Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Carolina Antonela Curti"'
Autor:
Carolina Antonela Curti, Agustina Marcela Lotufo-Haddad, Gabriel Vinderola, Adriana Noemí Ramon, María Cristina Goldner, Adriane Elisabete Costa Antunes
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 11, Pp 8782-8791 (2022)
ABSTRACT: This study (1) evaluated the perceptions of Argentinian and Brazilian consumers regarding yogurt fortified with dairy proteins, legume proteins, or a combination of both, and (2) determined the satiety expectations of these foods as well as
Externí odkaz:
https://doaj.org/article/881ca5fc4b55434280404a749e16c7ca
Autor:
Marisa Ayelen Rivas, Noelia Fernanda Paz, Pablo Agustín Garay, Franco Darío Della Fontana, Carolina Antonela Curti, Adriana Noemí Ramón, Jimena Cecilia Alcocer, Ana Paula Olivares La Madrid, Fernando Josué Villalva
Publikováno v:
Revista Española de Nutrición Humana y Dietética, Vol 26, Iss Supl. 1 (2022)
Introduction: This study aimed to add value to Arabic Gum (AG) and the blueberry discarded harvest from Northwest of Argentina, developing functional dietary beverages with AG at three concentrations of 0; 5; 10 and 15 g/100 mL, and to assess the sen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e5a9fc28253cf83b38b74d2a3ca97de
https://renhyd.org/index.php/renhyd/article/view/1253
https://renhyd.org/index.php/renhyd/article/view/1253
Autor:
Enzo Goncalvez de Oliveira, Pablo Agustín Garay, Carolina Antonela Curti, Fernando Josué Villalva, Adriana Noemí Ramón, Jimena Cecilia Alcocer, Noelia Fernanda Paz, Carolina Ibarguren
Publikováno v:
Small Ruminant Research. 201:106418
The aim of this work was to formulate a fortified drink with proteins, with adequate nutritional, sensory and microbiological characteristics. Whey was obtained from goat milk (Saanen). A standard dairy drink (SDD) was formulated with goat milk whey
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d508ea3b8502e38f544300779e87c21
https://doi.org/10.1016/j.smallrumres.2021.106418
https://doi.org/10.1016/j.smallrumres.2021.106418
Publikováno v:
Food chemistry. 263
The evaluation of changes in the fatty acid composition in Lupinus species after the debittering process is crucial to determine their nutritional implications. The aim of this study was to evaluate changes in the fatty acid composition in Lupinus al
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c610354dba4e820c59a394d0b70d3a73
https://pubmed.ncbi.nlm.nih.gov/29784300
https://pubmed.ncbi.nlm.nih.gov/29784300
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Food Science and Technology v.37 n.4 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 26 OCT 2017
Food Science and Technology, Iss 0 (2017)
Food Science and Technology, Volume: 37, Issue: 4, Pages: 627-631, Published: 26 OCT 2017
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Food Science and Technology v.37 n.4 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 26 OCT 2017
Food Science and Technology, Iss 0 (2017)
Food Science and Technology, Volume: 37, Issue: 4, Pages: 627-631, Published: 26 OCT 2017
Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented with quinoa flour at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f860795e40ab4d9320ee8a97f1a740c
http://ref.scielo.org/yv3bkk
http://ref.scielo.org/yv3bkk
