A5048658861- Biochemical Analysis and Sensing Techniques
- Cassava research and cyanide
- Food Chemistry and Fat Analysis
- Phytochemical compounds biological activities
- Insect Utilization and Effects
- Cocoa and Sweet Potato Agronomy
- Food composition and properties
- Meat and Animal Product Quality
- Animal and Plant Science Education
- Polyamine Metabolism and Applications
- Insect and Arachnid Ecology and Behavior
Universidad Iberoamericana del Ecuador
2023-2024
Central University of Ecuador
2024
Universidad Técnica de Cotopaxi
2020-2023
Actualmente las bebidas producidas por la industria de alimentos utilizan varios ingredientes para desarrollar el aroma y sabor. Los bitter son sustancias estas propiedades organolépticas. Así, se presenta una revisión bibliográfica sobre los uso del flavonoide Naringina con afán contextualizar temática contenidos Química Orgánica. Se describe químicas naringina relacionadas interacción receptores sabor presentes en cuerpo humano. Además, experimentación donde identificó cualitativamente...
Fermented indigenous foods are of global interest, in the case South America, fermented beverages made from cassava (Manihot esculenta) a vital component daily life and diet groups. Traditional fermentation methods promote microbiota consequently generation secondary metabolites during spontaneous process. In addition, they improve nutritional value, ensure microbiological stability, flavor aroma formation (flavor) degrade cassava's own cyanogenic compounds. The objective this review article...