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High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
(MDPI, 2023-01)
Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This ...
Influência da adição de fibras alimentares em salsicha de frango com redução de gordura sobre as propriedades tecnológicas e sensoriais
(Universidade Estadual Paulista (UNESP), 2016)
Digestive and functional properties of a partially hydrolyzed cassava solid waste with high insoluble fiber concentration
(Universidade de São Paulo (USP), Escola Superior de Agricultura Luiz de Queiroz (ESALQ), 2014)
Performance of low-fat beef burger with added soluble and insoluble dietary fibers
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2018)
AbstractInulin, fructooligosaccharide, oat fiber and wheat fiber were added at 3 and 6% level in low-fat beef burger and their performances were evaluated. The low-fat beef burgers were submitted to cooking losses, objective ...
Binding of iron by fiber of wheat and maize
(1981)
Iron II is firmly bound by neutral detergent fiber (NDF) prepared from wheat or maize and NDF accounts for nearly all of the iron binding capability of these cereals. The amount of iron bound depends upon iron concentration, ...
Binding of iron by fiber of wheat and maize
(1981)
Iron II is firmly bound by neutral detergent fiber (NDF) prepared from wheat or maize and NDF accounts for nearly all of the iron binding capability of these cereals. The amount of iron bound depends upon iron concentration, ...
Use of Pleurotus pulmonarius to change the nutritional quality of wheat straw. I. effect on chemical composition
(Asociación Interciencia, 2016)
Nutritional Profile of Ancestral Wheat Varieties (TriticumSpelta) and bakery products Obtained Under Organic Agriculture in Argentina.
(ICC, 2021-03)
The objective of this work was to evaluate the nutritional profile of only two organic whole spelt flours available at the market in Argentina, comparing their performance with a whole wheat bread flour (Triticum aestivum) ...