Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Raúl Comettant Rabanal"'
Autor:
Isabel Milagros Gavilan‐Figari, Marianela Inga, Indira Betalleluz‐Pallardel, Luz Marina Espinoza de Arenas, Raúl Comettant‐Rabanal
Publikováno v:
Legume Science, Vol 6, Iss 2, Pp n/a-n/a (2024)
ABSTRACT The Andean lima bean (ALB) (Phaseolus lunatus L.), also known as “Pallar” in Peru, is a large, semi‐flat, kidney‐shaped rarely investigated legume. This ancestral legume lacks in‐depth scientific reports and is mainly cultivated in
Externí odkaz:
https://doaj.org/article/f583087cfdb24658a72ab8bbed1a5da0
Autor:
Edwin O. Baldeón, Augusto Sánchez-Pizarro, Ritva Repo-Carrasco-Valencia, José M. Barat, Raúl Grau, Attilio Israel Cadenillas-Martínez, Raúl Comettant-Rabanal
Publikováno v:
Manglar, Vol 20, Iss 4, Pp 379-387 (2023)
This study aimed to assess the phenological profile and nutritional characteristics of the leaves of four different quinoa varieties. The researchers analyzed the chemical composition, total phenolic compounds (TPC), and antioxidant capacity (AC) of
Externí odkaz:
https://doaj.org/article/6338df6804be4a4ba5a8826f6b592cc8
Autor:
Nathália Ferreira Collantes, Carlos Wanderlei Piler Carvalho, José Luis Ramírez Ascheri, Davy William Hidalgo Chávez, Raúl Comettant‐Rabanal, Cristiany Oliveira Bernardo, Valéria Aparecida Vieira Queiroz
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33374068aa190f83957bf36c1bb58801
https://doi.org/10.1111/jfpp.17204
https://doi.org/10.1111/jfpp.17204
Autor:
Raúl Comettant-Rabanal, Carlos Wanderlei Piler de Carvalho, JOSE LUIS RAMIREZ ASCHERI, Davy William Hidalgo Chávez, Leda Maria Fortes Gottschalk, Manuela Cristina Pessanha de Araujo Santiago
Publikováno v:
Anais do Congresso Brasileiro de Tecnologia de Cereais e Panificação.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db44970f996af542a97f3f5d26bd0202
https://doi.org/10.29327/cbcp2022.517790
https://doi.org/10.29327/cbcp2022.517790
Autor:
Bárbara Amorim Silva, Marilia Penteado Stephan, Raúl Comettant Rabanal, Sidinea Cordeiro de Freitas, JOSE LUIS RAMIREZ ASCHERI, Leidyn Marilyn Abanto Rios
Publikováno v:
Anais do(a) Anais do I Simpósio Online Sulamericano de Tecnologia, Engenharia e Ciência de Alimentos.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c44ffbb24b9718c542b060ef8ea60d11
https://doi.org/10.29327/161828.1-26
https://doi.org/10.29327/161828.1-26
Autor:
Raúl Comettant-Rabanal, Davy William Hidalgo Chávez, Rogério Germani, José Luis Ramírez Ascheri, Carlos Wanderlei Piler de Carvalho
Publikováno v:
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
This work aimed to use thermoplastic extrusion technology as a pretreatment for whole grain flours (corn, parboiled brown rice, and sorghum) and the incorporation of germinated millet at 5% for the production of gluten-free bread. The study character
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd63bd982e24d1412d0a44e67c99dc31
https://doi.org/10.1016/j.lwt.2021.112042
https://doi.org/10.1016/j.lwt.2021.112042
Autor:
Raúl Comettant Rabanal, Rogério Germani, J. L. R. Ascheri, Carlos Wanderlei Piler de Carvalho, Davy William Hidalgo Chávez
Publikováno v:
Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia de Cereais e Panificação.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b4e88ff43e65a825f804e14469bd441
https://doi.org/10.29327/cbcp2020.276119
https://doi.org/10.29327/cbcp2020.276119
Autor:
J. L. R. Ascheri, Davy William Hidalgo Chávez, Raúl Comettant Rabanal, Rogério Germani, Carlos Wanderlei Piler de Carvalho
Publikováno v:
Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia de Cereais e Panificação.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b83e91f893b519b7534581a602c7d253
https://doi.org/10.29327/cbcp2020.276130
https://doi.org/10.29327/cbcp2020.276130
Autor:
Vanessa C. S. Toledo, José Luis Ramírez Ascheri, Raúl Comettant-Rabanal, Jhony Willian Vargas-Solórzano, Carlos Wanderlei Piler de Carvalho
Publikováno v:
Journal of Food Process Engineering. 43
Whole grain flour blends from maize, rice, and sorghum were processed in a single screw extruder to produce puffed snacks and the physical properties of the extrudates were determined. Blends from sorghum or maize at high proportions (70%) produced e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::85c468a54c3bb00fdd96ca7d2ea47242
https://doi.org/10.1111/jfpe.13303
https://doi.org/10.1111/jfpe.13303