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Subtipo de publicación
Article(2)
Publisher
International Journal of Food Science and Technology(1)
Polish Journal of Food and Nutrition Sciences(1)
Área de conocimiento
Ciencia agraria(2)
Ciencia de los alimentos(1)
Ciencias Agrícolas(1)
Optimización matemática(1)
Origen
scopus(2)
Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains
ArticleAbstract: The impact of puffing on nutritional composition and phenolic profiles of kiwicha (Amaranthus caudatPalabras claves:amino acids, dry heat puffing, FATTY ACIDS, Polyphenols, pseudocerealsAutores:Cristina Martínez-Villaluenga, Dueñas M., Juana Frias, Paucar-Menacho L.M., Peñas E.Fuentes:scopusResponse surface optimisation of germination conditions to improve the accumulation of bioactive compounds and the antioxidant activity in quinoa
ArticleAbstract: Germination has been proposed as an economic approach to improve the content of bioactive compoundsPalabras claves:Antioxidant activity, germination, PHENOLIC COMPOUNDS, quinoa, Response Surface Methodology, γ-aminobutyric acidAutores:Cristina Martínez-Villaluenga, Dueñas M., Juana Frias, Paucar-Menacho L.M., Peñas E.Fuentes:scopus