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1Academic Journal
المؤلفون: José Eladio Monge-Pérez, Michelle Loría-Coto
المصدر: AIA Avances en Investigación Agropecuaria, Vol 26, Iss 1, Pp 42-46 (2022)
مصطلحات موضوعية: variabilidad, morfología, epicarpio, evolución, Agriculture (General), S1-972, Animal culture, SF1-1100
وصف الملف: electronic resource
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2Academic Journal
المؤلفون: Henry Isaac Castro Vargas, Fabián Parada Alfonso
المصدر: Revista Colombiana de Química, Vol 46, Iss 2, Pp 17-23 (2017)
مصطلحات موضوعية: epicarpio de tomate de árbol, Solanum betaceum Sendtn, oxidación lipídica, actividad antioxidante, extracción con fluidos supercríticos, Chemistry, QD1-999
وصف الملف: electronic resource
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3Academic Journal
المصدر: DYNA; Vol. 85 No. 206 (2018): July - September; 128-134 ; DYNA; Vol. 85 Núm. 206 (2018): Julio - Septiembre; 128-134 ; 2346-2183 ; 0012-7353
مصطلحات موضوعية: peel, ultrasound, sunflower oil, gelatin, morphology, epicarpio, ultrasonido, aceite de girasol, gelatina, morfología
وصف الملف: application/pdf; text/xml
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4Academic Journal
المؤلفون: Valerga, Lucía, Darré, Magalí, Zaro, María José, Arambarri, Ana María, Andrade Cuvi, María José, Vicente, Ariel Roberto
مصطلحات موضوعية: Ciencias Agrarias, análisis de imágenes, Microscopía, ImageJ, epicarpio, endocarpio
وصف الملف: application/pdf
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5Academic Journal
المؤلفون: Castro Vargas, Henry Isaac, Parada Alfonso, Fabián
المصدر: Revista Colombiana de Química; Vol. 46 Núm. 2 (2017); 17-23 ; Revista Colombiana de Química; v. 46 n. 2 (2017); 17-23 ; Revista Colombiana de Química; Vol. 46 No. 2 (2017); 17-23 ; 2357-3791 ; 0120-2804
مصطلحات موضوعية: Tree tomato epicarp, Solanum betaceum Sendtn, lipid oxidation, antioxidant activity, supecritical fluids extraction, Chemistry, analytical chemistry, epicarpio de tomate de árbol, oxidación lipídica, actividad antioxidante, extracción con fluidos supercríticos, Química, química analítica, química de alimentos
وصف الملف: application/pdf; text/html; application/xml
Relation: https://revistas.unal.edu.co/index.php/rcolquim/article/view/62988/60194; https://revistas.unal.edu.co/index.php/rcolquim/article/view/62988/64133; https://revistas.unal.edu.co/index.php/rcolquim/article/view/62988/64141; Vasco, C.; Avila, J.; Ruales, J.; Svanberg, U.; Kamal-Eldin, U. Physical and chemical characteristics of golden-yellow and purple-red varieties of tamarillo fruit (Solanum betaceum Cav.). Int. J. Food Sci. Nutr. 2009, 60, 278-288. DOI: https://doi.org/ 10.1080/09637480903099618.; Cámara de comercio de Bogotá, Vicepresidencia de Fortalecimiento Empresarial, Manual del Tomate de Árbol, Programa de Apoyo Agrícola y Agroindustrial, 2015, pp 34-36.; Clark, C.; Richardson, A. Biomass and mineral nutrient partitioning in a developing tamarillo (Cyphomandra betacea) crop. Sci. Hortic. 