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Bread and its Fortification: Nutrition and Health Benefits(1)
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Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads
ArticleAbstract: Wheat flour was partially replaced with 15% of 1) whole (WCH); 2) germinated (GCH); or 3) selenium-gPalabras claves:chickpeas, germination, protein quality, selenium, Yeast-leavened breadAutores:Diego Esteban Panata-Saquicilí, Guardado-Félix D., Marco A. Lazo-Vélez, Pérez-Carrillo E., Serna-Saldivar S.O.Fuentes:scopusEffects of fermentation with probiotics on anti-nutritional factors and proximate composition of lupin (Lupinus mutabilis sweet).
ArticleAbstract: Lupin (Lupinus mutabilis), known as chocho in Andean countries, is an ancient legume crop with highPalabras claves:alkaloids, oligosaccharides, Phytic acid, Probiotic bacteria, Saccharomyces boulardii, Saccharomyces CerevisiaeAutores:Ana María Romero-Espinoza, Marco A. Lazo-Vélez, Maria Cecilia Vintimilla-Alvarez, Miriam Briones-García, Serna-Saldivar S.O.Fuentes:googlescopusOptimization of wheat sprouting for production of selenium enriched kernels using response surface methodology and desirability function
ArticleAbstract: Response surface methodology and desirability function were used as tools to optimize wheat (TriticuPalabras claves:Desirability function, germination, response surface, selenium, WheatAutores:Jonnatan Fernando Avilés-González, Marco A. Lazo-Vélez, Serna-Saldivar S.O., Temblador-Pérez M.C.Fuentes:scopusIn Vitro Digestibility and Physicochemical Properties of Isolated Starch from Potatoes (Solanum tuberosum and Solanum subsp. andigena) Varieties Commercialized in the Andean Region: Ecuador
ArticleAbstract: Starches from nine potato tubers marketed in Ecuador were evaluated for their in vitro digestibilityPalabras claves:Amylose, Andean, damaged starch, digestibility, potato variety, resistant starch, SOLANUMAutores:Andres PEREZ-GONZALEZ, Diego A. Jaramillo, Marco A. Lazo-Vélez, María A. Peña-González, Mayra Paredes EscobarFuentes:scopusIn Vitro Digestibility and Physicochemical Properties of Potato (Solanum tuberosum) Fermented by Traditional and Alternative Processes under Water Currents
ArticleAbstract: In vitro digestibility and functional and physicochemical properties of two fermented potato meals uPalabras claves:Fermentation, potato meals, resistant starch, starch granules, Starch structure, tocoshAutores:Felix D.G., Juan Carlos Gonzalez-Rojas, Karla Escandón, Marco A. Lazo-Vélez, María José Carrera FloresFuentes:scopusSelenium-enriched breads and their benefits in human nutrition and health as affected by agronomic, milling, and baking factors
ReviewAbstract: Bread is among the three top foods that provide most of the dietary selenium (Se) for most of the woPalabras claves:Autores:Chávez-Santoscoy R.A., Marco A. Lazo-Vélez, Serna-Saldivar S.O.Fuentes:googlescopusSelenized chickpea sourdoughs for the enrichment of breads
ArticleAbstract: The use of chickpeas sprouted with sodium selenite as ingbkp_redient for sourdough bread enrichmentPalabras claves:Fermentation, Organic acids, selenium, Slice morphology, SproutsAutores:Cristina M. Rosell, Garzón R., Guardado-Félix D., Marco A. Lazo-Vélez, Serna-Saldivar S.O.Fuentes:scopusProduction of selenium-enriched breads and their nutritional and nutraceutical properties
Book PartAbstract: Cereals, fish/shellfish, meat and dairy products are the main foods that provide dietary Se for thePalabras claves:bread, Bread making, Cáncer, Cardiovascular disease, flour, hiv, Immune response, inflammation, lactic acid bacteria, Oxidative Stress, selenium, selenoproteins, Sourdough, Wheat, YeastAutores:Marco A. Lazo-Vélez, Serna-Saldivar S.O.Fuentes:googlescopus