Mostrando 8 resultados de: 8
Subtipo de publicación
Article(8)
Publisher
ACS Symposium Series(1)
Cereal Chemistry(1)
Ciencia e Agrotecnologia(1)
Ciencia e Tecnologia de Alimentos(1)
Food Chemistry(1)
Área temáticas
Alimentación y bebidas(6)
Tecnología alimentaria(6)
Fisiología humana(2)
Tecnología de las bebidas(2)
Ecología(1)
Área de conocimiento
Ciencia de los alimentos(5)
Bioquímica(2)
Ciencia agraria(2)
Ciencias Agrícolas(1)
Nutrición(1)
Origen
scopus(8)
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:scopusAntioxidant 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: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: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:scopusEffect of adding unconventional raw materials on the technological properties of rice fresh pasta
ArticleAbstract: The aim of this study was to develop fettuccini type rice fresh pasta by cold extrusion. To producePalabras claves:Gluten, Modified egg albumin, Pre-gelatinized rice flourAutores:Chang Y.K., Fernandes M.d.S., Gabriela Vernaza, Sehn G.A.R., Steel C.J.Fuentes:scopusEffect of some extrusion variables on residual quantity of cyanogenic compounds in an organic breakfast cereal containing passion fruit fiber
ArticleAbstract: Organic passion fruit fiber is obtained from organic passion fruit rind and is an interesting sourcePalabras claves:Autores:Chang Y.K., Gabriela Vernaza, Matsuura F.C.A.U., Steel C.J.Fuentes:scopusEffect of supplementation of wheat flour with resistant starch and monoglycerides in pasta dried at high temperatures
ArticleAbstract: Quality of pastas made from wheat flour (WF) and durum wheat semolina (DWS) with added resistant staPalabras claves:Functional foods, pasta, resistant starch, Semolina, Wheat flourAutores:Bannwart A., Biasutti E., Chang Y.K., Gabriela Vernaza, Jaekel L., Schmiele M.Fuentes:scopus