Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Everaldo Montes M"'
Publikováno v:
Vitae, Vol 15, Iss 1, Pp 51-60 (2008)
El almidón de ñame constituye una excelente materia prima para modificar la textura y consistencia de los alimentos. Su funcionalidad depende del peso molecular promedio de la amilosa y la amilopectina, así como de la organización molecular de es
Externí odkaz:
https://doaj.org/article/5b917c194633435494fd017774809010
Autor:
Everaldo MONTES M., Jairo SALCEDO M., José E. ZAPATA M., Jesús CARMONA C., Sergio PATERNINA U.
Publikováno v:
Vitae, Vol 15, Iss 1 (2009)
The starch of yam constitutes an excellent raw material to modify the texture and consistency of foods. Its functionality depends on the molecular weight average of the amilosa and the amilopectina, as well as of the molecular organization of these g
Externí odkaz:
https://doaj.org/article/b2273f0e3b714cdbaf80008d85ffac1f
Autor:
Walter José Martinez-Burgos, Everaldo Montes Montes, Roberta Pozzan, Josilene Lima Serra, Diego Ocán Torres, Maria Clara Manzoki, Ricardo Luiz Vieira, Guilherme Anacleto dos Reis, Cristine Rodrigues, Susan Grace Karp, Carlos Ricardo Soccol
Publikováno v:
Fermentation, Vol 10, Iss 6, p 275 (2024)
It is widely known that mushrooms present several properties with applications in the medicinal and pharmaceutical sectors, including antimicrobial, immunomodulatory, antioxidant, hypotensive, neuroprotective, and anti-inflammatory activities. This a
Externí odkaz:
https://doaj.org/article/7cf6ab5860f1460ebf91a2250477285f