Výsledky vyhledávání - "Rodriguez Furlán, Laura Teresa"

Akademický článek

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Quality assessment of dried okara as a source of production of gluten-free flour

Autor: Ostermann Porcel, María Victoria, Rinaldoni, Ana Noelia, Rodriguez Furlán, Laura Teresa, Campderrós, Mercedes Edith

BACKGROUND: Okara is a by-product of soymilk and of tofu elaboration that is rich in protein, fiber and vegetable oils as a source of gluten-free flour. In order to take advantage of the nutritional characteristics of okara and to be able to determin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3498::70ec0fc885e5a2494db3b4bc3c3b5301
Wiley Online Library

Zobrazit plný text záznamu

Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies

Autor: Ostermann Porcel, María Victoria, Rinaldoni, Ana Noelia, Rodriguez Furlán, Laura Teresa, Campderrós, Mercedes Edith

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

The research study was conducted to obtain okara flour by freeze-drying which could be used as a fiber and protein supplemented in foodformulation. The chemical composition, functional properties and the influence of particle size of okara flour were

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::366b4b3b8bb4c3fa1b0b07a2f4bedc61

Zobrazit plný text záznamu

Incorporación de inulina en la matriz de helado de vainilla libre de grasa: efecto sobre las propiedades texturales y físicas

Autor: Rodriguez Furlán, Laura Teresa, Campderrós, Mercedes Edith

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

La recomendación, dentro de una dieta saludable, es que las calorías provenientes de las grasas no superen el 30% del total de calorías ingeridas. Por lo general, las calorías provenientes de las grasas superan el 40% y se generan sobre todo a pa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8a665da56b1cf903ede4bcb28da3a1d1
http://publitec.com.ar/system/noticias.php?id_prod=649

Zobrazit plný text záznamu

Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic

Autor: Rodriguez Furlán, Laura Teresa, Baracco, Yanina Andrea, Zaritzky, Noemi Elisabet, Campderrós, Mercedes Edith

Publikováno v: SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

The purpose of this study was the development of formulations of white chocolate for diabetics with replacement of sucrose by sucralose (Su) and Stevia (St) using a mixture experimental design. The kinetic studies of thermodegradation which showed th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e552cfe22767b71dd26b395348d71538
http://sedici.unlp.edu.ar/handle/10915/98718

Zobrazit plný text záznamu

Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins

Autor: Laura Teresa Rodriguez Furlán, Yanina Andrea Baracco, Mercedes E. Campderrós

Publikováno v: Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 23(3)

The aim of this work was to study the influence of the binary and ternary combinations of bovine plasma proteins (BPP), inulin (I) and κ-carrageenan (C) in the overall quality of fat-reduced sausages. The influence of these components over different

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9a7f1039f0c3e19d204f3da7bed7c14
https://pubmed.ncbi.nlm.nih.gov/27956651

Zobrazit plný text záznamu

Effect of saccharides on glass transition temperatures of frozen and freeze dried bovine plasma protein

Autor: Mercedes E. Campderrós, Javier Lecot, Laura Teresa Rodriguez Furlán, Antonio Pérez Padilla, Noemi Elisabet Zaritzky

Publikováno v: Journal of Food Engineering. 106:74-79

In this study, to preserve the integrity of plasma protein, protective agents, such as saccharides are added to produce a glassy (vitrified) state. Differential scanning calorimetry (DSC) was used to measure the glass transition (Tg), crystallization

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9d5bc416012c64464ecf2828d906529
https://doi.org/10.1016/j.jfoodeng.2011.04.010

Zobrazit plný text záznamu

Effect of Mg2+ binding on transmission of bovine serum albumin (BSA) through ultrafiltration membranes

Autor: Laura Teresa Rodriguez Furlán, Mercedes E. Campderrós

Protein fractionation by membrane technology has many advantages for separations, in comparison with conventional methods. In this paper, the influence of different type and concentration of two electrolytes: NaCl and MgCl2 on buffer capacity and hyd

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a50e367cedaf7b60862526695029fb3
http://www.sciencedirect.com/science/article/pii/S1383586615300472

Zobrazit plný text záznamu

Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix

Autor: Antonio Pérez Padilla, Mercedes E. Campderrós, Laura Teresa Rodriguez Furlán

Publikováno v: Food chemistry. 170

The aim of this work was to improve the quality of gluten-free bread, incorporating plasma bovine proteins concentrated by ultrafiltration and freeze-dried with saccharides (inulin and sucrose). The influence of these compounds on textural properties

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ced256a98da24c5d93d43c75187d67e8
https://pubmed.ncbi.nlm.nih.gov/25306343

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání