Listar Tecnología en Alimentos por autor "8faeb977-b944-4121-8dae-310e76dbfaec"
Mostrando ítems 1-3 de 3
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Carotenoid Profile, Antioxidant Capacity, and Chromoplasts of Pink Guava (Psidium guajava L. Cv. ‘Criolla’) during Fruit Ripening
Rojas Garbanzo, Carolina; Passon Née Gleichenhagen, Maike; Heller, Annerose; Esquivel Rodríguez, Patricia; Schulze-Kaysers, Nadine; Schieber, Andreas (2017)Pigments of pericarp and pulp of pink guava (Psidium guajava L. cv. ‘Criolla’) were investigated to elucidate the profile and the accumulation of main carotenoids during four stages of fruit ripening by using HPLC-DAD and ... -
Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice
Brenes León, Jimena; Guevara Mojica, María Fernanda; Wong González, Eric; Cortés Herrera, Carolina; Usaga Barrientos, Jessie; Rojas Garbanzo, Carolina (2022)Ultrasound is a useful alternative to thermal processing that can be applied to many food products and juices to aid with enzymes and microorganism inactivation and to improve the efficiency of unit operations generally ... -
Physicochemical and antioxidant composition of fresh peach palm (Bactris gasipaes Kunth) fruits in Costa Rica
Rojas Garbanzo, Carolina; Pérez Carvajal, Ana Mercedes; Vaillant Barka, Fabrice; Pineda Castro, María Lourdes (2016)The variability of the physicochemical composition, carotenoid and polyphenol contents and hydrophilic antioxidant capacity of fresh peach palm (Bactris gasipaes) fruit was studied with a view to its exploitation as a ...