ListarCIINCA por tema "Procesamiento"

Mostrando ítems 1-3 de 3

    • Granos andinos: superalimentos en la cocina 

      Repo-Carrasco Valencia, Ritva; Solórzano, Flavio (2020)
      Este libro surge de la comprobación de dos tendencias referidas a la alimentación, cada vez más visibles pero aún no vinculadas entre sí. Por una parte, hay un mayor reconocimiento de la gastronomía peruana como una actividad ...

    • Profile and content of residual alkaloids in ten ecotypes of Lupinus mutabilis Sweet after aqueous debittering process 

      Cortés-Avendaño, Paola; Tarvainen, Marko; Jukka-Pekka, Suomela; Glorio-Paulet, Patricia; Yang, Baoru; Repo-Carrasco-Valencia, Ritva (Springer, 2020)
      The evaluation of the level of alkaloids in edible Lupinus species is crucial from a food safety point of view. Debittering of lupin seeds has a long history; however, the control of the level of alkaloids after processing ...

    • Rheological and textural properties of gluten - free doughts made from Andean grains 

      Vidaurre-Ruiz, Julio; Salas Valerio, Francisco; Schoenlechner, Regine; Repo-Carrasco Valencia, Ritva (2020)
      The objective of this research was to evaluate the rheological and textural properties of gluten-free doughs based on potato starch, which was partially substituted by different proportions of quinoa (10%, 30% and 50%), ...