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Innovative process combining roasting and tempering to mechanically dehull jicaro seeds (Crescentia alata K.H.B) 

Corrales Hernández, Carla Vanessa; Achir, Nawel; Forestier, Nelly; Lebrun, Marc; Maraval, Isabelle; Dornier, Manuel; Pérez Carvajal, Ana Mercedes; Vaillant Barka, Fabrice; Fliedel, Genevieve (2017)
An innovative process combining roasting and tempering was proposed to promote puffing and mechanical dehulling of jicaro seeds. Roasting was performed at three temperatures (120 °C, 140 °C, and 160 °C) and for six residence ...

Estimation of glycaemic index of peach palm (Bactris gasipaes) cooked fruit and chips, and pitahaya (Hylocereus spp.) pulp
Estimación del índice glicémico del fruto cocido y de chips de pejibaye (Bactris gasipaes) y de la pulpa de pitahaya (Hylocereus spp.) 

Blanco Metzler, Adriana; Jiménez, Gin; Gómez Salas, Georgina; Pérez Carvajal, Ana Mercedes (2012)
The glycaemic index (GI) is a physiological measure of a food’s potential to increase postprandial blood glucose, as compared to the effect produced by food taken as reference, such as glucose or white bread. Currently ...
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Escalamiento a nivel semi-industrial de la producción de una bebida de agua de coco (Cocos nucifera L.) microfiltrada adicionada con el cultivo probiótico Lactobacillus paracasei subsp. paracasei (cepa CRL431®) 

Hernández Ulate, Oscar Andrés (2017)

Evaluación de la aceptación por consumidores de un bocadillo de pejibaye (Bactris gasipaes) y estudio de su potencial como alimento funcional
Evaluation of consumer's acceptance of a peach palm snack (Bactris gasipaes) and determination of its potential as a functional food 

López Calvo, Rebeca; Pérez Carvajal, Ana Mercedes; Ivankovich Guillén, Carmen Isabel; Calderón Villaplana, Sandra; Pineda Castro, María Lourdes (2015)
El objetivo del estudio fue evaluar la aceptación de 4 formulaciones de un bocadillo de pejibaye combinado con harina de maíz, por consumidores; así como determinar su potencial como alimento funcional. Se evaluó el agrado ...
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Physicochemical and antioxidant composition of fresh peach palm (Bactris gasipaes Kunth) fruits in Costa Rica
Composição físico-química de frutos de pupunha (Bactris gasipaes Kunth) na Costa Rica 

Rojas Garbanzo, Carolina; Pérez Carvajal, Ana Mercedes; Vaillant Barka, Fabrice; Pineda Castro, María Lourdes (2016)
The variability of the physicochemical composition, carotenoid and polyphenol contents and hydrophilic antioxidant capacity of fresh peach palm (Bactris gasipaes) fruit was studied with a view to its exploitation as a ...
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Monitoring and modelling of physicochemical properties of papaya chips during vacuum frying to control their sensory attributes and nutritional value 

Soto Retana, Marvin; Pérez Carvajal, Ana Mercedes; Servent, Adrien; Vaillant Barka, Fabrice; Achir, Nawel (2021-06)
Vacuum frying is an alternative technology to obtain fruit snacks with higher sensory and nutritional quality compared to traditional fried snacks. Vacuum frying of a carotenoid-rich fruit (red-fleshed papaya) was performed ...
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Hypoglycaemic, hypolipidaemic and antioxidant effects of blackberry beverage consumption in streptozotocin-induced diabetic rats 

Azofeifa Cordero, Gabriela; Quesada Mora, Silvia; Navarro Bolaños, Laura; Hidalgo Muñoz, Olman; Portet, Karine; Pérez Carvajal, Ana Mercedes; Vaillant Barka, Fabrice; Poucheret, Patrick; Michel, Alain (2016)
Abnormal glucose metabolism, hyperlipidaemia profiles and high levels of radical oxygen species (ROS) are classic features of diabetes. This study evaluates the effect of the consumption of two different blackberry beverages ...

Concentration of Polyphenolic Compounds in Blackberry (Rubus Adenotrichos Schltdl.) Juice by Nanofiltration 

Acosta Montoya, Óscar Gerardo; Vaillant Barka, Fabrice; Pérez Carvajal, Ana Mercedes; Dornier, Manuel (2017)
Nanofiltration membranes with molecular weight cut‐off around 200 Da were evaluated to concentrate anthocyanins and ellagitannins in a blackberry juice. Temperature was 30°C and cross‐flow velocity 0.3 m/s. Transmembrane ...
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Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice
Utilización de la metodología de superficie de respuesta para comparar la fritura por inmersión a presión atmosférica y al vacío de hojuelas de papaya impregnadas con jugo de mora 

Wexler Goering, Lea Margarita; Pérez Carvajal, Ana Mercedes; Cubero Castillo, Elba María; Vaillant Barka, Fabrice (2016)
Vacuum and atmospheric deep-frying were employed to obtain blackberry-based snacks using unripe papaya as matrix. Papaya slices were osmotically impregnated with blackberry juice and fried between 126°C and 154°C at ...
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Impact of vacuum frying on a carotenoid-rich fruit: from the modeling of degradation kinetics during processing and storage to the in vivo evaluation of the health effect in rats 

Soto Retana, Marvin (2021)
El objetivo de esta investigación fue diseñar un snack alternativo a partir de papaya (Carica papaya L.) que contenga carotenoides (β-caroteno, BC; β-criptoxantina, BCX; y licopeno, LYC) y ácidos grasos esenciales (ω-6 y ...
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Pérez Carvajal, Ana Mercedes (19)
Vaillant Barka, Fabrice (10)Soto Retana, Marvin (4)Acosta Montoya, Óscar Gerardo (3)Achir, Nawel (2)Azofeifa Cordero, Gabriela (2)Corrales Hernández, Carla Vanessa (2)Dornier, Manuel (2)Fliedel, Genevieve (2)Lebrun, Marc (2)... View MoreTypeartículo científico (12)patente (2)tesis de licenciatura (2)capítulo de libro (1)tesis de doctorado (1)tesis de maestría (1)ProcedenceVicerrectoría de Investigación (17)Vicerrectoría de Docencia (9)... View MoreHas File(s)Yes (13)No (6)

  • Repositorios universitarios

  • Repositorio del SIBDI-UCR
  • Biblioteca Digital del CIICLA
  • Repositorio Documental Rafael Obregón Loría (CIHAC)
  • Biblioteca Digital Carlos Melendez (CIHAC)
  • Repositorio de Fotografías
  • Colección de videos de UPA-VAS
  • Sitios recomendados

  • Buscador regional de LA Referencia
  • Buscador del Open ROAR
  • Scientific Electronic Library Online (SciELO)
  • Directory of Open Access Journals (DOAJ)
  • Redalyc
  • Redes sociales

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  • @Ciencia_UCR
  • Sobre Kérwá
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  • Políticas
Contact Us | Send Feedback
Repositorio Institucional de la Universidad de Costa Rica. Algunos derechos reservados. Este repositorio funciona con DSpace.