Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Natalia Vera"'
Autor:
Natalia Vera
Publikováno v:
Revista Teología, Vol 61, Iss 144 (2024)
El libro «Teología práctica e interdisciplinariedad» pertenece a la colección «Teología Hoy» (N. 90). Es fruto de un trabajo realizado por el Seminario Internacional de Teología Práctica, conocido como el Grupo Santiago, al cual perte
Externí odkaz:
https://doaj.org/article/1e0aae71bac24d298082bc195c64084e
Publikováno v:
Foods, Vol 12, Iss 16, p 3013 (2023)
In the last few decades, chia (Salvia hispanica L.) cultivation has expanded around the world, and the seeds have become well known due to their rich composition of nutrients and bioactive compounds. The aim of this work was to evaluate the physical,
Externí odkaz:
https://doaj.org/article/d448690bcf004e9a880a696d61092514
Publikováno v:
Foods, Vol 10, Iss 7, p 1467 (2021)
Basil (Ocimum basilicum L.) is found worldwide and is used in the food, pharmaceutical, and cosmetic industries; however, the nutritional and functional properties of the seeds are scarcely known. Basil seeds contain high concentrations of proteins (
Externí odkaz:
https://doaj.org/article/9fc5d7244b4344bd8e835afb6b1813e8
Evaluation of the physical changes of different soluble fibres produced during an in vitro digestion
Publikováno v:
Journal of Functional Foods, Vol 62, Iss , Pp - (2019)
Some dietary fibres, especially soluble, due to their ability to modify the physical properties of digestive content, are associated with positive physiological effects. In this study, the effect of digestion on apparent viscosity and fragmentation/a
Externí odkaz:
https://doaj.org/article/46e10e8320da4c0a99cc117a2eb64498
Publikováno v:
Proceedings, Vol 53, Iss 1, p 21 (2020)
This research aimed to compare the apparent viscosity and the degree of fragmentation/aggregation produced in dispersions of xanthan gum and chia mucilage during the gastrointestinal tract by using an in vitro digestion. Both soluble fibers exhibited
Externí odkaz:
https://doaj.org/article/aff00e3632334a668e8bc6fc20d0dcb9
Publikováno v:
Transport in Porous Media.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0da1d15058a3eaedb5c2d8a5e734c474
https://doi.org/10.1007/s11242-023-01960-2
https://doi.org/10.1007/s11242-023-01960-2
Publikováno v:
Foro Internacional, 2013 Apr 01. 532(212), 337-362.
Externí odkaz:
https://www.jstor.org/stable/23608267
Autor:
Jessami Marin, Roberto Lemus-Mondaca, Leyla Sanhueza, Luis Puente-Díaz, Josefa Rivas, Natalia Vera, Yasna Soto
Publikováno v:
Revista chilena de nutrición v.46 n.6 2019
SciELO Chile
CONICYT Chile
instacron:CONICYT
SciELO Chile
CONICYT Chile
instacron:CONICYT
The need to obtain nutritious foods from new sources and lower waste in industry has created a high interest in studying different parts of plants or foods that today are considered waste, but could be considered by-products with high nutritional val
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8e4edb43b6886c9cf545bb8d447446d
https://doi.org/10.4067/s0717-75182019000600783
https://doi.org/10.4067/s0717-75182019000600783
Publikováno v:
Foods
Foods, Vol 10, Iss 1467, p 1467 (2021)
Foods, Vol 10, Iss 1467, p 1467 (2021)
Basil (Ocimum basilicum L.) is found worldwide and is used in the food, pharmaceutical, and cosmetic industries; however, the nutritional and functional properties of the seeds are scarcely known. Basil seeds contain high concentrations of proteins (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a025dc335a2f786b838b0c126d3c1b74
http://europepmc.org/articles/PMC8303141
http://europepmc.org/articles/PMC8303141
Autor:
Natalia Vera
Publikováno v:
Journal Ilmu Sosial, Politik dan Pemerintahan. 9
Ketahanan Pangan adalah kondisi terpenuhinya kebutuhan pangan dan gizi bagi Negara sampai dengan perseorangan, yang tercermin dari tersedianya pangan yang cukup, baik jumlah maupun mutunya, aman, beragam, memenuhi kecukupan gizi, merata dan terjangka
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::321407b2db3d856bf198cd8152ef9804
https://doi.org/10.37304/jispar.v9i1.1129
https://doi.org/10.37304/jispar.v9i1.1129