Výsledky vyhledávání - "Candela Paesani"

Akademický článek

Sourdough Technology as a Tool for the Development of Healthier Grain-Based Products: An Update

Autor: Juan Fernández-Peláez, Candela Paesani, Manuel Gómez

Publikováno v: Agronomy, Vol 10, Iss 12, p 1962 (2020)

There has been growing demand by consumers for grain-based products with well-balanced nutritional profiles and health-promoting properties. The components of the flours obtained from different grains can be modified or improved at a nutritional leve

Externí odkaz: https://doaj.org/article/9cc2d84736c54df1b4f39a43699e6ea5

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Sourdough on quinoa and buckwheat gluten‐free breads: Evaluation of autochthonous starter fermentation on bread nutritional and technological properties

Autor: Romina Paola Lancetti, Emiliano Salvucci, Candela Paesani, Gabriela Teresa Pérez, Lorena Susana Sciarini

Publikováno v: International Journal of Food Science & Technology. 57:4804-4815

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::42f87a6b908f461cacfc6763cc560420
https://doi.org/10.1111/ijfs.15661

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Effect of wheat pearling process on composition and nutritional profile of flour and its bread‐making performance

Autor: Alberto Edel León, Malena Moiraghi, María Eugenia Steffolani, Candela Paesani, Camila Biglione, José L. Navarro

Publikováno v: International Journal of Food Science & Technology. 57:249-257

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2df8a28644c896bf5428b50e6321b4bb
https://doi.org/10.1111/ijfs.15401

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Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use

Autor: Lorena Susana Sciarini, Malena Moiraghi, Gabriela T. Pérez, Candela Paesani

Publikováno v: J Food Sci Technol

The aims of this work were to assess the influence of the physicochemical composition of whole flour from soft and hard wheat genotypes on cookie and bread properties, as well as the ability of the prediction tests to estimate the whole meal flour en

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f73d98cfff787ee20dd74816015ffc2b
https://doi.org/10.1007/s13197-020-04658-1

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Author response for 'Sourdough on quinoa and buckwheat gluten‐free breads: Evaluation of autochthonous starter fermentation on bread nutritional and technological properties'

Autor: null Romina Paola Lancetti, null Emiliano Salvucci, null Candela Paesani, null Gabriela Teresa Pérez, null Lorena Susana Sciarini

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2d3cdf1528d28581d69e3c0469fceebc
https://doi.org/10.1111/ijfs.15661/v2/response1

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Author response for 'Effect of wheat pearling process on composition and nutritional profile of flour and its breadmaking performance'

Autor: Alberto Edel Leon, Candela Paesani, José L. Navarro, Malena Moiraghi, Camila Biglione, M. Eugenia Steffolani

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a282a3718d6200cab0547848cd419a4b
https://doi.org/10.1111/ijfs.15401/v2/response1

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Berry fruits‐enriched pasta: effect of processing and in vitro digestion on phenolics and its antioxidant activity, bioaccessibility and potential bioavailability

Autor: Candela Paesani, Alberto E. León, María Belén Vignola, Mariela C. Bustos

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

Pasta samples were made by substituting wheat flour (2.5% and 7.5%) for lyophilised raspberry, boysenberry, and redcurrant and blackcurrant. Total polyphenol content showed minimum variation during processing while anthocyanins presented high degrada

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ba7d6236c79ae2c82cc1103bd95a4e0
https://doi.org/10.1111/ijfs.14453

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Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions

Autor: María Eugenia Steffolani, Gabriela T. Pérez, L.S. Sciarini, Candela Paesani, A. Fernández

Publikováno v: Food Science and Technology International. 26:321-332

This study aimed at assessing the effect of physicochemical properties and the particle size of different fractions of buckwheat and quinoa on the behaviour of gluten-free dough and bread quality. Quinoa and buckwheat grains were milled with a hammer

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f52c9b706dc5a3632a350a160c4ab6df
https://doi.org/10.1177/1082013219894109

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Technological and sensorial quality of berry‐enriched pasta

Autor: Candela Paesani, Alberto E. León, Fernanda Quiroga, Mariela C. Bustos

Publikováno v: Cereal Chemistry. 96:967-976

Fil: Bustos Shmidt, Mariela Cecilia. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Cordoba. Instituto de Ciencia y Tecnologia de Alimentos Cordoba. Universidad Nacional de Cordoba. Facultad de Cie

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4fea229bcdcf7cbabfc32215d8ef35c5
https://doi.org/10.1002/cche.10201

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Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality

Autor: Malena Moiraghi, Gabriela T. Pérez, L.S. Sciarini, Alberto E. León, Candela Paesani

Publikováno v: J Food Sci Technol

Studies on Argentinian soft wheat cultivars are scarce, although the flours obtained from these wheats are the most suitable for cookie making. This work studies the behavior of the flours obtained from 44 adapted soft wheat lines harvested in two co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::371b45abf7586cd80ad022acd7e66f1a
https://doi.org/10.1007/s13197-019-03954-9

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