Silvia Melissa García-Torres
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View article: Effect of Different Disinfection Procedures on the Microbiological Quality and Germination Efficacy of Sprouted Quinoa (Chenopodium quinoa) Flour
Effect of Different Disinfection Procedures on the Microbiological Quality and Germination Efficacy of Sprouted Quinoa (Chenopodium quinoa) Flour Open
Grain processing requires sustainable and innovative alternatives. Germination, which enhances the nutritional value of grains, can also increase the microbial load, posing a challenge to food safety. In quinoa, a superfood with an excepti…
View article: Physicochemical, textural properties, and lactic acid bacteria counts of Peruvian fresh cheese with added probiotic cultures
Physicochemical, textural properties, and lactic acid bacteria counts of Peruvian fresh cheese with added probiotic cultures Open
The present study aims to evaluate the impact of incorporating commercial probiotic lactic acid bacteria cultures on the physicochemical and textural characteristics of fresh cheese, as well as their viability. The probiotic strains Lactob…
View article: Quinoa as a Substitute for Powdered Milk in the Textural Properties of Cream Ice Cream
Quinoa as a Substitute for Powdered Milk in the Textural Properties of Cream Ice Cream Open
View article: Physicochemical, Textural, and Sensory Characteristics of Peruvian Fresh Cheese with Added Probiotic Lactic Acid Bacteria
Physicochemical, Textural, and Sensory Characteristics of Peruvian Fresh Cheese with Added Probiotic Lactic Acid Bacteria Open
The aim of this study was to assess the effect of added cultures of probiotic lactic acid bacteria on physicochemical, textural, and sensory characteristics of fresh cheese as well as their viability. Probiotic strains Lactobacillus acidop…
View article: Efecto de la fritura sobre los componentes bioactivos de la papa nativa (Solanum tuberosum sp.) Puka Ambrosio
Efecto de la fritura sobre los componentes bioactivos de la papa nativa (Solanum tuberosum sp.) Puka Ambrosio Open
En esta investigación, con el método de superficie de respuesta (33), se determinó la máxima retención de ácido ascórbico en papa Puka Ambrosio sometida a fritura. Se ensayó con 160, 170 y 180 °C; 150, 180 y 210 segundos; 2, 3 y 4…
View article: Optimización de la formulación de chocolate oscuro a partir de la mezcla de granos de cacao y contenido de cacao aplicando método de superficie de respuesta
Optimización de la formulación de chocolate oscuro a partir de la mezcla de granos de cacao y contenido de cacao aplicando método de superficie de respuesta Open
En esta investigación se buscó optimizar la formulación de chocolate oscuro a partir de la mezcla de granos de cacao peruano y el contenido de cacao en ella, teniendo como criterio de optimización la mejora de las propiedades físicas del c…
View article: Development of a fermented quinoa‐based beverage
Development of a fermented quinoa‐based beverage Open
Quinoa is a crop that originated from the Andes. It has high nutritional value, outstanding agro‐ecological adaptability, and low water requirements. Quinoa is an excellent crop alternative to help overcome food shortages, and it can also …