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Ellagic Acid: A Review on Its Natural Sources, Chemical Stability, and Therapeutic Potential
ReviewAbstract: Ellagic acid (EA) is a bioactive polyphenolic compound naturally occurring as secondary metabolite iPalabras claves:Autores:Antonyak H., Bontempo P., Carla Salgado-Castillo, Cho W.C., Daştan S.D., De Masi L., Lysiuk R., Marco A. Lazo-Vélez, Martorell M., Oliinyk P., Polishchuk A., Quispe C., Rigano D., Rodrigo Caroca, Sharifi‐rad J., Wink M.Fuentes:scopusEvaluation of the functionality of five different soybean proteins in yeast-leavened pan breads
ArticleAbstract: Soybean (SB) products are a source of proteins that complement the amino acid profile of cereal-basePalabras claves:bread, Dough rheological properties, Functional properties, Soybean proteinsAutores:Chuck-Hernandez C., Marco A. Lazo-Vélez, Serna-Saldivar S.O.Fuentes:googlescopusEffect of sodium selenite addition and sponge dough fermentation on selenomethionine generation during production of yeast-leavened breads
ArticleAbstract: The effect of sodium selenite addition and fermentation times on production of selenomethionine (SeMPalabras claves:Dry instant yeast, Selenium-enriched bread, Selenomethionine, Sponge doughAutores:Gutiérrez-Díaz V.A., Marco A. Lazo-Vélez, Ramírez-Medrano A., Serna-Saldivar S.O.Fuentes:googlescopus