Search Results - "Encina Zelada, Christian"

Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread by Encina-Zelada, Christian R., Cadavez, Vasco, Monteiro, Fernando, Teixeira, José A., Gonzales-Barron, Ursula

“…The objective of this study was to evaluate the combined effect of xanthan gum (XG) on physicochemical, rheological and textural properties of gluten-free…”
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Andean crops: kañiwa and tarwi flours used for the development of vegan gluten‐free muffins by Vidaurre‐Ruiz, Julio, Vargas, Roberth Junior Yurivilca, Alcázar‐Alay, Sylvia, Encina‐Zelada, Christian R, Cabezas, Dario M, Correa, María Jimena, Repo‐Carrasco‐Valencia, Ritva

“…BACKGROUND The flours of two Andean crops, tarwi (Lupinus mutabilis) and kañiwa (Chenopodium pallidicaule Aellen), present an excellent nutritional profile for…”
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Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum by Encina-Zelada, Christian R., Cadavez, Vasco, Monteiro, Fernando, Teixeira, José A., Gonzales-Barron, Ursula

“…The objective of this study was to assess the combined effect of guar gum (GG) and water content (WC) on the rheological properties of batter, and the…”
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Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums by Encina-Zelada, Christian R, Cadavez, Vasco, Teixeira, José A, Gonzales-Barron, Ursula

“…The objective of this study was to investigate, by means of a D-optimal mixture design, the combined effects of hydroxypropyl methyl cellulose (HPMC), xanthan…”
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Optimization of Ultrasound-Assisted Extraction of Dietary Fiber from Yellow Dragon Fruit Peels and Its Application in Low-Fat Alpaca-Based Sausages by Vilcapoma, Wilber, de Bruijn, Johannes, Elías-Peñafiel, Carlos, Espinoza, Clara, Farfán-Rodríguez, Lucero, López, Jorge, Encina-Zelada, Christian R

“…The main objective of this study was to optimize the extraction of dietary fiber (insoluble dietary fiber and soluble dietary fiber) and degree of…”
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Red Dragon Fruit Peels: Effect of Two Species Ratio and Particle Size on Fibre Quality and Its Application in Reduced-Fat Alpaca-Based Sausages by Corimayhua-Silva, Andrés A, Elías-Peñafiel, Carlos, Rojas-Ayerve, Tatiana, Guevara-Pérez, Américo, Farfán-Rodríguez, Lucero, Encina-Zelada, Christian R

“…This research aimed to assess the influence of red dragon fruit peels ratio (RDF-PR) from two species, (HH) and (HU), and particle size (PS) on quality…”
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Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking by Carhuancho-Colca, Karen P, Silva-Paz, Reynaldo J, Elías-Peñafiel, Carlos, Salvá-Ruiz, Bettit K, Encina-Zelada, Christian R

“…The aim of the present research was to determine if the developed ovo-vegetarian sausage (SO), which was made with 15% chickpea flour, 51% albumin and 34% soy…”
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Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality by Gutierrez-Castillo, Carla, Alcázar-Alay, Sylvia, Vidaurre-Ruiz, Julio, Correa, María Jimena, Cabezas, Dario M., Repo-Carrasco-Valencia, Ritva, Encina-Zelada, Christian R.

“…Bread is the main important food product worldwide. In this study, eleven bread formulations were developed by partial substitution of wheat flour with quinoa…”
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Novel Technologies in the Freezing Process and Their Impact on the Quality of Fruits and Vegetables by Loayza-Salazar, Sheyla, Siche, Raúl, Vegas, Carlos, Chávez-Llerena, Roxanna T., Encina-Zelada, Christian R., Calla-Florez, Miriam, Comettant-Rabanal, Raúl

“…Fruits and vegetables (F&V) are living tissues that continue to respire after picking, and while this can be controlled by freezing, for the conservation of…”
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Effect of Andean Lupin (Lupinus mutabilis) genotype and harvest altitude on the chemical composition and nutritional quality of flours by Choquetico-Iquiapaza, Ivone Yanira, Lopez-Huaman, Pamela, Gómez-Coca, Raquel Beatriz, Encina- Zelada, Christian René, Tapia-Blácido, Delia Rita, Pascual-Chagman, Gloria Jesus

“…Andean Lupin (Lupinus mutabilis S.) or tarwi, a legume cultivated in the Andean region of South America, is considered a protein source. In this work, flours…”
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Condiciones de fermentación y secado en las características físico químicas del cacao (Theobroma cacao L.) Cultivar CCN 51 by Chávez-Salazar, Angel, Guevara-Pérez, Américo, Encina-Zelada, Christian, Vidaurre-Rojas, Pierre, Muñoz-Delgado, Victor

