Effect of Okara Flour Addition on the Physical and Sensory Quality of Wheat Bread

Autor: Ostermann Porcel, María Victoria, Campderrós, Mercedes Edith, Rinaldoni, Ana Noelia

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

This study was carried out to develop bread with improved nutritional qualityfrom a soymilk residue, okara, which is considered a foodstuff low-calorie andrich in fiber. Bread was prepared by substituting wheat flour by okara at 5, 7.5and 10%. Based

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d95553edf53942393acba510d8a9ec52
https://medcraveonline.com/MOJFPT/MOJFPT-04-00111.pdf

Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies

Autor: Ostermann Porcel, María Victoria, Rinaldoni, Ana Noelia, Rodriguez Furlán, Laura Teresa, Campderrós, Mercedes Edith

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

The research study was conducted to obtain okara flour by freeze-drying which could be used as a fiber and protein supplemented in foodformulation. The chemical composition, functional properties and the influence of particle size of okara flour were

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::366b4b3b8bb4c3fa1b0b07a2f4bedc61

Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic

Autor: Rodriguez Furlán, Laura Teresa, Baracco, Yanina Andrea, Zaritzky, Noemi Elisabet, Campderrós, Mercedes Edith

Publikováno v: SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

The purpose of this study was the development of formulations of white chocolate for diabetics with replacement of sucrose by sucralose (Su) and Stevia (St) using a mixture experimental design. The kinetic studies of thermodegradation which showed th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e552cfe22767b71dd26b395348d71538
http://sedici.unlp.edu.ar/handle/10915/98718

Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins

Autor: Laura Teresa Rodriguez Furlán, Yanina Andrea Baracco, Mercedes E. Campderrós

Publikováno v: Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 23(3)

The aim of this work was to study the influence of the binary and ternary combinations of bovine plasma proteins (BPP), inulin (I) and κ-carrageenan (C) in the overall quality of fat-reduced sausages. The influence of these components over different

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9a7f1039f0c3e19d204f3da7bed7c14
https://pubmed.ncbi.nlm.nih.gov/27956651

Modelling of zinc (II) transport through a PC-88A supported liquid membrane

Autor: Mercedes E. Campderrós, Ana Maria Tarditi, José Marchese

Publikováno v: Desalination. 228:226-236

Zinc has been permeated through a flat-sheet supported liquid membrane, using 2-ethylhexylphosphoric acid mono-2-ethylhexyl ester (PC-88A) in kerosene. Liquid-liquid experiments were conducted as a function of aqueous pH (1-6) to establish optimum co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d2c9dfd6b1b1941cbda2e0504772b0d
https://doi.org/10.1016/j.desal.2007.10.011