Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Pablo Ribotta"'
Autor:
María Gabriela Bordón, Gabriela Noel Barrera, Maria C. Penci, Andrea Bori, Victoria Caballero, Pablo Ribotta, Marcela Lilian Martínez
Publikováno v:
Proceedings, Vol 53, Iss 1, p 22 (2020)
Microencapsulation by different drying methods protects chia seed oil (CSO) against oxidative degradation, and ultimately facilitates its incorporation in certain foods. The aim of this work was to analyze the influence of freeze or spray drying, as
Externí odkaz:
https://doaj.org/article/4e980736d2194311bcd0617b8f4f9418
Autor:
Mirta Castaño, Enzo Ferrari, Pablo Ribotta, Víctor Ferreira, Ezequiel Grassi, Analía Ferreira, Hernán Di Santo, Ernesto Castillo, Héctor Antonio Paccapelo
Publikováno v:
Semiárida, Vol 25, Iss 1 (2018)
Se analizó el rendimiento de grano, aptitud galletitera y algunos factores físicos y físico-quí- micos que afectan la calidad de la harina integral en 22 genotipos de triticales. Los parámetros PSI, IRAAy SRC de los cuatro solventes (agua, carbo
Externí odkaz:
https://doaj.org/article/ed7c1272b33c4d18a07e0097842f4cd5
Autor:
Agustin Lucini Mas, Federico I. Brigante, Emiliano Salvucci, Pablo Ribotta, Marcela L. Martinez, Daniel A. Wunderlin, María V. Baroni
Publikováno v:
Food chemistry. 389
Defatted sesame flour (DSF), a coproduct of the sesame oil extraction process, is often discarded despite having high polyphenol content. The aim of this study was to improve the antioxidant properties of cookies with increasing amounts of DSF (5, 10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::158cbb372423120bf8517884d9a11ce7
https://pubmed.ncbi.nlm.nih.gov/35580479
https://pubmed.ncbi.nlm.nih.gov/35580479
Autor:
Pablo Ribotta, Maria Isabel Curti, Silvana Azcarate, Marianela Savio, José Camiña, Florencia CORA JOFRE
Publikováno v:
Journal of Analytical Methods in Chemistry, Vol 2021 (2021)
Journal of Analytical Methods in Chemistry
Journal of Analytical Methods in Chemistry
Sorghum is the fourth most important cereal produced in Argentina and the fifth worldwide. It has good agronomic characteristics and could be developed in arid areas, allowing a wide geographic distribution. Its starch content, higher than 70%, makes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7a3d732d47ee7a40e829a5eccddf8dc
Publikováno v:
Functional Properties of Traditional Foods
Functional Properties of Traditional Foods ISBN: 9781489976604
Functional Properties of Traditional Foods ISBN: 9781489976604
Carob European tree belongs to Ceratonia siliqua L., while American crop belongs to Prosopis sp. The latter is a very ancient genus with almost 45 species distributed along America, Africa and Asia. Argentina constitutes the country with the greatest
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2716763d51f25e46389a37fd6b71d1c8
https://link.springer.com/chapter/10.1007/978-1-4899-7662-8_7
https://link.springer.com/chapter/10.1007/978-1-4899-7662-8_7
Publikováno v:
Traditional Foods ISBN: 9781489976468
The Prosopis genus belongs to the leguminous family and Mimosoideae subfamily and includes 44 species with great importance in the tree and shrub composition of arid and semiarid regions in Asia (three native species), tropical Africa (one native spe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1c48ffc3a07ea07c0905043e1f63556
https://doi.org/10.1007/978-1-4899-7648-2_14
https://doi.org/10.1007/978-1-4899-7648-2_14
Publikováno v:
International Journal of Agricultural Research. 2:33-42
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39a80c1f091676530840db26291b69f4
https://doi.org/10.3923/ijar.2007.33.42
https://doi.org/10.3923/ijar.2007.33.42