Addition of green banana flour to instant noodles: rheological and technological properties Adição de farinha de banana verde em macarrão instantâneo: propriedades reológicas e tecnológicas

Autor: Maria Gabriela Vernaza, Márcia Arocha Gularte, Yoon Kil Chang

Publikováno v: Ciência e Agrotecnologia, Vol 35, Iss 6, Pp 1157-1165 (2011)

Nowadays, there is considerable concern about the consumption of high fat and low fiber foods. The objective was to develop instant noodles (IN) with functional properties by adding 10% green banana flour (GBF), and determine the effect of this on th

Externí odkaz: https://doaj.org/article/3f2fe0c6518e436a83ad3ddfe9059698

Quality and bioaccessibility of antioxidants of bread enriched with naranjilla (solanum quitoense) fruit

Autor: María José Andrade-Cuvi, Michelle Guijarro-Fuertes, Analía Concellón, Juan Bravo-Vásquez, Maria Gabriela Vernaza

Publikováno v: Nutrition & Food Science. 51:1282-1298

Purpose The purpose of this paper was to develop a loaf bread enriched with naranjilla (lulo) fruit (shells, seeds and pulp) and determine the technical quality, sensory acceptability and bioavailability (by in vitro digestion) of antioxidant compone

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9b76f0f9cc766e86b0f0bbca8610e01d
https://doi.org/10.1108/nfs-11-2020-0430

Efecto de la Cocción y la Concentración de Sal como Pretratamiento de Chips de Mashua (Tropaeolum tuberosum) Obtenidos por Fritura al Vacío

Autor: Juan Pillajo, Juan Bravo-Vásquez, Maria Gabriela Vernaza

Publikováno v: Información tecnológica v.30 n.4 2019
SciELO Chile
CONICYT Chile
instacron:CONICYT

espanolEl objetivo fue estudiar el efecto de la coccion y de la concentracion de sal en el proceso de coccion prefritura de chips de mashua aplicando fritura al vacio. Se utilizo un Diseno Central Compuesto 22, donde las variables independientes fuer

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::34f24984ce4ecb6845d298b7b4f4875f
https://doi.org/10.4067/s0718-07642019000400013

Efecto del tiempo de Cocción del Zapallo (Cucurbita maxima) y la adición de Glucosa Oxidasa en el Aumento de Almidón Resistente del Pan de Molde

Autor: Marcio Schmiele, Camila Villarreal, Maria Gabriela Vernaza, Bárbara L. Tasiguano

Publikováno v: Información tecnológica v.30 n.3 2019
SciELO Chile
CONICYT Chile
instacron:CONICYT

espanolSe elaboraron panes de molde con sustitucion de harina de trigo por harina de zapallo (13%), siguiendo un diseno central compuesto rotacional 22. Las variables independientes fueron glucosa oxidasa (0-20 ppm) y tiempo de coccion del zapallo an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::122cd3ab3529c4dd2d26c16bb1c8d428
https://doi.org/10.4067/s0718-07642019000300167

Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design

Autor: Danny Navarrete, Christian Yépez, David Albuja-Vaca, Maria Gabriela Vernaza

Publikováno v: Food Science and Technology v.40 n.2 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 40, Issue: 2, Pages: 408-414, Published: 20 DEC 2019
Food Science and Technology, Issue: ahead, Published: 20 DEC 2019
Food Science and Technology, Vol 40, Iss 2, Pp 408-414

Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tested were the substitution of RF by LF (10g/100g -30g/100g), egg (8g/100g -30g/100g) and guar gum (0.15g/100g -1g/100g) using a mixture-process desig

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21a346272b2b71f68100991d741e2812
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200408