Development of gluten-free premixes with buckwheat and chia flours: Application in a bread product

Autor: Marianela Ivana Capitani, Mabel Cristina Tomás, María Cristina Aspiroz, Susana Maria Nolasco, Estefania Belén Coronel, Estefania Nancy Guiotto

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

The objective of the present work was to develop novel alternative gluten-free premixes for their application in the production of a bread product. Eight formulations of premixes based on light buckwheat flour (LBF) or whole buckwheat flour (WBF) sup

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0acbed71ecf1f07520e2fab5f91ef7ad
https://bit.ly/3wxpFVv

Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds

Autor: Estefania Nancy Guiotto, Claudia Monika Haros, Mabel Cristina Tomás

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Foods, Vol 9, Iss 819, p 819 (2020)
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Foods
Volume 9
Issue 6

© 2020 by the authors.
The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f7f4f383bb92eaaf90852bbd8bf689d
http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC7353527&blobtype=pdf

Characterization and emulsifying properties of different sunflower phosphatidylcholine enriched fractions

Autor: Estefania Nancy Guiotto, Bernd W. K. Diehl, Mabel Cristina Tomás, Dario Marcelino Cabezas

Publikováno v: European Journal of Lipid Science and Technology. 115:865-873

Fractions enriched in specific phospholipids are desirable for different industrial purposes because of their characteristic physicochemical and functional properties. We studied the fractionation process of sunflower lecithin using different absolut

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4507531c7d6b1d5891e4b41f532ae21
https://doi.org/10.1002/ejlt.201200394

Effect of Storage Conditions and Antioxidants on the Oxidative Stability of Sunflower–Chia Oil Blends

Autor: Susana Maria Nolasco, Estefania Nancy Guiotto, Vanesa Yanet Ixtaina, Mabel Cristina Tomás

Publikováno v: SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP

The mixture of different proportions of sunflower with chia oil provides a simple method to prepare edible oils with a wide range of desired fatty acid compositions. Sunflower–chia (90:10 and 80:20 wt/wt) oil blends with the addition of rosemary (R

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f28acadd06f21e52c4d6fa7bd14a6aed
https://link.springer.com/article/10.1007/s11746-014-2410-9

Antioxidant and Emulsifying Properties of Modified Sunflower Lecithin by Fractionation with Ethanol-Water Mixtures

Autor: Dario Marcelino Cabezas, Estefania Nancy Guiotto, Mabel Cristina Tomás, Bernd W. K. Diehl

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Food Industry

Lecithins are a mixture of acetone insoluble phospholipids, containing mainly phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidic acid (PA), and other minor substances such as carbohydrates and triglycerid

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0aec0c82f4b6cd88946901c2be594faa
https://www.intechopen.com/chapters/41686