Hasil Pencarian - Luis Alfredo Espinoza-Espinoza

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  1. 1
    Sensorially accepted Mangifera indica and Myrciaria dubia yogurts with high ascorbic acid content

    Sensorially accepted Mangifera indica and Myrciaria dubia yogurts with high ascorbic acid content oleh Juan Carlos Barrios Renteria, Luis Alfredo Espinoza-Espinoza, Jaime Valdiviezo-Marcelo, Luz Arelis Moreno-Quispe

    Diterbitkan 2022-10-01
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  2. 2
    Influence of convection drying with hot air on the physicochemical and phytochemical properties of green banana flour (Musa cavendish)

    Influence of convection drying with hot air on the physicochemical and phytochemical properties of green banana flour (Musa cavendish) oleh Luis Alfredo Espinoza-Espinoza, Carlos Eduardo Juárez-Ojeda, Luis Alberto Ruiz-Flores, Luz Arelis Moreno-Quispe, Mirtha Susana Anaya-Palacios, Haydée Cárdenas-Quintana

    Diterbitkan 2023-07-01
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  3. 3
    Influence of the pulp of Mangifera indica and Myrciaria dubia on the bioactive and sensory properties of ice cream

    Influence of the pulp of Mangifera indica and Myrciaria dubia on the bioactive and sensory properties of ice cream oleh Enrique Alonso Mauricio-Sandoval, Luis Alfredo Espinoza-Espinoza, Luis Alberto Ruiz-Flores, Jaime Valdiviezo-Marcelo, Luz Arelis Moreno-Quispe, Heber Peleg Cornelio-Santiago

    Diterbitkan 2023-03-01
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  4. 4
    Evaluation of the physicochemical, bioactive, and sensory properties of yogurt fortified with microencapsulated iron

    Evaluation of the physicochemical, bioactive, and sensory properties of yogurt fortified with microencapsulated iron oleh Juliana Maricielo Nole-Jaramillo, Henry Daniel Muñoz-More, Luis Alberto Ruiz-Flores, Karina Silvana Gutiérrez-Valverde, Diana María Nolazco-Cama, Clara Raquel Espinoza-Silva, Luis Alfredo Espinoza-Espinoza

    Diterbitkan 2024-12-01
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  5. 5
    Microencapsulated iron in food, techniques, coating material, efficiency, and sensory analysis: a review

    Microencapsulated iron in food, techniques, coating material, efficiency, and sensory analysis: a review oleh Henry Daniel Muñoz-More, Juliana Maricielo Nole-Jaramillo, Jaime Valdiviezo-Marcelo, Milagros del Pilar Espinoza-Delgado, Zury Mabell Socola-Juarez, Luis Alberto Ruiz-Flores, Luis Alfredo Espinoza-Espinoza

    Diterbitkan 2023-07-01
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  6. 6
    Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food

    Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food oleh Jaime Valdiviezo-Marcelo, Jaime Valdiviezo-Marcelo, Nancy Maribel Arana-Torres, Edwin Jorge Vega-Portalatino, Luis Alberto Ruiz-Flores, Carmen Tamariz-Angeles, Percy Olivera-Gonzales, Miriam Marleni Rosales-Cuentas, Luis Alfredo Espinoza-Espinoza

    Diterbitkan 2023-11-01
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  7. 7
    Antimicrobial and production of hydrolytic enzymes potentials of bacteria and fungi associated with macroalgae and their applications: a review

    Antimicrobial and production of hydrolytic enzymes potentials of bacteria and fungi associated with macroalgae and their applications: a review oleh Edwin Jorge Vega-Portalatino, Edwin Jorge Vega-Portalatino, Miriam Marleni Rosales-Cuentas, Jaime Valdiviezo-Marcelo, Jaime Valdiviezo-Marcelo, Nancy Maribel Arana-Torres, Luis Alfredo Espinoza-Espinoza, Luz Arelis Moreno-Quispe, Heber Peleg Cornelio-Santiago

    Diterbitkan 2023-05-01
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