Quality of wheat breads enriched with flour from germinated amaranth seeds

Autor: Maria Cecilia Puppo, María Victoria Salinas, Luciano Martin Guardianelli

Publikováno v: Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 28(5)

Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-Vmax) were obtained. Specific volume (Vsp) of breads, crust c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8421a075cde1eb85013b8f8fe54492c9
https://pubmed.ncbi.nlm.nih.gov/34000863

Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization

Autor: Gianluca Picariello, Luciano Martin Guardianelli, María Victoria Salinas, Maria Cecilia Puppo, Leonardo Pablo Sciammaro, Gianfranco Mamone

Publikováno v: SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
J Food Sci Technol
Journal of Food Science and Technology (2020). doi:10.1007/s13197-020-04606-z
info:cnr-pdr/source/autori:Salinas M.V.; Guardianelli L.M.; Sciammaro L.P.; Picariello G.; Mamone G.; Puppo M.C./titolo:Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization/doi:10.1007%2Fs13197-020-04606-z/rivista:Journal of Food Science and Technology/anno:2020/pagina_da:/pagina_a:/intervallo_pagine:/volume

Pistachio flour obtained from oil industry was nutritionally characterized for use as food ingredient in functional foods. Proximal composition, jointly with mineral content, amino acids and fatty acid profile were studied. In addition, different com

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1144c1beaae4af5b0588634e48cceca6
http://sedici.unlp.edu.ar/handle/10915/130962

Chemical and thermal properties of flours from germinated amaranth seeds

Autor: Maria Cecilia Puppo, Luciano Martin Guardianelli, María Victoria Salinas

Modification of the chemical composition of amaranth flours from Amaranth caudatus L. seeds with germination was studied. Seeds were sprouted at 30 °C for 0, 18, 24, and 48 h. Proximal composition, total phenolic content and antioxidant activity wer

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31d54db169b96468ba009ccca73ba897
http://link.springer.com/10.1007/s11694-018-00023-1

Continuous white–blue LED light exposition delays postharvest senescence of broccoli

Autor: Luciano Martin Guardianelli, Luis María Rodoni, Joaquín H. Hasperué, Gustavo A. Martínez, Alicia Raquel Chaves

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

In this work, the impact of low intensity (20 μmol m-2 s-1) continue illumination with white and blue light-emitting diodes (WB LED) on the shelf life of broccoli heads stored at 5 °C or at 22 °C was assessed. At both temperatures, heads stored un

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7f2d013713c911b26cb638abf519c11
https://doi.org/10.1016/j.lwt.2015.08.041

High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads

Autor: Valentina Astiz, Luciano Martín Guardianelli, María Victoria Salinas, Carla Brites, María Cecilia Puppo

Publikováno v: Foods, Vol 12, Iss 1, p 170 (2022)

Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of oat contains hi

Externí odkaz: https://doaj.org/article/c56d77aa649f47a6966e7c008e737b03