Search Results - "Velásquez, Lía"

Cassava Starch Films Containing Quinoa Starch Nanocrystals: Physical and Surface Properties by Velásquez-Castillo, Lía Ethel, Leite, Mariani Agostinetto, Tisnado, Victor Jesús Aredo, Ditchfield, Cynthia, Sobral, Paulo José do Amaral, Moraes, Izabel Cristina Freitas

“…Quinoa starch nanocrystals (QSNCs), obtained by acid hydrolysis, were used as a reinforcing filler in cassava starch films. The influence of QSNC…”
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El comportamiento organizacional: una reflexión en el contexto de instituciones públicas y privadas en el Ecuador by Vera, Marie Lía Velásquez, Zambrano, Gema Viviana Carvajal, Quintero, Frank Ángel Lemoine

“…Ecuador entre sus objetivos de gobernabilidad pretende identificar las funciones que cumplen las instituciones públicas y privadas del sistema financiero del…”
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Quinoa starch nanocrystals production by acid hydrolysis: Kinetics and properties by Velásquez-Castillo, Lía Ethel, Leite, Mariani Agostinetto, Ditchfield, Cynthia, Sobral, Paulo José do Amaral, Moraes, Izabel Cristina Freitas

“…Quinoa starch (QS) acid hydrolysis was investigated, focusing on the kinetics and physicochemical properties of nanocrystals production as a function of…”
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Cuadro de Mando Integral: una mirada desde su evolución by Carvajal Zambrano, Gema Viviana, Chávez López, Anabel Carolina, Velásquez Vera, Marie Lía, Nogueira Rivera, Dianelys

“…El presente artículo tiene por objetivo describir la evolución de la herramienta del Cuadro de Mando Integral (CMI) desde la perspectiva teórica, destacando…”
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Development and characterization of low carbon cementitious composites reinforced with jute fabric subjected to CO2 curing by de Lima, Daniela Oliveira, de Lira, Douglas Sadalla, Castillo, Lía Ethel Velásquez, Campos, Ana Paula de Lima Mendes, Rojas, Moisés Frías, Junior, Holmer Savastano

“…The use of construction and demolition waste (CDW) and metakaolin (MK) in cement-based materials is an attractive strategy to recycle waste and reduce carbon…”
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Beef marbling measurement using spectral imaging: A multiple linear regression approach by Aredo, Victor, Velásquez Castillo, Lía Ethel, Siche, Nikol

“…This study aimed at measuring beef marbling scores in an objective and simple manner through spectral imaging and multiple linear regression (MLR). Beef…”
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Propiedades fisicoquímicas y aceptabilidad sensorial de yogur de leche descremada de cabra frutado con mango y plátano en pruebas aceleradas by Víctor Vásquez-Villalobos, Víctor Aredo, Lía Velásquez, María Lázaro

“…Dos tipos de yogur de leche descremada de cabra (3% de grasa) frutado con mango (YM) y plátano (YP) fueron almacenados a temperaturas de 5 °C, 15 °C y 25 °C…”
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Optimización por diseño de mezclas de la aceptabilidad de una galleta enriquecida con quinua (Chenopodium quinoa), soya (Glycine max) y cacao (Theobroma cacao L.) by Aredo, Víctor, Caipo, Yesica, Paredes, Eduardo, Velásquez, Lía

“…El objetivo de este trabajo fue formular una galleta  enriquecida de alta aceptabilidad mediante la sustitución parcial (15%) de harina de trigo por harina de…”
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Deshidratación osmótica de olluco (Ullucus tuberosus) con y sin recubrimiento a diferentes concentraciones de cloruro de sodio y sacarosa by Gamboa, Diego, Arteaga, Ana, Gerónimo, Wagner, Aredo, Víctor, Ibáñez, Deiner, Meléndez, Marcela, Velásquez, Lía, Benites, Ckristhian

