Detalles de la búsqueda
1.
Custard apple puree, fructooligosaccharide and soy protein hydrolysate as alternative ingredients in low carb pound cake.
J Food Sci Technol
; 58(9): 3632-3644, 2021 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-34366480
2.
Blackberries (Rubus sp.) and whole grain wheat flour in cookies: evaluation of phenolic compounds and technological properties.
J Food Sci Technol
; 56(3): 1445-1453, 2019 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-30956324
3.
Production of innovative gluten-free breakfast cereals based on red and black rice by extrusion processing technology.
J Food Sci Technol
; 56(11): 4855-4866, 2019 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-31741510
4.
Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains.
Foods
; 13(2)2024 Jan 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-38275720
5.
Technological and health properties and main challenges in the production of vegetable beverages and dairy analogs.
Food Funct
; 15(2): 460-480, 2024 Jan 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-38170850
6.
A New Advancement in Germination Biotechnology of Purple Creole Corn: Bioactive Compounds and In Situ Enzyme Activity for Water-Soluble Extract and Pan Bread.
Metabolites
; 14(1)2024 Jan 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-38248838
7.
Obtaining and characterizing polyphenol extracts based on anthocyanins from Melinis minutiflora inflorescences and Plinia cauliflora fruits and application in gelatins.
Food Res Int
; 173(Pt 2): 113426, 2023 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-37803763
8.
New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters.
Foods
; 12(21)2023 Oct 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-37959021
9.
Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals.
Foods
; 11(13)2022 Jul 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-35804772
10.
Bread as probiotic carriers: Resistance of Bacillus coagulans GBI-30 6086 spores through processing steps.
Food Res Int
; 155: 111040, 2022 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-35400429
11.
Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties.
Foods
; 11(20)2022 Oct 18.
Artículo
en Inglés
| MEDLINE | ID: mdl-37431004
12.
Quantifying the impact of eight unit operations on the survival of eight Bacillus strains with claimed probiotic properties.
Food Res Int
; 142: 110191, 2021 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-33773667
13.
Editorial: Healthy grains and cereals: sustainability, new ingredients and innovative processing.
Front Nutr
; 11: 1412851, 2024.
Artículo
en Inglés
| MEDLINE | ID: mdl-38757133
14.
Chemical and nutritional characterization of raw and hydrothermal processed jambu (Acmella oleracea (L.) R.K. Jansen).
Food Res Int
; 116: 1144-1152, 2019 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-30716900
15.
Microbiota-derived acetate protects against respiratory syncytial virus infection through a GPR43-type 1 interferon response.
Nat Commun
; 10(1): 3273, 2019 07 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-31332169
16.
High protein, gluten-free cookies made with rice, beans and avocado
Rev. chil. nutr
; 49(4)ago. 2022.
Artículo
en Inglés
|
LILACS-Express
| ID: biblio-1449880
17.
Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough.
Food Res Int
; 76(Pt 3): 402-409, 2015 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-28455020
18.
Determinação da concentração de diferentes sistemas de solventes na solubilização de proteínas de análogo de carne / Determination of the concentration of different solvents systems in the protein solubilization of meat analogue
Ci. Rural
; 45(6): 1120-1125, June 2015. graf, tab
Artículo
en Portugués
| VETINDEX | ID: vti-76330
19.
Determinação da concentração de diferentes sistemas de solventes na solubilização de proteínas de análogo de carne / Determination of the concentration of different solvents systems in the protein solubilization of meat analogue
Ciênc. rural
; 45(6): 1120-1125, 06/2015. tab, graf
Artículo
en Portugués
| LILACS | ID: lil-747093
20.
Massa alimentícia sem glúten com elevado teor proteico obtida por processo convencional / Gluten-free pasta with high protein content obtained by conventional processing
Ciênc. rural
; 43(5): 908-914, maio 2013. ilus, tab
Artículo
en Portugués
| LILACS | ID: lil-673279