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Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition
ArticleAbstract: The effects of addition of germinated pea flour on rheological properties of wheat dough, and on thePalabras claves:bread, Dough, germination, Microstructure, peaAutores:Błaszczak W., Fornal J., Juana Frias, Sadowska J., Vidai-Valverde C.Fuentes:scopusAssessment of nutritional compounds and antinutritional factors in pea (Pisum sativum) seeds
ArticleAbstract: The nutrient and antinutritional factor content of 18 pea lines was studied. The following levels wePalabras claves:Antinutritional factors, Nutrients, peasAutores:Blázquez I., Hernández A., Juana Frias, Martín-Álvarez P.J., Rodríguez C., Sierra I., Vicente G., Vidal‐Valverde C.Fuentes:scopusAssessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds
ArticleAbstract: Pea (Pisum sativum L. var. Laguna) seeds were submitted to extrusion process at 129, 135 and 142 °CPalabras claves:Chemical score, EXTRUSIÓN, PDCAAS, peas, protein qualityAutores:Apro N., Carrión O.O., Ferreyra V., Giacomino S., Juana Frias, Pellegrino N., Peñas E., Vidal‐Valverde C.Fuentes:scopusAssessment on proximate composition, dietary fiber, phytic acid and protein hydrolysis of germinated Ecuatorian brown rice
ArticleAbstract: Germinated brown rice (GBR) is considered healthier than brown rice (BR) but its nutritive value hasPalabras claves:Autores:Cristina Martínez-Villaluenga, Juana Frias, Lourdes Amigo, Patricio J. CáceresFuentes:googlescopusAndean 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:scopus2-Furoylmethyl amino acids, hydroxymethylfurfural, carbohydrates and β-carotene as quality markers of dehydrated carrots
ArticleAbstract: BACKGROUND: Processing of vegetables in the food industry usually includes dehydration as a preservaPalabras claves:2-furoylmethyl-lysine (furosine), Carbohydrates, Dehydrated carrot, hydroxymethylfurfural (HMF), Maillard reaction, Quality markers, β-caroteneAutores:Juana Frias, Olano A., Peñas E., Soria A.C., Villamiel M.Fuentes:scopusA novel strategy to produce a soluble and bioactive wheat bran ingbkp_redient rich in ferulic acid
ArticleAbstract: Wheat bran (WB) is a byproduct from the milling industry that contains bioactive compounds beneficiaPalabras claves:anti-inflammatory activity, High hydrostatic pressure, Hydrothermal treatment, Microencapsulation, Spray-drying, Total antioxidant activity, wheat branAutores:Cristina Martínez-Villaluenga, García-Casas M.J., Juana Frias, Martín‐diana A.B., Rico D., Tomé‐sánchez I.Fuentes:scopusDevelopment of antioxidant and nutritious lentil (Lens culinaris) flour using controlled optimized germination as a bioprocess
ArticleAbstract: Germination is an efficient and natural strategy that allows the modification of the nutritional valPalabras claves:Antioxidant activity, GABA, germination, glycemic index, lentil, Response surface methodology (RSM)Autores:Cristina Martínez-Villaluenga, García M.D.C., Juana Frias, Martín‐diana A.B., Peñas E., Rai D.K., Rico D.Fuentes:scopusDietary Fiber in Processed Lentils
ArticleAbstract: Effect of soaking (distilled water, 0.1% citric acid (CA) and 0.07% sodium bicarbonate (SB) solutionPalabras claves:CELLULOSE, Dietary Fiber, Legumes, lentils, PectinsAutores:ESTEBAN R., Juana Frias, Vidal‐Valverde C.Fuentes:scopusApplication of autoclave treatment for development of a natural wheat bran antioxidant ingbkp_redient
ArticleAbstract: The study evaluated the effect of autoclaving as a hydrothermal treatment on the quality and bioactiPalabras claves:Antioxidant properties, Autoclave, Ferulic acid, PHENOLIC COMPOUNDS, Techno-functional properties, wheat branAutores:Caballero. P.A., Cristina Martínez-Villaluenga, Gutierrez A.L., Juana Frias, Martín‐diana A.B., Peñas E., Rico D., Ronda F., Villaverde A.Fuentes:scopus