Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Paula Olivares"'
Autor:
Carolina Curti, Luciana e Carvalho Fino, Ana Paula Olivares La Madrid, Ana Paula Badan Ribeiro, Diogo Timotheo da Cunha, Gabriel Vinderola, Costa Antunes Adriane Elisabete, Ramón Adriana Noemí
Publikováno v:
Revista Española de Nutrición Humana y Dietética, Vol 26, Iss Supl. 1 (2022)
Introduction: Andean lupin seeds are under-exploited sources of nutrients and bioactive compounds. Materials and methods: seeds were debittered to remove toxic alkaloids, partially defatted with 70% ethanol, dried at 60°C and milled. The defatted fl
Autor:
Marisa Ayelen Rivas, Noelia Fernanda Paz, Pablo Agustín Garay, Franco Darío Della Fontana, Carolina Antonela Curti, Adriana Noemí Ramón, Jimena Cecilia Alcocer, Ana Paula Olivares La Madrid, Fernando Josué Villalva
Publikováno v:
Revista Española de Nutrición Humana y Dietética, Vol 26, Iss Supl. 1 (2022)
Introduction: This study aimed to add value to Arabic Gum (AG) and the blueberry discarded harvest from Northwest of Argentina, developing functional dietary beverages with AG at three concentrations of 0; 5; 10 and 15 g/100 mL, and to assess the sen
Autor:
Nancy Mariela Toconás, Fernando Josué Villalva, Jaqueline Noemí Sajama, Ana Paula Olivares La Madrid, Adriana Noemí Ramón, Jimena Cecilia Alcocer, Enzo Goncalvez de Oliveira, Margarita Armada
Publikováno v:
Revista Española de Nutrición Humana y Dietética (2022)
Introducción: La banana es una fruta tipo climatérica fuente de nutrientes, que puede ser utilizada para la obtención de subproductos, entre ellos, harinas y féculas. El objetivo fue producir harina de banana a partir de dos estadios de maduraci
Externí odkaz:
https://doaj.org/article/5037894577454ce58851f3a1d5c6d9cd
Autor:
Verónica Nancy Miranda, Enzo Goncalvez de Oliveira, Ana Paula Olivares La Madrid, Agustina Marcela Lotufo Haddad, Adriana Noemí Ramón, Fernando Josué Villalva
Publikováno v:
Revista Española de Nutrición Humana y Dietética (2022)
Introduction: Snacks have become an important part of the daily diet, however, their nutritional profile could be improved by adding ingredients with health benefits. The aim of this work was to develop a functional dietetic snack using black carob f
Externí odkaz:
https://doaj.org/article/72a0f1f361514bb9aa5bf2492d7ad7f1
Autor:
Jimena Cecilia Alcocer, Noelia Fernanda Paz, Pablo Agustin Garay, Fernando Josúe Villalva, Carolina Curti, Franco Darío Della Fontana, Marisa Ayelen Rivas, Ana Paula Olivares La Madrid, Adriana Ramón
Publikováno v:
Revista Española de Nutrición Humana y Dietética, Vol 26, Iss Supl. 1 (2022)
Introduction: This study aimed to add value to Arabic Gum (AG) and the blueberry discarded harvest from Northwest of Argentina, developing functional dietary beverages with AG at three concentrations of 0; 5; 10 and 15 g/100 mL, and to assess the sen
Externí odkaz:
https://doaj.org/article/ec52ae8f5e4a4ac1a3e4b4c1b7aa8690