Efecto del Pretratamiento con Deshidratación Osmótica en la Impregnación a Vacío de Láminas de Banano para el Desarrollo de un Alimento Funcional

Rodríguez-Barona, Sneyder; Cuaspud, Jaime A.; Giraldo, Gloria I.

doi:10.4067/s0718-07642019000400051

Cited by 4 publications

(3 citation statements)

References 22 publications

(31 reference statements)

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“…Results indicate that our hypothesis that men would be more likely to have access and agency over agricultural resources was mostly correct in that gender does impact local smallholder farmer access and agency (Rodríguez-Barona et al, 2019;Witinok-Huber & Radil, 2021). Participation and decision-making are low for women than men, and women are not even legally institutionalized in their agriculture associations.…”

Section: Discussionmentioning

confidence: 73%

Gender-focused analysis in rural agricultural producers in Los Rios, Ecuador

Chong

Díaz²,

Vera³

et al. 2022

Ciencia Latina

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This article aims to explore the producers’ vision about gender in Los Rios rural communities and the access of women to equal resources, services, and products in the agriculture area. A survey was carried out using a simple probabilistic sample of 130 producers among men and women inside different agriculture associations. The data were analyzed using descriptive statistics. The study confirms that women and men do not work on similar conditions regarding access to resources, training and extension services, access and property of land and inputs, although there is not a gap between women and men on a socioeconomic level. We highly recommend promoting public policies that could benefit women and promote a gender-neutral policy where decision-makers need to move to address the structural causes of inequalities, starting at the intra-household and community level.

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Section: Discussionmentioning

confidence: 73%

Gender-focused analysis in rural agricultural producers in Los Rios, Ecuador

Chong

Díaz²,

Vera³

et al. 2022

Ciencia Latina

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“…La deshidratación osmótica de la matriz de banano Musa Cavendish dejó un incremento en la porosidad de un 13 y 6 % cuando se empleó como agente osmótico sacarosa e inulina, respectivamente. Fue evidente un mayor efecto de la sacarosa como agente osmodeshidratante (Rodríguez et al, 2019).…”

Section: Introductionunclassified

EFECTO DE LA DESHIDRATACIÓN OSMÓTICA COMO PRETRATAMIENTO EN EL SECADO POR ESTUFA EN RODAJAS DE PLÁTANO DOMINICO (Musa paradisiaca)

Cedeño¹,

Moreira²,

Zambrano³

et al. 2022

ASCS

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Direitos para esta edição cedidos à Atena Editora pelos autores. Open access publication by Atena Editora Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição-Não-Comercial-NãoDerivativos 4.0 Internacional (CC BY-NC-ND 4.0). O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, inclusive não representam necessariamente a posição oficial da Atena Editora. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais.Todos os manuscritos foram previamente submetidos à avaliação cega pelos pares, membros do Conselho Editorial desta Editora, tendo sido aprovados para a publicação com base em critérios de neutralidade e imparcialidade acadêmica.A Atena Editora é comprometida em garantir a integridade editorial em todas as etapas do processo de publicação, evitando plágio, dados ou resultados fraudulentos e impedindo que interesses financeiros comprometam os padrões éticos da publicação. Situações suspeitas de má conduta científica serão investigadas sob o mais alto padrão de rigor acadêmico e ético.

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“…Besides, many diseases are related to unhealthy food such as diabetes and obesity, among others. Moreover, these should be the main reasons for research in this field by focusing on the development of new products, whose nutritional and functional properties help to reduce most of these risks [ 4 ]. Especially noteworthy are different strategies in the development of new healthier meat products focused on decreasing negative components and/or increasing the presence of beneficial ingredients [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage

Sayas‐Barberá

Valero-Asencio

Rodríguez-Vera

et al. 2021

Foods

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In this study, the quality of meat patty samples containing different black quinoa fractions (seed, flour and wet-milling coproducts) was evaluated during freezing preservation. Composition, physicochemical parameters (aw, pH, colour and texture), cooking properties, lipid oxidation and sensory characteristic were studied in four batches (control and 8% concentration of quinoa seed, flour and wet-milling coproducts added) at 30, 60 and 90 days of freezing (−20 ± 1 °C). Different black quinoa fraction addition affected (p < 0.05) physiochemical properties, improved cooking properties and reduced lipid oxidations during freezing storage. Batches with flour and wet-milling coproducts added were the most stable for texture parameters and lipid oxidation during freezing. The results obtained showed that quinoa wet-milling co-products could be considered a valuable sustainable and organic food ingredient, maintaining nutritional and global qualities of the fresh meat product. In addition, freezing storage is an effective way to prolong the shelf life of patties with different black quinoa fractions, added without affecting quality.

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Efecto del Pretratamiento con Deshidratación Osmótica en la Impregnación a Vacío de Láminas de Banano para el Desarrollo de un Alimento Funcional

Cited by 4 publications

References 22 publications

Gender-focused analysis in rural agricultural producers in Los Rios, Ecuador

Gender-focused analysis in rural agricultural producers in Los Rios, Ecuador

EFECTO DE LA DESHIDRATACIÓN OSMÓTICA COMO PRETRATAMIENTO EN EL SECADO POR ESTUFA EN RODAJAS DE PLÁTANO DOMINICO (Musa paradisiaca)

Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage

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