Impact of cooking and drying on the phenolic, carotenoid contents and in vitro antioxidant capacity of Andean arracacha (Arracacia xanthorrhiza Bancr.) root
Pedreschi, R, Betalleluz-Pallardel, I, Chirinos, R, Curotto, C, Campos, D
Published in Food science and technology international (01.08.2011)
Published in Food science and technology international (01.08.2011)
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Prebiotic effects of yacon (Smallanthus sonchifolius Poepp. & Endl), a source of fructooligosaccharides and phenolic compounds with antioxidant activity
Campos, David, Betalleluz-Pallardel, Indira, Chirinos, Rosana, Aguilar-Galvez, Ana, Noratto, Giuliana, Pedreschi, Romina
Published in Food chemistry (01.12.2012)
Published in Food chemistry (01.12.2012)
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Functional characterization on native starch of Peruvian native potatoes (Solanum phureja)
Martínez, P., Málaga, A., Betalleluz, I., Ibarz, A., Velezmoro, C.
Published in Scientia agropecuaria (31.12.2015)
Published in Scientia agropecuaria (31.12.2015)
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