Výsledky vyhledávání - "María V. Avanza"

Akademický článek

Multielemental composition and nutritional value of 'dumosa' (Ilex dumosa), 'yerba mate' (I. paraguariensis) and their commercial mixture in different forms of use

Autor: Marcos G. Maiocchi, Luis A. Del Vitto, Marta E. Petenatti, Eduardo J. Marchevsky, María V. Avanza, Roberto G. Pellerano, Elisa M. Petenatti

Publikováno v: Revista de la Facultad de Ciencias Agrarias, Vol 48, Iss 1 (2016)

The multielement composition and nutritional value of "dumosa" (Ilex dumosa) (ID),"yerba mate" (I. paraguariensis) (IP) and their commercial 70:30 mixture (ID:IP, w/w) in crude drug, brewed mate and tea-bag-like infusion were studied by ICP-OES. This

Externí odkaz: https://doaj.org/article/ddfa5d021f9c42139559b877824138d1

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Modification of structural and physicochemical properties of cowpea (Vigna unguiculata) starch by hydrothermal and ultrasound treatments

Autor: Marina Villanueva, María G. Chaves, María V. Avanza, Felicidad Ronda, Belén A. Acevedo

Publikováno v: UVaDOC. Repositorio Documental de la Universidad de Valladolid
Consejo Superior de Investigaciones Científicas (CSIC)

Producción Científica
Cowpea (Vigna unguiculata) starch was physically modified by heat moisture treatment (HMT) or HMT followed by ultrasound treatment (UST). The modifications of starch crystallinity, morphology and digestibility as well as

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6de8da89f27d0645cc200e97f0b2d69d
https://doi.org/10.1016/j.foodhyd.2021.107266

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Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (Cajanus cajan) and dolichos bean (Dolichos lab-lab) legume starches

Autor: Marina Villanueva, María V. Avanza, Belén A. Acevedo, Felicidad Ronda, María G. Chaves

Publikováno v: UVaDOC. Repositorio Documental de la Universidad de Valladolid
instname

Producción Científica
Cajanus CajansandDolichos lab-lablegume starches from Argentine cultivars were investigated under atechnological and nutritional point of view. Their physico-chemical, structural, thermal and the rheologi-cal properties o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9e41fb6dc2025757a3724c4fa613ba4
http://uvadoc.uva.es/handle/10324/39093

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Gelation, thermal and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours

Autor: Belén A. Acevedo, Felicidad Ronda, María V. Avanza, María G. Chaves

Publikováno v: Journal of Food Engineering, vol. 119, no. 1, p. 65-71.
Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
Universidad Nacional del Nordeste
instacron:UNNE

This study evaluated the rheological, thermal and pasting properties of pigeon pea (PP), dolichos bean (DB) and jack bean (JB) legume flours and gels. Starch and protein contents were also measured and its molecular weight distribution was determined

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3fa8a15f618ca657ba7c09049d3116f
https://doi.org/10.1016/j.jfoodeng.2013.05.014

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Composición multielemental y valor nutricional de 'dumosa' (Ilex dumosa), 'yerba mate' (I. paraguariensis) y su mezcla comercial en diferentes formas de uso

Autor: Marcos G. Maiocchi, Luis A. Del Vitto, Marta E. Petenatti, Eduardo J. Marchevsky, María V. Avanza, Roberto G. Pellerano, Elisa M. Petenatti

Publikováno v: Revista de la Facultad de Ciencias Agrarias, Vol 48, Iss 1 (2016)
Revista de la Facultad de Ciencias Agrarias, Vol. 48, no. 1
Biblioteca Digital (UNCu)
Universidad Nacional de Cuyo
instacron:UNCU

The multielement composition and nutritional value of "dumosa" (Ilex dumosa) (ID), "yerba mate" (I. paraguariensis) (IP) and their commercial 70:30 mixture (ID:IP, w/w) in crude drug, brewed mate and tea-bag-like infusion were studied by ICP-OES. Thi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::39578e231dc6b231ce434386f7278626
http://172.22.185.100/ojs3/index.php/RFCA/article/view/3228

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