Search Results - "Barraza Jáuregui, Gabriela"

Artificial neural networks in the retention of anthocyanins and total phenolics in the osmotic pre-treatment of Biloxi variety blueberry (Vaccinium corymbosum L.) jam by Obregón Domínguez, Jesús Alfredo, Minchón Medina, Carlos Alberto, Barraza Jáuregui, Gabriela del Carmen

“…Blueberries are a fruit that is an important source of bioactive components beneficial to the human diet, such as anthocyanins and total phenolics, which are…”
Get full text

Malting process as an alternative to obtain high nutritional quality quinoa flour by Aguilar, Julio, Miano, Alberto Claudio, Obregón, Jesús, Soriano-Colchado, José, Barraza-Jáuregui, Gabriela

“…The present work aimed to study which nutritional advantages can be obtained by malting quinoa grains. For that, three varieties of quinoa: “Negra Collana”,…”
Get full text

Detection of cumin powder adulteration with allergenic nutshells using FT-IR and portable NIRS coupled with chemometrics by Cruz-Tirado, J.P., de França, Renann Lopes, Tumbajulca, Marlon, Barraza-Jáuregui, Gabriela, Barbin, Douglas Fernandes, Siche, Raúl

“…Cumin (Cuminum cyminum L.) powder is a flavoured and valuable spice, usually adulterated with allergenic nutshells that may affect consumer health…”
Get full text

Biodegradable foam tray based on starches isolated from different Peruvian species by Cruz-Tirado, J.P., Vejarano, Ricardo, Tapia-Blácido, Delia R., Barraza-Jáuregui, Gabriela, Siche, Raúl

“…Starch was isolated from three Andean-native crops — arracacha (Arracacia xanthorrhiza), oca (Oxalis tuberosa), and sweet potato (Ipomoea batatas) — for use as…”
Get full text

Syneresis, rheological characteristic and sensory consistency of the artichoke sauce (Cynara scolymus L.) by Mora Barandiarán, Francisco, Barraza Jáuregui, Gabriela, Obregón Domínguez, Jesús

“…The effect of the concentration of three hydrocolloids: CMC, guar gum and xanthan gum on the syneresis, rheological features and sensory consistency of the…”
Get full text

Chemical modification of starch from fruit seeds: Methods, properties, and applications by Ventura-Avalos, Yulissa, Díaz-Soto, Rebeca, Soriano-Colchado, José, Barraza-Jáuregui, Gabriela

“…The fruit seeds, commonly regarded as waste after consuming the fresh pulp, emerge as a source of unconventional starch with innovative potential. This study…”
Get full text

Mixing Design for Optimizing Ultrasound-Assisted Extraction of Phenolic Components and Anthocyanins from Blue Berries and Grape Marc by Zevallos, Lady, Caldas, César, Flores, Alberto, Obregón, Jesús, Miano, Alberto Claudio, Barraza-Jáuregui, Gabriela

“…Waste from fruit processing can be used for obtaining additives as colorants and antioxidant compounds by extraction processes. Despite there are many works…”
Get full text

Osmotic pretreatment to assure retention of phenolics and anthocyanins in berry jams by Barraza-Jáuregui, Gabriela, Vega, G., Valeriano, J., Obregón, J., Siche, Raúl, Miano, A.C.

“…A Rotational Central Compound Design was used to optimize time and sucrose concentration for osmotic pretreatment of blueberries and strawberries to preserve…”
Get full text

Sinéresis, características reológicas y consistencia sensorial de salsa de alcachofa (Cynara scolymus L.) by Francisco Mora Barandiarán, Gabriela Barraza Jáuregui, Jesús Obregón Domínguez

“…Se investigó el efecto de la concentración de tres hidrocoloides: CMC, goma guar y goma xantana, y sus mezclas en la sinéresis, características reológicas y…”
Get full text

Estimation of the shelf life of canned marinated hearts of artichoke (Cynara scolymus L.) and the content of omega 3 and omega 6 by Rojas Padilla, Carmen, Arteaga Miñano, Hubert, Barraza Jáuregui, Gabriela, Méndez Reyna, Eduardo, Miano Pastor, Claudio

“…In this study we estimated shelf life of canned marinated hearts of artichoke (Cynara scolymus L.) which had the major sensory preference in color and flavor…”
Get full text

Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch by Puelles‐Román, Jeniffer, Barroso, Noadia Genuario, Cruz‐Tirado, Jam Pier, Tapia‐Blácido, Delia Rita, Angelats‐Silva, Luis, Barraza‐Jáuregui, Gabriela, Siche, Raúl

“…The characteristics of a native starch limit its application in the food industry; for this reason, it is important to investigate alternatives for obtaining…”
Get full text

Physico-chemical, thermal and rheological characteristics of starch isolated from four commercial potatoes cultivars by Sanchez-González, J.A., Echeverria, C., Lescano, L., Linares, G., Arteaga-Miñano, H.L., Soriano-Colchado, J., Barraza-Jáuregui, G.

“…The physical-chemical, thermal and rheological properties of starches isolated from four commercial potato cultivars (Colparina, Huayro, Canchan and Yungay)…”
Get full text

Almidón de semilla de palta: Optimización del índice de blancura durante el proceso de extracción by Barraza Jáuregui, Gabriela, Siche Jara, Raúl

“…The NaOH concentration and purification treatment time were evaluated in the whiteness index and protein content of the starch isolated from avocado seed. For…”
Get full text

Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread by Vidaurre-Ruiz, Julio, Matheus-Diaz, Shessira, Salas-Valerio, Francisco, Barraza-Jauregui, Gabriela, Schoenlechner, Regine, Repo-Carrasco-Valencia, Ritva

“…The aim of this research was to determine the influence of tara gum and xanthan gum on rheological and textural properties of gluten-free doughs and breads…”
Get full text

Sinéresis, características reológicas y consistencia sensorial de salsa de alcachofa (Cynara scolymus L.) by Francisco Mora Barandiarán, Gabriela Barraza Jáuregui, Jesús Obregón Domínguez

“…Se investigó el efecto de la concentración de tres hidrocoloides: CMC, goma guar y goma xantana, y sus mezclas en la sinéresis, características reológicas y…”
Get full text

Aplicación del propóleo en envasado activo by Haro, Ronald, Amaya, Laura, Vargas, Yordin, León Vargas, Jackeline, Tumbajulca, Marlon, Rebaza, Rogger, Gutiérrez, Anghela, Barraza Jáuregui, Gabriela, Valera, Flor, Sánchez González, Jesús A

“…Las investigaciones relacionadas con el envasado activo están encaminados hacia la caracterización de nuevas películas basadas en hidrocoloides de fuentes no…”
Get full text

Influencia de la temperatura y tiempo de extracción en la fuerza de gel y rendimiento de gelatina obtenida a partir de piel de tollo (Mustelus mento) by Alberto Miano, Carmen Rojas, Gabriela Barraza

“…En el presente trabajo sedeterminaron los parámetros de temperatura y tiempo de extracción para obtenermayor rendimiento y fuerza de gel de gelatina a partir…”
Get full text

Estimación de la vida útil de corazones de alcachofa (Cynara scolymus L.) marinados en conserva y el contenido de omega 3 y omega 6 by Carmen Rojas Padilla, Hubert Arteaga Miñano, Gabriela Barraza Jáuregui, Eduardo Méndez Reyna, Claudio Miano Pastor

“…Se estimó el tiempo de vida útil de cuartos de corazones de alcachofa (Cynara scolymus L.) marinados en conserva que presentaron mayor preferencia sensorial en…”
Get full text

Estimación de la vida útil de corazones de alcachofa (Cynara scolymus L.) marinados en conserva y el contenido de omega 3 y omega 6 by Carmen Rojas, Hubert Arteaga, Gabriela Barraza, Eduardo Méndez, Claudio Miano

“…Se estimó el tiempo de vida útil de cuartos de corazones de alcachofa (Cynara scolymus L.) marinados en conserva que presentaron mayor preferencia sensorial en…”
Get full text

Propopoli's aplication on active packaging by Rebaza, Rogger, Amaya, Laura, Gutiérrez, Anghela, Haro, Ronald, Tumbajulca, Marlon, Valera, Flor, Vargas, Yordin, Barraza-Jauregui, Gabriela, León, Jackeline, Sánchez-González, Jesús

Get full text