Revalorización de fuentes naturales y alimentos funcionales

Keyphrases

1. Peru 100%
2. Fructooligosaccharides 94%
3. Fatty Acids 55%
4. Commercial Enzyme Preparation 47%
5. Karst 47%
6. Oenocarpus 47%
7. Carotenoids 47%
8. Mauritia Flexuosa L.f. 47%
9. Sucrose Concentration 33%
10. Bioactive Compounds 33%
11. Vitamin E 31%
12. Peruvian 31%
13. Enzymatic Synthesis 29%
14. Chromatic Properties 29%
15. Polyphenols 29%
16. Total Antioxidant Capacity 29%
17. High Content 26%
18. Public Health 23%
19. Compositional Properties 23%
20. In Vitro Bioequivalence 23%
21. Acetylsalicylic Acid 23%
22. Terrace Forests 23%
23. Phenology 23%
24. MADRES 23%
25. Maltose 23%
26. Terraces 23%
27. Isomaltooligosaccharides 23%
28. Supercritical Fluid 23%
29. Processing Effects 23%
30. Panose 23%
31. Desirability Function 23%
32. Aguaje 23%
33. Aspergillus Niger 23%
34. Food Products 23%
35. Acidic Food 23%
36. Chemical Composition 23%
37. Processing Conditions 23%
38. FTIR Analysis 23%
39. Multivariate Analysis 23%
40. Stigmasterol 23%
41. Response Surface Methodology 23%
42. Industrial Production 23%
43. Aliphatic Alcohols 23%
44. Sterols 23%
45. 1-kestose 23%
46. Sacha Inchi 23%
47. Triterpene Alcohol 23%
48. Cytochrome P450 2D6 (CYP2D6) 23%
49. Metabolizer Status 23%
50. CYP2D6*3 23%
51. Mestizo 23%
52. Theobroma Cacao 23%
53. Cocoa Beans 23%
54. Antioxidant Activity 23%
55. Polyphenol Content 23%
56. Polyphenol Antioxidant 23%
57. Oil Extraction 23%
58. Thermal Stability 23%
59. Milk Beverages 23%
60. DPPH Radical Scavenging Activity 23%
61. Phytochemical Screening 23%
62. Nutritional Profile 23%
63. Central Coast 23%
64. Red pitahaya 23%
65. Physicochemical Profile 23%
66. Pitahaya 23%
67. Aqueous Solution 23%
68. Phosphate Removal 23%
69. Low-cost Adsorbent 23%
70. Bioequivalence 23%
71. Adsorbent 23%
72. Reaction Medium 21%
73. Oleic Acid 21%
74. Yellow pitahaya 20%
75. CYP2D6*4 18%
76. β-sitosterol 18%
77. Supercritical Fluid Extraction 17%
78. Bioequivalence Study 17%
79. Oligosaccharides 16%
80. Physicochemical Properties 16%
81. Reaction Time 16%
82. Campesterol 15%
83. Hue Angle 15%
84. Chromatic Parameters 15%
85. UV-VIS Spectroscopy 15%
86. Enzyme Preparation 14%
87. Genotype 14%
88. Total Polyphenols 13%
89. Palmitic Acid 13%
90. Temperature Concentration 12%
91. Ripe Fruit 11%
92. Open Flowers 11%
93. Rainy Season 11%
94. Dissolution Media 11%
95. Flower Bud 11%
96. FTIR Spectra 11%
97. Extraction Methods 11%
98. Expeller 11%
99. Ultrasound-assisted Extraction 11%
100. Plant pigments 11%