Zobrazeno 1 - 10
of 95
pro vyhledávání: '"Myriam de Las Mercedes Salas Mellado"'
Publikováno v:
Vetor, Vol 27, Iss 2 (2020)
The present study aimed to carry out the extraction, characterization and comparison of oven-dried and freeze-dried chia mucilage, for use in food products. The chia seed mucilage was extracted and dried by two different methods: freeze-drying and co
Externí odkaz:
https://doaj.org/article/1252d5ae269345b19918c2b4bc4cf608
Autor:
Camila da Costa de Quadros, Juliana Machado Latorres, Mariano Michelon, Myriam de las Mercedes Salas-Mellado, Carlos Prentice
Publikováno v:
Journal of Aquatic Food Product Technology. 31:965-976
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2563d06aa02d087ec6ba164cebca051b
https://doi.org/10.1080/10498850.2022.2120378
https://doi.org/10.1080/10498850.2022.2120378
Publikováno v:
Semina: Ciências Agrárias, Vol 36, Iss 3, Pp 1317-1328 (2015)
The removal of gluten results in many baking problems and many gluten-free products currently available in the market are of low quality. The addition of hydrocolloids, however, is an option to improve technological characteristics. The objective of
Externí odkaz:
https://doaj.org/article/94516311038941e6b696d38e7d576467
Autor:
Carolina da Silva Graça, Josiane Brito Barbosa, Mayara Zinn de Souza, Angelita da Silveira Moreira, Márcia de Mello Luvielmo, Myriam de las Mercedes Salas Mellado
Publikováno v:
Brazilian Journal of Food Technology, Vol 20, Iss 0 (2017)
Resumo Os portadores da doença celíaca, uma enteropatia, apresentam intolerância ao glúten e a restrição de alimentos que o contenham mostra-se eficaz na normalização da função intestinal e das manifestações clínicas. O objetivo do prese
Externí odkaz:
https://doaj.org/article/4e2f485e73874151af8f609173665507
Publikováno v:
Brazilian Journal of Food Technology, Vol 17, Iss 4, Pp 259-268 (2014)
A chia (Salvia hispanica L.) é uma semente antiga utilizada pelos maias e astecas como alimento para aumentar a resistência física. Essa semente é fonte natural de ácidos graxos ômega-3, fibras e proteínas, além de outros componentes nutricio
Externí odkaz:
https://doaj.org/article/77d301ba65cc4a97b26f0284980b407b
Autor:
Myriam de las Mercedes Salas-Mellado, Ana Paula Passos, Gabriel da Silva Filipini, Sibele Santos Fernandes
Publikováno v:
Journal of Food Measurement and Characterization. 15:3853-3861
Celiac Disease (CD) is considered an autoimmune pathology, which causes the carriers of the same to have to exclude gluten from the diet. However, there is a deficit of gluten-free products that present improved technological properties and high nutr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d8a1b379dda9f32f8fa6b3dd09fb9a8
https://doi.org/10.1007/s11694-021-00971-1
https://doi.org/10.1007/s11694-021-00971-1
Autor:
Sibele Santos Fernandes, Mariana Buranelo Egea, Myriam de las Mercedes Salas-Mellado, Maira Rubi Segura-Campos
Publikováno v:
International Journal of Molecular Sciences. 24:7384
Nanoencapsulation can increase the stability of bioactive compounds, ensuring protection against physical, chemical, or biological degradations, and allows to control of the release of these biocompounds. Chia oil is rich in polyunsaturated fatty aci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52eea6030add52aa032f28e9d74deed4
https://doi.org/10.3390/ijms24087384
https://doi.org/10.3390/ijms24087384
Autor:
Janaína Fernandes de Medeiros Burkert, Gabriela da Rocha Lemos Mendes, Priscila Souto Rodrigues, Eliana Badiale-Furlong, Myriam de las Mercedes Salas-Mellado
Publikováno v:
Plant Foods for Human Nutrition. 76:46-52
Cakes are the most popular bakery items around the world because they are easy to consume and affordable. Their baking characteristics and consumers' healthy habits have driven the adoption of new ingredients and technologies to improve their functio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6edfd9541607600fe3f96952afd8e977
https://doi.org/10.1007/s11130-020-00872-6
https://doi.org/10.1007/s11130-020-00872-6
Autor:
Felipe da Silva Figueira, Tainara de Morais Crizel, Camila Rubira Silva, Myriam de las Mercedes Salas-Mellado
Publikováno v:
Brazilian Journal of Food Technology, Vol 14, Iss 4, Pp 308-316 (2011)
Com a finalidade de oferecer pão sem glúten para consumidores com síndrome celíaca, em razão da intolerância ao glúten, elaboraram-se produtos com farinha de arroz em substituição à farinha de trigo. Para aumentar o conteúdo proteico dos p
Externí odkaz:
https://doaj.org/article/836469bf17534d17b6dd73c76f9a62ae
Autor:
Vivian Feddern, Viviane Vaz Oleiro Durante, Martha Zavariz de Miranda, Myriam de Las Mercedes Salas Mellado
Publikováno v:
Brazilian Journal of Food Technology, Vol 14, Iss 4, Pp 267-274 (2011)
Este trabalho teve como objetivos elaborar e avaliar biscoitos tipo "cookie" formulados com diferentes concentrações de farelo de trigo ou arroz. Foram elaborados biscoitos: controle (sem farelo) e adicionados de 10, 20 e 30% de farelo de arroz, al
Externí odkaz:
https://doaj.org/article/fffda542ff8b4743b6044ea2a342cc2a