A5024366193- Food composition and properties
- Phytochemicals and Antioxidant Activities
- Botanical Research and Applications
- Microbial Metabolites in Food Biotechnology
- Food Chemistry and Fat Analysis
- Seed and Plant Biochemistry
- Proteins in Food Systems
- Membrane-based Ion Separation Techniques
- Plant and soil sciences
- Enzyme Catalysis and Immobilization
- Postharvest Quality and Shelf Life Management
- Agricultural and Food Production Studies
- Polysaccharides Composition and Applications
- Heavy metals in environment
- Magnetic and Electromagnetic Effects
- Botanical Research and Chemistry
- Antioxidant Activity and Oxidative Stress
- Psidium guajava Extracts and Applications
- Essential Oils and Antimicrobial Activity
- Enzyme Production and Characterization
- Plant biochemistry and biosynthesis
- Heavy Metal Exposure and Toxicity
- Banana Cultivation and Research
- Agricultural Engineering and Mechanization
- Cassava research and cyanide
National Polytechnic School
2016-2025
Centre de Coopération Internationale en Recherche Agronomique pour le Développement
2006-2008
National Cheng Kung University
2006
Chalmers University of Technology
2004
Central University of Venezuela
2003
Lund University
1988-2002
University of Chile
2002
Mango peel is gaining recognition for its nutritional and functional value. This by-product shows variable composition depending on different factors such as variety, stage maturity, geographic site of production. work sought to evaluate mango composition, bioactive compound content, antioxidant activity, carotenoid phenolic profiles the three most commercial varieties equatorial region using UV–Vis spectroscopy, HPLC, UPLC. Significant differences (p < 0.05) were found between all regarding...
Throughout history, food has played a fundamental role in the development of societies. An understanding diets different cultures and their impact on health can provide valuable insights into lifestyle. The identification animal remains found within two vessels is reported and, addition, an assessment whether diet soil composition period may be associated with toxic elements was carried out. bones retrieved from settlement, which dated 25 to 203 cal AD, were identified as belonging Zenaida...
The naranjilla or lulo (Solanum quitoense Lam.) is a little known fruit that originated in the Andes. Commonly consumed as fresh drink, it particularly appreciated for its aroma. Besides organoleptic qualities, also seems to have good antioxidant properties. We therefore studied physicochemical characteristics of variety "Puyo hybrid"; determined juice composition; identified carotenoids and phenolic compounds, using HPLC-DAD HPLC/ESI-MS, respectively, each part; measured capacities part,...
RP-HPLC-DAD was used to study the content of phenolic compounds in four Ecuadorian fruits (strawberry, Andean blackberry, plum, and capulí cherry). Compounds were identified using spectral characteristics representative standards reference samples. Further, LC-MS with MS/MS confirm molecular assignments previously unstudied cherry. Gallic acid detected galloyl esters strawberries. Both these berries contained ellagic derivatives as major compounds, followed by anthocyanins, cyanidin,...
Golden-yellow and purple-red tamarillos (Solanum betaceum Cav.) cultivated in Ecuador were studied for their physical properties, proximate composition, pH, °Brix, acidity, sugars, organic acids, minerals, vitamin C β-carotene content the edible part. Results compared with those Spanish fruits. The golden-yellow Ecuadorian fruits larger (107 188 g) than respective (43 63 g), softer but generally similar chemical composition except fat (0.72 0.6%) malic acid (0.32 0.53%) contents Tamarillo...
The phenolic compounds in mortiño (Vaccinium floribundum Kunth, family Ericaceae) from the páramos of Ecuador were studied by LC-DAD-MS/MS for first time. (-)-Epicatechin, one dimer A and trimer found at a total concentration 18 mg/100 g FW. Of flavonol glycosides (38 FW), quercetin myricetin as -3-O-hexosides, -3-O-pentosides -3-O-deoxyhexosides. Chlorogenic neochlorogenic acids together with caffeic/ferulic acid derivatives predominant components among hydroxycinnamic berry. Anthocyanins,...
In this research, for the first time, valorization of soursop seeds, a poorly studied biomass, was investigated to simultaneously produce oil and proteins within biorefinery approach. A new mild protein extraction method (Pressurized Water Extraction, PWE) developed optimized via response surface methodology compared with conventional alkaline extraction. Furthermore, impact de-oiling technique, i.e., n-hexane or cold pressing, investigated. The extracted were evaluated in terms...
Starch-modifying processes, such as pyrodextrinization, are potential ways to alter the nutritional features of this polysaccharide. A widely used method for pyrodextrinizing maize starch was also applied lentil, sorghum, cocoyam, sagu, and cassava starches, in vitro digestibility products evaluated. Pyrodextrins were produced by heating at 140 °C 3 h, with catalytic amounts HCl. The enzymatically available content all preparations decreased 55−65% after modification. Thus,...
ABSTRACT: Carrot purées with different particle size were prepared from fresh carrots using 2 food processors. The fermented lactic acid bacteria ( Lactobacillus plantarum ) and without addition of cell wall degrading enzymes (Pectinex® Ultra SP‐L Cellubrix TM L). bioaccessibility carotenes was estimated an in vitro digestion method. In processed to a <1.5 mm, the β‐carotene accessibility 46% neither fermentation nor wall‐degrading had any further effect on accessibility. carrot coarser...
An infant food product was manufactured by drum drying a pre-cooked slurry of quinoa (Chenopodium quinoa, Willd) flour. The chemical composition shows that the is potential source valuable nutrients, like protein (16%), vitamin E (19 mg/kg), thiamine (0.7 mg/100 g), iron (70 zinc (48 mg/kg) and magnesium (1.8 g/kg), all values expressed on dry basis, to pre-school children (of 5 years age). animal feeding experiments with rats showed net utilisation (NPU) 68, digestibility (TD) 95 biological...