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Brazilian soybean products: Functional properties and bioactive compounds
ArticleAbstract: Brazil is the second largest soybean producer in the world, representing 25% of the total world prodPalabras claves:Autores:Chang Y.K., Gabriela Vernaza, Paucar-Menacho L.M., Schmiele M., Steel C.J.Fuentes:scopusEffect of some extrusion variables on residual quantity of cyanogenic compounds in an organic breakfast cereal containing passion fruit fiber
ArticleAbstract: Organic passion fruit fiber is obtained from organic passion fruit rind and is an interesting sourcePalabras claves:Autores:Chang Y.K., Gabriela Vernaza, Matsuura F.C.A.U., Steel C.J.Fuentes:scopusPhysical and thermal properties and X-ray diffraction of corn flour systems as affected by whole grain wheat flour and extrusion conditions
ArticleAbstract: Starch gelatinization is one of the most important transformations during the extrusion process. ThePalabras claves:Amylose–lipid complex, Crystallinity, EXTRUSIÓN, gelatinization, starchAutores:Barros J.H.T., Cristina M. Rosell, Oliveira L.C., Steel C.J.Fuentes:scopus