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QTL mapping for Kernel yellow pigment content in common wheat
(Institute of Crop Scienceshttp://zwxb.chinacrops.org/EN/Y2006/V32/I01/41, 2021)
Yellow pea flour and protein isolate as sources of antioxidant peptides after simulated gastrointestinal digestion
(Wiley, 2020-08)
Although peas are widely consumed legumes throughout the world, the bioactivity ofthe peptides released by the gastrointestinal digestion has not been sufficiently studiedso far. The objective of the present work was to ...
Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with “Locoto” Commercial Powder
(Scientific Research Publishing, 2014-03)
The aim of this research was to evaluate the phytochemical profiles of flour from red, yellow and green fruits of Capsicum pubescens (commun name: locoto) and compare with “locoto” commercial powder (Lcp). Soluble protein ...
Farinha de banana verde: desenvolvimento do produto e caracterização da fração fibrosa
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2013-06-27)
The strong Brazilian production of banana (Musa sp.) Corresponds to about 7% of global production. Moreover, the loss of fruit is due to many factors, from harvest to retail, reaching 40%. The green banana is considered ...
Young Bamboo Culm Flour Of Dendrocalamus Asper: Technological Properties For Food Applications
(Elsevier Science BVAmsterdam, 2017)