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Physicochemical and antioxidant composition of fresh peach palm (Bactris gasipaes Kunth) fruits in Costa Rica
Composição físico-química de frutos de pupunha (Bactris gasipaes Kunth) na 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 ...
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Hypoglycaemic, hypolipidaemic and antioxidant effects of blackberry beverage consumption in streptozotocin-induced diabetic rats 

Azofeifa Cordero, Gabriela; Quesada Mora, Silvia; Navarro Bolaños, Laura; Hidalgo Muñoz, Olman; Portet, Karine; Pérez Carvajal, Ana Mercedes; Vaillant Barka, Fabrice; Poucheret, Patrick; Michel, Alain (2016)
Abnormal glucose metabolism, hyperlipidaemia profiles and high levels of radical oxygen species (ROS) are classic features of diabetes. This study evaluates the effect of the consumption of two different blackberry beverages ...

Effects of mechanical and enzymatic pretreatments on extraction of polyphenols from blackberry fruits 

Soto Retana, Marvin; Acosta Montoya, Óscar Gerardo; Vaillant Barka, Fabrice; Pérez Carvajal, Ana Mercedes (2016-10)
This study evaluated the effects of mechanical and enzymatic pretreatments on the extraction of anthocyanins and ellagitannins from blackberries. Continuous pressing yielded significantly higher turbidity values and content ...

Fruit Processing in Central America and Mexico 

Velázquez Carrillo, Ana Carmela; Pérez Carvajal, Ana Mercedes; Prado Barragán, Lilia Arely (2016)
The fruit production and processing in Central America and Mexico are discussed in this chapter, considering the volume of production, the competitiveness that this crops have in the region and world, and some sociocultural ...
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Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice
Utilización de la metodología de superficie de respuesta para comparar la fritura por inmersión a presión atmosférica y al vacío de hojuelas de papaya impregnadas con jugo de mora 

Wexler Goering, Lea; Pérez Carvajal, Ana Mercedes; Cubero Castillo, Elba María; Vaillant Barka, Fabrice (2016)
Vacuum and atmospheric deep-frying were employed to obtain blackberry-based snacks using unripe papaya as matrix. Papaya slices were osmotically impregnated with blackberry juice and fried between 126°C and 154°C at ...

Pasteurization of blackberry juice preserves polyphenol-dependent inhibition for lipid peroxidation and intracellular radicals 

Azofeifa Cordero, Gabriela; Quesada Mora, Silvia; Pérez Carvajal, Ana Mercedes; Vaillant Barka, Fabrice; Michel, Alain (2015-09)
Berries are commonly consumed as juice, and juice-processing conditions could affect their bioactive compounds. This study evaluated the effect of thermal treatments on the antioxidant capacity of blackberry juice polyphenols. ...

Evaluación de la aceptación por consumidores de un bocadillo de pejibaye (Bactris gasipaes) y estudio de su potencial como alimento funcional
Evaluation of consumer's acceptance of a peach palm snack (Bactris gasipaes) and determination of its potential as a functional food 

López Calvo, Rebeca; Pérez Carvajal, Ana Mercedes; Ivankovich Guillén, Carmen Isabel; Calderón Villaplana, Sandra; Pineda Castro, María Lourdes (2015)
El objetivo del estudio fue evaluar la aceptación de 4 formulaciones de un bocadillo de pejibaye combinado con harina de maíz, por consumidores; así como determinar su potencial como alimento funcional. Se evaluó el agrado ...

Estimation of glycaemic index of peach palm (Bactris gasipaes) cooked fruit and chips, and pitahaya (Hylocereus spp.) pulp
Estimación del índice glicémico del fruto cocido y de chips de pejibaye (Bactris gasipaes) y de la pulpa de pitahaya (Hylocereus spp.) 

Blanco Metzler, Adriana; Jiménez, Gin; Gómez Salas, Georgina; Pérez Carvajal, Ana Mercedes (2012)
The glycaemic index (GI) is a physiological measure of a food’s potential to increase postprandial blood glucose, as compared to the effect produced by food taken as reference, such as glucose or white bread. Currently ...
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Estudio de la composición fisicoquímica del aguacate de altura (Persea americana Mill) durante su maduración post-cosecha 

Pérez Carvajal, Ana Mercedes (1987)

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Pérez Carvajal, Ana Mercedes (9)
Vaillant Barka, Fabrice (5)Azofeifa Cordero, Gabriela (2)Michel, Alain (2)Pineda Castro, María Lourdes (2)Quesada Mora, Silvia (2)Acosta Montoya, Óscar Gerardo (1)Blanco Metzler, Adriana (1)Calderón Villaplana, Sandra (1)Cubero Castillo, Elba María (1)... View MoreTypeArtículo científico (7)info:eu-repo/semantics/article (7)Capítulo de libro (1)info:eu-repo/semantics/bachelorThesis (1)info:eu-repo/semantics/bookPart (1)Tesis de licenciatura (1)ProcedenceVicerrectoría de Investigación (8)Vicerrectoría de Docencia (4)... View MoreHas File(s)Yes (8)No (1)

  • Repositorios universitarios

  • Repositorio del SIBDI-UCR
  • Biblioteca Digital del CIICLA
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  • @Ciencia_UCR
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Repositorio Institucional de la Universidad de Costa Rica. Algunos derechos reservados. Este repositorio funciona con DSpace.
Universidad de Costa Rica