Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Dario M. Cabezas"'
Autor:
Daniela E. Igartúa, Fedra A. Platania, Agustina Balcone, Gonzalo G. Palazolo, Dario M. Cabezas
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100184- (2022)
The formation of electrostatic complexes between whey protein isolate (WPI) and soluble soybean polysaccharide (SSPS) was firstly studied to select the suitable conditions of pH and WPI:SSPS mass ratio. Then, the influence of a heat treatment (90 °C
Externí odkaz:
https://doaj.org/article/22e54f58ad894136bd9a1cd3dac38a32
Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100123- (2022)
In the present work, the interaction between whey protein isolate (WPI) and soluble soybean polysaccharide (SSPS) was studied as a function of pH (7.0 to 2.0), WPI:SSPS mass ratio (1:1 to 10:1), and NaCl-added concentration (0 to 100 mM). The interac
Externí odkaz:
https://doaj.org/article/b5ed91a50eab4c81a45f24e6364626ea
Autor:
Shigeki De-La-Cruz-Yoshiura, Julio Vidaurre-Ruiz, Sylvia Alcázar-Alay, Christian R. Encina-Zelada, Dario M. Cabezas, María Jimena Correa, Ritva Repo-Carrasco-Valencia
Publikováno v:
Food Reviews International. :1-29
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ebccb8392abd4ee278d3700a8c62cd2f
https://doi.org/10.1080/87559129.2022.2083158
https://doi.org/10.1080/87559129.2022.2083158
Autor:
Yeisson A Moscoso Ospina, Melina E. Lionello, Luciana Garófalo, Juan J. Burbano, Dario M. Cabezas, M. Jimena Correa
Publikováno v:
International Journal of Food Science & Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::830ba424bcbb530bc0d51891eac8cb17
https://doi.org/10.1111/ijfs.16484
https://doi.org/10.1111/ijfs.16484
Autor:
Carla, Gutierrez-Castillo, Sylvia, Alcázar-Alay, Julio, Vidaurre-Ruiz, María Jimena, Correa, Dario M, Cabezas, Ritva, Repo-Carrasco-Valencia, Christian R, Encina-Zelada
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional.
Bread is the main important food product worldwide. In this study, eleven bread formulations were developed by partial substitution of wheat flour with quinoa and tarwi flours, to evaluate the effect on the rheological and pasting properties of mixtu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d42588cc20df22f0d04f85545df27057
https://pubmed.ncbi.nlm.nih.gov/35673705
https://pubmed.ncbi.nlm.nih.gov/35673705
Autor:
Julio Vidaurre‐Ruiz, Roberth Junior Yurivilca Vargas, Sylvia Alcázar‐Alay, Christian R Encina‐Zelada, Dario M Cabezas, María Jimena Correa, Ritva Repo‐Carrasco‐Valencia
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 102(15)
The flours of two Andean crops, tarwi (Lupinus mutabilis) and kañiwa (Chenopodium pallidicaule Aellen), present an excellent nutritional profile for inclusion in vegan gluten-free muffin formulations. In this study, the proximal composition and tech
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3a2662498342b375f5122475d6c8cb5
https://pubmed.ncbi.nlm.nih.gov/35753031
https://pubmed.ncbi.nlm.nih.gov/35753031
