Improving the nutritional quality of pulses via germination

Autor: Luiza Avezum, Eric Rondet, Christian Mestres, Nawel Achir, Yann Madode, Olivier Gibert, Charlotte Lefevre, Youna Hemery, Jean-Luc Verdeil, Loïc Rajjou

Publikováno v: Food Reviews International
Food Reviews International, 2023, pp.1-34. ⟨10.1080/87559129.2022.2063329⟩

International audience; Germination is a traditional process and a re-emerging trend in healthy foods, resulting a progressively increase in scientific research on their nutritional traits and phytochemical contents. This review examines the physiolo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77843193950718759f0d1745ad0d1ca6
https://doi.org/10.1080/87559129.2022.2063329

Increase in the physical performance of nanostructured starch/chitosan blends with montmorillonite

Autor: Luiza Avezum, Carmen Cecília Tadini, Jaiber Humberto Rodriguez Llanos, Gustavo C. Dacanal

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

In this research, the effect of montmorillonite nanoparticles (Mt) filling polymer blends (PB) of starch/chitosan at concentrations of (0.5 and 1.0) g of Mt/100 g of PB was investigated. The Mt was dispersed at a rotational frequency of 2500 rpm in a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52021152fe5c6b9f76d864ca8e1fc72b
https://doi.org/10.1007/s00396-021-04907-5