Zobrazeno 1 - 10
of 102
pro vyhledávání: '"Alberto E. León"'
Publikováno v:
Journal of Chemistry, Vol 2019 (2019)
Kañawa (Chenopodium pallidicaule Aellen) is an Andean crop harvested in Bolivia and Perú. Because of the characteristics and properties of kañawa seed, its flour can be used to replace partially wheat flour in pasta to increase its nutritional val
Externí odkaz:
https://doaj.org/article/7637a552e24e47adb77c06a792a85d72
Autor:
Ana E. de la Horra, María Eugenia Steffolani, Gabriela N. Barrera, Pablo D. Ribotta, Alberto E. León
Publikováno v:
Food Technology and Biotechnology, Vol 53, Iss 4, Pp 446-453 (2015)
The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened lami
Externí odkaz:
https://doaj.org/article/3d02e135b346444ab07b33b999027112
Publikováno v:
International Journal of Food Studies, Vol 6, Iss 1 (2017)
One of the methods of improving the nutritional profile of baked-goods is the incorporation of dietary fibre (DF) to the formulation. However, DF retains more water than wheat flour, which affects dough rheological properties and thus the final produ
Externí odkaz:
https://doaj.org/article/f5fd0b5f13ba4598b6b7861091acb90e
Autor:
Alberto E. León, M. Eugenia Steffolani, Ana E. de la Horra, Pablo Daniel Ribotta, Rodolfo H. Acosta, Gabriela N. Barrera, Manuel I. Velasco
Publikováno v:
Journal of Food Measurement and Characterization. 15:3123-3132
The production of gluten-free (GF) laminated dough pieces is still a challenge in food industry. This work aims to evaluate changes in GF bulk dough characteristics as affected by the addition of hydrocolloids and the process of production of laminat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d739e1acdc3659f6d9500506c6595542
https://doi.org/10.1007/s11694-021-00889-8
https://doi.org/10.1007/s11694-021-00889-8
Autor:
M. Eugenia Steffolani, María José Allende, Pedro Losano Richard, Alberto E. León, Julia Carreras
Publikováno v:
International Journal of Food Science & Technology. 56:1759-1765
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20301c2ecde70339cd2f0c76e76a6756
https://doi.org/10.1111/ijfs.14801
https://doi.org/10.1111/ijfs.14801
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Pasta samples were made by substituting wheat flour (2.5% and 7.5%) for lyophilised raspberry, boysenberry, and redcurrant and blackcurrant. Total polyphenol content showed minimum variation during processing while anthocyanins presented high degrada
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ba7d6236c79ae2c82cc1103bd95a4e0
https://doi.org/10.1111/ijfs.14453
https://doi.org/10.1111/ijfs.14453
Publikováno v:
Cereal Chemistry. 96:967-976
Fil: Bustos Shmidt, Mariela Cecilia. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Cordoba. Instituto de Ciencia y Tecnologia de Alimentos Cordoba. Universidad Nacional de Cordoba. Facultad de Cie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4fea229bcdcf7cbabfc32215d8ef35c5
https://doi.org/10.1002/cche.10201
https://doi.org/10.1002/cche.10201
Publikováno v:
J Food Sci Technol
Studies on Argentinian soft wheat cultivars are scarce, although the flours obtained from these wheats are the most suitable for cookie making. This work studies the behavior of the flours obtained from 44 adapted soft wheat lines harvested in two co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::371b45abf7586cd80ad022acd7e66f1a
https://doi.org/10.1007/s13197-019-03954-9
https://doi.org/10.1007/s13197-019-03954-9
Autor:
María Cecilia Penci, Alberto E. León, María Eugenia Steffolani, Pablo Daniel Ribotta, Silvina Patricia Meriles
Publikováno v:
Food Science and Biotechnology. 28:1327-1335
Wheat germ shows the highest nutritional value of the kernel. It is highly susceptible to rancidity due to high content of unsaturated fat and presence of oxidative and hydrolytic enzymes. In order to improve its shelf life, it is necessary to inacti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::329cd697b56d8e48469f48086ffff86c
https://doi.org/10.1007/s10068-019-00594-9
https://doi.org/10.1007/s10068-019-00594-9
Wheat-based products are characterized by the development of a continuous gluten network which provides the required viscoelasticity to retain the air incorporated during mixing, the gas produced during proofing, and the ovenspring during baking. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::14b62ae7d130fe2ac9f0ca5e9855b007
https://doi.org/10.1016/b978-0-12-821048-2.00006-4
https://doi.org/10.1016/b978-0-12-821048-2.00006-4
