Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Mariela C. Bustos"'
Publikováno v:
Journal of Chemistry, Vol 2019 (2019)
Kañawa (Chenopodium pallidicaule Aellen) is an Andean crop harvested in Bolivia and Perú. Because of the characteristics and properties of kañawa seed, its flour can be used to replace partially wheat flour in pasta to increase its nutritional val
Externí odkaz:
https://doaj.org/article/7637a552e24e47adb77c06a792a85d72
Autor:
María Isabel Curti, Mariela C. Bustos, Pablo Daniel Ribotta, María Cecilia Penci, Pablo Martín Palavecino
Publikováno v:
Plant Foods for Human Nutrition. 75:326-336
Sorghum is a major cereal crop with various agronomic advantages, contains health-promoting compounds and is gluten-free. There is a growing tendency to use sorghum in pasta and noodle formulations, which are among the most widely consumed products i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88860496edf6f472539bb0d4f1deec44
https://doi.org/10.1007/s11130-020-00829-9
https://doi.org/10.1007/s11130-020-00829-9
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Pasta samples were made by substituting wheat flour (2.5% and 7.5%) for lyophilised raspberry, boysenberry, and redcurrant and blackcurrant. Total polyphenol content showed minimum variation during processing while anthocyanins presented high degrada
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ba7d6236c79ae2c82cc1103bd95a4e0
https://doi.org/10.1111/ijfs.14453
https://doi.org/10.1111/ijfs.14453
Publikováno v:
Cereal Chemistry. 96:967-976
Fil: Bustos Shmidt, Mariela Cecilia. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Cordoba. Instituto de Ciencia y Tecnologia de Alimentos Cordoba. Universidad Nacional de Cordoba. Facultad de Cie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4fea229bcdcf7cbabfc32215d8ef35c5
https://doi.org/10.1002/cche.10201
https://doi.org/10.1002/cche.10201
Publikováno v:
International Journal of Food Studies, Vol 3, Iss 1 (2014)
Aqueous vegetable extracts from Allium and Brassica families were assayed for antibrowning capacity and related to their anti-radical and reducing power activities. The treatment of mushrooms and avocado slices, with white cabbage, cauliflower, garl
Externí odkaz:
https://doaj.org/article/cdef43778c76484e9c922b9493c86b98
Publikováno v:
Journal of the Science of Food and Agriculture. 99:1351-1357
Background: The development of new products with a focus on nutrition, rather than other technical aspects, is essential to improve the quality of celiac diets. Nutritional attributes of white and brown sorghum gluten-free pasta developed in a previo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::936d353efc60de019db58d2e86add354
https://doi.org/10.1002/jsfa.9310
https://doi.org/10.1002/jsfa.9310
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
This work aimed at developing pasta with different types of flour to evaluate how different raw materials and particle size affect pasta quality. Triticum aestivum flour was obtained from two cultivars: Klein Guerrero and Baguette Premium 11. Grains
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05a74fa6f54ee7b09d2d858a77be6a41
https://doi.org/10.1016/j.lwt.2017.10.062
https://doi.org/10.1016/j.lwt.2017.10.062
Publikováno v:
Journal of Cereal Science. 77:243-250
The study of starch digestion in cereal-based products is essential since the extent and rate of hydrolysis affects the glycemic index associated with several food-related diseases. Besides, a unique matrix is usually studied and many variations of i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8da1f1616a409ce8d9535df931ddca9
https://doi.org/10.1016/j.jcs.2017.08.018
https://doi.org/10.1016/j.jcs.2017.08.018
Autor:
María Belén Heinzmann Alabí, María Cecilia Penci, Pablo Daniel Ribotta, Mariela C. Bustos, Pablo Martín Palavecino, Melani Solange Nicolazzi
Publikováno v:
Journal of Food Science. 82:2085-2093
Sorghum is an underutilized cereal in human food production, despite its flour being a potential gluten-free (GF) source in the development of several foods. Thus, the aim of the present investigation was to evaluate the effects and interactions of d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96199146adbb4b86568c05ef6787754f
https://doi.org/10.1111/1750-3841.13821
https://doi.org/10.1111/1750-3841.13821