Search Results - "Luna Guevara, Juan José"
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Composition, physico-chemical properties and antioxidant capacity of Renealmia alpinia (Rottb.) Maas fruit
Published in Revista de la Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (01-12-2018)“…Composition and bioactive properties of x’kijit fruit [Renealmia alpinia (Rottb.) Maas] pulp and peel is unknown so far. Therefore, the objective of this study…”
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Antioxidant, physicochemical and microbiological characteristics of fermented and unfermented drink of three varieties of dragon fruits (Hylocereus spp)
Published in Scientia agropecuaria (31-12-2012)“…Dragon fruit juice from three variety (red, pink, and white) were evaluated in pH, total soluble solids, titratable acidity, color, phenolic compounds,…”
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Characterization of hams added with nut residual pastes from the mechanical extraction of oil
Published in Scientia agropecuaria (30-09-2013)“…Nuts contain in their composition nutrients and bioactive compounds that when consumed in sufficient amounts may provide health benefits. In this study was…”
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Caracterización de jamones adicionados con pastas residuales de la extracción mecánica de aceite de frutos secos
Published in Scientia agropecuaria (01-01-2013)“…Los frutos secos contienen en su composición nutrientes y compuestos bioactivos que al ser consumidos en cantidades suficientes aportan beneficios a la salud…”
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Effect of solvents and extraction methods on total anthocyanins, phenolic compounds and antioxidant capacity of Renealmia alpinia (Rottb.) Maas peel
Published in Czech Journal of Food Sciences (01-01-2017)“…The effect of different solvents and extraction methods on total anthoc yanins, phenolic compounds, and antioxidant capacity from x´kijit (renealmia alpinia…”
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Características antioxidantes, fisicoquímicas y microbiológicas de jugo fermentado y sin fermentar de tres variedades de pitahaya (Hylocereus spp)
Published in Scientia agropecuaria (01-01-2012)“…Al jugo de pitahaya de tres variedades (roja, rosa y blanca) se le evaluó el pH, sólidos solubles totales, acidez titulable, color, compuestos fenólicos,…”
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Características antioxidantes, fisicoquímicas y microbiológicas de jugo fermentado y sin fermentar de tres variedades de pitahaya (Hylocereus spp)
Published in Scientia agropecuaria (01-09-2012)“…Al jugo de pitahaya de tres variedades (roja, rosa y blanca) se le evaluó el pH, sólidos solubles totales, acidez titulable, color, compuestos fenólicos,…”
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