Chanes, J., Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material. Journal of Food Composition and Analysis, 24, pp. 889-894, 2011. DOI: 10.1016/j.jfca.2011.04.012
*ref*/Moraga, G., Igual, M., García-Martínez, E., Mosquera, L.H. and Martínez-Navarrete, N., Effect of relative humidity and storage time on the bioactive compounds and functional properties of grapefruit powder. Journal of Food Engineering, 112, pp. 191-199, 2012. DOI: 10.1016/j.jfoodeng.2012.04.002
*ref*/Kha, T.C., Nguyen, M.H., Roach, P.D. and Stathopoulos, C.E., A storage study of encapsulated gac (Momordica cochinchinensis) oil powder and its fortification into foods. Food and Bioproducts Processing, 96, pp. 113-125, 2015. DOI: 10.1016/j.fbp.2015.07.009
*ref*/Tan, S.P., Kha, T.C., Parks, S.E., Stathopoulos, C.E. and Roach, P.D., Effects of the spray-drying temperatures on the physiochemical properties of an encapsulated bitter melon aqueous extract powder. Powder Technology, 281, pp. 65-75, 2015. DOI: 10.1016/j.powtec.2015.04.074
*ref*/Islam-Shishir, M.R., Taip, F.S., Saifullah, MD. A.B., Aziz, N. and Talib, R.A., Effect of packaging materials and storage temperature on the retention of physicochemical properties of vacuum-packed pink guava powder. Food Packaging and Shelf Life, 12, pp. 83-90, 2017. DOI: 10.1016/j.fpsl.2017.04.003
*ref*/Muzaffar, K. and Kumar, P., Moisture sorption isotherms and storage study of spray dried tamarind pulp powder. Powder Technology, 291, pp. 322-327, 2016. DOI: 10.1016/j.powtec.2015.12.046
*ref*/Araujo-Díaz, S.B., Leyva-Porras, C., Aguirre-Bañuelos, P., Álvarez-Salas, C. and Saavedra-Leos, Z., Evaluation of the physical properties and conservation of the antioxidants content, employing inulin and maltodextrin in the spray drying of blueberry juice. Carbohydrate Polymers, 167, pp. 317-325, 2017. DOI: 10.1016/j.carbpol.2017.03.065
*ref*/Zorić, Z., Pelaić, Z., Pedisić, S., Garofulić, I.E., Kovacević, D.B. and Dragović-Uzelac, V., Effect of storage conditions on phenolic content and antioxidant capacity of spray dried sour cherry powder. LWT Food Science and Technology, 79, pp. 251-259, 2017. DOI: 10.1016/j.lwt.2017.01.049
*ref*/Mahmoodani, F., Perera, C.O., Abernethy, G., Fedrizzi, B. and Chen, H., Lipid oxidation and vitamin D3 degradation in simulated whole milk powder as influenced by processing and storage. Food Chemistry, 261, pp. 149-156, 2018. DOI: 10.1016/j.foodchem.2018.04.043
*ref*/Syamila, M., Gedi, M.A., Briars, R., Ayed, C. and Gray, D.A., Effect of temperature, oxygen and light on the degradation of β-carotene, lutein and α-tocopherol in spray-dried spinach juice powder during storage. Food Chemistry, 284, pp. 188-197, 2019. DOI: 10.1016/j.foodchem.2019.01.055
*ref*/Lucas-Aguirre, J.C., Giraldo-Giraldo, G.A. and Cortés-Rodríguez, M., Effect of the Spray drying process on the quality of coconut powder fortified with calcium and vitamins C, D3 and E. Advance Journal of Food Science and Technology, 16(SPL), pp. 102-124, 2018. DOI: 10.19026/ajfst.16.5943
*ref*/Silva, M.A., Gonçalves-Albuquerque, T., Oliveira, M.B.P.P. and Costa, H.S., Vitamin C evaluation in foods for infants and young children by a rapid and accurate analytical method. Food Chemistry, 275, pp. 83-90, 2018. DOI: 10.1016/j.foodchem.2017.11.046
*ref*/Ruiz-Ruiz, M.P., Cortes-Rodríguez, M. y Gil, J.H., Estabilidad del polvo de aguacate adicionado con componentes activos durante el almacenamiento. Revista de Biotecnología en el Sector Agropecuario y Agroindustrial, Edición especial, 15(2), pp. 42-51, 2017. DOI: 10.18684/bsaa(v15)EdiciónEspecialn2.577
*ref*/Lucas-Aguirre, J.C., Giraldo-Giraldo, G.A. and Cortes-Rodríguez, M., Stability during storage of coconut powder fortified with active components. Revista Biotecnología en el Sector Agropecuario y Agroindustrial, 17(2), pp. 66-76, 2019. DOI: 10.18684/bsaa.v17n2.1254
*ref*/Sridhar, K. and Linton-Charles, A., In vitro antioxidant activity of Kyoho grape extracts in DPPH* and ABTS* assays: estimation methods for EC50 using advanced statistical programs. Food Chemistry, 275, pp. 41-49, 2019. DOI: 10.1016/j.foodchem.2018.09.040
*ref*/Casagrande, M., Zanela, J., Wagner-Júnior, A., Busso, C., Wouk, J., Lurckevicz, G., Fernandes-Montanher, P., Yamashita, F. and Maneck-Malfatti, C.R., Influence of time, temperature and solvent on the extraction of bioactive compounds of Baccharis dracunculifolia: In vitro antioxidant activity, antimicrobial potential, and phenolic compound quantificatión. Industrial Crops & Products, 125, pp. 207-219, 2018. DOI: 10.1016/j.indcrop.2018.08.088
