Mostrando 5 resultados de: 5
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Bakery Products Science and Technology: Second Edition(1)
Journal of Cereal Science(1)
Journal of the Science of Food and Agriculture(1)
LWT(1)
Plant Foods for Human Nutrition(1)
Área temáticas
Alimentación y bebidas(4)
Plantas conocidas por sus características y flores(2)
Tecnología de las bebidas(2)
Insectología(1)
Patentes(1)
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scopus(5)
Bakery Products Science and Technology: Second Edition
BookAbstract: Baking is a process that has been practiced for centuries, and bakery products range in complexity fPalabras claves:Autores:Cristina M. Rosell, De Leyn I., Hui Y.H., Pagani M.A., Selman J.D., Therdthai N., Zhou W.Fuentes:scopusEffect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.)
ArticleAbstract: This study aims at understanding the relation among sprouting time (from 12 up to 72 h), changes inPalabras claves:Functional properties, Pasting properties, Protein features, quinoa, sproutingAutores:Bresciani A., Diego Suárez-Estrella, Iametti S., Marengo M., Marti A., Pagani M.A.Fuentes:scopusQuinoa bitterness: causes and solutions for improving product acceptability
ReviewAbstract: Awareness of the several agronomic, environmental, and health benefits of quinoa has led to a constaPalabras claves:bitterness, pearling, quinoa, saponins, washingAutores:Diego Suárez-Estrella, Marti A., Pagani M.A., Torri L.Fuentes:scopusSprouting as a pre-processing for producing quinoa-enriched bread
ArticleAbstract: The impact of 48 h sprouted quinoa (SQ) was assessed in bread-making. Wheat flour (WF) was replacedPalabras claves:CHENOPODIUM QUINOA, Dough rheology, Electronic sensing, germinationAutores:Buratti S., Cardone G., Diego Suárez-Estrella, Marti A., Pagani M.A.Fuentes:scopusSprouting of quinoa (Chenopodium quinoa Willd.): Effect on saponin content and relation to the taste and astringency assessed by electronic tongue
ArticleAbstract: This study aimed at addressing the effect of quinoa sprouting on saponins which are considered the mPalabras claves:bitterness, germination, quinoa, saponinsAutores:Accardo F., Borgonovo G., Buratti S., Diego Suárez-Estrella, Ferranti P., Marti A., Pagani M.A.Fuentes:scopus