Mostrando 2 resultados de: 2
Filtros aplicados
Subtipo de publicación
Article(2)
Área temáticas
Microorganismos, hongos y algas(2)
Tecnología alimentaria(1)
Tecnología de las bebidas(1)
Área de conocimiento
Bioquímica(1)
Ciencia de los alimentos(1)
Ciencia de materiales(1)
Ciencias Agrícolas(1)
Fitopatología(1)
Origen
scopus(2)
Optimization of the Duration and Intensity of UV-A Radiation to Obtain the Highest Free Phenol Content and Antioxidant Activity in Sprouted Sorghum (Sorghum bicolor L. Moench)
ArticleAbstract: Technologies such as UV-A radiation applied to sprouted sorghum can stimulate the synthesis or releaPalabras claves:functional food, Light-emitting diode, PHENOLIC COMPOUNDS, response surfaceAutores:Astiazarán-García H., Ayala Zavala F., Juana Frias, Robles Sánchez M., Rouzaud-Sández O., Ruiz Hernández A.A.Fuentes:scopusPhysicochemical properties of wheat gluten proteins modified by protease from Sierra (Scomberomorus sierra) fish
ArticleAbstract: The effect of semi-purified trypsin on the physicochemical properties of durum and bread wheat flourPalabras claves:Dough, Gluten, Hydrolysis, WheatAutores:Cabrera-Chávez F., Cristina M. Rosell, Ezquerra-Brauer J.M., Herrera-Urbina R., Rouzaud-Sández O.Fuentes:scopus