2002, 94, 41-51. DOI: http://dx.doi.org/10.1016/S0304-4238(01)00355-7.; Rodríguez-Amaya, D.B.; Bobbio, P.A.; Bobbio, F.A. Carotenoid composition and vitamin A value of the Brazilian fruits Cyphomandra betacea. Food Chem. 1983, 12, 61-65. DOI: https://doi.org/10.1016/0308-8146(83)90050-X; De Rosso, V.; Mercadante, A. HPLC-PDA-MS/MS of anthocyanins and carotenoids from dovyalis and tamarillo fruits. J. Agric. Food Chem. 2007, 55, 9135-9141. DOI: http://dx.doi.org/10.1021/jf071316u.; do Nascimento, G.; Corso, C.; Werner, M.; Baggio, C.; Iacomini, M.; Cordeiro, L. Structure of an arabinogalactan from the edible tropical fruit tamarillo (Solanum betaceum) and its antinociceptive activity. Carbohydr. Polym. 2015, 116, 300-306. DOI: http://dx.doi.org/10.1016/j.carbpol.2014.03.032.; do Nascimento, G.; Hamm, L.; Baggio, C.; Werner, M.; Iacomini, M.; Cordeiro, L. Structure of a galactoarabinoglucuronoxylan from tamarillo (Solanum betaceum), a tropical exotic fruit, and its biological activity. Food Chem. 2013, 141, 510-516. DOI: http://www.sciencedirect.com/science/article/pii/S0308814613003257.; Osorio, C.; Hurtado, N.; Dawid, C.; Hofmann, T.; Heredia-Mira, F.J.; Morales, A.L. Chemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruits. Food Chem. 2012, 132, 1915-1921. DOI: http://dx.doi.org/10.1016/j.foodchem.2011.12.026.; Mertz, C.; Gancel, A.; Gunata, Z.; Alter, P.; Dhuique-Mayer, C.; Vaillant, F.; et al. Phenolic compounds, carotenoids and antioxidant activity of three tropical fruits. J. Food Compos. Anal. 2009, 22, 381-387. DOI: http://dx.doi.org/10.1016/j.jfca.2008.06.008.; Wrolstad, R.E.; Heatherbell, D.A. Identification of anthocyanins and distribution of flavonoids in tamarillo fruit (Cyphomandra betaceae (Cav.) Sendt.). J. Sci. Food Agric. 1974, 15, 1221-1228. DOI: http://dx.doi.org/ 10.1002/jsfa.2740251005.; Ordoñez, R.M.; Cardozo, M.L.; Zampini, I.C.; Isla, M.I. Evaluation of antioxidant activity and genotoxicity of alcoholic and aqueous beverages and pomace derived from ripe fruits of Cyphomandra betacea Sendt. J. Agric. Food Chem. 2010, 58, 331-337. DOI: http://dx.doi.org/ 10.1021/jf9024932.; Sánchez, W.F.; Murillo, E.; Méndez, J.J. Antioxidant potential of agroindustrial residues from three high consumption fruits in Tolima. Scientia et Technica 2010, 46, 138-143.; Kou, M.C.; Yen, J.H.; Hong, J.T.; Wang, C.L.; Lin, C.W. et al. Cyphomandra betacea Sendt. phenolics protect LDL from oxidation and PC12 cells from oxidative stress. LWT-Food Sci. Technol. 2009, 42, 458-463. DOI: http://dx.doi.org/10.1016/j.lwt.2008.09.010.; Gordon, M.H. The development of oxidative rancidity in foods. In Antioxidants in food Practical applications; Pokorny, J.; Yanishlieva, N.; Gordon M., Ed.; CRC Press, Boca Raton, 2001; pp 7-20.; Cross, H.; Leu, R.; Miller, M.F. Scope of warmed-over-flavor and its importance to the meat industry. In Warmed-over-flavor of meat; St. Angelo, A.J.; Bailey M.E., Ed.; Academic Press, Orlando, 1987; pp 1-18.; Eskandani, M.; Hamishehkar, H.; Ezzati Nazhad Dolatabadi, J. Cytotoxicity and DNA damage properties of tert-butylhydroquinone (TBHQ) food additive. Food Chem. 2014, 153, 315-320. DOI: http://dx.doi.org/10.1016/j.foodchem.2013.12.087.; Kashanian, S.; Ezzati Nazhad Dolatabadi, J. DNA binding studies of 2-tert-butylhydroquinone (TBHQ) food additive. Food Chem. 2009, 116, 743-747. DOI: http://dx.doi.org/10.1016/j.foodchem.2009.03.027.; Contreras-Calderón, J.; Calderón-Jaimes, L.; Guerra-Hernández, E.; García-Villanova, B. Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia. Food Res. Int. 2011, 44, 2047-2053. DOI: http://dx.doi.org/10.1016/j.foodres.2010.11.003.; Castro-Vargas, H.I.; Benelli, P.; Ferreira, S.R.S.; Parada-Alfonso, F. Supercritical fluid extracts from tamarillo (Solanum betaceum Sendtn) epicarp and its application as protectors against lipid oxidation of cooked beef meat. J. Supercrit. Fluids 2013, 76, 17-23. DOI: http://dx.doi.org/10.1016/j.supflu.2012.10.006.; Danielski, L.; Michielin, E.M.Z.; Ferreira, S.R.S. Horsetail, (Equisetum giganteum L.) oleoresin and supercritical CO2: experimental solubility and empirical data correlation. J. of Food Eng. 2007, 78, 1054-1059. DOI: http://dx.doi.org/10.1016/j.jfoodeng.2005.12.016.; Castro Vargas, H.I. Obtención de antioxidantes a partir de residuos frutícolas empleando extracción con fluidos supercríticos. Tesis Doctoral, Universidad Nacional de Colombia, Facultad de Ciencias, Bogotá, Colombia, Noviembre 2013.; World Health Organization-WHO, Food and Agriculture Organization of the United Nations-FAO, Codex Alimentarius, Norma general del Codex para los aditivos alimentarios, Codex Stan 192-1995, Revision 2009. Antioxidantes en carnes y derivados cárnicos, WHO/FAO 2009.; Juntachote, T.; Berghofer, E.; Siebenhandl, S.; Bauer, F. The antioxidative properties of Holy basil and Galangal in cooked ground pork. Meat Sci. 2006, 72, 446-456. DOI: http://dx.doi.org/10.1016/j.meatsci.2005.08.009.; Frankel, E.; Huang, S.W.; Kanner, J.; German, J.B. Interfacial phenomena in the evaluation of antioxidants: bulk oils versus emulsions. J. Agric. Food Chem. 1994, 42, 1054-1059. DOI: http://dx.doi.org/ 10.1021/jf00041a001.; Chan, H.; Levett, G. Autoxidation of Methyl Linoleate. Separation and Analysis of Isomeric Mixtures of Methyl Linoleate Hydroperoxides and Methyl Hydroxylinoleates. Lipids 1977, 12, 99-104.; Wang, L.L.; Xiong, Y.I. Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability. J. Agric. Food Chem. 2005, 53, 9186-9192. DOI: http://dx.doi.org/ 10.1021/jf051213g.; Maraschiello, C.; Sárraga, C.; García Regueiro, J.A. Glutathione peroxidase activity, TBARS, and α-tocopherol in meat from chickens fed different diets. J. Agric. Food Chem. 1999, 47, 867-872.; Lee, B.J.; Hendricks, D.G.; Cornforth, D.P. A comparison of carnosine and ascorbic acid on color and lipid stability in a ground beef pattie model system. Meat Sci. 1999, 51, 245-253. DOI: http://dx.doi.org/10.1016/S0309-1740(98)00121-1.; Espin, S.; Gonzalez-Manzano, S.; Taco, V.; Poveda, C.; Ayuda-Durán, B.; Gonzalez-Paramas, A.M.; et al. Phenolic composition and antioxidant capacity of yellow and purple-red Ecuadorian cultivars of tree tomato (Solanum betaceum Cav.). Food Chem. 2016, 194, 1073-1080. DOI: http://dx.doi.org/10.1016/j.foodchem.2015.07.131.; Allen, K.; Cornforth, D. Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability. Meat Sci. 2010, 85, 613-619. DOI: http://dx.doi.org/10.1016/j.meatsci.2010.03.012.; Almajano, P.; Delgado, E.; Gordon, M. Albumin causes a synergistic increase in the antioxidant activity of green tea catechins in oil-in-water emulsions. Food Chem. 2007, 102, 1375-1382. DOI: http://dx.doi.org/10.1016/j.foodchem.2006.06.067.; Huang, S.; Frankel, E. Antioxidant Activity of Tea Catechins in Different Lipid Systems. J. Agric. Food Chem. 1997, 45, 3033-3038. DOI: http://dx.doi.org/10.1021/jf9609744.; https://revistas.unal.edu.co/index.php/rcolquim/article/view/62988
