Composición Química y Digestibilidad del Mote

Autor: Andrea Paula Cravero, María Joaquina Morón Jiménez, Adriana Noemí Ramón

Publikováno v: Archivos Latinoamericanos de Nutrición, Vol 53, Iss 4, Pp 418-424 (2003)

RESUMEN. Se analizaron granos de maíz (Zea mays amylacea, capia) blanco y amarillo descascarados por un tratamiento térmico con cal y cenizas (maíz para mote); y se estudiaron la composición química y digestibilidad in vitro de dichos granos coc

Externí odkaz: https://doaj.org/article/7e35d5e9ec1d459391ec5d35013f352e

Training small producers in Good Manufacturing Practices for the development of goat milk cheese

Autor: Enzo Goncalvez de Oliveira, María Florencia Borelli, Elisabeth Cristina Ferrer, Adriana Noemí Ramón, Mónica Patricia Millán, Fernando Josué Villalva, Andrea Paula Cravero Bruneri, Sara María de la Vega, Noelia Fernanda Paz

Publikováno v: Food Science and Technology v.38 n.1 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 38, Issue: 1, Pages: 134-141, Published: 09 MAY 2017
Food Science and Technology, Iss 0
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Food Science and Technology, Issue: ahead, Published: 18 MAY 2017

Training in Good Manufacturing Practices enhances quality during food processing. This paper evaluates GMP training aimed at improving the chemical, sensory and microbiological quality of goat milk cheese. We worked with 26 families that produce chee

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b1156c6163f4cf0f3ed25211abd7aef
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100134

[Chemical composition and digestibility of mote]

Autor: Andrea Paula, Cravero, María Joaquina, Morón Jiménez, Adriana Noemí, Ramón

Publikováno v: Archivos latinoamericanos de nutricion. 53(4)

White and yellow maize grains (Zea mays amylacea, capia), polished by means of heat treatment with lime and ashes were analyzed (maize for mote); the chemical composition and digestibility in vitro of these grains cooked in boiling water were studied

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::aa11b4aae4941cc015c4fffced4b78b2
https://pubmed.ncbi.nlm.nih.gov/15125086