Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Meli Sosa"'
Publikováno v:
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Universidad Nacional de La Plata
instacron:UNLP
This work analyzed the effect of quinoa flour and zein protein on the rheological, structural, and physicochemical characteristics of gluten-free pasta throughout the production process. Supplementing corn flour with quinoa increased dough protein co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfe2f92db96262f227261044e5dea8e5
http://sedici.unlp.edu.ar/handle/10915/136988
http://sedici.unlp.edu.ar/handle/10915/136988
Autor:
Gabriele Loris Beccaro, Vinícius J. Bolognesi, Lara T.G.F. Brites, Alicia Califano, Bruna L. Capoville, Alessandro Kim Cerutti, Ömer U. Çopur, Rubi Cuj-Laines, Mariza P. de Melo, Cristiano R. de Menezes, Rafaella de Paula Paseto Fernandes, Clarissa H.O. Delgado, Débora Z. do Prado, Larry Dolley, Dario Donno, Francisco J. Espejo-Carpio, Luciana F. Fleuri, Valesca C.B. Francisco, Pedro J. García-Moreno, Carlos E.R. Garcia, Antonio Guadix-Escobar, Emilia Guadix-Escobar, Julia C.A. Heliodoro, Erasmo Herman-Lara, Betsabé Hernández-Santos, Hector M. Hernandez Hernandez, Eduardo Jacob-Lopes, Ram Chandra Reddy Jala, José M. Juárez-Barrientos, Danuta Kołożyn-Krajewska, C. Ganesh Kumar, Gabriel Lorenzo, Salvador Omara Espino Manzano, Mariana M. Maroneze, Cecilia E. Martínez-Sánchez, Maria Gabriella Mellano, Rocío Morales-Medina, Ryan A. Morkel, Katarzyna Neffe-Skocińska, Paula K. Novelli, Naresh Pal Singh, Luciana D. Patias, Milene S. Pereira, Raúl Pérez-Gálvez, Mayara R. Pivetta, Chand Ram, Jesús Rodríguez-Miranda, Anna Rzepkowska, Marcio Schmiele, Anamika Singh, Bhagat Singh, Dheer Singh, Renu Singh, Stefania F. Siqueira, Meli Sosa, Caroline J. Steel, Senem Suna, Aleksandra Szydłowska, Juan G. Torruco-Uco, Marco A. Trindade, Jessy Van Wyk, Norma Guemes Vera, Reena R. Verma, Mirella R. Zanutto, Leila Q. Zepka
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd53618824409c6af4cd897d327ad095
https://doi.org/10.1016/b978-0-12-811446-9.00019-8
https://doi.org/10.1016/b978-0-12-811446-9.00019-8
Publikováno v:
Alternative and Replacement Foods
Most gluten-free products on the market are based on starch; however, gluten-free food manufacturers are investing in the use of whole grains, corn, sorghum, amaranth, and quinoa, as these products are excellent sources of fiber, iron, and vitamin B.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd84f56dc30557a918d92af7f71f998e
https://www.sciencedirect.com/science/article/pii/B9780128114469000150
https://www.sciencedirect.com/science/article/pii/B9780128114469000150
Publikováno v:
European Food Research & Technology; Feb2019, Vol. 245 Issue 2, p343-353, 11p
Pseudocereals: Production, Processing, and Nutrition provides an overview of the chemistry, processing, and technology of pseudocereals which have become super grains. The cultivation of pseudocereals has spread to over 70 different countries due to
Alternative and Replacement Foods, Volume 17, a volume in the Handbook of Food Bioengineering series, presents the most up-to-date research on synthetic and replacement food components for scientists and researchers. The book helps them understand th