Mostrando 3 resultados de: 3
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Bread and its Fortification: Nutrition and Health Benefits(1)
Flour and Breads and Their Fortification in Health and Disease Prevention(1)
Trends in Wheat and Bread Making(1)
Organic farming of wheat and sourdough quality
Book PartAbstract: Both organic farming of wheat and sourdough bread production has gained market during past years duePalabras claves:bread, Dough rheological properties, flour, lactic acid bacteria, Organic farming, Sourdoughs, Wheat, YeastAutores:Diego Suárez-Estrella, Marco A. Lazo-Vélez, Rodrigo Caroca-Cáceres, Serna-Saldivar S.O.Fuentes:scopusProduction of selenium-enriched breads and their nutritional and nutraceutical properties
Book PartAbstract: Cereals, fish/shellfish, meat and dairy products are the main foods that provide dietary Se for thePalabras claves:bread, Bread making, Cáncer, Cardiovascular disease, flour, hiv, Immune response, inflammation, lactic acid bacteria, Oxidative Stress, selenium, selenoproteins, Sourdough, Wheat, YeastAutores:Marco A. Lazo-Vélez, Serna-Saldivar S.O.Fuentes:googlescopusProtein-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