Listar Tecnología en Alimentos por tipo "capítulo de libro"
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Chapter 3 - Cacao
(2023)Cocoa and cocoa derivatives are recognized for having a rich and complex nature. This is highly dependent on the cocoa genetics, on the terroir where cocoa is produced and processed, on the different transformation steps ... -
Formas de deposición de carotenoides en alimentos vegetales y sus posibles implicaciones en su bioaccesibilidad y biodisponibilidad
(2017-11)En las plantas, los carotenoides son generalmente biosintetizados y depositados en diferentes tipos de plastidios. En tejidos vegetales verdes, los carotenoides se encuentran dentro de cloroplastos, los cuales tienen ... -
Fruit Processing in Central America and Mexico
(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 ... -
Identification of Phenolic and Carotenoid Compounds in Coffee (Coffea Arabica) Pulp, Peels and Mucilage by HPLC Electrospray Ionization Mass Spectrometry
(2013)Coffee pulp, peels, and mucilage are by-products accruing from wet coffee processing. Like coffee seeds, the se fruit tissues contain substantial amounts of polyphenols and other bioactives. In the present study, polyphenols ... -
Marine phenolic compounds: Sources, commercial value, and biological activities
(2023)The commercial value of phenolic compounds has increased in recent years due to their inherent health-related benefits. Marine phenolics are found in diverse natural sources such as seawater, macro- and microalgae, ...