Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Padilla, Fanny C."'
Publikováno v:
In Food Research International 2003 36(5):499-504
Publikováno v:
Revista del Instituto Nacional de Higiene Rafael Rangel, Volume: 41, Issue: 1, Pages: 38-42, Published: JUN 2010
La harina de nuez de Barinas (Caryodendron orinocense K.) de acuerdo a estudios realizados presenta un contenido de pro teínas en el rango de 15-18%, que permite se pueda considerar como fuente de proteína. Sin embargo no se conoce la composición
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______621::67be12e65f59a6d8f2c306c485c088f0
http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0798-04772010000100006&lng=en&tlng=en
http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0798-04772010000100006&lng=en&tlng=en
Publikováno v:
Archivos Latinoamericanos de Nutrición, Volume: 54, Issue: 4, Pages: 449-456, Published: DEC 2004
Artocarpus altilis, seedless variety, is a fruit-producing plant, which is cultivated in Margarita Island, Venezuela and consumed by inhabitants of the region. The purpose of this study was to evaluate the chemical composition and physical characteri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______621::8c1eb8be068a37c3fe1c2ebe9229126b
http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222004000400013&lng=en&tlng=en
http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222004000400013&lng=en&tlng=en
Publikováno v:
Archivos Latinoamericanos de Nutrición, Volume: 54, Issue: 2, Pages: 223-228, Published: 05 JUN 2004
The functional properties of Caryodendron orinocense protein product were investigated and compared with those of soybean (Glycina maxima). The product protein content was 24.47 g/100g (Nx6.25). Solubility increased at both sides of the isoelectric p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______621::7e56245233b331b30b7e0e6cef1ea88b
http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222004000200013&lng=en&tlng=en
http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222004000200013&lng=en&tlng=en
Publikováno v:
Archivos Latinoamericanos de Nutrición, Volume: 50, Issue: 2, Pages: 200-205, Published: JUN 2000
Cocoa butter is the most important fat used in the confectionery and chocolate industries. The main objective of the present study was to determine the physical and chemical characteristics of cocoa butter extracted from hybrid cultivars belonging to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______621::f0f2f6067d19911d2d1106d0b2538b09
http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222000000200015&lng=en&tlng=en
http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222000000200015&lng=en&tlng=en
Publikováno v:
Journal of the Science of Food & Agriculture; Mar1999, Vol. 79 Issue 4, p532-536, 5p
Publikováno v:
Journal of the Science of Food and Agriculture; 15 March 1999, Vol. 79 Issue: 4 p532-536, 5p
Publikováno v:
In Food Research International 1997 30(9):727-731
Autor:
Alfaro, Maria J.1,2, Bélanger, Jacqueline M.R.1 jacqueline.belanger@ec.gc.ca, Padilla, Fanny C.2, Jocelyn Paré, J.R.1
Publikováno v:
Food Research International. May2003, Vol. 36 Issue 5, p499. 6p.
Autor:
Rincón AM; Unidad de Análisis de Alimentos, Facultad de Farmacia, Universidad Central de Venezuela, Caracas, Venezuela., Vásquez AM, Padilla FC
Publikováno v:
Archivos latinoamericanos de nutricion [Arch Latinoam Nutr] 2005 Sep; Vol. 55 (3), pp. 305-10.