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1.
Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes.
Int J Food Sci Nutr
; 70(5): 551-561, 2019 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-30614326
2.
Effect of popping and fermentation on proximate composition, minerals and absorption inhibitors, and mineral bioavailability of Amaranthus caudatus grain cultivated in Ethiopia.
J Food Sci Technol
; 53(7): 2987-2994, 2016 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-27765968
3.
Rapid quantification of iron content in fish sauce and soy sauce: a promising tool for monitoring fortification programs.
Food Nutr Bull
; 34(2 Suppl): S124-32, 2013 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-24050003
4.
Cereal-based fermented foods as a source of folate and cobalamin: The role of endogenous microbiota.
Food Res Int
; 174(Pt 1): 113625, 2023 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-37986477
5.
Current Consumption of Traditional Cowpea-Based Dishes in South Benin Contributes to at Least 30% of the Recommended Intake of Dietary Fibre, Folate, and Magnesium.
Nutrients
; 15(6)2023 Mar 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-36986047
6.
Changes in iron, zinc and chelating agents during traditional African processing of maize: Effect of iron contamination on bioaccessibility.
Food Chem
; 126(4): 1800-7, 2011 Jun 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-25213959
7.
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas.
Heliyon
; 5(3): e01361, 2019 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-30957044
8.
Influence of fermentation and other processing steps on the folate content of a traditional African cereal-based fermented food.
Int J Food Microbiol
; 266: 79-86, 2018 Feb 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-29179099
9.
Relative contribution of phytates, fibers, and tannins to low iron and zinc in vitro solubility in pearl millet (Pennisetum glaucum) flour and grain fractions.
J Agric Food Chem
; 53(21): 8342-8, 2005 Oct 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-16218686
10.
Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: effect on iron bioaccessibility.
Food Chem
; 174: 60-7, 2015 May 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-25529652
11.
Determination of expression and activity of genes involved in starch metabolism in Lactobacillus plantarum A6 during fermentation of a cereal-based gruel.
Int J Food Microbiol
; 185: 103-11, 2014 Aug 18.
Artículo
en Inglés
| MEDLINE | ID: mdl-24950021
12.
Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera.
Food Chem
; 138(1): 430-6, 2013 May 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-23265508
13.
Fermentation by amylolytic lactic acid bacteria and consequences for starch digestibility of plantain, breadfruit, and sweet potato flours.
J Food Sci
; 77(8): M466-72, 2012 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-22860595
14.
Ability of selected lactic acid bacteria to ferment a pearl millet-soybean slurry to produce gruels for complementary foods for young children.
J Food Sci
; 75(5): M261-9, 2010 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-20629882
15.
Adequacy of Iron and Zinc Contents and Estimated Bioavailability in Commercially Available Complementary Foods in Ethiopia.
Artículo
en Inglés
| IMSEAR | ID: sea-164698
16.
Consumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in Burkina Faso.
Int J Food Sci Nutr
; 59(7-8): 716-29, 2008.
Artículo
en Inglés
| MEDLINE | ID: mdl-18991104
17.
Influence of the technological know-how of producers on the biochemical characteristics of red sorghum malt from small scale production units in Ouagadougou (Burkina Faso).
Int J Food Sci Nutr
; 58(1): 63-76, 2007 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-17415957
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