Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Vicente Ortiz-Gómez"'
Autor:
Vicente Ortiz-Gómez, Jhon Edinson Nieto-Calvache, Diego Fernando Roa-Acosta, Jose Fernando Solanilla-Duque, Jesús Eduardo Bravo-Gómez
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
Protein functional properties are related to physical and chemical parameters that influence protein behavior in food systems during processing, storage and consumption. The structural and rheological properties of three quinoa hyperprotein flours (w
Externí odkaz:
https://doaj.org/article/988f664ce2e24a1698b7abc9775a4928
Autor:
Vicente Ortiz-Gómez, Alejandro Fernández-Quintero, Diego Fernando Roa-Acosta, Jesús Eduardo Bravo-Gómez, Jose Fernando Solanilla-Duque
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
In recent years, great interest has been shown in pseudocereals for their high nutritional value. Wet milling has been used to obtain macromolecules such as proteins and starches. However, the co-products obtained from this food industry have been st
Externí odkaz:
https://doaj.org/article/02a47d795671407c90c7fea2ed5d289e
Autor:
Karen Sofia Muñoz-Pabon, Diego Fernando Roa-Acosta, José Luis Hoyos-Concha, Jesús Eduardo Bravo-Gómez, Vicente Ortiz-Gómez
Publikováno v:
Foods, Vol 11, Iss 21, p 3383 (2022)
This research aimed to produce gluten-free snacks on a pilot scale from quinoa flour. These snacks experienced an extrusion process, followed by baking. The effects of these technological processes on carbohydrate and protein digestibility, extractab
Externí odkaz:
https://doaj.org/article/f146e857a3f84d5ea7db38f2a07ddf27
Autor:
Muñoz-Pabon, Karen Sofia, Roa-Acosta, Diego Fernando, Hoyos-Concha, José Luis, Bravo-Gómez, Jesús Eduardo, Ortiz-Gómez, Vicente
Publikováno v:
Foods; Nov2022, Vol. 11 Issue 21, p3383, 14p
Autor:
Felipe Richter Reis
While modern food production has become increasingly efficient in providing a wide range of convenient and affordable products, individuals struggling with gluten intolerance, FODMAP intolerance, and intolerance to food additives are an exception whe