*ref*/Labuza, T.P., Shelf-life dating of foods. Ed. Food & Nutrition Press, Inc. Westport, Connecticut 06880, EE.UU, 1982.
*ref*/Romero-Braquehais, F., Estabilidad de vitaminas, vida comercial y bioaccesibilidad de folatos - hierro en fórmulas infantiles de continuación y crecimiento. Tesis Doctoral. Facultad de Veterinaria y Ciencia y Tecnología de los Alimentos. Universidad de Murcia, España. 2008, 214 P.
*ref*/Van Boekel, M.A.J.S., Kinetic modeling of food quality: a critical review. Comprehensive Reviews in Food Science and Food Safety, 7(1), pp. 144-158, 2008. DOI: 10.1111/j.1541-4337.2007.00036.x
*ref*/Lešková, E., Kubíková, J., Kováčiková, E., Košická, M., Porubská, J., and Holčíková, K., Vitamin losses: retention during heat treatment and continual changes expressed by mathematical models. Journal of Food Composition and Analysis, 19, pp. 252-276, 2006. DOI: 10.1016/j.jfca.2005.04.014
*ref*/Kaushik, R., Sachdeva, B. and Arora, S., Vitamin D2 stability in milk during processing, packaging and storage. LWT - Food Science and Technology, 56, pp. 421-426, 2014. DOI: 10.1016/j.lwt.2013.11.029
*ref*/Hernández-Sandoval, G.R., Cortés-Rodríguez, M. and Ciro-Velásquez, H.J., Effect of storage conditions on quality of a functional powder of cape gooseberry obtained by spray drying. Revista U.D.C.A Act. & Div. Cient., 17(1), pp. 139-149, 2014.
*ref*/Shinwari, K.J. and Rao, P.S., Stability of bioactive compounds in fruit jam and jelly during processing and storage: a review. Trends in Food Science & Technology, 75, 181-193, 2018. DOI: 10.1016/j.tifs.2018.02.002
*ref*/Hymavathi, T.V. and Khader, V., Carotene, ascorbic acid and sugar content of vacuum dehydrated ripe mango powders stored in flexible packaging material. J. Food Compos Anal, 18, pp. 181-192, 2005. DOI: 10.1016/j.jfca.2004.03.028
*ref*/Liu, F., Cao, X., Wang, H. and Lia, X., Changes of tomato powder qualities during storage. Powder Technology, 204, pp. 159-166, 2010. DOI: 10.1016/j.powtec.2010.08.002
*ref*/Bosch, V., Cilla, A., García-Llatas, G., Gilabert, V. and Boix, R., Kinetics of ascorbic acid degradation in fruit-based infant foods during storage. Journal of Food Engineering, 116, pp. 298-303, 2013. DOI: 10.1016/j.jfoodeng.2012.12.003
*ref*/Prodyut, K.P., Swapan, K.G., Dhananjay, K.S. and Bhowmick, N., Quality of osmotically pre-treated and vacuum dried pineapple cubes on storage as influenced by type of solutes and packaging materials. Journal of Food Science and Technology, 51(8), pp. 1561-1567, 2014. DOI: 10.1007/s13197-012-0675-2
*ref*/Hemery, Y.M., Fontan, L., Moench-Pfanner, R., Laillou, A., Berger, J., Renaud, C. and Avallone, S., Influence of light exposure and oxidative status on the stability of vitamins A and D3 during the storage of fortified soybean oil. Food Chemistry, 184, pp. 90-98, 2015. DOI: 10.1016/j.foodchem.2015.03.096
*ref*/Henríquez, C., Córdova, A., Lutz, M. and Saavedra, J., Storage stability test of apple peel powder using two packaging materials: high-density polyethylene and metalized films of high barrier. Industrial Crops and Products, 45, pp. 121-127, 2013. DOI: 10.1016/j.indcrop.2012.11.032
*ref*/Sacchetti, G., Cocci, E., Pinnavaia, G., Mastrocola, D. and Dalla-Rosa, M., Influence of processing and storage on the antioxidant activity of apple derivatives. Int. J. Food Sci. Technol, 43, pp. 797-804, 2008. DOI: 10.1111/j.1365-2621.2007.01518.x
*ref*/Daza, L.D., Fujita, A., Fávaro-Trindade, C.S., Rodrigues-Ract, J.N., Granato, D. and Genoves, M.I., Effect of spray drying conditions on the physical properties of Cagaita (Eugenia dysenterica DC.) fruit extracts. Food and Bioproducts Processing, 97, pp. 20-29, 2016. DOI: 10.1016/j.fbp.2015.10.001
*ref*/Roidoung, S., Dolan, K.D.and Siddiq, M., Estimation of kinetic parameters of anthocyanins and color degradation in vitamin C fortified cranberry juice during storage. Food Research International, 94, pp. 29-35, 2017. DOI: 10.1016/j.foodres.2017.01.013
*ref*/Kim, Ah-Na., Kim, Hyun-Jin., Chun, J., Heo, H.J., Kerr, W.L. and Choi, SG., Degradation kinetics of phenolic content and antioxidant activity of hardy kiwifruit (Actinidia arguta) puree at different storage temperatures. LWT - Food Science and Technology, 89, pp. 535-541, 2018. DOI: 10.1016/j.lwt.2017.11.036

