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Bread and its Fortification: Nutrition and Health Benefits(1)
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Characterization, functional and biological value of protein-enriched defatted meals from sacha inchi (Plukenetia volubilis) and chocho (Lupinus mutabilis)
ArticleAbstract: A deficit in protein intake can severely halt children growth, and is associated with both structuraPalabras claves:CHOCHO, Functional properties, PDCAAS, protein quality, SACHA INCHIAutores:Diego Esteban Panata-Saquicilí, Jonnatan F.Avilés González, Luis M. Cordero-Clavijo, Marco A. Lazo-Vélez, Miriam Briones-García, Serna-Saldivar S.O.Fuentes:scopusDelivery of flavonoids and saponins from black bean (Phaseolus vulgaris) seed coats incorporated into whole wheat bread
ArticleAbstract: Cereal-based products can be used as vehicles for the delivery of relevant bioactive compounds sincePalabras claves:Black bean seed coat, Colon cancer, Enriched foods, flavonoids, saponins, Whole wheat breadAutores:Chávez-Santoscoy R.A., Gutiérrez-Uribe J.A., Marco A. Lazo-Vélez, Serna-Saldivar S.O.Fuentes:googlescopusApplication of Saccharomyces cerevisiae var. boulardii in food processing: a review
ReviewAbstract: Probiotics are increasingly being added to food in order to develop products with health-promoting pPalabras claves:fermented foods, food processing, S. boulardii, yeastsAutores:M. Tinoco-Alvear, Marco A. Lazo-Vélez, María Fernanda Rosales Medina, Miriam Briones-García, Serna-Saldivar S.O.Fuentes:scopusFunctional effects of soybean concentrates obtained from sprouted seeds enriched in selenium in wheat breadmaking
ArticleAbstract: Selenium is an essential mineral in nutrition, and a proper intake of this element in its organic foPalabras claves:Autores:Chuck-Hernandez C., Marco A. Lazo-Vélez, Mata-Ramírez D., Serna-Saldivar S.O.Fuentes:googlescopusEvaluation 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 germination with sodium selenite on the isoflavones and cellular antioxidant activity of soybean (Glycine max)
ArticleAbstract: Isoflavones profiles and cellular antioxidant activity (CAA) of soybeans (Glycine max) germinated foPalabras claves:antioxidant, germination, isoflavones, selenium, soybeanAutores:Guardado-Félix D., Jonnatan Fernando Avilés-González, Marco A. Lazo-Vélez, Romo-López I., Serna-Saldivar S.O.Fuentes:scopusEffect 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:scopusEffect 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:googlescopusEffects 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:googlescopusNon-conventional fermentation at laboratory scale of cocoa beans: Using probiotic microorganisms and substitution of mucilage by fruit pulps
ArticleAbstract: In a non-conventional lab-scale fermentation of cocoa beans using probiotic microorganisms and substPalabras claves:Beneficiated cocoa, Cocoa CCN-51, cut test, fruit pulp, probiotic, S. boulardiiAutores:Camila R. Vizcaino-Almeida, Guajardo-Flores D., Marco A. Lazo-Vélez, Miriam Briones-García, Rodrigo Caroca-Cáceres, Serna-Saldivar S.O.Fuentes:scopus