“…Se evaluó  el rendimiento de dos tipos de recubrimientos (almidón y pectina) en términos de transferencia de masa durante la deshidratación osmótica del…”
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An application based on the decision tree to classify the marbling of beef by hyperspectral imaging by Velásquez, Lía, Cruz-Tirado, J.P., Siche, Raúl, Quevedo, Roberto

“…The aim of this study was to develop a system to classify the marbling of beef using the hyperspectral imaging technology. The Japanese standard classification…”
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Prediction of beef marblingusing Hyperspectral Imaging (HSI) and Partial Least Squares Regression (PLSR) by Victor Aredo, Lía Velásquez, Raúl Siche

“…The aim of this study was to build a model to predict the beef marbling using HSI and Partial Least Squares Regression (PLSR). Totally 58 samples of longissmus…”
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Evaluation of Food Quality and Safety with Hyperspectral Imaging (HSI) by Siche, Raúl, Vejarano, Ricardo, Aredo, Victor, Velasquez, Lia, Saldaña, Erick, Quevedo, Roberto

“…The current lifestyle and a greater awareness of the benefits of proper nutrition demand requirements for products offered in the market, being very important…”
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Optimization by mixtures design of the acceptability of an enriched cookie with quinoa (Chenopodium quinoa), soybean (Glycine max) and cocoa (Theobroma cacao L.) by Velásquez, Lía, Aredo, Victor, Caipo, Yesica, Paredes, Eduardo

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Response Surface Method and Fuzzy Modelling in the development of cookies with chia seed (Salvia hispanica L.) by Aredo, Victor, Velásquez, Lía, Obando Narro, Romero Domínguez

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Prediction of beef marbling using Hyperspectral Imaging (HSI) and Partial Least Squares Regression (PLSR) by Aredo, Victor, Velásquez, Lía, Siche, Raúl

“…The aim of this study was to build a model to predict the beef marbling using HSI and Partial Least Squares Regression (PLSR). Totally 58 samples of longissmus…”
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Osmotic dehydration of olluco (Ullucus tuberosus) with and without coating at different concentrations of sodium chloride and sucrose by Aredo, Victor, Arteaga, Ana, Benites, Ckristhian, Gamboa, Diego, Gerónimo, Wagner, Meléndez, Marcela, Ibáñez, Deiner, Velásquez, Lía

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Application Peleg’s model for study the effect of temperature and water hardness during the rehydration of caballero bean (Phaseolus vulgarias) by Paredes, Edgar, Quiroz, Melany, Quispe, Katherine, Reyes, Belissa, Velásquez, Lía, Zavaleta, Nancy, Sánchez-González, Jesús A.

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Propiedades fisicoquímicas y aceptabilidad sensorial de yogur de leche descremada de cabra frutado con mango y plátano en pruebas aceleradas by Víctor Vásquez-Villalobos, Víctor Aredo, Lía Velásquez, María Lázaro

“…Dos tipos de yogur de leche descremada de cabra (3% de grasa) frutado con mango (YM) y plátano (YP) fueron almacenados a temperaturas de 5 °C, 15 °C y 25 °C…”
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Physicochemical properties and sensory acceptability of goat’s milk fruit yogurts with mango and banana using accelerated testing by Vásquez-Villalobos, Víctor, Aredo, Víctor, Velásquez, Lía, Lázaro, María

“…Two types of skimmed (fat 3%) goat’s milk fruit yogurt with mango (YM) and banana (YB) were stored at temperatures of 5 °C, 15 °C and 25 °C for 72 hours. Every…”
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El Método de Superficie de Respuesta y el Modelamiento Difuso en el desarrollo de una galleta con semillas de chía (Salvia Hispánica L.) by Victor Aredo, Lía Velásquez, Obando Narro, Romero Domínguez

“…Este trabajo tuvo como objetivo desarrollar una galleta con semillas de chía (Salvia Hispanica L.) evaluando el efecto de la sustitución de harina de trigo por…”
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