Zobrazeno 1 - 9 of 9 pro vyhledávání: '"Lorena Susana Sciarini"'
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Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use
Autor: Lorena Susana Sciarini, Malena Moiraghi, Gabriela T. Pérez, Candela Paesani
Publikováno v: J Food Sci Technol
The aims of this work were to assess the influence of the physicochemical composition of whole flour from soft and hard wheat genotypes on cookie and bread properties, as well as the ability of the prediction tests to estimate the whole meal flour en
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f73d98cfff787ee20dd74816015ffc2b
https://doi.org/10.1007/s13197-020-04658-1
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4
Estudio del efecto de diferentes aditivos sobre la calidad y la conservación de panes libres de gluten
Autor: Lorena Susana Sciarini
Publikováno v: SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Objetivo general Estudiar el efecto de diferentes aditivos sobre la calidad y la conservación de panes libres de gluten, prestando fundamental atención a las interacciones que se establecen entre las diferentes moléculas que conforman las masas. O
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e48a612596ff341a28435fcf04fff27
https://doi.org/10.35537/10915/2637
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5
Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration
Autor: Lorena Susana Sciarini, Malena Moiraghi, João Paulo Fabi, Samira Bernardino Ramos do Prado, Emiliano Salvucci, Gabriela Teresa Perez, Candela Paesani
Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The human intestinal microbiome plays an important role in health due to the large number of beneficial effects related to the bacterial profile and the metabolites generated in the intestine. Arabinoxylans are compounds present in different cereals
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9f7720b879446eb109c3c964ff8dd32
https://doi.org/10.1016/j.lwt.2020.110253
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6
Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo
Autor: Lorena Susana Sciarini, Maria Ines Zalosnik, Candela Paesani, Alicia L. Degano, Gabriela Teresa Perez, Emiliano Salvucci, João Paulo Fabi
Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Arabinoxylans (AX) are part of dietary fiber. They are currently under study due to their potential prebiotic effect. Wheat whole grain flours contain all the grain layers and, therefore, present a higher arabinoxylan content than white flour. It is
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d78ac412f2d1f1c39b58d257bb29214
https://doi.org/10.1016/j.jcs.2020.102956
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7
El rol del gluten en la panificación y el desafío de prescindir de su aporte en la elaboración de pan
Autor: Alberto E. León, María Eugenia Steffolani, Lorena Susana Sciarini
Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
La enfermedad celíaca es una enteropatía crónica del intestino delgado inmunomediada y promovida por la exposición a una dieta con gluten en individuos genéticamente predispuestos. La interacción de factores genéticos y ambientales provoca la
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1afc3d0ae5a0bb445201a2735a4376af
https://revistas.unc.edu.ar/index.php/agris/article/view/17468
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8
Gluten-Free Bakery Products and Pasta
Autor: Lorena Susana Sciarini, Manuel Gómez
Wheat-based bakery products are basic components in the diet of most countries all over the world. Intuitively, obtaining gluten-free bakery products of similar characteristics to wheat-based products is a difficult task and because of this, over the
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7ca6800ece0dd6373b3c35e3a9b91b7d
https://doi.org/10.3926/oms.265
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9
Understanding the destructuration of starch in water–ionic liquid mixtures
Autor: Sophie Guilois, P.-Y. Le Bail, Agnès Rolland-Sabaté, Lorena Susana Sciarini, Eric Leroy, Paul G. DeCaen
Publikováno v: Green Chemistry
Green Chemistry, 2015, 17 (1), pp.291-299. ⟨10.1039/c4gc01248h⟩
Green Chemistry, Royal Society of Chemistry, 2015, 17 (1), pp.291-299. ⟨10.1039/c4gc01248h⟩
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The destructuration of native maize starch in mixtures of water and ionic liquids (ILs) containing acetate anions was studied in dynamic heating conditions, combining calorimetry, rheology, microscopy and chromatographic techniques. A phase diagram o
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4d10083259e3df193e3834976e916e0
https://hal.science/hal-02548964
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