Zobrazeno 1 - 10
of 13
pro vyhledávání: '"María Alejandra Giménez"'
Publikováno v:
Proceedings, Vol 53, Iss 1, p 7 (2020)
The chemical and techno-functional properties of nine maize races from the Andean zone of Jujuy, Argentina, in the process of reintroduction, were determined. Principal component analysis (PCA) was applied to establish the differences between them. T
Externí odkaz:
https://doaj.org/article/3fd8e01b206d4ab09e2a2e29fe489741
Autor:
Silvia V. Melgarejo-Cabello, Jehannara Calle-Domínguez, María Alejandra Giménez, Claudia M. Haros, Ritva Ann-Mari Repo-Carrasco-Valencia
Publikováno v:
Latin-American Seeds ISBN: 9781003088424
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53a35312aa62f814009a5a987903cbac
https://doi.org/10.1201/9781003088424-5
https://doi.org/10.1201/9781003088424-5
Autor:
Marianela Capitani, Adriana Scilingo, Edgardo Calandri, María Alejandra Giménez, Marcela Lilian Martínez, Vanesa Ixtaína, Nancy Chasquibol Silva, M. Carmen Pérez Camino, Natalia Bassett, Víctor Delgado-Soriano, Ritva Ann-Mari Repo-Carrasco-Valencia, Claudia M. Haros, Mabel Tomás
Publikováno v:
Latin-American Seeds ISBN: 9781003088424
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2429e4db76394bc791b274032e3d9448
https://doi.org/10.1201/9781003088424-6
https://doi.org/10.1201/9781003088424-6
Publikováno v:
International Journal of Food Science & Technology. 56:6507-6514
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec77270781a0779274ebf6adb616b24b
https://doi.org/10.1111/ijfs.15360
https://doi.org/10.1111/ijfs.15360
Autor:
Rita Marison Miranda, Natalia Ester Domínguez, María Alejandra Giménez, Manuel Oscar Lobo, Norma Cristina Sammán
Publikováno v:
Repositorio digital del LATU
Laboratorio Tecnológico del Uruguay
instacron:Laboratorio Tecnológico del Uruguay
Laboratorio Tecnológico del Uruguay
instacron:Laboratorio Tecnológico del Uruguay
Los granos andinos tienen gran potencial de transformación en nuevos productos, pero su aprovechamiento integral es un desafío tecnológico. El objetivo de este trabajo fue modificar las propiedades tecnofuncionales de las harinas integrales de ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::118fa1ab78f9d2d997b791c6a7e22c9f
https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32639
https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32639
Publikováno v:
Revista chilena de nutrición v.46 n.3 2019
SciELO Chile
CONICYT Chile
instacron:CONICYT
SciELO Chile
CONICYT Chile
instacron:CONICYT
The aim of this work was to improve sweet bread (R1) nutritionally by partially replacing the wheat flour with other non-traditional flours through linear programming. Chemical Score, lipid profile, microbiological quality and acceptability were dete
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::070725b7ad84b0376c0094ca03d522e2
https://doi.org/10.4067/s0717-75182019000300279
https://doi.org/10.4067/s0717-75182019000300279
Publikováno v:
Food Chemistry. 199:150-156
In this study, the nutritional quality of pasta-like product (spaghetti-type), made with corn (Zea mays) flour enriched with 30% broad bean (Vicia faba) flour and 20% of quinoa (Chenopodium quinoa) flour, was determined. Proximate chemical compositio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e4ef99385194c2f4f82a12525e06db5
https://doi.org/10.1016/j.foodchem.2015.11.065
https://doi.org/10.1016/j.foodchem.2015.11.065
Publikováno v:
Food Chemistry. 193:141-147
A methodology to develop systematic plans for food sampling was proposed. Long life whole and skimmed milk, and sunflower oil were selected to validate the methodology in Argentina. Fatty acid profile in all foods, proximal composition, and calcium
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::55e4c3db6a78b2f95d1efbcb36d746cf
https://doi.org/10.1016/j.foodchem.2015.03.083
https://doi.org/10.1016/j.foodchem.2015.03.083
Autor:
Adriana Gámbaro, Manuel Lobo, Marcelo Miraballes, Norma Sammán, Miguel Amarillo, María Alejandra Giménez, Antonella Roascio
Publikováno v:
Journal of the Science of Food and Agriculture. 95:186-192
BACKGROUND Although pasta is one of the most widely demanded products among gluten-intolerant people, few studies have focused on the sensory analysis and acceptability of these products. Spaghetti was made from Andean corn (Zea mays var. amylacea),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d70d3bdb910419572dc3ad3417d89bf
https://doi.org/10.1002/jsfa.6704
https://doi.org/10.1002/jsfa.6704
Autor:
Manuel Lobo, Rolando J. González, María Alejandra Giménez, Norma Sammán, R. Torres, Jorge R. Wagner
Publikováno v:
Food Chemistry. 136:538-545
Corn-broad bean spaghetti type pasta was made with a corn/broad bean flour blend in a 70:30 ratio, through an extrusion-cooking process (Brabender 10 DN single-screw extruder with a 3:1 compression ratio). The effect of temperature (T = 80, 90 and 10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c7f1a6c877c13cf5e89d99d28055bcc
https://doi.org/10.1016/j.foodchem.2012.08.068
https://doi.org/10.1016/j.foodchem.2012.08.068