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6Academic Journal
المؤلفون: Castro Vargas, Henry Isaac, Parada Alfonso, Fabián
مصطلحات موضوعية: 54 Química y ciencias afines / Chemistry, Tree tomato epicarp, Solanum betaceum Sendtn, lipid oxidation, antioxidant activity, supecritical fluids extraction, epicarpio de tomate de árbol, oxidación lipídica, actividad antioxidante, extracción con fluidos supercríticos
وصف الملف: application/pdf
Relation: https://revistas.unal.edu.co/index.php/rcolquim/article/view/62988; Universidad Nacional de Colombia Revistas electrónicas UN Revista Colombiana de Química; Revista Colombiana de Química; Castro Vargas, Henry Isaac and Parada Alfonso, Fabián (2017) Evaluación del efecto protector contra la oxidación lipídica de fracciones obtenidas a partir del epicarpio de tomate de árbol (Solanum betaceum Sendtn). Revista Colombiana de Química, 46 (2). pp. 17-23. ISSN 2357-3791; https://repositorio.unal.edu.co/handle/unal/66267; http://bdigital.unal.edu.co/67291/
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7
المؤلفون: Martínez Rodríguez, Mabel
المساهمون: Sánchez Camargo, Andrea del Pilar, Parada-Alfonso, Fabián, Grupo de Investigación en Química de alimentos - GiQA
المصدر: Repositorio UN
Universidad Nacional de Colombia
instacron:Universidad Nacional de Colombiaمصطلحات موضوعية: Café arábica, Líquidos presurizados, Epicarpio de mango, Supercritical fluids, 664 - Tecnología de alimentos [660 - Ingeniería química], Snack tipo galleta, Fibra dietaria, Pressurized liquids, Mangifera indica, Subproductos de mango, Dietary fiber, Aperitivos, snack foods, Fluidos supercríticos, Cookie-type snack, Mangífera índica, Coffee by-products, Mango epicarp, Mango by-products, Coffee silverskin, Película plateada de café, arabica coffee, Subproductos de café
وصف الملف: xiv, 85 páginas; application/pdf
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8
المصدر: DYNA, Volume: 85, Issue: 206, Pages: 128-134, Published: SEP 2018
Dyna, Vol 85, Iss 206, Pp 128-134 (2018)مصطلحات موضوعية: lcsh:TN1-997, 0106 biological sciences, aceite de girasol, food.ingredient, medicine.medical_treatment, lcsh:Technology, 01 natural sciences, Gelatin, gelatin, chemistry.chemical_compound, 0404 agricultural biotechnology, food, 010608 biotechnology, morphology, epicarpio, morfología, medicine, Bactris gasipaes, Sugar, lcsh:Mining engineering. Metallurgy, Chromatography, peel, biology, lcsh:T, ultrasound, Sunflower oil, Carotene, General Engineering, 04 agricultural and veterinary sciences, ultrasonido, Maltodextrin, biology.organism_classification, 040401 food science, chemistry, Spray drying, Gum arabic, sunflower oil, gelatina
وصف الملف: text/html
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9Dissertation/ Thesis
المؤلفون: Martínez Rodríguez, Mabel
المساهمون: Sánchez Camargo, Andrea del Pilar, Parada-Alfonso, Fabián, Grupo de Investigación en Química de alimentos - GiQA
مصطلحات موضوعية: 660 - Ingeniería química::664 - Tecnología de alimentos, Aperitivos, Café arábica, Mangífera índica, snack foods, arabica coffee, Mangifera indica, Fibra dietaria, Subproductos de mango, Fluidos supercríticos, Líquidos presurizados, Snack tipo galleta, Subproductos de café, Epicarpio de mango, Película plateada de café, Dietary fiber, Coffee by-products, Coffee silverskin, Mango epicarp, Mango by-products, Supercritical fluids, Pressurized liquids, Cookie-type snack
