Buscar
Mostrando ítems 81-90 de 368
Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products
(John Wiley & Sons Ltd, 2019-02)
BACKGROUND: The development of new products with a focus on nutrition, rather than other technical aspects, is essential to improve the quality of celiac diets. Nutritional attributes of white and brown sorghum gluten-free ...
Impact of sous vide cooking on nutritional quality of meat
(Juniper Publishers, 2020-09)
Cooking becomes the meat more digestible, eating, and palatable. However, heat treatment can cause undesirable nutritional changes inmeat, such as loss of minerals and vitamins, oxidation of lipids and changes in some ...
Effect of in vitro gastrointestinal digestion on the mineral content, phenolic compounds, and antioxidant capacity of commercial pulps of purple and white açaí (Euterpe oleracea Mart.)
(Universidade Federal de Minas GeraisBrasilFAR - DEPARTAMENTO DE ALIMENTOSUFMG, 2019-05)
Bioactive amines in 70% cocoa dark chocolate: what you eat and what you get
(Universidade Federal de Minas GeraisBrasilFAR - DEPARTAMENTO DE ALIMENTOSFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOSUFMG, 2020-10)
O chocolate é uma fonte importante de poliaminas livres e aminas biogênicas que desempenham
papéis importantes para a saúde humana. Considerando a escassez de informações sobre a bioacessibilidade
desses compostos em ...
Carotenoides e clorofilas microalgais: ênfase na caracterização e bioacessibilidade
(Universidade Federal de Santa MariaBrasilCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosCentro de Ciências Rurais, 2021-09-02)
Microalgae are sustainable biometabolic factories for the production of a variety of bioproducts such as proteins, carbohydrates, fatty acids and mainly bioactive molecules that can have beneficial effects on human health, ...