Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Edgardo Luis Calandri"'
Autor:
Danira Chuquimia, Trinidad Romero, Gladys Moscoso, Ernesto Chura, Ángel Mujica, Patricia A. Montoya, Alonso Astete, Edgardo Luis Calandri
Publikováno v:
Agrárias: Pesquisa e Inovação nas Ciências que Alimentam o Mundo VI
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::421473ba23dc5727946e8fe6dc21d95a
https://doi.org/10.37572/edart_3004213541
https://doi.org/10.37572/edart_3004213541
Autor:
Natalia Soledad Cervilla, Romina Mufari, Edgardo Luis Calandri, Antonella Estefanía Bergesse, Patricia Paola Miranda Villa
Publikováno v:
Proceedings, Vol 53, Iss 5, p 5 (2020)
Celiac disease is affecting around 1% of the world population and an effective treatment needs to exclude gluten. Quinoa is a high-quality gluten-free protein, and starch-rich endosperm, like the cereals. Protein contents and theoretical Protein Dige
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3c37eaac91206436fafb986be445044
https://doi.org/10.3390/proceedings2020053005
https://doi.org/10.3390/proceedings2020053005
Autor:
Jesica Romina Mufari, Edgardo Luis Calandri, Antonella Estefanía Bergesse, Patricia P. Miranda-Villa
Publikováno v:
Journal of Food Science. 84:147-153
Gluten-free flours based products present technological difficulties in their preparation, the texture is very different in comparison to products that contain gluten and their nutritional quality is often deficient due to the use of starches and ref
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e057aa4b24f93014b8619a4a2b54695
https://doi.org/10.1111/1750-3841.14413
https://doi.org/10.1111/1750-3841.14413
Autor:
N. Cervilla, Edgardo Luis Calandri, Jesica Romina Mufari, A. Bergesse, Patricia P. Miranda-Villa
Publikováno v:
Acta Alimentaria. 47:462-469
Proximate composition and physical parameters in nine quinoa cultivars were determined in order to establish differences among them and to contribute to their characterization. Faro, Pichaman, and Baer varieties cultivars were used. The aim of this r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91dbd626bf77dcf7c95abb02736fa443
https://doi.org/10.1556/066.2018.47.4.9
https://doi.org/10.1556/066.2018.47.4.9
Autor:
Edgardo Luis Calandri, Patricia P. Miranda-Villa, Antonella Estefanía Bergesse, Horacio Adrián Gorostegui, Jesica Romina Mufari
Quinoa seeds are a source of lipids of great quality, and they highlight the content and composition of fatty acids and the presence of antioxidants such as tocopherols. Solvent extraction of quinoa oils was carried out from two matrices (wholemeal a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08c5f580dece156ca8dcf0da005f4567
Wiley Online Library
Wiley Online Library
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Quinoa is a pseudocereal with remarkable nutritional characteristics due to high content of gluten-free biologically valuable protein. The grain is mostly consumed as a whole grain or flour; however, protein fraction is concentrated in the germ, whic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cbdaf2536b03400cde1b6628edab054b
https://www.sciencedirect.com/science/article/pii/S0023643818305218
https://www.sciencedirect.com/science/article/pii/S0023643818305218
Publikováno v:
International Journal of Food Science & Technology. 47:1593-1597
Summary Despite their possible applications in diverse fields, saponins are still considered to be industrial waste. The use of saponins, however, would make seed processing more profitable and reduce the pollution of watercourses. In this work, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25586d0870bc46a6123dab6921b592f9
https://doi.org/10.1111/j.1365-2621.2012.03008.x
https://doi.org/10.1111/j.1365-2621.2012.03008.x
Publikováno v:
Natura Neotropicalis; Vol. 1 Núm. 44 (2013): Natura Neotropicalis; 29-40
Natura Neotropicalis; Vol 1 No 44 (2013): Natura Neotropicalis; 29-40
Biblioteca Virtual (UNL)
Universidad Nacional del Litoral
instacron:UNL
Natura Neotropicalis; Vol 1 No 44 (2013): Natura Neotropicalis; 29-40
Biblioteca Virtual (UNL)
Universidad Nacional del Litoral
instacron:UNL
The aim of this study was to establish the pomological dimensions of the ripe fruits of G. decorticans, as well as to give the chemical characterization of the flours obtained from them in order to establish their potential uses. It has been shown th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::273617fb40a99aa7b0eb2d32d435aa11
https://bibliotecavirtual.unl.edu.ar/publicaciones/index.php/Natura/article/view/4351
https://bibliotecavirtual.unl.edu.ar/publicaciones/index.php/Natura/article/view/4351
Characterization of the liquid products in the pyrolysis of residual chañar and palm fruit biomasses
Autor:
Horacio Adrián Gorostegui, Camilo J. Orrabalis, Melisa Bertero, Carlos A. Guzmán, Edgardo Luis Calandri, Ulises Anselmo Sedran
The endocarp in the chañar (Geoffroea decorticans) fruit, the pericarp in the white palm (Copernicia alba Morong) fruit and the exhausted white palm seeds from the extraction of oil are all residual lignocellulosic biomasses from the food processing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32e536cdbb5b96ca7ccf3aeec7fe0f87
http://www.sciencedirect.com/science/article/pii/S0016236113007552
http://www.sciencedirect.com/science/article/pii/S0016236113007552