Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Laura Cecilia Gómez Pamies"'
Autor:
Pablo Daniel Ribotta, Nancy María Jimena Martinez Amezaga, Fernanda Quiroga, Laura Cecilia Gómez Pamies, María del Rosario Acquisgrana, Elisa Ines Benitez
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The present work evaluates the potential of sorghum with high content of tannins for wholegrain flour production. Two types of mills were used: a roller mill (RM) and a blade (BM) mill. The impact of moisture and grinding on yield, physical, chemical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd89496921ba520b4373ac33884594d7
https://doi.org/10.1111/ijfs.14548
https://doi.org/10.1111/ijfs.14548
Autor:
Laura Cecilia Gómez Pamies, Pablo Daniel Ribotta, María del Rosario Acquisgrana, Elisa Ines Benitez, Fernanda Quiroga
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e69420, Published: 09 JUL 2021
Food Science and Technology (2021)
Food Science and Technology, Issue: ahead, Published: 09 JUL 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e69420, Published: 09 JUL 2021
Food Science and Technology (2021)
Food Science and Technology, Issue: ahead, Published: 09 JUL 2021
This work studies the physical characteristics of sorghum whole flour particles produced with grains reduced in tannins by hydrothermal treatment. Flours ground with two types of mills: a roll mill and a blade mill were used; grains were hydrated wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05ab1e7bdf3bfe95cda6ffe3671396cd
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100651
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100651
Autor:
Laura Cecilia Gómez Pamies, Elisa Ines Benitez, Nancy María Jimena Martinez Amezaga, María Mercedes Lataza Rovaletti
Publikováno v:
LWT. 149:112040
The traditional sorghum beer brewed by African communities differs from the traditional beer obtained from barley, mainly in the absence of hops and in a higher acidity level. People diagnosed with celiac disease find it as an alternative option when
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d70aede01537bb2740234e9fd9d9564a
https://doi.org/10.1016/j.lwt.2021.112040
https://doi.org/10.1016/j.lwt.2021.112040
Publikováno v:
AJEA.
En el uso de granos alternativos para elaborar bebidas fermentadas para personas celíacas, como el sorgo, puede partirse de granos malteados o sin maltear. Aquí se presentan los estudios realizados a sorgo sin maltear para lograr la disminución de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30be40716e904ffedc4678d4a0d74a21
https://doi.org/10.33414/ajea.4.400.2019
https://doi.org/10.33414/ajea.4.400.2019
Autor:
Laura Cecilia Gómez Pamies, María del Rosario Acquisgrana, Jorge Enrique Lozano, Gladis Laura Sosa, Elisa Ines Benitez, Nelida Maria Peruchena
Publikováno v:
International Journal of Food Science & Technology. 51:2151-2156
The aim of this study was to propose a treatment to reduce the content of total polyphenols (TPP) and to obtain flour without significant morphological changes in the starch granules. The response surface methodology (RSM) was used to predict the i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a951172df6a84355835faa3f8a18c919
https://doi.org/10.1111/ijfs.13194
https://doi.org/10.1111/ijfs.13194
Publikováno v:
Food Science and Nutrition Studies. 3:p122
Pigmented sorghum with high content of tannins were studied in this work. Tannins bind to proteins and reduce their availability. A hydrothermal treatment was carried out to reduce tannins. A control sample of non-pigmented pericarp variety was used.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1108789633c765f4e0d7c73484305a73
https://doi.org/10.22158/fsns.v3n4p122
https://doi.org/10.22158/fsns.v3n4p122