A5021916099- Potato Plant Research
- Advanced Glycation End Products research
- Meat and Animal Product Quality
- Proteins in Food Systems
- Natural Products and Biological Research
- Protein Hydrolysis and Bioactive Peptides
- Phytochemicals and Antioxidant Activities
- Food composition and properties
- Coffee research and impacts
- Microencapsulation and Drying Processes
- biodegradable polymer synthesis and properties
- Consumer Attitudes and Food Labeling
- Sensory Analysis and Statistical Methods
- Antioxidant Activity and Oxidative Stress
- Muscle metabolism and nutrition
- Postharvest Quality and Shelf Life Management
- Microbial Metabolites in Food Biotechnology
- Electrospun Nanofibers in Biomedical Applications
- Infant Nutrition and Health
- Botanical Research and Applications
- Plant biochemistry and biosynthesis
- Phytochemicals and Medicinal Plants
- Food Quality and Safety Studies
- Cassava research and cyanide
- Freezing and Crystallization Processes
Universidad de Antioquia
2015-2025
Universidad de Granada
2007-2011
Abstract The consumption of fried foods and specifically potatoes is associated with the development cardiovascular cancer diseases in population due to these contain a high fat level some toxic compounds such as acrylamide. aim present work was evaluate effect application an edible coating developed from whey proteins rosemary extracts on reduction acrylamide potato chips. methodology included factorial experimental design, taking independent variables: percentage protein (5–11%), extract...
Non-centrifugal cane sugar (panela) is an unrefined obtained through intense dehydration of sugarcane juice. Browning, antioxidant capacity (measured by ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) assay and total phenolic content) the formation acrylamide other heat-induced compounds such as hydroxymethylfurfural (HMF) furfural, were evaluated at different stages during production block panela. Values ranged between below limit quantitation (LOQ)–890 µg/kg, < LOQ–2.37...
The consumption of antioxidants can prevent chronic non-communicable diseases and the exotic Colombian fruits, goldenberry (Physalis peruviana L.) purple passion fruit (Passiflora edulis f. Edulis Sims), are rich in bioactive compounds. aim this work was to characterize optimize antioxidant activity these fruits blend. were classified according their maturity stages, freeze-dried extracts physiochemically characterized, polyphenols, carotenoids quantified, an experimental mixture design...
Abstract The starch extracted from avocado ( Persea americana L. cv. Hass) seeds was characterized and used in the preparation of an edible coating to reduce oil uptake acrylamide content French fries. Starch characterization carried out using Differential Scanning Calorimetry, Fourier transform infrared spectrophotometry, gelatinization, scanning electron microscopy. Uncoated (UFF) coated (CFF) fries were compared evaluated for moisture, water activity (Aw), fat, color, firmness, content,...
During their processing, the infant formulas (IFs) are subjected to different thermal processes, which affect safety and nutritional value, being influenced by quality type of ingredients used. The objective this study was evaluate effect used in commercial powdered IFs on furosine, HMF, furfural, available lysine content evaluation possible toxic furanic compounds. Principal components (PC) cluster analysis (CA) were employed investigate relationships among indicators. Two PC obtained...
The sustainable development of agro-industry requires the efficient use all raw matters, which implies physicochemical and functional studies by-products for finding their potential usage in industrial processes. objective present study was to assess some properties fIour obtained from bean pod. Two types drying methods were tested: convection vacuum. fIours tended yellow color according b* parameter values (convection drying: 17.54; vacuum 18.35), with a slight red hue. They also showed...
Abstract The objective of this study was to develop a mathematical model predict the loss available lysine and formation Maillard reaction (MR) compounds in sweet whey during spray drying process. heat damage other process‐related variables were estimated with compartment coupled kinetics droplets. adequate determine outlet temperature air final moisture content product. predicted losses like those found experimentally. However, higher furosine concentration than that browning index...
El objetivo del estudio fue desarrollar un snack de harina plátano y yacón aprovechando su potencial en la formulación alimentos saludables. Se prepararon cuatro formulaciones snacks a base con adición (0, 7, 13 20 %). La favoreció el aumento tonalidades amarillas rojizas, contenido polifenoles totales actividad antioxidante las formulaciones. Todas mostraron menor área curva hidrólisis almidón respecto al pan blanco. % obtuvo mayor preferencia sensorial, fenoles (3.93 mg Equivalente Ácido...