Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Ángela Bravo-Nunez"'
Autor:
Katherine Alvarado-Ramos, Ángela Bravo-Nunez, Charlotte Halimi, Matthieu Maillot, Christèle Icard-Vernière, Chiara Forti, Chiara Preite, Luisa Ferrari, Tea Sala, Alessia Losa, Eleonora Cominelli, Francesca Sparvoli, Emanuela Camilli, Silvia Lisciani, Stefania Marconi, Stephane Georgé, Claire Mouquet-Rivier, Karl Kunert, Emmanuelle Reboul
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-12 (2024)
Abstract Common beans are a common staple food with valuable nutritional qualities, but their high contents in antinutritional factors (ANFs) can decrease the bioavailability of (i) fat-soluble micronutrients including carotenoids and (ii) minerals.
Externí odkaz:
https://doaj.org/article/84f5f413becc4636a234e9fd5e5aaec6
Publikováno v:
Foods, Vol 12, Iss 20, p 3721 (2023)
Despite the broad research available in the literature dealing with garlic health benefits, little information is found regarding the functional properties of garlic components. The aim of this study was to evaluate the emulsification properties of g
Externí odkaz:
https://doaj.org/article/f46439e9ba974e67855a86398a9ff9ce
Publikováno v:
Foods, Vol 8, Iss 5, p 155 (2019)
Protein−starch gels are becoming more common in food processing when looking for enriched foods. However, processing conditions scarcely are considered when producing those gels. The aim of this research was to study the effect of processing pH (4.
Externí odkaz:
https://doaj.org/article/663a82bc892e4021b26e8d65bc4753fb