Výsledky vyhledávání - "Jorge Emiliano Olivera"

Akademický článek

Development and consumer acceptance of gluten-free pasta enriched with Pyropia columbina. Physical, textural and nutritional properties.

Autor: Laura Milde, Mariana Esther Monzón, Jorge Emiliano Olivera, Betiana Romina Garrido, María Angélica Fajardo

Publikováno v: Revista Española de Nutrición Humana y Dietética, Vol 26, Iss Supl. 1 (2022)

Introduction: Gluten-free pasta is low in protein, which also involve a loss of cooking and texture quality. The objective was to increase the nutritional value of a gluten-free pasta through the incorporation of different amounts of Pyropia columbin

Externí odkaz: https://doaj.org/article/d90dfdb5848546edb45531d00431fcea

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Incorporation of xanthan gum to gluten-free pasta with cassava starch: Physical, textural and sensory attributes

Autor: Laura B Milde, Karina Grissel González, Jorge Emiliano Olivera, Paola Soledad Chigal

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

Our aim was to develop gluten-free pasta from a formulation with cassava starch and corn flour (proportion 80:20) and the incorporation of xanthan gum (XG) at different concentrations to optimize it (0.4; 0.6 and 0.8%). The optimal concentration of X

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::432d77ca4e61b26726b084d6764358c0
https://www.sciencedirect.com/science/article/pii/S0023643820306630?via=ihub

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