وصف الملف: xiv, 85 páginas; application/pdf
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Encuesta Nacional de la Situación Nutricional - ENSIN 2015. 2015.; Duta DE, Culetu A. Evaluation of rheological , physicochemical , thermal , mechanical and sensory properties of oat-based gluten free cookies. J Food Eng [Internet]. 2015;162:1–8. Available from: http://dx.doi.org/10.1016/j.jfoodeng.2015.04.002; Jan KN, Panesar PS, Singh S. Optimization of antioxidant activity , textural and sensory characteristics of gluten-free cookies made from whole indian quinoa fl our. LWT - Food Sci Technol [Internet]. 2018;93(December 2017):573–82. Available from: https://doi.org/10.1016/j.lwt.2018.04.013; Giuberti G, Rocchetti G, Sigolo S, Fortunati P, Lucini L, Gallo A. Exploitation of alfalfa seed ( Medicago sativa L .) flour into gluten-free rice cookies : Nutritional , antioxidant and quality characteristics. Food Chem [Internet]. 2018;239:679–87. Available from: http://dx.doi.org/10.1016/j.foodchem.2017.07.004; Kaur M, Singh V, Kaur R. Effect of partial replacement of wheat fl our with varying levels of fl axseed fl our on physicochemical , antioxidant and sensory characteristics of cookies. Bioact Carbohydrates Diet Fibre. 2017;9(November 2016):14–20.; Mudgil D, Barak S, Khatkar BS. Cookie texture , spread ratio and sensory acceptability of cookies as a function of soluble dietary fi ber , baking time and different water levels. LWT - Food Sci Technol [Internet]. 2017;80:537–42. Available from: http://dx.doi.org/10.1016/j.lwt.2017.03.009; Serna EG, Saez NM, Mesias M, Morales FJ, Castillo MD. Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits. Polish Acad Sci. 2014;64(4):243–51.; S.Gaviria, L.Mejia, M.Castro, E.Gómez FC. Pérdida y Desperdicio de alimentos en Colombia. Dep Nac Planeación. 2016;39:116.; Valencia NR. Manejo de residuos en la agroindustria cafetera. Cenicafé. 2014; Mouho DG, Oliveira AP, Kodjo CG, Valentão P. Valorisation of Mangifera indica crop biomass residues. 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Characterization of a New Potential Functional Ingredient : Agric Food Chem. 2004;52:1338–43.; Fernandez-gomez B, Ramos S, Goya L, Dolores M, Dolores M, Ángeles M. Coffee silverskin extract improves glucose-stimulated insulin secretion and protects against streptozotocin-induced damage in pancreatic INS-1E beta cells. Food Res Int [Internet]. 2016;89:1015–22. Available from: http://dx.doi.org/10.1016/j.foodres.2016.03.006; CNUCED NATIONS UNIES. MANGO. In: Conferencia de las Naciones Unidas sobre Comercio y Desarrollo. 2010.; Lawson T, Lycett GW, Ali A, Foan C. Characterization of Southeast Asia mangoes ( Mangifera indica L ) according to their physicochemical attributes. Sci Hortic (Amsterdam) [Internet]. 2019;243(August 2018):189–96. Available from: https://doi.org/10.1016/j.scienta.2018.08.014; Navarro FH, Morales MSE, Gaytán Martínez M. Elaboración y evaluación de un dulce enriquecido con fibra dietética presente en el bagazo de mango (Mangífera indica L.). Vol. 3. Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada; 2015.; De la Rosa L, Álvarez-parrilla JALE. El mango : aspectos agroindustriales , valor nutricional / funcional y efectos en la salud. Nutr Hosp. 2015;31(1):67–75.; Vimalraj S, Ashokkumar T, Saravanan S. Biogenic gold nanoparticles synthesis mediated by Mangifera indica seed aqueous extracts exhibits antibacterial , anticancer and anti-angiogenic properties. Biomed Pharmacother [Internet]. 2018;105(February):440–8. Available from: https://doi.org/10.1016/j.biopha.2018.05.151; Agronet. Estadisticas agricolas, área y producción de mango en Colombia [Internet]. Ministerio de Cultura y Desarrollo Rural. 2020 [cited 2020 May 1]. Available from: www.agronet.gov; Pérez G. W, Noreña T. ME. Cadena del mango indicadores e instrumentos [Internet]. Ministerio de agricultura (Colombia). 2019. 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المؤلفون: Franco Arnedo, Gabriela
المساهمون: Parada Alfonso, Fabián, Martínez Correa, Hugo Alexander
المصدر: Repositorio UN
Universidad Nacional de Colombia
instacron:Universidad Nacional de Colombiaمصطلحات موضوعية: Supercritical fluids, Epicarpio de mandarina, Fluidos supercríticos, Mandarin peel, Oxidación lipídica, Lipid oxidation
وصف الملف: application/pdf
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المؤلفون: Molina Hernandez, Junior Bernardo
المساهمون: Andrade Mahecha, Margarita M, Martínez Correa, Hugo Alexander
المصدر: Repositorio UN
Universidad Nacional de Colombia
instacron:Universidad Nacional de Colombiaمصطلحات موضوعية: 63 Agricultura y tecnologías relacionadas / Agriculture, 62 Ingeniería y operaciones afines / Engineering, Epicarpio de maracuyá, fibra dietaria soluble e insoluble, helado de leche
وصف الملف: application/pdf
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المصدر: Información tecnológica v.30 n.2 2019
SciELO Chile
CONICYT Chile
instacron:CONICYTمصطلحات موضوعية: ABTS, biology, Chemistry, DPPH, Strategy and Management, High protein, fibra dietaría total, Geotechnical Engineering and Engineering Geology, biology.organism_classification, capacidad antioxidante, ingredientes funcionales, Industrial and Manufacturing Engineering, Computer Science Applications, Passiflora, chemistry.chemical_compound, General Energy, Food products, Dietary fiber, Food science, Passion fruit, epicarpio de maracuyá, Food Science
وصف الملف: text/html
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المصدر: Información tecnológica, Volume: 30, Issue: 2, Pages: 245-256, Published: MAR 2019
مصطلحات موضوعية: total dietary fiber, passion fruit epicarp, antioxidant capacity, functional ingredient, fibra dietaría total, capacidad antioxidante, ingredientes funcionales, epicarpio de maracuyá
وصف الملف: text/html
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المؤلفون: Fabián Parada Alfonso, Henry Isaac Castro Vargas
المصدر: Revista Colombiana de Química, Volume: 46, Issue: 2, Pages: 17-23, Published: AUG 2017
Repositorio UN
Universidad Nacional de Colombia
instacron:Universidad Nacional de Colombia
Revista Colombiana de Química, Vol 46, Iss 2, Pp 17-23 (2017)مصطلحات موضوعية: extração supercrítica, Antioxidant, 54 Química y ciencias afines / Chemistry, medicine.medical_treatment, Tree tomato epicarp, casca de tomate de arvore, antioxidant activity, Epigallocatechin gallate, supecritical fluids extraction, lcsh:Chemistry, chemistry.chemical_compound, food, actividad antioxidante, Lipid oxidation, lipid oxidation, extracción con fluidos supercríticos, TBARS, medicine, oxidación lipídica, atividade antioxidante, Food science, Rosmarinic acid, Tree-tomato, Catechin, Solanum betaceum Sendtn, General Chemistry, Phenolic acid, food.food, lcsh:QD1-999, chemistry, oxidação dos lipídios, epicarpio de tomate de árbol, Epicarpio de tomate de árbol
