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Product development on the basis of cereal and leguminous flours to coeliac disease in children between 6-24 months; I: Formulation and acceptability Desarrollo de producto sobre la base de harinas de cereales y leguminosa para niños celíacos entre 6 y 24
(2011)
The revaluation of the Andean cultivations, quinua (Chenopodium quinua Willd) and lupin (Lupinus albus L.), to be used in nutritional mixtures, with traditional cereals like corn (Zea mays L.) and rice (Oryza sativa L.), ...
Elaboración de pastas artesanales con ocho tipos de harinas y su aplicación en nuevas recetas
(Universidad de Cuenca, 2015-11-11)
This monograph entitled “Production of homemade pasta with eight types of flour and its application in new recipes” it is based on the study of some varieties of flour and their application inthe production of pasta. The ...
The industrialization of nixtamal and tortilla production in MexicoLa industrialización del nixtamal y la elaboración de la tortilla en México
(Pontificia Universidad Católica del Perú, 2022)
Caracterização de produtos cárneos desenvolvidos com adição de farinha do sabugo de milho (Zea mays)
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2014-08-29)
Currently a large number of people are searching for a healthier lifestyle, with
a balanced diet, choosing for foods with low levels of fats and sugars and fibers
increments. Desirable due to their nutritional, functional ...
DETECCIÓN DE HONGOS TOXIGÉNICOS EN LA CADENA PRODUCTIVA DEL MAÍZ (Zea maíz L.)DETECTION OF TOXIGENIC FUNGI IN THE PRODUCTIVE CHAIN OF CORN (Zea maiz L.)
(Universidad Nacional del Centro del Peru, 2022)
Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour
(Elsevier, 2020-07)
Corn flour blends including 25 % of pearl millet, red sorghum, quinoa or canary seed flours, not deeply studied in the extrusion process of corn-based products, were used for extrudates production. Several physical, ...
Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient
(Scientific Research Publishing, 2017-11)
The development of gluten-free foodstuffs with high nutritional quality components is an important objective to achieve. Pachyrhizus ahipa is one of the few leguminous species that produce edible tuberous roots with high ...
Elaboração de pão de milho com diferentes concentrações de farinha de carcaça de Tilápia do Nilo (Oreochromis niloticus)
(Universidade Tecnológica Federal do ParanáMedianeira, 2014-11-26)
Nile tilapia carcass flour added to corn bread gives consumers nutritional satisfaction and distinctive flavor, bringing benefits to health and environmental sustainability. Tilapia is a fish that offers good quality ...