Mostrando 7 resultados de: 7
Filtros aplicados
Publisher
Foods(2)
ACS Symposium Series(1)
Informacion Tecnologica(1)
International Journal of Food Science and Technology(1)
Journal of Food Processing and Preservation(1)
Área temáticas
Alimentación y bebidas(2)
Bioquímica(1)
Ecología(1)
Ingeniería química(1)
Microorganismos, hongos y algas(1)
Origen
scopus(7)
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:scopusAndean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties
ArticleAbstract: The tailored formulation of raw materials and the combination of grain germination and extrusion proPalabras claves:bioactive compounds, Digestion, EXTRUSIÓN, germination, nutritional quality, Physicochemical properties, pseudocereal grainsAutores:Castillo-Martínez W.E., Cristina Martínez-Villaluenga, Juana Frias, Lavado-Cruz A.A., Mollá C., Paucar-Menacho L.M., Peñas E., Schmiele M., Simpalo-Lopez W.D., Verona-Ruiz A.L.Fuentes:scopusEffect of Cooking Time of Pumpkin (Cucurbita maxima) and the addition of Glucose Oxidase on the Increase of Resistant Starch in Loaf Bread
ArticleAbstract: Bread was made with wheat flour substitution for pumpkin flour (13%), following a central rotationalPalabras claves:Cooking time, Cucurbita maxima, Glucose oxidase, Pumpkin, resistant starchAutores:Bárbara L. Tasiguano, Camila Villarreal, Gabriela Vernaza, Schmiele M.Fuentes:scopusEffect of supplementation of wheat flour with resistant starch and monoglycerides in pasta dried at high temperatures
ArticleAbstract: Quality of pastas made from wheat flour (WF) and durum wheat semolina (DWS) with added resistant staPalabras claves:Functional foods, pasta, resistant starch, Semolina, Wheat flourAutores:Bannwart A., Biasutti E., Chang Y.K., Gabriela Vernaza, Jaekel L., Schmiele M.Fuentes:scopusPerformance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals
ReviewAbstract: Bioactive compounds, such as phenolic compounds, are phytochemicals found in significant amounts inPalabras claves:Antioxidant capacity, Enzymes, EXTRUSIÓN, grains, microorganism, sproutingAutores:Castillo-Martínez W.E., Cristina Martínez-Villaluenga, Juana Frias, Lavado-Cruz A.A., Paucar-Menacho L.M., Peñas E., Schmiele M., Simpalo-Lopez W.D., Verona-Ruiz A.L.Fuentes:scopusSoybean: Bioactive compounds improved by germination, fermentation and enzymatic hydrolysis
Book PartAbstract: The growing of soybean as a crop began by the year 2800 BC, but in recent years has been gaining attPalabras claves:Autores:Chang Y.K., da Silva L.H., Gabriela Vernaza, Paucar-Menacho L.M., Schmiele M.Fuentes:scopusStudy of Lupinus mutabilis sweet flour incorporation on the rheological, physical, chemical, and sensory properties of wheat bread
ArticleAbstract: Changes in nutritional and quality characteristics of bread with lupin flour (LF; 0%–20% w/w), yeastPalabras claves:Autores:Bonilla S., Calderón A., Danny Navarrete, Gabriela Vernaza, Schmiele M.Fuentes:scopus