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Andean 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:scopusHigh protein, gluten-free cookies made with rice, beans and avocado
ArticleAbstract: Cookies are versatile foods that can supply specific needs and can be used as food vehicles to increPalabras claves:Avocado, Biscuits, central composite design, Gluten-free cookies, Protein, Response Surface Methodology, RiceAutores:Gabriela Vernaza, José Bolaños, 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: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