Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Damián Barrionuevo"'
Autor:
Alejandra B. Omarini, Diana Labuckas, María P. Zunino, Romina Pizzolitto, Marcelo Fernández-Lahore, Damián Barrionuevo, Julio A. Zygadlo
Publikováno v:
Fermentation, Vol 5, Iss 2, p 44 (2019)
Solid-state fermentation (SSF) of rice bran (RB) employing the edible fungus Pleurotus sapidus was investigated as a process strategy to improve the nutritional quality of this low-cost and abundant substrate. During fermentation, samples were withdr
Externí odkaz:
https://doaj.org/article/f91cfd75dad14362a9694e1565e8b30b
Autor:
José Carlos Jiménez-López, Romina Mariana Bodoira, Damian Maestri, Juan de Dios Alché, Adoración Zafra, Damián Barrionuevo
Publikováno v:
J Food Sci Technol
Digital.CSIC. Repositorio Institucional del CSIC
instname
Digital.CSIC. Repositorio Institucional del CSIC
instname
Olive seeds, a potential food by-product from both table olive and olive oil industries, were examined for their overall proximate composition, oil, protein, mineral and phenolic components. Proximate analysis indicates that olive seeds are an unusua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40a99284017364cc5a156de8e1b2b9f8
http://hdl.handle.net/10261/196123
http://hdl.handle.net/10261/196123
Autor:
María Paula Zunino, Romina Paola Pizzolitto, Damián Barrionuevo, Julio Alberto Zygadlo, Diana O. Labuckas, Alejandra Beatriz Omarini, Marcelo Fernández-Lahore
Publikováno v:
Fermentation, Vol 5, Iss 2, p 44 (2019)
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Solid-state fermentation (SSF) of rice bran (RB) employing the edible fungus Pleurotus sapidus was investigated as a process strategy to improve the nutritional quality of this low-cost and abundant substrate. During fermentation, samples were withdr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e99d8c28d448c3501c0a6e3058bee05b
https://doi.org/10.3390/fermentation5020044
https://doi.org/10.3390/fermentation5020044