Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Sylvia Alcázar-Alay"'
Autor:
Horacio Fraguela-Meissimilly, José Miguel Bastías-Monte, Claudia Vergara, Jaime Ortiz-Viedma, Roberto Lemus-Mondaca, Marcos Flores, Pamela Toledo-Merma, Sylvia Alcázar-Alay, Manuela Gallón-Bedoya
Publikováno v:
Molecules, Vol 28, Iss 11, p 4421 (2023)
Growing consumer interest in healthy foods has led to an increased demand for bioactive compounds derived from eco-technologies. This review highlighted two emerging technologies, pressurized liquid extraction (PLE) and supercritical fluid extraction
Externí odkaz:
https://doaj.org/article/6bda671350e24af58839618353d2a870
Autor:
Shigeki De-La-Cruz-Yoshiura, Julio Vidaurre-Ruiz, Sylvia Alcázar-Alay, Christian R. Encina-Zelada, Dario M. Cabezas, María Jimena Correa, Ritva Repo-Carrasco-Valencia
Publikováno v:
Food Reviews International. :1-29
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ebccb8392abd4ee278d3700a8c62cd2f
https://doi.org/10.1080/87559129.2022.2083158
https://doi.org/10.1080/87559129.2022.2083158
Autor:
Carla, Gutierrez-Castillo, Sylvia, Alcázar-Alay, Julio, Vidaurre-Ruiz, María Jimena, Correa, Dario M, Cabezas, Ritva, Repo-Carrasco-Valencia, Christian R, Encina-Zelada
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional.
Bread is the main important food product worldwide. In this study, eleven bread formulations were developed by partial substitution of wheat flour with quinoa and tarwi flours, to evaluate the effect on the rheological and pasting properties of mixtu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d42588cc20df22f0d04f85545df27057
https://pubmed.ncbi.nlm.nih.gov/35673705
https://pubmed.ncbi.nlm.nih.gov/35673705
Autor:
Julio Vidaurre‐Ruiz, Roberth Junior Yurivilca Vargas, Sylvia Alcázar‐Alay, Christian R Encina‐Zelada, Dario M Cabezas, María Jimena Correa, Ritva Repo‐Carrasco‐Valencia
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 102(15)
The flours of two Andean crops, tarwi (Lupinus mutabilis) and kañiwa (Chenopodium pallidicaule Aellen), present an excellent nutritional profile for inclusion in vegan gluten-free muffin formulations. In this study, the proximal composition and tech
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3a2662498342b375f5122475d6c8cb5
https://pubmed.ncbi.nlm.nih.gov/35753031
https://pubmed.ncbi.nlm.nih.gov/35753031
