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dc.coverage.spatialE. E. Santa Catalinaes_ES
dc.creatorVillacrés, Elena-
dc.creatorPastor, G.-
dc.creatorQuelal, María Belén-
dc.creatorZambrano, I.-
dc.creatorMorales, S. H.-
dc.date.accessioned2015-07-20T18:21:20Z-
dc.date.available2015-07-20T18:21:20Z-
dc.date.issued2013-12-
dc.identifier.issn2315-509-
dc.identifier.other*EC-INIAP-BEESC-MGC. Quito (Global Advanced Research Journal of Food Science and Technology 2(4):044-053. 2013CD13CVe)-
dc.identifier.urihttp://repositorio.iniap.gob.ec/handle/41000/1508-
dc.description.abstractThese compounds are plant sterols that are found only in plants that have a structure similar to cholesterol or shape. Unlike the latter, they are synthesized or formed by the body and are poorly absorbed by the gut, interfere with cholesterol absorption by structural competition. The difference in structure between the side chain of phytosterols and phytostanols in cholesterol chain is the factor responsible for the hypocholesterolemic effects attributed to both types of plant sterols and its low absorption in the intestine (Ramirez and Perez, 2010). The cholestane, campestrol, stigmasterol and β- sitosterol, were presented in the oils of all species and varieties of this study, from raw grains, while squalene was not detected in "lNlAP-450 " and Criollo lupine varieties and the two amaranth varieties. In raw grains oil , there was the following averages: β - sitosterol 24,46, stigmasterol 23,43; brassiscasterol 23,00, campesterol.es_ES
dc.format.extentp. 044-053es_ES
dc.language.isoenes_ES
dc.subjectQUINUAes_ES
dc.subjectCHENOPODIUM QUINOAes_ES
dc.subjectCHOCHOes_ES
dc.subjectLUPINUS MUTABILIS-
dc.subjectAMARANTO-
dc.subjectSANGOROCHE-
dc.subjectAMARANTHUS HYBRIDUS-
dc.subjectÁCIDOS GRASOS-
dc.subjectTOCOFEROLES-
dc.subjectESTEROLES-
dc.subjectCULTIVOS ANDINOS-
dc.titleEffect of processing on the content of fatty acids, tocopherols and sterols in the oils of quinoa (Chenopodium quinoa Willd), lupine (Lupinus mutabilis Sweet), amaranth (Amaranthus caudatus L.) and sangorache (Amaranthus quitensis L.)es_ES
dc.typeRevistaes_ES
dc.typeArtículo-
dcterms.bibliographicCitationVillacrés, E., Pastor, G., Zambrano, I., y Morales, S.H (diciembre, 2013). Effect of processing on the content of fatty acids, tocopherols and sterols in the oils of quinoa (Chenopodium quinoa Willd), lupine (Lupinus mutabilis Sweet), amaranth (Amaranthus caudatus L.) and sangorache (Amaranthus quitensis L.) . Global Advanced Research Journal of Food Science and Technology, 2(4), 044-053.-
dc.title.serieGlobal Advanced Research Journal of Food Science and Technology 2(4):044-053-
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