المؤلفون: Villamizar-Vargas, Rafael, Quiceno-Gómez, Cristina, Giraldo-Giraldo, German

المصدر: Revista U.D.C.A Actualidad & Divulgación Científica ; Revista U.D.C.A Actualidad & Divulgación Científica v.22 n.1 2019

مصطلحات موضوعية: hist, phil

Relation: 10670/1.y13ei3; http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0123-42262019000100601

الاتاحة: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0123-42262019000100601

المؤلفون: Pinzón Fandiño, Magda Ivonne, Giraldo Giraldo, Germán

مصطلحات موضوعية: Ácido ascórbico, Ascorbato peroxidasa

وصف الملف: application/pdf

Relation: AOAC. (1990). Official Methods of Analyzis of the Association of Official Analytical Chemists. Association of Official analytical Chemists. Washington, DC. 15th; Ashoor, S.H., Monte, W.C. y Welty, J. (1984). Liquid chomatographic determination of ascorbic acid en foods. Journal Association off Anal Chem. 67 (1): 78 – 80.; Augustin, J. y Col. (1981). Cuantificative determination of ascorbic acid en patatoes and potato products by high performance liquid chromatoghrapy. Journal of Food Science. 46: 312-316.; Badui S. 1986. Química de los alimentos, Editorial Alhambra Mexicana. México.430 p.; Behrens, W.A. and Madére, R. (1987). A highly sensitive hig-performance liquid chromatography method for the estimation of ascorbic and dehydroascorbic acid in tissues, bilogical fluids, and foods. Anal Biochem. 165, 103-107.; https://bdigital.uniquindio.edu.co/handle/001/5990; 071044

الاتاحة: https://bdigital.uniquindio.edu.co/handle/001/5990

Alternate Title: Cinética de degradación durante el almacenamiento de vitaminas y antioxidantes en polvo de coco.

