EventsThe 3rd International Electronic Conference on Foods: Food, Microbiome, and Health - A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing
Event submissions
Published
with-doi10.3390/Foods2022-12987
This submission belongs to the session 4. Food Microbiology, Microbiome and Food Biotechnology of the event The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health - A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing
Published date
30 Sep, 2022
Academic Editor
author-avatarArun Bhunia
Citation
Franz Deyvis Tucta Huillca, Ursula Gonzales-Barron, Vasco Cadavez, Marcial Silva-Jaimes, Evelyn Michelle Quispe Rivera, Optimization of pigments extraction from quinoa flour fermented by Monascus purpureus supplemented with fish hydrolysate and sodium chloride, in Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health - A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing, 1 October–15 October 2022, MDPI: Basel, Switzerland, doi: 10.3390/Foods2022-12987
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Optimization of pigments extraction from quinoa flour fermented by Monascus purpureus supplemented with fish hydrolysate and sodium chloride

Franz Deyvis Tucta Huillca 1
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Evelyn Michelle Quispe Rivera 1
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Marcial Silva-Jaimes 1
Vasco Cadavez 2
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Ursula Gonzales-Barron 2
1. Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n La Molina, Lima, Peru
2. Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
Abstract
Keywords
Fish hydrolyzate
fermentation
pigment
yield
concentration
response surface design
Manuscript
sciforum_063732_original_Franz_MonascusM3_minipaper-done.pdf
Poster
Franz_Tucta_Huillca_Foods_posterM3.pdf
Franz_Tucta_Huillca_Foods_posterM3.pdf