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Article(2)
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Tecnología alimentaria(2)
Dry fractionation of quinoa sweet varieties Atlas and Riobamba for sustainable production of protein and starch fractions
ArticleAbstract: Dry milling and subsequent sieving were evaluated as an alternative to the conventional wet extractiPalabras claves:CHENOPODIUM QUINOA WILLD, Dry fractionation, Food analysis, Food composition, pseudocereals, quinoa, Quinoa protein, Quinoa starch, Wet fractionationAutores:Boom R.M., Danny Tagle Freire, Janssen A.E.M., Opazo-Navarrete M., Schutyser M.A.I.Fuentes:googlescopusPrintability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks
ArticleAbstract: Microalgal biomass is a promising functional ingbkp_redient for innovative food products due to itsPalabras claves:3D food printing, Cereal-based snack, Chlorella, Printability, SPIRULINAAutores:Martínez‐monzó J., Noort M.W.J., P. García-Segovia, Schutyser M.A.I., Uribe-Wandurraga Z.N., Zhang L.Fuentes:scopus