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Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads
ArticleAbstract: Wheat flour was partially replaced with 15% of 1) whole (WCH); 2) germinated (GCH); or 3) selenium-gPalabras claves:chickpeas, germination, protein quality, selenium, Yeast-leavened breadAutores:Diego Esteban Panata-Saquicilí, Guardado-Félix D., Marco A. Lazo-Vélez, Pérez-Carrillo E., Serna-Saldivar S.O.Fuentes:scopusEffect of sodium selenite addition and sponge dough fermentation on selenomethionine generation during production of yeast-leavened breads
ArticleAbstract: The effect of sodium selenite addition and fermentation times on production of selenomethionine (SeMPalabras claves:Dry instant yeast, Selenium-enriched bread, Selenomethionine, Sponge doughAutores:Gutiérrez-Díaz V.A., Marco A. Lazo-Vélez, Ramírez-Medrano A., Serna-Saldivar S.O.Fuentes:googlescopusEffects of fermentation with probiotics on anti-nutritional factors and proximate composition of lupin (Lupinus mutabilis sweet).
ArticleAbstract: Lupin (Lupinus mutabilis), known as chocho in Andean countries, is an ancient legume crop with highPalabras claves:alkaloids, oligosaccharides, Phytic acid, Probiotic bacteria, Saccharomyces boulardii, Saccharomyces CerevisiaeAutores:Ana María Romero-Espinoza, Marco A. Lazo-Vélez, Maria Cecilia Vintimilla-Alvarez, Miriam Briones-García, Serna-Saldivar S.O.Fuentes:googlescopusFunctional effects of soybean concentrates obtained from sprouted seeds enriched in selenium in wheat breadmaking
ArticleAbstract: Selenium is an essential mineral in nutrition, and a proper intake of this element in its organic foPalabras claves:Autores:Chuck-Hernandez C., Marco A. Lazo-Vélez, Mata-Ramírez D., Serna-Saldivar S.O.Fuentes:googlescopusExploring the potential of arabinoxylan as structuring agent in model systems for gluten-free yeast-leavened breads
ArticleAbstract: Although the beneficial effect of arabinoxylan (AX) has been recognized for breadmaking, the availabPalabras claves:Arabinoxylans, bread, Gluten free, Rice flour, water absorptionAutores:Cristina M. Rosell, Espinosa-Ramírez J., Garzón R., Serna-Saldivar S.O.Fuentes:scopusOptimization of wheat sprouting for production of selenium enriched kernels using response surface methodology and desirability function
ArticleAbstract: Response surface methodology and desirability function were used as tools to optimize wheat (TriticuPalabras claves:Desirability function, germination, response surface, selenium, WheatAutores:Jonnatan Fernando Avilés-González, Marco A. Lazo-Vélez, Serna-Saldivar S.O., Temblador-Pérez M.C.Fuentes:scopusMimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads
ArticleAbstract: Fractionation of soy proteins has proved to produce protein concentrates with viscoelastic propertiePalabras claves:corn starch, gluten-free bread, Hydration, Soy proteins, Structure, β-conglycininAutores:Cristina M. Rosell, Espinosa-Ramírez J., Garzón R., Serna-Saldivar S.O.Fuentes:scopusProtein-selenized enriched breads
Book PartAbstract: Breads greatly contribute to dietary intake of selenium (Se) for the world’s population. The intrinsPalabras claves:bacteria, biofortification, Breads, Cáncer, cereals, Chemopreventive, Glutathione peroxidase, Oxidative Stress, Selenium (Se), sprouting, Wheat, YeastAutores:Guardado-Félix D., Marco A. Lazo-Vélez, Serna-Saldivar S.O.Fuentes:googlescopus