Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Milagros Arnal"'
Publikováno v:
Foods, Vol 13, Iss 15, p 2341 (2024)
The purpose of this study was to assess the impact of food texture, oral processing, bolus characteristics, and in vitro digestive conditions on the starch and protein digestibility of al dente and soft-cooked commercial red lentil pasta. For that, s
Externí odkaz:
https://doaj.org/article/70178ba748404b23adc930ff5f78f24c
Publikováno v:
Foods, Vol 10, Iss 1, p 47 (2020)
Legumes are protein-rich foods that can be used to prepare pastes or pureed foods suitable for babies and the elderly. The aims of this study were the characterization of different legume pastes (from soybean, lentil, and pea) subjected to three proc
Externí odkaz:
https://doaj.org/article/e689ed10afd24f8d8b0886534c8a3258
Iron-fortified broad bean flours were obtained by vacuum impregnation during soaking. The impact of vacuum impregnation and iron fortification on the hydration kinetics of broad beans, as well as the processing (soaking, autoclaving, and dehulling) o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66ad07897e82bf0bd527eb66a22eece1
http://hdl.handle.net/10261/311036
http://hdl.handle.net/10261/311036
Publikováno v:
Food Chemistry. 418:135884
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bbe783ac791c5dd934a52f1a76d66711
https://doi.org/10.1016/j.foodchem.2023.135884
https://doi.org/10.1016/j.foodchem.2023.135884
Publikováno v:
Polymers
Volume 12
Issue 5
Polymers, Vol 12, Iss 1032, p 1032 (2020)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Volume 12
Issue 5
Polymers, Vol 12, Iss 1032, p 1032 (2020)
Digital.CSIC. Repositorio Institucional del CSIC
instname
© 2020 by the authors.
The use of edible biopolymers and natural additives obtained from food processing by-products is a sustainable strategy for food packaging applications. Gelatin is a biopolymer with great potential as a coating due to its
The use of edible biopolymers and natural additives obtained from food processing by-products is a sustainable strategy for food packaging applications. Gelatin is a biopolymer with great potential as a coating due to its
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c030227760ead7dc034e6d36b89efe53
https://doi.org/10.3390/polym12051032
https://doi.org/10.3390/polym12051032