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Performance of quinoa (Chenopodium quinoa Willd) flour in the manufacture of gluten-free spaghetti
(John Wiley & Sons LtdW SussexInglaterra, 2001)
Efecto del secado en la calidad y digestibilidad del almidón de una pasta sin gluten
(2019-03-06)
RESUMEN:Las pastas alimenticias han servido como base para el desarrollo de productos sin gluten (proteína presente en el trigo) y las investigaciones a lo largo de varios años han llevado al descubrimiento y uso de materias ...
Using of flour mesocarp of babassu (Orbignya sp.) in food preparation of fresh pasta noodles type
(Universidade Tecnológica Federal do Paraná (UTFPR), 2016)
Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation
(2019)
The design and development of gluten-free foods requires a comprehensive understanding of the behavior of the raw materials to attain the same cooking and nutritional quality as gluten-based food. The objective of this ...
Effect of the Addition of Proteins and Hydrocolloids on the Water Mobility in Gluten-Free Pasta Formulations
(University of Washington, 2012-06-24)
In a gluten free pasta formulation (suitable for celiac people), the influence of each constituent has a major importance on the final product quality, especially water and hydrocolloids contents used to replace the gluten ...
Alternative Proteins and Pseudocereals in the Development of Gluten-Free Pasta
(Elsevier Inc, 2018)
Most gluten-free products on the market are based on starch; however, gluten-free food manufacturers are investing in the use of whole grains, corn, sorghum, amaranth, and quinoa, as these products are excellent sources ...
In vivo study of the immunomodulatory capacity and the impact of probiotic strains on physicochemical and sensory characteristics: Case of pasta filata soft cheeses
(Elsevier Science, 2019-11)
Nowadays, there is a great interest of food industries on the development of innovative dairy products containing probiotic bacteria. Beyond yoghurt, cheeses could be a suitable matrix for the incorporation of probiotics. ...
Chemical Changes in Citron Fruit Bars Due to pH Changes During ProcessingTítulo en español.
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1977)
Caracterización de arcillas empleadas en pasta cerámica para la elaboración de ladrillos en la zona de Ocaña, Norte de Santander
(Universidad de La Salle. Ediciones Unisalle, 12 d)