Zobrazeno 1 - 9
of 9
pro vyhledávání: '"M. Eugenia Steffolani"'
Autor:
Alberto E. León, M. Eugenia Steffolani, Ana E. de la Horra, Pablo Daniel Ribotta, Rodolfo H. Acosta, Gabriela N. Barrera, Manuel I. Velasco
Publikováno v:
Journal of Food Measurement and Characterization. 15:3123-3132
The production of gluten-free (GF) laminated dough pieces is still a challenge in food industry. This work aims to evaluate changes in GF bulk dough characteristics as affected by the addition of hydrocolloids and the process of production of laminat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d739e1acdc3659f6d9500506c6595542
https://doi.org/10.1007/s11694-021-00889-8
https://doi.org/10.1007/s11694-021-00889-8
Autor:
M. Eugenia Steffolani, María José Allende, Pedro Losano Richard, Alberto E. León, Julia Carreras
Publikováno v:
International Journal of Food Science & Technology. 56:1759-1765
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20301c2ecde70339cd2f0c76e76a6756
https://doi.org/10.1111/ijfs.14801
https://doi.org/10.1111/ijfs.14801
Autor:
Paula Villacorta, Eduardo R. Morales-Soriano, Ritva Repo-Carrasco, Alberto E. León, Gabriela T. Pérez, M. Eugenia Steffolani
The objectives of this work were to investigate the nutritional and physicochemical characteristics as well as the functional properties of quinoa protein isolates (QPI) from different varieties, and to determine their potential use of such protein i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::553e62c65f6acc3d8c8905d0dd3d8a37
Wiley Online Library
Wiley Online Library
Publikováno v:
Functional Properties of Traditional Foods ISBN: 9781489976604
Canahua (Chenopodium pallidicaule) is a remarkably nutritious grain of the high Andes area that is cultivated in small plots in Bolivia, Ecuador, and Peru and grows well at altitudes of up to 4400 m in the extreme highland environment where wheat, ry
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47afbeeab91025cdf1652ed6c1cfeb1f
https://doi.org/10.1007/978-1-4899-7662-8_9
https://doi.org/10.1007/978-1-4899-7662-8_9
Publikováno v:
Journal of Cereal Science. 51:366-373
Glucose oxidase (Gox), transglutaminase (TG), and pentosanase (Pn) were investigated for their effect on bread quality. The changes introduced in wheat protein by the action of these enzymes were analysed to explain dough behaviour. Gox treatment dec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34d6887cc36377c2afa9ae0bc5045c10
https://doi.org/10.1016/j.jcs.2010.01.010
https://doi.org/10.1016/j.jcs.2010.01.010
Autor:
M. Eugenia Steffolani, Pablo Daniel Ribotta, M. Cecilia Puppo, Gabriela T. Pérez, Alberto E. León
Publikováno v:
Cereal Chemistry Journal. 85:39-43
The effect of transglutaminase (TG) on glutenin macropolymer (GMP) properties could help to understand changes in bread quality. The aim of the present study was to analyze modifications in GMP and dough properties caused by TG addition. Transglutami
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33741a4cd5e921fb1a0ffcf5d309fd59
https://doi.org/10.1094/cchem-85-1-0039
https://doi.org/10.1094/cchem-85-1-0039
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The objective of this study was to evaluate the effect of the incorporation of spirulina on technological and nutritional quality of dried pasta. Wheat flour was substituted by spirulina biomass at three levels: 5, 10 and 20 g/100 g, and a sample wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d3399a5371c925967441001074a354e
http://www.sciencedirect.com/science/article/pii/S0023643814001303
http://www.sciencedirect.com/science/article/pii/S0023643814001303
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