Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Angelita M. del Mundo"'
Autor:
Angelina Felix, Angelita M. del Mundo, John L. Beard, Frank R. Lawrence, Laura E. Murray-Kolb, Jere D. Haas
Publikováno v:
Food and Nutrition Bulletin. 28:206-214
Background The variability in habitual intakes of most components in the Philippine diet is unknown. Objective To perform a quantitative evaluation of the traditional Philippine diet using data collected over an extended period of time. We sought to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::591d2a66392c2c2d7562073ca0525544
https://doi.org/10.1177/156482650702800210
https://doi.org/10.1177/156482650702800210
Autor:
Neeta Sharma, J. E. Donahaye, S. Navarro, Miriam Rindner, A. Azrieli, R. Dias, S. Andales, Filipinas Caliboso, Glory Sabio, Angelina Felix, Angelita M. Del Mundo, C. P. F. De Lima
Publikováno v:
Phytoparasitica. 29:S21-S25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1b14a9ad2ccc321330ab8e085e8dc7d
https://doi.org/10.1007/bf02981877
https://doi.org/10.1007/bf02981877
Publikováno v:
Food and Nutrition Bulletin. 21:440-444
A key unknown in the strategy of breeding for micronutrient-dense staple food crops is the bioavailability of the additional trace minerals in nutritionally improved lines. This paper describes a feeding trial to be undertaken in the Philippines duri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::389a750903b7d63b21fe144ce457638b
https://doi.org/10.1177/156482650002100419
https://doi.org/10.1177/156482650002100419
Autor:
Deborah A. Kosco, Angelita M. Del Mundo, Consuelo M. Perez, Julie Joy H. Siscar, Bienvenido O. Juliano
Publikováno v:
Journal of Texture Studies. 20:97-110
Three pairs of milled rices with similar starch properties (low gelatinization temperature waxy, and low gelatinization temperature low amylose, and intermediate gelatinization temperature intermediate amylose) were assessed for cooked rice propertie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9630192bd93063afe58c11da7dc0d82
https://doi.org/10.1111/j.1745-4603.1989.tb00423.x
https://doi.org/10.1111/j.1745-4603.1989.tb00423.x
Publikováno v:
Journal of Texture Studies. 12:107-120
Consumer preference tests for raw and cooked rices were run on representative consumers 16 years and older in a selected Philippine village. For four sets of samples, major criteria for selecting raw milled rice were grain whiteness and hardness, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b3864044250cc3c9c8a859ede3361f8
https://doi.org/10.1111/j.1745-4603.1981.tb01225.x
https://doi.org/10.1111/j.1745-4603.1981.tb01225.x
Autor:
Shojiro Tsuji, Hiroshi Suzuki, Kyoko Tatsumi, Bill D. Webb, Tetsuy A Iwasaki, Consuelo M. Perez, Kenneth K. Keneaster, Bienvenido O. Juliano, Soomi Chung, Junko Toko Yama, Salvador Barber, Angelita M. del Mundo, B. Launay, Bernard Laignelet, Naoto Shibuya, Anthony B Blakeney, Jun'ichi Shiki
Publikováno v:
Journal of Texture Studies. 12:17-38
The texture of 10 milled rices cooked by a standardized method in excess water was measured in 11 laboratories using various instrument methods that had been developed specifically for national samples. The samples selected represented a wide range o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2bbb0124f8866c720005418d9257ae86
https://doi.org/10.1111/j.1745-4603.1981.tb00533.x
https://doi.org/10.1111/j.1745-4603.1981.tb00533.x