“…El estudio evaluó el efecto de la altura del cajón de fermentación y los métodos de secado en las características fisicoquímicas del cacao CCN 51. Se…”
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Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food by Pereira, Eliana, Encina-Zelada, Christian, Barros, Lillian, Gonzales-Barron, Ursula, Cadavez, Vasco, C.F.R. Ferreira, Isabel

“…•Chemical composition of black, red and white quinoa grains was explored.•Proteins and carbohydrates were main nutrients present.•Sucrose and oxalic acid were…”
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Aceite de Lupinus mutabilis obtenido por prensa expeller: Análisis de rendimiento, caracterización fisicoquímica, capacidad antioxidante, ácidos grados y estabilidad oxidativa by Gloria Pascual-Chagman, Juan Santa-Cruz-Olivos, Alyssa Hidalgo, Fernando Benavente, M. Carmen Pérez-Camino, Alejandrina Sotelo-Mendez, Luz María Paucar-Menacho, Christian R. Encina-Zelada

“…Se extrajo por prensa expeller el aceite de los granos desamargados y descascarados de las variedades peruanas de tarwi (Lupinus mutabilis “Común” y…”
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Chenopodium quinoa Willd. (quinoa) grains: A good source of phenolic compounds by Pereira, Eliana, Cadavez, Vasco, Barros, Lillian, Encina-Zelada, Christian, Stojković, Dejan, Sokovic, Marina, Calhelha, Ricardo C., Gonzales-Barron, Ursula, Ferreira, Isabel C.F.R.

“…[Display omitted] •Phenolic composition of black, red and white quinoa grains was evaluated.•Quercetin and kaempferol derivatives were present in all quinoa…”
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Circular bioeconomy for cocoa by-product industry: Development of whey protein-cocoa bean shell concentrate particles obtained by spray-drying and freeze-drying for commercial applications by Valencia, Alexandra, Elías-Peñafiel, Carlos, Encina-Zelada, Christian R., Anticona, Mayra, Ramos-Escudero, Fernando

“…The revalorization of cocoa (Theobroma cacao L.) processing wastes, mainly cocoa bean shells, involve some strategies to obtaining maximum benefits of the…”
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Characterization of wheat flour (Triticum aestivum), and orange (Citrus x aurantium) and apple (Malus domestica) residue for its application in food by Pascual-Chagman, Gloria J., Encina-Zelada, Christian R.

“…Flours were produced from orange and apple residues (peel). Subsequently, their proximate composition, dietary fiber, particle size, microbiological analysis…”
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Optimización del overrun (aireado), de la dureza, la viscosidad y los costos de un helado mediante el diseño de mezclas by Jorge-Efraín Michue-Mango, Christian-René Encina-Zelada, Fanny-Emma Ludeña-Urquizo

“…El presente trabajo de investigación experimental tiene como objetivo principal utilizar el diseño de mezclas para optimizar cuatro factores en estudio: el…”
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Sprouted Andean grains: an alternative for the development of nutritious and functional products by De-La-Cruz-Yoshiura, Shigeki, Vidaurre-Ruiz, Julio, Alcázar-Alay, Sylvia, Encina-Zelada, Christian R., Cabezas, Dario M., Correa, María Jimena, Repo-Carrasco-Valencia, Ritva

“…The Andean grains such as quinoa (Chenopodium quinoa), kiwicha (Amaranthus caudatus), kañiwa (Chenopodium pallidicaule), and tarwi (Lupinus mutabilis) are…”
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Metohuayo Oil (Caryodendron orinocense Karst) Obtained by Hydraulic Pressing and Expeller: Yield Analysis and Physical-chemical Characteristics by Espinoza, Yessy, Encina Zelada, Christian René, Torre, Rubén, Delgado Soriano, Victor

“…El objetivo principal de la investigación fue obtener aceite de metohuayo mediante prensado hidráulico versus expeller (a 50, 70 y 90 °C). Se evaluó el…”
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Estimation of composition of quinoa (Chenopodium quinoa Willd.) grains by Near-Infrared Transmission spectroscopy by Encina-Zelada, Christian, Cadavez, Vasco, Pereda, Jorge, Gómez-Pando, Luz, Salvá-Ruíz, Bettit, Teixeira, José A., Ibañez, Martha, Liland, Kristian H., Gonzales-Barron, Ursula

“…The aim of this study was to develop robust chemometric models for the routine determination of dietary constituents of quinoa (Chenopodium quinoa Willd.)…”
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