Mostrando 5 resultados de: 5
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Publisher
Journal of Cereal Science(2)
Bread and its Fortification: Nutrition and Health Benefits(1)
Food Chemistry(1)
Trends in Wheat and Bread Making(1)
Evaluation 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:googlescopusOrganic farming of wheat and sourdough quality
Book PartAbstract: Both organic farming of wheat and sourdough bread production has gained market during past years duePalabras claves:bread, Dough rheological properties, flour, lactic acid bacteria, Organic farming, Sourdoughs, Wheat, YeastAutores:Diego Suárez-Estrella, Marco A. Lazo-Vélez, Rodrigo Caroca-Cáceres, Serna-Saldivar S.O.Fuentes:scopusImprovement of dietary fiber, ferulic acid and calcium contents in pan bread enriched with nejayote food additive from white maize (Zea mays)
ArticleAbstract: Nejayote is the wastewater from the alkaline-cooking of maize and its solids are rich in dietary fibPalabras claves:bread, Dietary Fiber, Ferulic acid, NejayoteAutores:Acosta-Estrada B.A., Gutiérrez-Uribe J.A., Marco A. Lazo-Vélez, Nava-Valdez Y., Serna-Saldivar S.O.Fuentes:googlescopusInteraction of dough acidity and microalga level on bread quality and antioxidant properties
ArticleAbstract: Microalgae nutritional and healthy dietary pattern might be affected by processes like breadmaking wPalabras claves:Antioxidant activity, bread, Bread quality, CHLORELLA VULGARIS, microalgae, SourdoughAutores:Cristina M. Rosell, Garzón R., Marco A. Lazo-Vélez, Papageorgiou M., Skendi A.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