Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Angela Zuleta"'
Publikováno v:
Archivos Latinoamericanos de Nutrición, Vol 50, Iss 3, Pp 265-269 (2000)
Con el objeto de determinar la disponibilidad in vitro del hierro en el arroz blanco fortificado con este mineral y el efecto inhibitorio del ácido fítico presente en el salvado en cantidades semejantes a las que se puede encontrar en el arroz inte
Externí odkaz:
https://doaj.org/article/2a1d0141553b4e5095572d82622424ff
Publikováno v:
Archivos Latinoamericanos de Nutrición, Vol 50, Iss 3, Pp 265-269
Con el objeto de determinar la disponibilidad in vitro del hierro en el arroz blanco fortificado con este mineral y el efecto inhibitorio del ácido fítico presente en el salvado en cantidades semejantes a las que se puede encontrar en el arroz inte
Externí odkaz:
https://doaj.org/article/b1f5c85ed12b4b01950723028d5ae22e
Autor:
Angela Zuleta, María Gimena Galán, María Elvira López-Oliva Muñoz, Micaela Albarracín, Raúl E. Cian, Adriana Ruth Weisstaub, Silvina R. Drago
Publikováno v:
Food & Function. 11:7638-7650
The effects of precooked-refined sorghum flour consumption on antioxidant status, lipid profile, and colonic and bone health were evaluated. Twenty-four male Wistar rats were fed with control diet (C), or red or white precooked-refined sorghum based
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39d3e756483d5924545ef78bd5ffbbc4
https://doi.org/10.1039/d0fo01160f
https://doi.org/10.1039/d0fo01160f
Publikováno v:
International Journal of Food Science & Technology. 55:239-247
The effect of chemically modified resistant starch (RS) included in bread formulation on bone and gut health of growing male Wistar rats was studied. In order to determine the functional properties and the prebiotic potential of RS, three groups of r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c43a32487913c1c807d5618bd4c02076
https://doi.org/10.1111/ijfs.14352
https://doi.org/10.1111/ijfs.14352
Publikováno v:
Food Bioscience. 48:101805
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::507c08e938a3471e68175666a6ccfe33
https://doi.org/10.1016/j.fbio.2022.101805
https://doi.org/10.1016/j.fbio.2022.101805
Autor:
Juan José Burbano Moreano, Angela Zuleta, María Victoria Salinas, María Jimena Correa, Luciano Martin Guardianelli, Adriana Ruth Weisstaub
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b21fb6f8cc39b2b3979464e422244e61
https://doi.org/10.1111/jfpp.15519
https://doi.org/10.1111/jfpp.15519
Autor:
María Gimena Galán, Adriana Weisstaub, Emilce Elina Llopart, Angela Zuleta, Silvina Rosa Drago
Publikováno v:
Food & Function. 13:1680-1680
Correction for ‘Effects of extruded whole-grain sorghum (Sorghum bicolor (L.) Moench) based diets on calcium absorption and bone health of growing Wistar rats’ by María Gimena Galán et al., Food Funct., 2020, 11, 508–513, DOI: 10.1039/C9FO018
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6542320e4980390119e178fd4269e73
https://doi.org/10.1039/d1fo90113c
https://doi.org/10.1039/d1fo90113c
Publikováno v:
Foodfunction. 11(1)
Apparent calcium absorption, total bone mineral content and density, and mineral contents of the right femur were studied using a growing rat model. Twenty-four male Wistar rats were fed with diets based on extruded whole grain red (RSD) or white sor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0d3ac995da70c544eeb6c55b340f150
https://pubmed.ncbi.nlm.nih.gov/35037927
https://pubmed.ncbi.nlm.nih.gov/35037927
Autor:
Raúl E. Cian, Emilce Elina Llopart, Silvina R. Drago, Muñoz María Elvira López-Oliva, Angela Zuleta, Adriana Ruth Weisstaub
Publikováno v:
British Journal of Nutrition. 118:589-597
Colonic effects of extruded whole-grain sorghum diets were evaluated using a model of growing rats. In all, twenty-four male Wistar rats were fed control (C), extruded white sorghum (EWS) or red sorghum (ERS). Consumption of sorghum diets showed sati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d42d725d4c217a779d62c2bf0b45fe6
https://doi.org/10.1017/s0007114517002513
https://doi.org/10.1017/s0007114517002513
Autor:
Maria Silvia Giacomino, Micaela Albarracín, Silvina R. Drago, Luis Dyner, Angela Zuleta, Adriana Ruth Weisstaub
Publikováno v:
Journal of food biochemistry. 43(7)
Modifications of nutritional properties (amino acids, available lysine, protein digestibility, fatty acids, fiber, inositol phosphate (IPs), free and bound phenolics, and antioxidant properties) of whole rice ingredients processed by soaking, germina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::719c12e0446f0532a7e37c7b63828cef
https://pubmed.ncbi.nlm.nih.gov/31353715
https://pubmed.ncbi.nlm.nih.gov/31353715