Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Lorenza Rodrigues dos Reis Gallo"'
Autor:
Lorenza Rodrigues dos Reis Gallo, Caio Eduardo Gonçalves Reis, Márcio Antônio Mendonça, Vera Sônia Nunes da Silva, Maria Teresa Bertoldo Pacheco, Raquel Braz Assunção Botelho
Publikováno v:
Foods, Vol 10, Iss 10, p 2256 (2021)
Sorghum is used to provide good quality gluten-free products due to phytochemicals and low glycemic index (GI). This study aimed to determine the chemical composition, the antioxidant activity and capacity, and the glycemic and insulinemic responses
Externí odkaz:
https://doaj.org/article/4d5443e2655c46d48b60ca639bae179f
Autor:
Verônica Cortez Ginani, Raquel Braz Assunção Botelho, Lorenza Rodrigues dos Reis Gallo, Roberta Figueiredo Resende Riquette, Lívia de Lacerda de Oliveira, Eliana dos Santos Leandro
Publikováno v:
Journal of Culinary Science & Technology. 18:29-39
The aim of this study was to evaluate the use of chia gel after different conditions of storage as an egg replacer in chocolate cake. Chia gel was made in a proportion of 1:10, cooked (100⁰C), for ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a3d680fad999cf90003605b6a1d209e
https://doi.org/10.1080/15428052.2018.1502111
https://doi.org/10.1080/15428052.2018.1502111
Autor:
Márcio Antônio Mendonça, Maria Teresa Bertoldo Pacheco, Vera Sônia Nunes da Silva, Lorenza Rodrigues Dos Reis Gallo, Raquel Braz Assunção Botelho, Caio Eduardo Gonçalves Reis
Publikováno v:
Foods
Volume 10
Issue 10
Foods, Vol 10, Iss 2256, p 2256 (2021)
Repositório Institucional da UnB
Universidade de Brasília (UnB)
instacron:UNB
Volume 10
Issue 10
Foods, Vol 10, Iss 2256, p 2256 (2021)
Repositório Institucional da UnB
Universidade de Brasília (UnB)
instacron:UNB
Sorghum is used to provide good quality gluten-free products due to phytochemicals and low glycemic index (GI). This study aimed to determine the chemical composition, the antioxidant activity and capacity, and the glycemic and insulinemic responses
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3a69157e5580531ba37d246430ddd4c
https://doi.org/10.3390/foods10102256
https://doi.org/10.3390/foods10102256
Publikováno v:
Repositório Institucional da UnB
Universidade de Brasília (UnB)
instacron:UNB
Universidade de Brasília (UnB)
instacron:UNB
Dissertação (mestrado)—Universidade de Brasília, Programa de Pós-Graduação em Nutrição Humana, 2015. A alergia alimentar está crescendo a cada dia e seu tratamento se dá pela retirada do alimento desencadeador (como ovo, leite, soja) da d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6dde27a4272f8418550e7283a25fee1b
https://doi.org/10.26512/2015.06.d.19026
https://doi.org/10.26512/2015.06.d.19026
