Mostrando 2 resultados de: 2
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Article(2)
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Tecnología alimentaria(2)
Farmacología y terapéutica(1)
Sistemas fisiológicos específicos de los animales(1)
Origen
scopus(2)
Application of dairy proteins as technological and nutritional improvers of calcium-supplemented gluten-free bread
ArticleAbstract: Effect of dairy proteins on gluten-free dough behavior, and nutritional and technological propertiesPalabras claves:celiac disease, Dairy proteins, Dough consistency, gluten-free bread, Nutritional value, Technological propertiesAutores:Bączek N., Cristina M. Rosell, Krupa-Kozak U.Fuentes:scopusThe effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products
ArticleAbstract: The aim of this study was to determine the impact of three different technological processes and inPalabras claves:ACE inhibitions, Betalain precursors, betalains, food processing, in vitro digestion, Red beetrootAutores:Bączek N., Cristina Martínez-Villaluenga, Juana Frias, Peñas E., Sawicki T., Wiczkowski W., Zieliński H.Fuentes:scopus