Zobrazeno 1 - 10
of 93
pro vyhledávání: '"Martin, Mondor"'
Autor:
Oscar Abel Sánchez-Velázquez, Edith Oliva Cuevas-Rodríguez, Martin Mondor, Sabine Ribéreau, Yves Arcand, Alan Mackie, Alan Javier Hernández-Álvarez
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 93-104 (2021)
Oat (Avena sativa) is one of the most cultivated and consumed cereals worldwide. Recognized among cereals for its high protein content (12%–24%), it makes it an excellent source of bioactive peptides, which could be modified during processes such a
Externí odkaz:
https://doaj.org/article/6e68491364db42d2a0fefd6c051123b1
Autor:
Oscar Abel Sánchez‐Velázquez, Sabine Ribéreau, Martin Mondor, Edith Oliva Cuevas‐Rodríguez, Yves Arcand, Alan Javier Hernández‐Álvarez
Publikováno v:
Legume Science, Vol 3, Iss 2, Pp n/a-n/a (2021)
Abstract Pulses are consumed worldwide with different processing methods, which may impact their digestibility, protein quality, and composition. This study aims to analyze the effect of extrusion, baking, and cooking on protein nutritional parameter
Externí odkaz:
https://doaj.org/article/2e6c5e481904426f8c186f0300580e9a
Autor:
Martin Mondor
Publikováno v:
Food Reviews International. :1-20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61c23e616b6aefb2325fbbe5837d82db
https://doi.org/10.1080/87559129.2022.2160457
https://doi.org/10.1080/87559129.2022.2160457
Autor:
Oscar Abel Sánchez‐Velázquez, María Lilibeth Manzanilla‐Valdez, Martin Mondor, Guiomar Melgar‐Lalanne, Alan Javier Hernández‐Álvarez
Publikováno v:
Molecular Mechanisms of Functional Food. :520-595
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d79dc70a883759004322ef916e632d71
https://doi.org/10.1002/9781119804055.ch16
https://doi.org/10.1002/9781119804055.ch16
Publikováno v:
Food Reviews International. :1-25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e885ecbadeecdf723be4dbfdac34b5ca
https://doi.org/10.1080/87559129.2022.2094405
https://doi.org/10.1080/87559129.2022.2094405
Autor:
Tania M. Ngapo, Pauline Bilodeau, Yves Arcand, Marie Thérèse Charles, Axel Diederichsen, Isabelle Germain, Qiang Liu, Shawna MacKinnon, Aimé J. Messiga, Martin Mondor, Sébastien Villeneuve, Noura Ziadi, Stéphane Gariépy
Publikováno v:
Foods, Vol 10, Iss 3, p 524 (2021)
For centuries, some Indigenous Peoples of the Americas have planted corn, beans and squash or pumpkins together in mounds, in an intercropping complex known as the Three Sisters. Agriculturally, nutritionally and culturally, these three crops are com
Externí odkaz:
https://doaj.org/article/190675f01d6949e4afd4afbf591b2759
Autor:
Oscar Abel Sánchez-Velázquez, Martin Mondor, Maira Rubí Segura-Campos, Nidia del Carmen Quintal-Bojórquez, Alan Javier Hernández-Álvarez
Publikováno v:
Reference Series in Phytochemistry ISBN: 9783030913809
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f69efc718583c4c6d090c3555ef0517
https://doi.org/10.1007/978-3-030-91381-6_30
https://doi.org/10.1007/978-3-030-91381-6_30
Publikováno v:
Green Protein Processing Technologies from Plants ISBN: 9783031169670
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea1457c6bc1abbcbfc9c429fa68ecdb4
https://doi.org/10.1007/978-3-031-16968-7_5
https://doi.org/10.1007/978-3-031-16968-7_5
Autor:
Oscar Abel Sánchez-Velázquez, María Lilibeth Manzanilla-Valdez, Yan Wang, Martin Mondor, Alan Javier Hernández-Álvarez
Publikováno v:
Green Protein Processing Technologies from Plants ISBN: 9783031169670
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::204401acc489809675f14ccb5ea0e73e
https://doi.org/10.1007/978-3-031-16968-7_10
https://doi.org/10.1007/978-3-031-16968-7_10
Autor:
Oscar-Abel Sanchez-Velazquez, Irving-Alejandro Piña-Domínguez, Alan Javier Hernández-Álvarez, Guiomar Melgar Lalanne, Martin Mondor
Publikováno v:
Drying Technology. 39:1991-2009
Edible insects and their ingredients are considered as a novel, sustainable and high-quality nutritional source for their potential use as food and feed. However, they are highly oxidizable and pot...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f02d249dec20cad768f1391bf54caafb
https://doi.org/10.1080/07373937.2021.1915796
https://doi.org/10.1080/07373937.2021.1915796