وصف الملف: text/html; application/pdf
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15Compuestos bioactivos y potencial pigmentante de extractos de epicarpio de frutos de aguacate 'Hass'
المؤلفون: Jiménez Velázquez, Perla
المساهمون: Valle Guadarrama, Salvador, Alia Tejacal, Iran, Pérez López, Artemio
المصدر: Universidad Autónoma Chapingo
CHAPINGO
Repositorio Institucional Chapingoمصطلحات موضوعية: compuestos bioactivos, epicarpio, extracción acuosa en dos fases, Persea americana Mill
وصف الملف: application/pdf
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المؤلفون: Bourdon García, José Alejandro
المساهمون: Parada Alfonso, Fabián
المصدر: Repositorio UN
Universidad Nacional de Colombia
instacron:Universidad Nacional de Colombiaمصطلحات موضوعية: 54 Química y ciencias afines / Chemistry, Papaya seeds, Hojas de orégano, 57 Ciencias de la vida, Biología / Life sciences, biology, Semillas de papaya, Extraction with supercritical fluids, 58 Plantas / Plants, Oregano leaves, Fluidos supercríticos con modificador, Mandarin epicarp, Epicarpio de mandarina, Antioxidant activity, 51 Matemáticas / Mathematics, Actividad antioxidante, Extracción con fluidos supercríticos, Semillas de guayaba, Supercritical fluids with modifier, Guava seeds
وصف الملف: application/pdf
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17
المؤلفون: Campuzano-Duque, Luis Fernando, Cardeño, Fernando
المصدر: Acta Agronómica, Volume: 66, Issue: 1, Pages: 14-9, Published: MAR 2017
مصطلحات موضوعية: linoleic acid, ácido oleico, epicarp color index, oleic acid, Asincronía floral, Floral asynchrony, ácido linoleico, índice de color-epicarpio
وصف الملف: text/html
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المؤلفون: Elba Milagros Garrido, Tonny García Rujano, Alexia Torres, Elba Sangronis, José Antonio Martínez, Luis Carlos Chaparro, Loreidys Sánchez
المصدر: Revista Venezolana de Ciencia y Tecnología de Alimentos, Vol 4, Iss 2, Pp 189-206 (2013)
مصطلحات موضوعية: pulpa, componentes principales, semilla, mango Bocado, lcsh:T, epicarpio, mesocarpio, lcsh:TP1-1185, lcsh:Chemical technology, lcsh:Technology
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المؤلفون: Valerga, Lucía, Darré, Magalí, Zaro, María José, Arambarri, Ana María, Andrade Cuvi, María José, Vicente, Ariel Roberto
المصدر: SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLPمصطلحات موضوعية: Microscopía, análisis de imágenes, epicarpio, Ciencias Agrarias, endocarpio, ImageJ
وصف الملف: application/pdf
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20Academic Journal
المصدر: Producción + Limpia, ISSN 1909-0455, Vol. 11, Nº. 1, 2016, pags. 85-93
مصطلحات موضوعية: β-caroteno, colorante natural, epicarpio, extracción, HPLC, β-carotene, natural colorant, epicarp, extraction, palm pear fruit, epicarpo, extração
وصف الملف: application/pdf
Relation: https://dialnet.unirioja.es/servlet/oaiart?codigo=5746930; (Revista) ISSN 1909-0455
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