Výsledky vyhledávání - "Diogo Salvati"

Akademický článek

Exploring the Impacts of Sorghum (Sorghum bicolor L. Moench) Germination on the Flour’s Nutritional, Chemical, Bioactive, and Technological Properties

Autor: Diogo Salvati, Beatriz Helena Paschoalinotto, Filipa Mandim, Isabel C. F. R. Ferreira, Nádia Cristiane Steinmacher, Carla Pereira, Maria Inês Dias

Publikováno v: Foods, Vol 13, Iss 3, p 491 (2024)

Germination is a natural, simple, and economical process used to improve the quality of nutritional and technological grains. In this study, native and sprouted sorghum flours were characterized regarding their technological properties (particle size

Externí odkaz: https://doaj.org/article/01fce43479794e77a0dd6be9a6e687f7

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Akademický článek

Aquafaba powder, lentil protein and citric acid as egg replacer in gluten-free cake: A model approach

Autor: Pauline Godoi Silva, Daneysa Lahis Kalschne, Diogo Salvati, Evandro Bona, Angela Claudia Rodrigues

Publikováno v: Applied Food Research, Vol 2, Iss 2, Pp 100188- (2022)

Food allergies and intolerances have challenged the food industry to create alternatives for allergenic ingredients replacement. Furthermore, meeting vegan diet patterns is even more complicated due to the limited functional properties and sensory ch

Externí odkaz: https://doaj.org/article/c5eccc53a0af4fab921b50a46ad78343

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