Zobrazeno 1 - 10 of 13 pro vyhledávání: '"Sonia Gallego-Castillo"'
1
Akademický článek
Nutritional value and consumer perception of biofortified sweet potato varieties
Autor: Amparo Rosero, Iván Pastrana, Remberto Martínez, Jose-Luis Perez, Laura Espitia, Hernando Araujo, John Belalcazar, Leiter Granda, Angélica Jaramillo, Sonia Gallego-Castillo
Publikováno v: Annals of Agricultural Sciences, Vol 67, Iss 1, Pp 79-89 (2022)
The deficiency of vitamin A is associated with preventable childhood infections and blindness. Optimal nutrition from a dietary variety and a selection of nutrient-rich foods are needed to enrich the diet. Orange-fleshed sweet potato (OFSP) is a sour
Externí odkaz: https://doaj.org/article/999db505776045ae991ec5babe74fc13
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2
Akademický článek
Effect of maize processing methods on the retention of minerals, phytic acid and amino acids when using high kernel-zinc maize
Autor: Sonia Gallego-Castillo, Victor Taleon, Elise F. Talsma, Aldo Rosales-Nolasco, Natalia Palacios-Rojas
Publikováno v: Current Research in Food Science, Vol 4, Iss , Pp 279-286 (2021)
High kernel-zinc maize varieties are available to consumers in several countries in Latin America to contribute to increase the zinc intake of their populations. Minerals, phytic acid and amino acids retention were measured after processing six maize
Externí odkaz: https://doaj.org/article/6ecaa4fce6b74982912ee87786aae37d
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3
Akademický článek
Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice
Autor: Beatriz Guevara Guerrero, Juan Carlos Montero-Montero, Alejandro Fernández-Quintero, Yenny Jovana Rivera-Agredo, Bernardo Ospina-Patiño, Sonia Gallego-Castillo
Publikováno v: Dyna, Vol 86, Iss 209, Pp 298-303 (2019)
A ready-to-eat cereal processed by a twin-screw extrusion was formulated, using flour and bran from a quality protein maize (QPM) variety and a zinc biofortified rice. The effect of variation of the content of bran in the formulation on the physical
Externí odkaz: https://doaj.org/article/a62e759351694924ad1b0542ab979cb6
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4
Akademický článek
The acceptance of zinc biofortified rice in Latin America: A consumer sensory study and grain quality characterization.
Autor: Bo-Jane Woods, Sonia Gallego-Castillo, Elise F Talsma, Daniel Álvarez
Publikováno v: PLoS ONE, Vol 15, Iss 11, p e0242202 (2020)
Zinc deficiency is a major public health problem in vulnerable populations of Latin America and the Caribbean. Biofortification of rice (Oryza sativa L.) with zinc has the potential to alleviate zinc deficiencies. However, as plant breeding processes
Externí odkaz: https://doaj.org/article/23d2b5e89fdd4e839a38f10be096ab8e
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5
Akademický článek
Changes in physical properties of sweet potato due to effects of thermal pre-treatments for puree production
Autor: Sonia Gallego-Castillo, Alfredo Adolfo Ayala-Aponte
Publikováno v: Dyna, Vol 85, Iss 207, Pp 135-142 (2018)
In response to increasing consumer demand for high-quality, easy-to-prepare foods, it is necessary to develop innovative ways to use roots and tubers, such as sweet potatoes, in processed foods. Thus, two thermal processes were evaluated, freezing-co
Externí odkaz: https://doaj.org/article/ccca19205c6c4d56b547eea7c8dc76b8
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6
Effect of iron-enriched bean-based diet on body weight, exercise performance and iron biomarkers in young adult BALB/c mice
Autor: Camilo Morales, Natalia Jiménez-Cardozo, Magda C Diaz-Vesga, José Guillermo Ortega, Sonia Gallego-Castillo
Publikováno v: Physiology. 38
Iron deficiency contributes to the global burden of disease, affecting children, premenopausal women, and population from low-income and middle-income countries. To manage the deficit of iron on diet, biofortified crops can be obtained from conventio
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3235ff9dd922a36aae552dfdf9027a69
https://doi.org/10.1152/physiol.2023.38.s1.5735152
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9
Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice
Autor: Yenny Jovana Rivera-Agredo, Sonia Gallego-Castillo, Alejandro Fernández-Quintero, Juan Carlos Montero-Montero, Bernardo Ospina-Patiño, Beatriz Guevara Guerrero
Publikováno v: Dyna, Vol 86, Iss 209, Pp 298-303 (2019)
A ready-to-eat cereal processed by a twin-screw extrusion was formulated, using flour and bran from a quality protein maize (QPM) variety and a zinc biofortified rice. The effect of variation of the content of bran in the formulation on the physical
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3ab9720042e76e4fb259d98279c5704
https://revistas.unal.edu.co/index.php/dyna/article/view/73071
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10
Effect of maize processing methods on the retention of minerals, phytic acid and amino acids when using high kernel-zinc maize
Autor: Victor Taleon, Aldo Rosales-Nolasco, Sonia Gallego-Castillo, Elise F. Talsma, Natalia Palacios-Rojas
Publikováno v: Current Research in Food Science, 4, 279-286
Current Research in Food Science, Vol 4, Iss, Pp 279-286 (2021)
Current Research in Food Science
Current Research in Food Science 4 (2021)
High kernel-zinc maize varieties are available to consumers in several countries in Latin America to contribute to increase the zinc intake of their populations. Minerals, phytic acid and amino acids retention were measured after processing six maize
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::104591d850b1fe157f8c982432397324
https://pubmed.ncbi.nlm.nih.gov/33997794
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