Zobrazeno 1 - 10
of 75
pro vyhledávání: '"Mabel Cristina Tomás"'
Publikováno v:
Foods, Vol 9, Iss 6, p 819 (2020)
The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour were used to substitute 5 an
Externí odkaz:
https://doaj.org/article/d752fb2b0fcd446d96424c515cb2743e
Publikováno v:
IV Conference Ia ValSe-Food CYTED and VII Symposium Chia-Link.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d9c783a9c9c6d55cf7d97e74c5d9671
https://doi.org/10.3390/blsf2022017026
https://doi.org/10.3390/blsf2022017026
Publikováno v:
IV Conference Ia ValSe-Food CYTED and VII Symposium Chia-Link.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51d0a77689c82fad95a64a5fc9808e95
https://doi.org/10.3390/blsf2022017027
https://doi.org/10.3390/blsf2022017027
Publikováno v:
Native Crops in Latin America ISBN: 9781003087618
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6ca6f869375a569f0c095dc89cadc9b
https://doi.org/10.1201/9781003087618-10
https://doi.org/10.1201/9781003087618-10
Autor:
Mabel Cristina Tomás, Luciana Magdalena Julio, Bernd W. K. Diehl, Vanesa Yanet Ixtaina, Claudia Noelia Copado
Publikováno v:
Proceedings of the Virtual 2021 AOCS Annual Meeting & Expo.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ecc63d2fef56385512ef80bb948e7daa
https://doi.org/10.21748/am21.379
https://doi.org/10.21748/am21.379
Autor:
Marianela Ivana Capitani, Mabel Cristina Tomás, María Cristina Aspiroz, Susana Maria Nolasco, Estefania Belén Coronel, Estefania Nancy Guiotto
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 the present work was to develop novel alternative gluten-free premixes for their application in the production of a bread product. Eight formulations of premixes based on light buckwheat flour (LBF) or whole buckwheat flour (WBF) sup
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0acbed71ecf1f07520e2fab5f91ef7ad
https://bit.ly/3wxpFVv
https://bit.ly/3wxpFVv
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The evaluation of functional properties of different chia protein hydrolysates (CPH) and their application in O/W emulsions were studied. Enzymatic treatments with pepsin, pancreatin, or the sequential action of pepsin-pancreatin were applied to hydr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::146162bb26aaa8f1eec983d3fae09410
Wiley Online Library
Wiley Online Library
The beneficial effects of polyunsaturated fatty acids on health as well as their high susceptibility to oxidative deterioration have promoted the development of different delivery systems. In this research, α-linolenic (omega-3) and linoleic (omega-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fabd92092a789acfc3e462af2f3b1fda
https://tinyurl.com/y3nkh63g
https://tinyurl.com/y3nkh63g
Emulsifying Properties of Sunflower Phosphatidylcholine Enriched Fractions in Oil-in-water Emulsions
Publikováno v:
Proceedings of the Virtual 2020 AOCS Annual Meeting & Expo.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cec27055984fbdf876851df437bcdf39
https://doi.org/10.21748/am20.70
https://doi.org/10.21748/am20.70
Publikováno v:
Proceedings of the Virtual 2020 AOCS Annual Meeting & Expo.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6bb32c1ac67d2cdf6a5d2c55f6e76d90
https://doi.org/10.21748/am20.129
https://doi.org/10.21748/am20.129