Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Patricia Luna Pizarro"'
Publikováno v:
Agroalimentaria, Vol 13, Iss 26, Pp 119-125 (2008)
El yacón (Smallanthus sonchifolius), tubérculo andino de origen prehispánico, es una planta perenne de 1,5 a 3 metros de altura, llega a su madurez en 6-7 meses en sitios de media altitud y hasta 1 año en sitios altos. Se produce en muchas locali
Externí odkaz:
https://doaj.org/article/3b73abbbd48c4ab1b9fad9d155e28592
Publikováno v:
Canadian Journal of Zoology. 97:203-209
The nutritional value, whey protein, and the fatty acid (FA) composition of milk from four South American camelids (SAC) (vicuna, Vicugna vicugna (Molina, 1782); alpaca, Vicugna pacos (Linnaeus, 1758); guanaco, Lama guanicoe (Müller, 1776); llama, L
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::191041f9efe0478a8728732dd98aea13
https://doi.org/10.1139/cjz-2018-0067
https://doi.org/10.1139/cjz-2018-0067
Autor:
Carina Paola Van Nieuwenhove, Patricia Luna Pizarro, Javier Fontecha, Andrea Moyano, Gabriela Zárate, Pilar Castro-Gómez, Gabriel Dario Saez
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Digital.CSIC. Repositorio Institucional del CSIC
instname
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Digital.CSIC. Repositorio Institucional del CSIC
instname
Pomegranate (Punica granatum) and jacaranda (Jacaranda mimosifolia) seeds represent high natural sources of conjugated linolenic acids (CLnAs), predominantly as punicic and jacaric acid, respectively. Both CLnAs are known as potent anticarcinogenic c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c6d18ec42aeb1039554ceafcb56792a
http://hdl.handle.net/10261/193239
http://hdl.handle.net/10261/193239
Publikováno v:
LWT - Food Science and Technology. 54(1):73-79
This study investigated the effects of adding whole chia flour (WCF) on the technological, nutritional and sensory qualities of cakes. Different contents of WCF (0–30 g/100 g flour mixture) and hydrogenated vegetable fat (HVF) (12–20 g/100 g flou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6784bdb0acd18c569eebce71ab9bae45
Autor:
Eveline Lopes Almeida, Norma Sammán, Patricia Luna Pizarro, Yoon Kil Chang, Alessandra Silva Coelho, Miriam Dupas Hubinger
This work proposed to study the effects of the addition of whole chia flour (WCF) on the technological, nutritional and sensory qualities of bread. Different WCF contents (0 and 20 %) and vital gluten (VG) (0 and 4 %) were added to bread according to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d8316963ca25cf02c600afa4ec88e41
https://europepmc.org/articles/PMC4486551/
https://europepmc.org/articles/PMC4486551/