Výsledky vyhledávání - "C. Encina-Zelada"

Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food

Autor: Lillian Barros, Ursula Gonzales-Barron, Vasco Cadavez, Eliana Pereira, Isabel C.F.R. Ferreira, C. Encina-Zelada

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

With the purpose of valuing the species Chenopodium quinoa Willd (quinoa), as well as encouraging the consumption of its grains, this study aimed at providing a detailed evaluation of the nutritional value and chemical composition of several quinoa g

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61195fb3a4094af9bd7d3b7196c1b630
https://doi.org/10.1016/j.foodchem.2018.12.068

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Chenopodium quinoa Willd. (quinoa) grains: A good source of phenolic compounds

Autor: Marina Soković, Ricardo C. Calhelha, Lillian Barros, C. Encina-Zelada, Vasco Cadavez, Eliana Pereira, Ursula Gonzales-Barron, Dejan Stojković, Isabel C.F.R. Ferreira

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Food Research International

The ingestion of bioactive compounds has revealed health benefits, namely in the prevention and/or treatment of several diseases. This work aims to characterize the phenolic profile of three colour varieties of Chenopodium quinoa Willd. grains (black

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95fbc2d5c17db15efe92491f7099b4b7
https://pubmed.ncbi.nlm.nih.gov/33233186

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Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread

Autor: José A. Teixeira, Ursula Gonzales-Barron, Vasco Cadavez, C. Encina-Zelada, Fernando C. Monteiro

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

The objective of this study was to evaluate the combined effect of xanthan gum (XG) on physicochemical, rheological and textural properties of gluten-free batter and bread. To prepare gluten-free batter, different levels of XG (1.5, 2.5 and 3.5%) and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b317753bc27c53dcc9330cfda4b2d131
https://pubmed.ncbi.nlm.nih.gov/30007717

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Optimization of quality properties of gluten-free bread by a mixture design of xanthan, guar, and hydroxypropyl methyl cellulose gums

Autor: José A. Teixeira, C. Encina-Zelada, Vasco Cadavez, Ursula Gonzales-Barron

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Foods, Vol 8, Iss 5, p 156 (2019)
Foods
Volume 8
Issue 5

The objective of this study was to investigate, by means of a D-optimal mixture design, the combined effects of hydroxypropyl methyl cellulose (HPMC), xanthan (XG), and guar (GG) gums on physicochemical, rheological, and textural properties of gluten

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::740192aaf0babf2811e76254044862c8

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Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum

Autor: C. Encina-Zelada, Fernando C. Monteiro, José A. Teixeira, Ursula Gonzales-Barron, Vasco Cadavez

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

The objective of this study was to assess the combined effect of guar gum (GG) and water content (WC) on the rheological properties of batter, and the physicochemical and textural properties of bread. Batches of gluten-free bread used a base formulat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9ffc9228812c02a810db2d30d4d40d0
http://hdl.handle.net/10198/13369

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Estimation of composition of quinoa (Chenopodium quinoa Willd.) grains by Near-Infrared Transmission spectroscopy

Autor: Ursula Gonzales-Barron, Bettit Salvá-Ruíz, Jorge Tua Pereda, Luz Rayda Gomez-Pando, José A. Teixeira, Vasco Cadavez, C. Encina-Zelada, Maria Ibáñez, Kristian Hovde Liland

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Lebensmittel-Wissenschaft + Technologie

The aim of this study was to develop robust chemometric models for the routine determination of dietary constituents of quinoa (Chenopodium quinoa Willd.) using Near-Infrared Transmission (NIT) spectroscopy. Spectra of quinoa grains of 77 cultivars w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d1f8eaf1c691ce97a04da585d92c20c8
http://hdl.handle.net/10198/15293

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