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Mostrando ítems 61-69 de 203
Determinación de las propiedades físicas y mecánicas de la fibra de algodón de las variedades (Áspero blaco), ( Línea-1), (Línea-40) y (upland bja-594) cultivadas en la región de San Martín
(Universidad Nacional de San Martín. Fondo EditorialPE, 2003)
This study sought to determine the best variety and zone of cotton plantation in 6 places of Region San Martin with the object to recommend its cultivation with Agroindustrial purposes. Above all firstly were evaluated its ...
Desarrollo de endulzantes no calóricos, de alta potencia y funcionales en base a calcio y fibra dietética soluble
(Universidad de Chile, 2012)
Las enfermedades crónicas relacionadas con una inadecuada alimentación
(sobrepeso, obesidad, diabetes, osteoporosis, hipertensión y problemas
cardiovasculares), representan uno de los principales problemas de salud en ...
Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2017-10)
Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts ...
Temperature-dependent double spikes in C-nociceptors of neuropathic pain patients
(OXFORD UNIV PRESS, 2005-09)
Five patients with small-fibre neuropathy characterized by temperature-dependent spontaneous pain, hyperalgesia/allodynia and signs of neurogenic inflammation were studied clinically and thermographically, and by ...
Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies
(Elsevier Science, 2020-10-25)
A gluten-free diet is usually lacking in dietary fibre and minerals present in the bran and germ of grains. The aim of this work was to study the effects of different extrusion processes of whole grain maize flours (to ...
Gluten-free cookies added with fiber and bioactive compounds from blackcurrant residue
(Wiley Blackwell Publishing, Inc, 2020-09-17)
A blackcurrant by-product of juice production was dehydrated and added to a gluten-free chocolate cookies formulation as a source of dietary fibre and antioxidants. The blackcurrant ingredient showed high bioactive compounds ...
Physicochemical And Sensory Characteristics Of Pan Bread Samples Available In The Brazilian Market
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2015)