المؤلفون: Carlos Lucas-Aguirre, Juan¹ jclucas@uniquindio.edu.co, Antonio Giraldo-Giraldo, German¹ ggiraldo@uniquindio.edu.co, Cortes-Rodriguez, Misael² mcortesro@unal.edu.co

المصدر: Dyna. Apr-Jun2020, Vol. 87 Issue 213, p61-68. 8p.

مصطلحات موضوعية: *ARRHENIUS equation, *FACTORIAL experiment designs, *ACTIVATION energy, *LIQUID chromatography, *FREE radicals

المؤلفون: VELASQUEZ-TELLEZ, JOHN ALEXANDER, GIRALDO-GIRALDO, GERMAN, PADILLA-SANABRIA, LEONARDO, GIRALDO-CASTAÑO, YULA MERCEDES

المصدر: Biotecnología en el Sector Agropecuario y Agroindustrial, Volume: 13, Issue: 1, Pages: 19-27, Published: JUN 2015

مصطلحات موضوعية: Response surface methodology, Specific speed of growth, Metodologia de superfície de resposta, Fermentation for batch, Fermentación en lotes, Biomasa, Metodología de superficie de respuesta, Fermentação em lotes, Biomass, Biomassa, Velocidade específica de crescimento, Velocidad específica de crecimiento

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od_______618::9785b89628335000f2ab72378402e238
http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S1692-35612015000100003&lng=en&tlng=en

المؤلفون: Giraldo Giraldo, Germán Antonio, Cárdenas Valencia, Carlos Andrés, Montoya López, Jairo

المصدر: Sinapsis, ISSN 2145-969X, Vol. 4, Nº. 4, 2012, pags. 228-240

مصطلحات موضوعية: acceleration, bourgeoisie, mind, slowly, strength, harina de trigo, vitaminas minerales, ácido fólico, masa panaria, hierro, calcio

وصف الملف: application/pdf

Relation: https://dialnet.unirioja.es/servlet/oaiart?codigo=4955449; (Revista) ISSN 2215-7794; (Revista) ISSN 2145-969X

الاتاحة: https://dialnet.unirioja.es/servlet/oaiart?codigo=4955449

المؤلفون: Alfaro Ibarra, Yohana L., Giraldo Giraldo, Germán A

المساهمون: Jiménez, Joaquín

المصدر: http://biblioteca.utb.edu.co/notas/tesis/0045109.pdf.

مصطلحات موضوعية: Calzado -- Pequeña y mediana empresa -- Cartagena de indias -- Competitividad, Calzado -- Pequeña y mediana empresa -- Cartagena de indias -- Producción

جغرافية الموضوع: Cartagena de Indias

وصف الملف: 98 h; Cd-Rom; application/pdf

Relation: (ALEPH)000020165UTB01; (janium) 20499; 20497; https://hdl.handle.net/20.500.12585/1715; Universidad Tecnológica de Bolívar; Repositorio UTB; 338.642 A385

الاتاحة: https://hdl.handle.net/20.500.12585/1715

Alternate Title: GROWTH OF Lactobacillus casei ssp casei ATCC 393 IN CLAFIIED WHEY.
CRESCIMENTO Lactobacillus casei ssp casei ATCC 393 EM S0R0 CLARIFICADO.

المؤلفون: VELASQUEZ-TELLEZ, JOHN ALEXANDER¹ johnalexvelasquez@gmail.com, GIRALDO-GIRALDO, GERMAN², PADILLA-SANABRIA, LEONARDO³, GIRALDO-CASTAÑO, YULA MERCEDES⁴

المصدر: Biotecnología en el Sector Agropecuario y Agroindustrial. ene-jun2015, Vol. 13 Issue 1, p19-27. 9p.