Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Jesús Eduardo Bravo-Gomez"'
Autor:
Miguel Ángel Garcia-Parra, Diego Fernando Roa-Acosta, Jesús Eduardo Bravo-Gomez, Juan Carlos Hernández-Criado, Héctor Samuel Villada-Castillo
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
The protein, carbohydrate, and fat characteristics of quinoa grains reflect in their techno-functional potential. This aspect has been little studied in quinoa, while some physicochemical and rheological characteristics have been generalized for all
Externí odkaz:
https://doaj.org/article/5cf48f3c8c9b41c493146bad2d0a2ef6
Autor:
Cristhian Camilo Castaño-Ángel, Jesús Alexander Tarapues-Cuasapud, Diego Fernando Roa-Acosta, Jesús Eduardo Bravo-Gómez, Jose Fernando Solanilla-Duque
Publikováno v:
F1000Research, Vol 12 (2023)
Background: The growing popularity of nutrient-rich foods, among which is quinoa, is due to the increasing demand for healthier choices. Oils and hydrolyzed proteins from these foods may help prevent various health issues. The objective of this work
Externí odkaz:
https://doaj.org/article/570642e3241c49f48bd1ea4a448f0653
Autor:
Deiny Maryeli Córdoba-Cerón, Jesús Eduardo Bravo-Gómez, Lina Marcela Agudelo-Laverde, Diego Fernando Roa-Acosta, Jhon Edinson Nieto-Calvache
Publikováno v:
Heliyon, Vol 9, Iss 8, Pp e18539- (2023)
Many consumers who are aware of the importance of good nutrition demand quality food alternatives. In particular, many of them are looking for quality, plant-based protein sources such as quinoa. The objective of this work was to evaluate the techno-
Externí odkaz:
https://doaj.org/article/13a6e2357f0347e190ebd58876f57fe4
Autor:
Vicente Ortiz-Gómez, Jhon Edinson Nieto-Calvache, Diego Fernando Roa-Acosta, Jose Fernando Solanilla-Duque, Jesús Eduardo Bravo-Gómez
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
Protein functional properties are related to physical and chemical parameters that influence protein behavior in food systems during processing, storage and consumption. The structural and rheological properties of three quinoa hyperprotein flours (w
Externí odkaz:
https://doaj.org/article/988f664ce2e24a1698b7abc9775a4928
Autor:
Karen Sofia Muñoz-Pabon, Astrid Soraya Parra-Polanco, Diego Fernando Roa-Acosta, Jose Luis Hoyos-Concha, Jesus Eduardo Bravo-Gomez
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
Extrusion cooking is used to produce puffed snacks based on cereals and feed ingredients. Because of its nutritional properties, quinoa flour has been employed to prepare various types of foods. This study evaluates the effects of including hyper-pro
Externí odkaz:
https://doaj.org/article/1b83ffd7cefa4a6081eef36ac6dd6ae7
Autor:
Vicente Ortiz-Gómez, Alejandro Fernández-Quintero, Diego Fernando Roa-Acosta, Jesús Eduardo Bravo-Gómez, Jose Fernando Solanilla-Duque
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
In recent years, great interest has been shown in pseudocereals for their high nutritional value. Wet milling has been used to obtain macromolecules such as proteins and starches. However, the co-products obtained from this food industry have been st
Externí odkaz:
https://doaj.org/article/02a47d795671407c90c7fea2ed5d289e
Autor:
Karen Sofia Muñoz-Pabon, Diego Fernando Roa-Acosta, José Luis Hoyos-Concha, Jesús Eduardo Bravo-Gómez, Vicente Ortiz-Gómez
Publikováno v:
Foods, Vol 11, Iss 21, p 3383 (2022)
This research aimed to produce gluten-free snacks on a pilot scale from quinoa flour. These snacks experienced an extrusion process, followed by baking. The effects of these technological processes on carbohydrate and protein digestibility, extractab
Externí odkaz:
https://doaj.org/article/f146e857a3f84d5ea7db38f2a07ddf27
Publikováno v:
Agronomy, Vol 12, Iss 9, p 2112 (2022)
The conditions of the agroecological environment play a fundamental role in the physiological performance of quinoa; however, due to the accelerated expansion of quinoa cultivation and the great diversity of cultivars present in the world, it has not
Externí odkaz:
https://doaj.org/article/595f9f18d47c461d842e629e9f4646e7