Revalorización de fuentes naturales y alimentos funcionales

Keyphrases

1. 1-kestose 25%
2. Acetylsalicylic Acid 25%
3. Acidic Food 25%
4. Aguaje 25%
5. Aliphatic Alcohols 25%
6. Allele Frequency 10%
7. Aspergillus Niger 25%
8. Bioactive Compounds 25%
9. Campesterol 16%
10. Carotenoids 25%
11. Cellulase 10%
12. Chemical Composition 25%
13. Chemical Constituents 8%
14. Chromatic Parameters 16%
15. Chromatic Properties 25%
16. Chromatography 8%
17. CIELab Color 8%
18. CIELAB Color Space 8%
19. Citrate Buffer 10%
20. Cocoa 8%
21. Cocoa Beans 25%
22. Color Parameters 8%
23. Commercial Application 8%
24. Commercial Enzyme Preparation 50%
25. Compositional Properties 25%
26. CYP2D6*3 25%
27. CYP2D6*4 20%
28. Cytochrome P450 2D6 (CYP2D6) 25%
29. Degree of Polymerization 10%
30. Desirability Function 25%
31. Digital Camera 8%
32. Digital Image Colorimetry 8%
33. Dissolution Media 12%
34. Enzymatic Synthesis 31%
35. Enzyme Concentration 8%
36. Enzyme Preparation 15%
37. Fatty Acids 58%
38. Flower Bud 12%
39. Food Products 25%
40. Fructooligosaccharides 100%
41. FTIR Analysis 25%
42. FTIR Spectra 12%
43. Genotype 15%
44. High Content 16%
45. Hue Angle 16%
46. In Vitro Bioequivalence 25%
47. Industrial Production 25%
48. Isomaltooligosaccharides 25%
49. Karst 25%
50. Lima 10%
51. MADRES 25%
52. Maltose 25%
53. Mauritia Flexuosa L.f. 25%
54. Mestizo 25%
55. Mestizo Population 10%
56. Metabolizer Status 25%
57. Multivariate Analysis 25%
58. Oenocarpus 25%
59. Oil Samples 8%
60. Oleic Acid 22%
61. Oligosaccharides 17%
62. Open Flowers 12%
63. Orange Juice 10%
64. Palmitic Acid 13%
65. Panose 25%
66. Peru 30%
67. Peruvian 33%
68. Phenology 25%
69. Polyphenols 25%
70. Processing Conditions 25%
71. Processing Effects 25%
72. Public Health 25%
73. Rainy Season 12%
74. Reaction Medium 22%
75. Reaction Time 17%
76. Response Surface Methodology 25%
77. Ripe Fruit 12%
78. Sacha Inchi 25%
79. Specific Productivity 10%
80. Spectrometry 8%
81. Sterols 25%
82. Stigmasterol 25%
83. Substrate Ratio 10%
84. Sucrose Concentration 34%
85. Supercritical Carbon Dioxide 8%
86. Supercritical Fluid 25%
87. Temperature Concentration 13%
88. Terrace Forests 25%
89. Terraces 25%
90. Theobroma Cacao 25%
91. Tocotrienol 8%
92. Tomato Juice 10%
93. Total Antioxidant Capacity 25%
94. Total Polyphenols 8%
95. Transglycosylation Activity 10%
96. Triterpene Alcohol 25%
97. UV-VIS Spectroscopy 16%
98. Vitamin E 33%
99. Volumetric Productivity 8%
100. β-sitosterol 19%