Zobrazeno 1 - 10
of 294
pro vyhledávání: '"Pilar Buera"'
Autor:
Nancy Esposito, Karen Irigoytía, Verónica Busch, Juan Manuel Castagnini, Pilar Buera, Carolina Genevois
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 119 (2023)
The incorporation of alternative flours in the formulation of gluten-free (GF) baked goods has the potential to improve their nutritional and technological characteristics. Within this context, the addition of novel flours from the grinding of seed-e
Externí odkaz:
https://doaj.org/article/9ac015fddbcf49238c959a08ccfb968d
Publikováno v:
International Journal of Food Studies, Vol 3, Iss 1 (2014)
Aqueous vegetable extracts from Allium and Brassica families were assayed for antibrowning capacity and related to their anti-radical and reducing power activities. The treatment of mushrooms and avocado slices, with white cabbage, cauliflower, garli
Externí odkaz:
https://doaj.org/article/5f26f38447514640b6a67bb101de6f82
Publikováno v:
In Journal of Food Composition and Analysis January 2024 125
Autor:
Martínez, Jimena H., Velázquez, Francisco, Burrieza, Hernán P., Martínez, Karina D., Paula Domínguez Rubio, A., dos Santos Ferreira, Cristina, del Pilar Buera, María, Pérez, Oscar E.
Publikováno v:
In Food Hydrocolloids February 2019 87:880-890
Autor:
Lusani Norah Vhangani, Leonardo Cristian Favre, Guido Rolandelli, Jessy Van Wyk, María del Pilar Buera
Publikováno v:
Molecules, Vol 27, Iss 11, p 3556 (2022)
Antioxidant activity associated with green rooibos infusions is attributed to the activity of polyphenols, particularly aspalathin and nothofagin. This study aimed to optimise β-cyclodextrin (β-CD)-assisted extraction of crude green rooibos (CGRE)
Externí odkaz:
https://doaj.org/article/2077c1f803054d81bcb67162262f4510
Publikováno v:
International Journal of Food Science & Technology. 58:623-630
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2bb4d918db1d017215e8d1fbdb7c6016
https://doi.org/10.1111/ijfs.16210
https://doi.org/10.1111/ijfs.16210
Revaluing Anion Effects on Maillard Reaction Catalysis as a Relevant Feature for Kinetic Predictions
Publikováno v:
ACS Food Science & Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71fdd63c4b9628c2dbc05e91b248da40
https://doi.org/10.1021/acsfoodscitech.3c00029
https://doi.org/10.1021/acsfoodscitech.3c00029
Publikováno v:
Designing Gluten Free Bakery and Pasta Products ISBN: 9783031283437
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ebac341e279c3101f653a1e97919b8e2
https://doi.org/10.1007/978-3-031-28344-4_2
https://doi.org/10.1007/978-3-031-28344-4_2
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