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Bowman-Birk and Kunitz protease inhibitors among antinutrients and bioactives modified by germination and hydrolysis in Brazilian soybean cultivar brs 133
ArticleAbstract: Soybean contains constituents that have antinutritional and bioactive properties. Enzymatic hydrolysPalabras claves:Alcalase hydrolysis, Antinutritional factors, bioactive compounds, germination, soybeanAutores:Berhow M.A., Chang Y.K., Dia V.P., Gabriela Vernaza, Gomez T., Gonzalez De Mejia E.Fuentes:scopusBrazilian soybean products: Functional properties and bioactive compounds
ArticleAbstract: Brazil is the second largest soybean producer in the world, representing 25% of the total world prodPalabras claves:Autores:Chang Y.K., Gabriela Vernaza, Paucar-Menacho L.M., Schmiele M., Steel C.J.Fuentes:scopusAndean blueberry (Vaccinium floribundum) bread: Physicochemical properties and bioaccessibility of antioxidants
ArticleAbstract: The Andean Blueberry (Vaccinium floribundum) is a fruit with a recognized antioxidant capacity. ItsPalabras claves:ANTHOCYANINS, Antioxidant capacity, Baking process, in vitro digestionAutores:Gabriela Vernaza, Juan Eduardo Bravo-Vásquez, Luis A. Ramos-Guerrero, Michelle Guijarro, MJ ANDRADE-CUVIFuentes:googlescopusAntioxidant and antiinflammatory properties of germinated and hydrolysed Brazilian soybean flours
ArticleAbstract: The effect of germination in combination with Alcalase hydrolysis of Brazilian soybean cultivar BRSPalabras claves:germination, Hydrolysis, Soy peptides, soybeanAutores:Chang Y.K., Dia V.P., Gabriela Vernaza, Gonzalez De Mejia E.Fuentes:scopusA new bread formulation based on a partial substitution of soursop residues flour through Mixolab and a process mixture design
ArticleAbstract: Ecuador has one of the highest soursop productions worldwide; however, as this fruit represents a prPalabras claves:Agro-Industrial waste, Bread production, design of experiments, SustainabilityAutores:Annel Saavedra, Danny Navarrete, Dominique Almendariz, Gabriela VernazaFuentes:scopusDevelopment of a cereal-based product using residual Moringa oleifera Lam. seed powder biomass and pseudo-plastic behavior of the dough mixtures
ArticleAbstract: Purpose: The purpose of this paper was to promote the use of residual moringa seed powder (RMSP) forPalabras claves:Cereal, Moringa oleiferaLam, Pseudo-plastic, Residual biomass, seed, Wheat flour, Zero-wasteAutores:Andrea C. Landázuri, Gabriela Vernaza, Renata D. PazFuentes:scopusAddition of green o banana flour to instant noodles technological rheological and Technological properties
ArticleAbstract: Nowadays, there is considerable concern about the consumption of high fat and low fiber foods. The oPalabras claves:Functional noodles, Oil absorption, resistant starchAutores:Chang Y.K., Gabriela Vernaza, Gularte M.A.Fuentes:scopusAll for one and one for all research: Moringa oleifera Lam. In food, health and environmental applications
Conference ObjectAbstract: The Moringa oleifera Lam. (MO) plant has characteristics that makes it suitable for various uses relPalabras claves:Autores:Alina L. Trávez, Andrea Álvarez, Andrea C. Landázuri, Andrés Caicedo, Andrés S. Lagos, Danny Navarrete, Emilia Morales, Gabriela Vernaza, Gualle A., Javier Garrido, Javier R. Gándara, Juan S. Villarreal, Lorena Bejarano M., Lourdes M. Orejuela-Escobar, Lucía Ramírez-Cárdenas, Renata D. Paz, Verónica CastañedaFuentes:scopusGluten-free pasta: Development of a new formulation based on rice and lupine bean flour (Lupinus mutabilis) using a mixture-process design
ArticleAbstract: Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tPalabras claves:celiac disease, Gluten-free pasta, LUPINUS MUTABILIS, Mixture-process designAutores:Christian Yépez, Danny Navarrete, David Albuja-Vaca, Gabriela VernazaFuentes:scopusEvaluation of the in vitro glycemic index of a fiber-rich extruded breakfast cereal produced with organic passion fruit fiber and corn flour
ArticleAbstract: Te aim of this study was to determine the influence of process parameters and Passion Fruit Fiber (PPalabras claves:Breakfast cereal, glycemic index, Passion fruit fiber, Thermoplastic extrusionAutores:Chang Y.K., Clerici M., Gabriela Vernaza, Steel C.J.Fuentes:scopus