Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Rolando J, González"'
Autor:
Alexis N Visentín, Silvina R Drago, Carlos A Osella, María A de la Torre, Hugo D Sánchez, Rolando J González
Publikováno v:
Archivos Latinoamericanos de Nutrición, Vol 59, Iss 3, Pp 325-331 (2009)
En este trabajo se estudió el efecto de la incorporación de harina de soja y de concentrado proteico de suero de queso sobre las propiedades físicas de la masa y sobre la calidad del pan de molde. Se realizaron estudios farinográficos y alveográ
Externí odkaz:
https://doaj.org/article/f796489241c749e48e829d6961215054
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 47, Iss 1, Pp 71-76 (2004)
Some physicochemical and cooking characteristics corresponding to different varieties and commercial samples of rice were analysed. Some mechanical properties determined by both, the viscoelastograf and the Instrom Universal Food Testing Machine were
Externí odkaz:
https://doaj.org/article/d54f6feefc07470e84213b166e33ab70
Autor:
Alberto J. Pérez, Rolando J. González-Peña, Roberto Braga Jr., Ángel Perles, Eva Pérez–Marín, Fernando J. García-Diego
Publikováno v:
Sensors, Vol 18, Iss 1, p 190 (2018)
Dynamic laser speckle (DLS) is used as a reliable sensor of activity for all types of materials. Traditional applications are based on high-rate captures (usually greater than 10 frames-per-second, fps). Even for drying processes in conservation trea
Externí odkaz:
https://doaj.org/article/3bce2ef8a0d240ca9d13bcbe4ed74fa5
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 44, Iss 4, Pp 425-431 (2001)
Hydration properties of soybean isolates with different processing conditions (heat treatments, pH and protein concentrations) were studied. Degree of denaturation,, solubility in water, in 0.2mol/L NaCl, and in media of different sodium dodecyl sulf
Externí odkaz:
https://doaj.org/article/ce7807039cc943349e619879c123ff7a
Autor:
Rolando J, González, Fernando, Sampedro, Joellen M, Feirtag, Marcos X, Sánchez-Plata, Craig W, Hedberg
Publikováno v:
Journal of food protection. 82(9)
Protecting public health by controlling
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::defeb2357ed9eff2042d7f9d83b8493b
https://pubmed.ncbi.nlm.nih.gov/31433239
https://pubmed.ncbi.nlm.nih.gov/31433239
Autor:
Pau Talens, Silvina R. Drago, Nuria Martínez-Navarrete, Rolando J. González, Micaela Albarracín
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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[EN] Physicochemical properties and structural characteristics of whole rice flours with different treatments (soaking, germination and extrusion cooking) were studied. Water solubility, water absorption, crystallinity, adsorption isotherms (BET and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9bfb46f1fdee50379a419ce5ef5103d
https://doi.org/10.1177/1082013215600078
https://doi.org/10.1177/1082013215600078
Autor:
Manuel Alaiz, Javier Vioque, Rolando J. González, María Angélica Fajardo, Raúl E. Cian, Silvina R. Drago
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Proximate composition, fatty acids and amino acid profiles and nutritional (chemical score, protein digestibility, PDCAAS and mineral dialyzability) and antioxidant properties (TEAC, DPPH and power reduction) from Porphyra columbina were evaluated. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1442e57190203dfd5dcae1888a847cdd
https://doi.org/10.3109/09637486.2013.854746
https://doi.org/10.3109/09637486.2013.854746
Autor:
Roberto L. Torres, Silvina R. Drago, Dardo M. De Greef, Rolando J. González, Emilce Elina Llopart
Publikováno v:
International Journal of Food Sciences and Nutrition. 65:34-41
In order to analyze the effects of extrusion temperature (T: 164, 182, 200 C) and grits moisture content (g/100 g sample) (%M: 14, 16.5, 19) on textural and physicochemical properties of red sorghum extrudates, whole grain flour was extruded accordin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef26c7ca82c9e5175123b576f02e6d17
https://doi.org/10.3109/09637486.2013.836737
https://doi.org/10.3109/09637486.2013.836737
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Grain soaking treatment could reduce phytates improving mineral and protein bioavailability. To evaluate the effects of soaking process with lactic acid on phytates and nutrient content (Fe, Zn, and proteins) from whole rice grain, a surface response
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afb8d163bdbbc8d385e01443f7db11da
https://doi.org/10.1016/j.lwt.2013.01.029
https://doi.org/10.1016/j.lwt.2013.01.029
Autor:
Silvina R. Drago, Julio Pastor, Manuel Alaiz, Rocío Juan, Rolando J. González, Javier Vioque, Elena Pastor-Cavada
Publikováno v:
International Journal of Food Science & Technology. 48:1949-1955
Summary Flour blends based on whole corn and rice with two added wild legumes at 15% level of cereal replacement were extruded to produce whole grain snacks. Extrusion temperature was 175 °C, and the moisture content was adjusted to 14%. The extrude
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::175aa6448494680a41b889bf65fdbbf4
https://doi.org/10.1111/ijfs.12175
https://doi.org/10.1111/ijfs.12175