Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Ana P. Rebellato"'
Autor:
Lara T.G.F. Brites, Ana P. Rebellato, Adriana D. Meinhart, Helena T. Godoy, Juliana A.L. Pallone, Caroline J. Steel
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100243- (2022)
The nutritional quality and bioactive potential of breads made with partial replacement of refined wheat flour (RWF) with 30% or 45% refined buckwheat flour (RBF) or whole buckwheat flour (WGBF) was assessed through mineral bioaccessibility, starch d
Externí odkaz:
https://doaj.org/article/9e981e022ee94206b1a524e650c8dd39
Autor:
Lara T. G. F. Brites, Ana P. Rebellato, Adriana D. Meinhart, Helena Teixeira Godoy, Caroline J. Steel
Publikováno v:
Cereal Chemistry. 99:995-1006
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bca810a57701f5cc813f740e4c9b62ce
https://doi.org/10.1002/cche.10573
https://doi.org/10.1002/cche.10573
Autor:
AMANDA C. NOGUEIRA, GEORGIA A.R. SEHN, ANA PAULA REBELLATO, JANCLEI P. COUTINHO, HELENA T. GODOY, YOON K. CHANG, CAROLINE J. STEEL, MARIA TERESA P.S. CLERICI
Publikováno v:
Anais da Academia Brasileira de Ciências, Iss 0 (2018)
ABSTRACT Yellow sweet potato is mostly produced by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application, yellow sweet potato flour has been produced
Externí odkaz:
https://doaj.org/article/036c4973679c416eb46af67dd79a4734
Autor:
Lara T.G.F. Brites, Ana P. Rebellato, Adriana D. Meinhart, Helena T. Godoy, Juliana A.L. Pallone, Caroline J. Steel
Publikováno v:
Food Chemistry: X, Vol 13, Iss, Pp 100243-(2022)
The nutritional quality and bioactive potential of breads made with partial replacement of refined wheat flour (RWF) with 30% or 45% refined buckwheat flour (RBF) or whole buckwheat flour (WGBF) was assessed through mineral bioaccessibility, starch d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9a84f0996837590a420f6c5b467e7e3
https://pubmed.ncbi.nlm.nih.gov/35499026
https://pubmed.ncbi.nlm.nih.gov/35499026
Publikováno v:
Foods, Vol 11, Iss 16, p 2484 (2022)
This study evaluates the use of chickpea aquafaba (CA)-based emulsions as a potential substitute for palm oil (PO), using pound cake as a case study. The CA was characterized in terms of pH (6.38 ± 0.01), density (1.02 g mL−1 ± 0.01), color, tota
Externí odkaz:
https://doaj.org/article/59f762081ff4494f916b3283d62f5fa3