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Evaluation of starch digestibility of Andean crops oriented to healthy diet recommendation
ArticleAbstract: Starchy Andean crops are often underutilized by consumers, despite their nutritional properties. ThePalabras claves:glycemic index, healthy diet recommendation, resistant starch, starch, Starch digestibilityAutores:Daniela PhD Penafiel, Fabiola Cornejo., Jenny Ruales, Mayra Paredes Escobar, Rómulo Salazar, Ruth Irene Martínez-Espinosa, Villacréz E.Fuentes:googlescopusEvaluation of the physicochemical and nutritional changes in two amaranth species (Amaranthus quitensis and Amaranthus caudatus) after germination
ArticleAbstract: Germination has been applied to different seeds to increase their nutritional values. Nevertheless,Palabras claves:Amaranth species, Amaranthus Caudatus, Amaranthus Quitensis, Germinated flour, germination, Nutritional properties, Physicochemical propertiesAutores:Cristina M. Rosell, Fabiola Cornejo., Geovanna Novillo, Villacréz E.Fuentes:scopusEffects of germination on the nutritive value and bioactive compounds of brown rice breads
ArticleAbstract: The effect of germination conditions on the nutritional benefits of germinated brown rice flour (GBRPalabras claves:Brown rice, germination, Gluten free, Nutritive valueAutores:Cristina M. Rosell, Cristina Martínez-Villaluenga, Fabiola Cornejo., Juana Frias, Patricio J. CáceresFuentes:googlescopusInfluence of germination time of brown rice in relation to flour and gluten free bread quality
ArticleAbstract: The effect of germination time on physicochemical characteristics of brown rice flour and its effectPalabras claves:Germinated brown rice, Gluten free bread, QualityAutores:Cristina M. Rosell, Fabiola Cornejo.Fuentes:scopusImpact of Cassava Starch Varieties on the Physiochemical Change during Enzymatic Hydrolysis
ArticleAbstract: The enzymatic modification of starch extends its industrial use to flavor delivery and probiotic encPalabras claves:Enzymatic modification, hydrolysis degree, starch modificationAutores:Cristina M. Rosell, David Hugo, Fabiola Cornejo., Pedro Maldonado-Alvarado, Sócrates Palacios-PonceFuentes:googlescopusImpact of drying methods on banana flour in the gluten-free bread quality
ArticleAbstract: Green banana flour (GBF) is considered a functional ingbkp_redient that could improve banana world'sPalabras claves:Freeze-drying, gluten-free bread, Green banana flour, Nutritional properties, Oven-dryingAutores:Cristina M. Rosell, Fabiola Cornejo., Sócrates Palacios-Ponce, Verónica Guadalupe-MoyanoFuentes:scopusPhysicochemical and nutritional characteristics of banana flour during ripening
ArticleAbstract: Banana flour has been recognized as functional ingbkp_redient, owing to its healthy nutritional pattPalabras claves:Banana flour, Nutritional characteristics, Physicochemical characteristics, Ripening stageAutores:Ana Campuzano, Cristina M. Rosell, Fabiola Cornejo.Fuentes:scopusPhysicochemical properties of long rice grain varieties in relation to gluten free bread quality
ArticleAbstract: The aim of this study was conducted to determine the breadmaking potential of six long-grain rice vaPalabras claves:bread, Gluten-free, Quality, Rice flour, varietyAutores:Cristina M. Rosell, Fabiola Cornejo.Fuentes:scopus