Carrera de Ingeniería Agroindustrial y Agronegocios

Keyphrases

1. Peru 100%
2. Quinoa 100%
3. Chenopodium Quinoa Willd 100%
4. Conventional Solvent Extraction 100%
5. Starch 100%
6. Mauritia Flexuosa L.f. 100%
7. In Vitro Antioxidant Activity 100%
8. Bioactive Compounds 94%
9. Phenolic Compounds 80%
10. Supercritical Fluid Extraction 78%
11. Antioxidant Activity 76%
12. Carotenoids 75%
13. Micronucleus Test 70%
14. Quinoa Protein Hydrolysate 60%
15. Antioxidant Capacity 60%
16. Comet Assay 60%
17. Oxidative Stability 50%
18. Puno 50%
19. Ethylene Scavenger 50%
20. Shelf Life 50%
21. Potassium Permanganate 50%
22. Effect of Potassium 50%
23. Musa Paradisiaca 50%
24. Milk Beverages 50%
25. Economic Evaluation 50%
26. Oleoresin 50%
27. Toxicity Assessment 50%
28. Antioxidant Assay 50%
29. Copaifera 50%
30. Phytochemical Screening 50%
31. Phenolic Extract 50%
32. Phytochemical Analysis 50%
33. Supercritical Solvent 50%
34. Canna Edulis 50%
35. Roasted Seeds 50%
36. Stability Capacity 50%
37. Plukenetia Volubilis 50%
38. Tocopherol Content 50%
39. Achira 50%
40. Solanum 50%
41. Andean Potato 50%
42. Pretreatment Effect 50%
43. Andigena 50%
44. Thermal Stability 50%
45. DPPH Radical Scavenging Activity 50%
46. Sacha Inchi 50%
47. Fatty Acid Profile 50%
48. Protein Hydrolyzate 50%
49. Supercritical Fluid 50%
50. Solanum Tuberosum 50%
51. Agricultural Application 50%
52. Agricultural Biomass 50%
53. Extrusion Molding 50%
54. Recent Innovation 50%
55. Food Applications 50%
56. Injection Molding 50%
57. Lignocellulose 50%
58. Physicochemical Characterization 50%
59. Technology Readiness 50%
60. Tropaeolum Tuberosum 50%
61. Mashua 50%
62. Encapsulation Techniques 50%
63. Rheological Characterization 50%
64. Chemical Composition 50%
65. Essential Oil 50%
66. Blow Extrusion 50%
67. Sodium Fluoride 50%
68. E. Foetidum 50%
69. Culantro 50%
70. Methanolic Leaf Extract 50%
71. Extraction Solvent 50%
72. Protein Hydrolysate 50%
73. Carbon Steel Corrosion 50%
74. Ortho 50%
75. Polyaniline (PANi) 50%
76. Pseudocereals 50%
77. Microstructural Properties 50%
78. Pea Protein Isolate 50%
79. Banana Flour 50%
80. Fatty Acids 41%
81. Rapid Visco Analyzer 41%
82. High Content 38%
83. Scanning Electron Microscopy 37%
84. Potato 37%
85. Total Flavonoids 34%
86. Manufacturing Cost 34%
87. Roasting 33%
88. Potato Starch 33%
89. Starch Solution 33%
90. Oil Samples 33%
91. Carbon Steel 33%
92. Flavonoids 32%
93. Extraction Methods 31%
94. Total Phenolic Content 30%
95. Enzymatic Hydrolysis 30%
96. Oil Extraction 30%
97. Rotational Viscometry 29%
98. Amylose Content 29%
99. Texture Analysis 29%
100. Starch Gel 29%